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coleslaw served in white bowl with two silver forks

Crisp & Creamy Coleslaw

This Homemade Coleslaw is crispy, crunchy and wrapped in a dreamy creamy dressing. Better still, it's so simple to make!
5 from 4 votes
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Course: Side Dish
Cuisine: Western
Prep Time: 15 minutes
Total Time: 15 minutes
Servings (click & slide): 6
Calories per serving: 138kcal
Author: Chris
Cost per serving: £1 / $1


  • Sharp Knife & Chopping Board
  • Small Mixing Bowl (for dressing)
  • Large Mixing Bowl & Salad Tossers (or Spatula)
  • Box Grater (for carrots)



  • 1/2 cup / 120g Full Fat Mayo
  • 1/2 cup / 120g Sour Cream
  • 1 tbsp Dijon Mustard
  • 1 tbsp Apple Cider Vinegar
  • 2 tsp Sugar
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black Pepper, or to taste


  • 1 small Green Cabbage (approx 1.6lb/750g BEFORE cored/peeled)
  • 2-3 medium Carrots (1 medium carrot is approx 75g/2.5oz)
  • 2-3 Spring/Green Onions


  • In a small mixing bowl combine 1/2 cup mayo & sour cream with 1 tbsp dijon mustard & apple cider vinegar, 2 tsp sugar, 1/2 tsp & 1/4 tsp black pepper (or to taste).
  • Peel outer layer of cabbage if damaged, then slice in to quarters. Use your knife to slice out the firm cores from those quarters, then finely slice the cabbage into long shards. Shred carrots on a box grated and squeeze out as much moisture as you can over the sink. Slice spring onion, then add everything to a large bowl.
  • Pour dressing into the veg and toss to coat. Best served after resting in the fridge for an hour to marry the flavours (give it a quick toss before serving). Even better rested overnight, just I recommend removing moisture from the veg first (see notes).

Quick Demo


a) Make Ahead Coleslaw - Coleslaw is best served after resting, but this often means it ends up overly wet and soggy. This is because the salt draws out all the moisture from the veg. In order to counteract this, I recommend adding the veg to a colander and tossing through a tsp of salt. Leave it to sit for an hour then squeeze all the excess moisture out. Continue recipe, just start off with a pinch of salt in the dressing and adjust after it's all mixed in.
b) Subs - You can sub the apple cider vinegar for white wine vinegar. You can switch out the green cabbage for red or use a combo of both. You can use thinly sliced red onion instead of spring onion, I recommend starting off with half a medium onion and working up from there to preference. Or you can cheat and buy store bought dry coleslaw mix!
c) Calories - based on sharing between 6 people:
Nutrition Facts
Crisp & Creamy Coleslaw
Amount Per Serving
Calories 138 Calories from Fat 145
% Daily Value*
Fat 16.07g25%
Saturated Fat 3.449g22%
Trans Fat 0.035g
Polyunsaturated Fat 8.401g
Monounsaturated Fat 3.756g
Cholesterol 14mg5%
Sodium 399mg17%
Potassium 382mg11%
Carbohydrates 13.08g4%
Fiber 3g13%
Sugar 6.64g7%
Protein 2.66g5%
Vitamin A 5441IU109%
Vitamin C 56.7mg69%
Calcium 88mg9%
Iron 1.05mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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