Coleslaw With Dressing
A creamy, crunchy coleslaw with a tangy dressing, perfect for picnics, barbecues, or as a refreshing side dish for family meals.
Ingredients
- 1 Tbsp. flour ⓘ
- 1 Tbsp. sugar ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. celery seed ⓘ
- 1 dash pepper ⓘ
- 1/3 c. cider vinegar ⓘ
- 1/4 c. water ⓘ
- 1 tsp. yellow mustard ⓘ
- 1 Tbsp. onion, grated ⓘ
- 3 egg yolks, beaten ⓘ
- 1/4 c. margarine ⓘ
- 1 c. sour cream ⓘ
- 1 cabbage head, shredded ⓘ
- 1/2 c. carrots, shredded ⓘ
- 1/4 c. green peppers, minced ⓘ
Instructions
- Combine flour, sugar, salt, celery seed, and pepper in a pan. Stir in vinegar gradually.
- Add water, mustard, and grated onion.
- Cook over medium heat, stirring constantly.
- Cook until mixture thickens, ensuring not to undercook to avoid a starchy taste.
- Stir a small amount of the hot mixture into beaten egg yolks; then stir the egg yolk mixture into the hot mixture.
- Cook, stirring constantly, for 1 to 1 1/2 minutes more. Add margarine and stir until thoroughly incorporated.
- Chill thoroughly.
- Fold in sour cream.
- Combine shredded cabbage, shredded carrots, and minced green peppers.
- Toss lightly to blend.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. You can also add a tablespoon of honey for sweetness. If you prefer a tangy flavor, substitute the cider vinegar with white wine vinegar. To save time, use pre-shredded cabbage and carrots available at most grocery stores. This coleslaw can be customized with additional ingredients like apples or raisins for extra flavor and texture.
Serving Suggestions
This coleslaw pairs beautifully with grilled meats and sandwiches, making it a great side dish for summer barbecues. Serve alongside dishes like Lady Di's Cheese Rice Casserole or as a topping for pulled pork sandwiches. For an extra crunch, consider adding crushed nuts or seeds on top just before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The coleslaw may become watery over time, so give it a good stir before serving. If you need to reheat it, gently warm in a saucepan over low heat, stirring frequently, but it's typically best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Coleslaw With Dressing contains roughly 355 calories, with 10g protein, 42g carbohydrates, and 17g fat. It is an excellent source of vitamin A (123% of the Daily Value), dietary fiber (29% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1151mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coleslaw ahead of time?
Yes, you can prepare the dressing a day in advance and store it separately. Combine the shredded vegetables just before serving to keep them fresh and crunchy. The flavors will meld beautifully if it sits for a few hours in the fridge before serving.
Is it possible to make this recipe vegan?
Absolutely! Substitute the egg yolks with a flaxseed meal or a commercial egg replacer, and use a plant-based margarine. Replace sour cream with a vegan alternative or make your own using blended silken tofu and lemon juice for a creamy texture.
What type of cabbage is best for coleslaw?
Green cabbage is the most common choice for coleslaw due to its crisp texture and mild flavor. However, you can also use red cabbage for a vibrant color and slightly peppery taste. Mixing both varieties can add visual appeal and a variety of flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).