Cream Coleslaw
Cream coleslaw offers a creamy, tangy crunch with a hint of paprika, perfect as a side dish for barbecues, picnics, or casual gatherings, appealing to all ages.
Ingredients
Instructions
- Crisp cabbage in cold water for 1 hour.
- Drain the cabbage thoroughly.
- Combine sour cream, salt, sugar, vinegar, and pepper in a bowl and blend well.
- Pour the dressing over the drained cabbage and stir to coat evenly.
- Sprinkle with paprika before serving.
Tips & Substitutions
For extra crunch, consider adding grated carrots or sliced bell peppers to your coleslaw. If you want a lighter option, substitute Greek yogurt for the sour cream. Adjust the sweetness by varying the sugar based on your taste preference. Use apple cider vinegar for a tangy twist or a flavored vinegar for a unique flavor profile.
Serving Suggestions
Serve this creamy coleslaw alongside grilled meats or as a topping for pulled pork sandwiches. It pairs beautifully with Joann'S Lemon Delight for a refreshing dessert. For a complete meal, consider serving it with baked beans or alongside a hearty potato salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The coleslaw may become watery as it sits, so give it a good stir before serving. It's best enjoyed cold, so no need to reheat; simply serve chilled directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Coleslaw contains roughly 26 calories, with 1g protein, 5g carbohydrates, and 0g fat. It is an excellent source of vitamin C (20% 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 coleslaw ahead of time?
Yes, you can prepare the coleslaw a day in advance. However, it's best to add the dressing just before serving to keep the cabbage crisp. Store the cabbage and dressing separately in the fridge to maintain 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 added color and crunch or a mix of both for a vibrant slaw.
How can I make this recipe dairy-free?
To make this coleslaw dairy-free, substitute the sour cream with a plant-based yogurt or a combination of tahini and lemon juice. This will provide a creamy texture without any dairy, allowing everyone to enjoy it.
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).