10-Minute Creamy Coleslaw Dressing with Sour Cream

Making coleslaw from scratch is something a lot of people avoid because they think store-bought dressing is good enough, or they just don’t know how easy it actually is. The truth is, most bottled dressings are loaded with preservatives and don’t have that fresh, creamy taste you get from homemade.

This creamy coleslaw dressing with sour cream takes less than five minutes to whisk together, uses ingredients you probably already have in your fridge, and tastes so much better than anything you’ll find in the condiment aisle. Plus, you can adjust the sweetness and tang to exactly how you like it.

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What Kind of Sour Cream Should I Use?

For this coleslaw dressing, regular full-fat sour cream is your best bet since it provides the creamiest texture and richest flavor. Light or reduced-fat sour cream will work in a pinch, but keep in mind that it might make your dressing a bit thinner and less rich. If you don’t have sour cream on hand, Greek yogurt makes a great substitute and adds a nice tangy kick to the dressing. Whatever you choose, make sure your sour cream is fresh and hasn’t been sitting in the fridge too long – you want that cool, tangy flavor to really shine through in your coleslaw.

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Options for Substitutions

This coleslaw dressing is easy to customize based on what you have in your kitchen:

• Sour cream: Greek yogurt makes a great substitute for sour cream and adds a nice tangy flavor. You can also use plain yogurt, though it will be slightly thinner.
• Mayonnaise: If you’re out of mayo, you can use all sour cream or Greek yogurt instead, though the texture will be a bit lighter. Some folks like using half mayo and half Greek yogurt for a healthier twist.
• Sugar: Honey or maple syrup work well here – just start with 1 tablespoon and taste as you go since they’re sweeter than regular sugar.
• Vinegar: Apple cider vinegar, white vinegar, or rice vinegar all work fine. Each gives a slightly different flavor, but they’re all good options.
• Mustard: Yellow mustard is traditional, but Dijon or whole grain mustard add a nice kick if that’s what you have on hand.
• Coleslaw mix: You can absolutely shred your own cabbage and carrots if you prefer. Just use about 4 cups of shredded cabbage and 1 cup of shredded carrots.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with coleslaw is serving it right away, which results in a crunchy but bland salad – letting it sit for at least 30 minutes (or up to an hour) allows the flavors to blend and the cabbage to soften just enough while still keeping its crunch.

Another common error is adding too much dressing at once, so start with about three-quarters of your mixture and add more as needed, since you can always add more but can’t take it away.

To avoid watery coleslaw, make sure to finely chop or grate your onion instead of using large chunks, and if you’re making it ahead of time, store the dressing separately and toss everything together about an hour before serving to prevent the cabbage from getting soggy.

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What to Serve With Creamy Coleslaw?

This creamy coleslaw is perfect alongside just about any BBQ or grilled meat you can think of – think pulled pork sandwiches, grilled chicken, or juicy burgers. It’s also a great side for fried fish or fish tacos, where the cool, tangy slaw balances out the richness perfectly. I love serving it at summer cookouts with hot dogs and baked beans, or piling it right on top of a BBQ sandwich for extra crunch. If you’re doing a picnic spread, pair it with potato salad, corn on the cob, and some watermelon for a classic summer meal.

Storage Instructions

Store: This coleslaw keeps really well in the fridge for about 3-4 days in an airtight container. The flavors actually get better as it sits, so it’s great for making ahead for picnics or BBQs. Just give it a good stir before serving since some liquid might settle at the bottom.

Make Ahead: You can mix up the dressing separately and keep it in the fridge for up to a week. Then just toss it with fresh coleslaw mix right before you’re ready to serve. This keeps the cabbage nice and crunchy instead of getting soggy if you’re planning ahead for a party.

Refresh: If your coleslaw gets a bit watery after sitting, just drain off the excess liquid and add a tablespoon or two of fresh mayo to bring it back to life. A quick toss and it’s good as new!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 4-6 g
• Fat: 74-80 g
• Carbohydrates: 50-58 g

Ingredients

For the dressing:

• 1 cup mayonnaise (I prefer Hellmann’s for the creamiest texture)
• 1/3 cup sour cream (I use Daisy for a clean, tangy flavor)
• 1/4 cup onion (grated into a paste so it blends into the dressing)
• 3 tbsp sugar
• 1 tbsp mustard
• 3 tsp vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp paprika

For the base:

• 16 oz coleslaw mix (I use Dole’s pre-shredded classic mix)

Step 1: Prepare the Creamy Dressing Base

• 1 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup onion, grated into a paste
• 3 tbsp sugar
• 1 tbsp mustard
• 3 tsp vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp paprika

In a large mixing bowl, combine the mayonnaise and sour cream together, stirring until fully blended and smooth.

Add the grated onion paste, sugar, mustard, vinegar, salt, pepper, and paprika.

Whisk everything together until the dressing is completely homogeneous and the sugar has dissolved.

I like to taste the dressing at this point and adjust the vinegar or salt to your preference—it’s much easier to balance flavors before adding the coleslaw.

Step 2: Combine with Coleslaw and Rest

• 16 oz coleslaw mix
• creamy dressing mixture from Step 1

Add the coleslaw mix to the creamy dressing from Step 1 and gently fold it together until every strand of cabbage and carrot is evenly coated.

Don’t overmix or you’ll bruise the vegetables.

Transfer to a serving bowl or storage container, cover, and let the slaw sit in the refrigerator for 30 to 60 minutes before serving.

This resting time allows the cabbage to soften slightly and the flavors to meld together beautifully—I find the slaw tastes noticeably better after it’s had time to sit.

10-Minute Creamy Coleslaw Dressing with Sour Cream

Delicious 10-Minute Creamy Coleslaw Dressing with Sour Cream recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 2 cups of dressing

Calories 900 kcal

Ingredients

  

For the dressing::

• 1 cup mayonnaise (I prefer Hellmann's for the creamiest texture)
• 1/3 cup sour cream (I use Daisy for a clean, tangy flavor)
• 1/4 cup onion (grated into a paste so it blends into the dressing)
• 3 tbsp sugar
• 1 tbsp mustard
• 3 tsp vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp paprika

For the base::

• 16 oz coleslaw mix (I use Dole's pre-shredded classic mix)

Instructions

 

• In a large mixing bowl, combine the mayonnaise and sour cream together, stirring until fully blended and smooth. Add the grated onion paste, sugar, mustard, vinegar, salt, pepper, and paprika. Whisk everything together until the dressing is completely homogeneous and the sugar has dissolved. I like to taste the dressing at this point and adjust the vinegar or salt to your preference—it's much easier to balance flavors before adding the coleslaw.
• Add the coleslaw mix to the creamy dressing from Step 1 and gently fold it together until every strand of cabbage and carrot is evenly coated. Don't overmix or you'll bruise the vegetables. Transfer to a serving bowl or storage container, cover, and let the slaw sit in the refrigerator for 30 to 60 minutes before serving. This resting time allows the cabbage to soften slightly and the flavors to meld together beautifully—I find the slaw tastes noticeably better after it's had time to sit.