Sour Cream Coleslaw

Pat Duran


This slaw is a nice change from the creamy mayo slaw salads. The sour cream vinaigrette is ideal for summertime ,since this recipe marinates ahead of time and can be served straight out of the refrigerator.
This is tangy and well seasoned slaw. You're going to love it!
Serve it up in one of those clear shoe boxes with a lid and double box it with ice in the bottom one and lid on top one! ( Idea from Nifty and Thrifty Group) Check it out! Thanks.


★★★★★ 1 vote

6 to 8
15 Min
45 Min


Add to Grocery List

  • 1 1/2 c
    dairy sour cream
  • 2 large
    egg yolks,cooked and grated
  • 2 Tbsp
    lemon juice
  • 3 Tbsp
    prepared horseradish, drained
  • 1/4 tsp
  • 2 tsp
    prepared mustard
  • 1 Tbsp
    granulated sugar
  • 1/2 tsp
  • 2 qt
    (2 pounds)shredded green cabbage

How to Make Sour Cream Coleslaw


  1. Combine sour cream and egg yolks in a medium bowl; mix well. Blend in remaining ingredients, except cabbage.
  2. Pour dressing over cabbage in a large bowl; toss until it is well coated.
    Chill at least 30 to 45 minutes.

Printable Recipe Card

About Sour Cream Coleslaw

Course/Dish: Vegetables, Other Salads, Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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