Creamy Coleslaw with Sour Cream & Fresh Dill
A tangy, creamy coleslaw dressed in Canadian sour cream and fresh dill. Lighter than mayo-only versions, brighter in flavour, and ready in 10 minutes. The coolest thing on the table.
- Prep: 10 minutes
- Refrigeration: 30 minutes minimum
Ingredients
- Coleslaw
- 4 cups (1 L) green cabbage, finely shredded
- 1 cup (250 ml) red cabbage, finely shredded
- 1 cup (250 ml) carrots, grated
- 3 scallions, thinly sliced
- Dressing
- ½ cup (125 ml) Canadian sour cream
- ¼ cup (60 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) sugar or honey
- ¼ cup (60 ml) fresh dill, chopped
- Sea salt and cracked pepper, to taste
Make it with Canadian Dairy
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Preparation
In a large bowl, combine shredded green cabbage, red cabbage, grated carrot, and sliced scallions. Toss to mix evenly.
In a separate bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, and sugar or honey until smooth. Season to taste with salt and pepper.
Pour the dressing over the coleslaw and toss until evenly coated. Fold in fresh dill.
Cover and refrigerate for at least 30 minutes before serving to allow the flavours to meld. Coleslaw can be made up to 1 day ahead.
Tips
For a lighter version, replace the mayonnaise entirely with additional Canadian sour cream. Add a pinch of celery seed for a more classic flavour.
