Wilted Sour Cream Cole Slaw
Creamy, tangy, and perfectly balanced, this Wilted Sour Cream Cole Slaw is a refreshing twist on the classic summer side dish. Featuring thinly shredded green cabbage, vibrant carrots, and sweet white onion, the vegetables are lightly salted to achieve a tender, “wilted” texture before being tossed in a luscious dressing of sour cream, mayonnaise, and a splash of white vinegar for zing. Celery seeds and Dijon mustard add layers of bold flavor, while a hint of sugar ties everything together beautifully. Quick to prepare and perfect for chilling ahead, this slaw is an ideal complement to BBQ favorites, grilled meats, or crispy sandwiches. Serve it at your next gathering to impress with fresh flavor and creamy comfort in every bite.
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Recipe Information
Ingredients
- 1 head (medium) Green cabbage
- 2 large Carrots
- 0.5 medium-sized White onion
- 2 teaspoons Salt
- 0.75 cup Sour cream
- 0.25 cup Mayonnaise
- 3 tablespoons White vinegar
- 2 teaspoons Granulated sugar
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Fresh ground black pepper
- 0.5 teaspoons Celery seeds
Instructions
Remove the outer leaves of the cabbage and rinse thoroughly. Core the cabbage, and then shred it thinly using a sharp knife or a mandoline slicer. Place the shredded cabbage in a large mixing bowl.
Peel and grate the carrots into fine shreds, then add them to the bowl with the cabbage.
Slice the onion into very thin half-moon slices, separating the layers. Add the onion to the cabbage and carrot mix.
Sprinkle 2 teaspoons of salt evenly over the vegetables and toss gently. Let the mixture sit for 15 minutes to allow the cabbage to wilt and release moisture.
While the vegetables are wilting, whisk together the sour cream, mayonnaise, white vinegar, granulated sugar, Dijon mustard, black pepper, and celery seeds in a medium-sized bowl to create the dressing.
After 15 minutes, drain off any liquid that has collected at the bottom of the vegetable mix and gently pat the vegetables dry with paper towels.
Pour the prepared dressing over the wilted vegetables and toss everything together until well coated.
Cover the cole slaw and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the cole slaw one last toss and adjust seasoning with additional salt or pepper if needed.
Serve chilled as a side dish or use it as a topping for your favorite sandwiches or burgers.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 5365 mg | 233% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 58.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2163 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
