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5 from 3 votes

Creamy Summer Coleslaw

This Summer Creamy Coleslaw is crunchy, peppery and delicious! It's the perfect side for summer BBQ's or picnics!
Prep Time20 minutes
Cook Time0 minutes
Passive Time3 hours
Total Time3 hours 20 minutes
Servings: 8 cups
Author: Francine Lizotte
Course: Salads & Dressings, Vegetables & Sides
Cuisine: Dutch, European, International
Keyword Easy Recipe, Gluten Free, Healthy, Light Meal, Summer Food, Vegetables

Ingredients

COLESLAW

  • 1/2 medium head of green cabbage, core removed
  • 1/4 medium head of red cabbage, core removed
  • 2 large carrots, peeled
  • 1/4 cup onions, finely chopped

DRESSING

  • 1/2 cup mayonnaise, such as Hellmann's® see Recipe
  • 1/3 cup granulated sugar
  • 1/4 cup milk
  • 2 tsp. light sour cream
  • 2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 1/2 tbsp. white vinegar
  • 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 1/4 tsp. cayenne pepper, or more to taste
  • pinch ground Himalayan pink salt

Directions

  • In the bowl of a food processor, shred cabbage, carrots and onions to an even size.
  • Transfer to a large bowl, stir until well mixed and set aside.
  • In another bowl, mix mayo, sugar, milk, sour cream, lemon juice, white vinegar, salt, cayenne pepper, and freshly ground black pepper until smooth.
  • Add the sauce to the cabbage mixture and stir until well blended.
  • Cover and transfer to the refrigerator. Chill for 3 hours before serving but preferably overnight.