Sour Cream Coleslaw

Sometimes the simplest slaw is the one everybody reaches for.

This is a five-minute dressing stirred into crisp shredded cabbage. Sour cream does the heavy lifting, backed up with a splash of vinegar for brightness and just enough mayo to round things out. A pinch of sugar balances the tang without making it sweet.

No carrots, no celery seed, no frills. Just cool, creamy crunch that pairs with pulled pork, grilled chicken, fish tacos, or a plain old burger.

Pro Tips

• Shred the cabbage as finely as you can. Thick chunks don’t absorb the dressing and stay tough.
• Mix the dressing first, then toss it with the cabbage. This gives you a chance to taste and adjust the balance of sweet and sour before committing.
• Let it sit in the fridge for 30 minutes before serving if you have time. The cabbage softens just enough to meld with the dressing.