I’m a sucker for a good coleslaw. Whenever I’m at a restaurant and order barbecue or fish and chips, it just isn’t the same unless I have a side of cold coleslaw. Everyone has their own recipe, but my favorite is this creamy version.
The great thing about this recipe is that it doesn’t involve having to shred carrots and cabbage by hand. You can just pick up a bag of prepared slaw and shredded carrots and save yourself a lot of time.
This coleslaw is great with burgers or hot dogs, pulled pork or chicken, or fish and chips.
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon kosher salt
½ cup mayonnaise
¼ cup sour cream
1 16-ounce bag prepared slaw
1 bag shredded carrots
- Whisk the mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream together in a small bowl.
- Pour the dressing over the slaw and carrots and mix until combined.
- Refrigerate, covered, for at least two hours so that the slaw can absorb the dressing.