10-Minute Creamy Coleslaw Dressing with Sour Cream

A tasty and easy 10-minute creamy coleslaw dressing made with sour cream, perfect for quick side dishes and family meals.

This creamy coleslaw dressing with sour cream is one of those simple recipes that’s so easy to whip up and makes a big difference on your table. It takes about 5 to 10 minutes to mix together, giving you about 2 cups of rich, tangy dressing — just the right amount for a 16-ounce bag of coleslaw mix. It’s that familiar, nostalgic slaw taste many of us grew up loving: creamy mayo and sour cream for softness, a splash of vinegar and mustard for zing, and a touch of sugar to smooth out all those flavors.

In the steps below, you’ll whisk up the dressing until it’s perfectly smooth, fold it into ready-made shredded cabbage and carrots, then let it chill in the fridge so the flavors meld and the cabbage gets tender but still crunchy. I also share handy tips for swapping ingredients and storing your slaw ahead of time, making this recipe work for busy weeknights, cookouts, and potlucks alike.

• Prep time is handily quick—just 5 to 10 minutes, no cooking needed.
• Yields about 2 cups of dressing, ideal for a standard 16-ounce coleslaw mix bag.
• Best enjoyed after resting 30 to 60 minutes in the fridge to boost flavor and texture.
• Super flexible with easy swaps (hello, Greek yogurt!) and keeps well for 3 to 4 days in the fridge.

What Makes It Great

• Quick and easy – Ready in under 10 minutes! Perfect for when you need a tasty side fast; or try this quick dill coleslaw dressing for a fresh, herb-forward twist.
• Tangy meets creamy – The combo of sour cream, mayo, and vinegar strikes the perfect balance, not too heavy and just right on flavor.
• Simple pantry staples – Most of these ingredients are probably already lurking in your fridge or pantry, so no extra grocery trips needed.
• Great for any get-together – Potluck, picnic, backyard BBQ? This classic coleslaw fits right in alongside any grilled meat or sandwich—especially pulled pork; try the best coleslaw dressing for pulled pork if that’s on the menu.

Dressing and Slaw Ingredients

• 1 cup mayonnaise (I love using Hellmann’s for that smooth, creamy finish)
• 1/3 cup sour cream (Daisy brand adds a nice tang that I adore)
• 1/4 cup onion (grated fine so it melts right into the dressing)
• 3 tbsp sugar
• 1 tbsp mustard
• 3 tsp vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp paprika
• 16 oz coleslaw mix (I usually grab Dole’s pre-shredded classic mix for convenience)

Make and Toss the Slaw

1. Grate the onion finely into a paste.
2. In a large bowl, combine the mayonnaise and sour cream and stir until smooth.
3. Add the grated onion, sugar, mustard, vinegar, salt, pepper, and paprika to the bowl.

4. Whisk the dressing until uniform and the sugar is completely dissolved.

5. Taste the dressing and adjust vinegar or salt as needed.
6. Add the coleslaw mix to the dressing and gently fold to coat, avoiding overmixing (start with about three-quarters of the dressing and add more if needed).

7. Transfer the dressed slaw to a covered bowl or container and chill in the fridge for 30–60 minutes.

   

Pro Tips for Best Results

A common slip-up is serving coleslaw right away—this leaves it crunchy but kinda bland. Let it rest at least 30 minutes (up to an hour) in the fridge so the flavors marry and the cabbage softens just enough while still holding onto its crunch.

Another tip is to avoid dumping all the dressing on at once. Start with about three-quarters, then add more if needed—you can always add but you can’t take it away.

To prevent watery slaw, grate your onion finely so it blends in without releasing too much liquid. If you’re prepping ahead, keep the dressing separate and toss with the cabbage about an hour before serving. This keeps the slaw crisp and fresh.

This creamy coleslaw is your go-to sidekick for practically any BBQ or grilled dish you’re serving. It pairs beautifully with pulled pork sandwiches, grilled chicken, or juicy burgers. It’s also delightful alongside fried fish or fish tacos—such as blackened shrimp tacos with slaw—where the cool, tangy crunch contrasts with the richness.

I’m always serving this slaw at summer cookouts with the usual suspects like hot dogs and baked beans. It also shines piled right on top of a BBQ sandwich for extra flavor and crunch. Planning a picnic? Throw it in with potato salad, corn on the cob, and watermelon, and you’re set for a classic summer feast.

Simple Swaps and Add-Ins

This dressing is super forgiving and works well with simple swaps depending on what you have on hand:

• Sour cream: Swap with Greek yogurt for a lighter tang and creaminess. Plain yogurt works too but it’s a bit thinner.
• Mayonnaise: If you’re out of mayo, all sour cream or Greek yogurt can work (though dressings get lighter). Or try half mayo and half Greek yogurt for a healthier spin.
• Sugar: Honey or maple syrup are sweet alternatives. Start with 1 tablespoon and adjust since they’re sweeter than regular sugar.
• Vinegar: Apple cider, white, or rice vinegar all play nicely here, each adding its own subtle flavor twist—perfect if you prefer a tangy coleslaw dressing.
• Mustard: Yellow mustard is classic, but Dijon or whole grain mustard add a fun kick if you want to mix it up.
• Coleslaw mix: Feel free to shred your own cabbage and carrots if you prefer. Just use roughly 4 cups cabbage and 1 cup carrots shredded fine for the best texture.

Regular full-fat sour cream adds the richest creaminess and tang to this coleslaw dressing, making it my favorite choice. Light or reduced-fat versions will work but may make the dressing thinner and less luxurious. If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute with a lovely tang. Whichever you use, make sure it’s fresh and not too old in the fridge so your coleslaw stays bright and delicious. For an herb-forward variation, stir in fresh dill—this quick dill coleslaw dressing shows how bright it can be.

Image: mollyshomeguide.com / Photographer Molly

Storage and Make-Ahead Tips

Store: This coleslaw keeps great in the fridge for 3-4 days in an airtight container. The flavors even improve with time, so it’s perfect for prepping ahead of picnics or cookouts. Just stir it up before serving since liquid may settle at the bottom.

Make Ahead: You can mix the dressing up to a week in advance and keep it chilled separately. For batch-prep ideas and classic ratios, see our Coleslaw Dressing Recipe. Toss it with fresh coleslaw mix right before mealtime to keep the veggies crisp and fresh.

Refresh: If your slaw gets a bit watery after sitting too long, simply drain the excess liquid, add a tablespoon or two of fresh mayo, and toss. It’ll perk the slaw right back up!

Preparation Time 5-10 minutes Cooking Time 0 minutes Total Time 5-10 minutes Level of Difficulty Easy Servings 2 cups of dressing

Common Questions Answered

Here are answers to some common questions about this creamy coleslaw dressing, from prep to storage and swaps.

• How long should I let the coleslaw rest before serving?

  Refrigerate the dressed slaw for 30 to 60 minutes. This softens the cabbage just a touch while letting all those flavors meld, but still keeps a nice crunch.

• Can I make this ahead?

  Absolutely! Make the dressing ahead and keep it chilled for up to a week. Toss with fresh coleslaw mix just before serving for the best texture. Once fully assembled, the slaw lasts 3 to 4 days refrigerated but might release some liquid over time.

• What do I do if the slaw gets watery?

  Drain off any extra liquid, then stir in 1-2 tablespoons of fresh mayo and toss well to bring back that creamy texture. To prevent this, store the dressing separately and mix just before serving.

• Can I substitute the sour cream or mayonnaise?

  Yes! Greek yogurt is a great sour cream substitute, giving tang with a bit lighter texture. For another way to use it in a creamy, savory sauce, see our High-Protein Tuna Casserole with Easy Greek Yogurt Sauce. If you don’t have mayo, you can use all sour cream or Greek yogurt, but expect a lighter consistency. A half mayo, half Greek yogurt combo is also a tasty lighter option.

• Any swaps for sugar, vinegar, or mustard?

  Sure! Honey or maple syrup make good sweeteners—start low and taste as you go. Apple cider vinegar, white vinegar, and rice vinegar each add their own subtle flavor twists. For mustard, feel free to swap yellow mustard for Dijon or whole grain for a flavor boost.

• Can I use fresh cabbage and carrots instead of bagged coleslaw mix?

  Definitely. Use about 4 cups shredded cabbage and 1 cup shredded carrots to replace a 16-ounce bag. Grate or finely shred your veggies for the best texture.

• How do I scale the recipe up or down?

  Just adjust all ingredients evenly. For smaller portions, mix the dressing separately so you can taste and tweak the seasoning before folding it into the cabbage.

• Is this recipe gluten-free?

  Most versions made with mayo, sour cream, vinegar, sugar, and spices are gluten-free, but it’s smart to check labels—especially on mustard and pre-packaged slaw mixes—if gluten is a concern.

• Food-safety note — how should I store leftovers?

  Store leftover coleslaw in an airtight container in the fridge. As mentioned, it keeps 3 to 4 days when assembled, and the dressing alone can last up to a week. Don’t leave coleslaw out at room temperature for long—chill it promptly after serving.