I just swapped mayo for Kemps and made a Coleslaw Dressing With Sour Cream that stayed creamy, tangy and didn’t weep after hours on the picnic table.

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I freakin’ love this Creamy Coleslaw Without Mayo because it tastes indulgent without that heavy mayo mouthfeel. I’m obsessed with the bright tang from Kemps Sour Cream and a splash of apple cider vinegar that keeps it snappy.

Friends always ask how I get that silky, slightly sweet dressing, like it’s my secret weapon. But there is no secret.

Just good ingredients and zero mayo. Coleslaw Recipe With Sour Cream sounds boring on paper, but on a picnic plate it’s wildly more interesting than plain salad.

I make extra because people actually fight over the last forkful. every single time.

Ingredients

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Shredded green and red cabbage: crunchy base, great color, classic coleslaw mouthfeel.
Shredded carrots: sweet crunch, adds bright orange pop and freshness.
Thinly sliced red onion: sharp bite and a little zing, not overpowering.
Kemps Sour Cream: creamy tang that makes it rich without mayo.
Apple cider vinegar: bright acidity that cuts through the creaminess.
Granulated sugar: softens the edges, balances the vinegar’s tang.
Dijon mustard: subtle heat and depth, keeps it from tasting flat.
Celery seed: tiny hit of herbal, slightly bitter crunch.
Kosher salt: brings out everything, simple but essential.
Freshly ground black pepper: warm bite and little peppery pop.
Milk (optional): basically thins the dressing if you want it looser.
Chopped fresh parsley (optional): fresh green lift and a mild herb note.

Ingredient Quantities

8 cups shredded green and red cabbage (about 1 medium head)

2 cups shredded carrots (about 3 medium carrots)

1/2 cup thinly sliced red onion (or 1 small onion)

1 cup Kemps Sour Cream (full fat)

2 tablespoons apple cider vinegar

2 tablespoons granulated sugar

1 teaspoon Dijon mustard

1/2 teaspoon celery seed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons milk (optional, for thinning)

2 tablespoons chopped fresh parsley (optional)

How to Make this

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1. Put the shredded green and red cabbage, shredded carrots and thinly sliced red onion in a large bowl and give it a quick toss to combine.

2. In a separate medium bowl whisk together the Kemps Sour Cream, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt and black pepper until smooth and the sugar mostly dissolves.

3. Taste the dressing and adjust: add a touch more vinegar if you want more tang, or a pinch more sugar if it needs balance.

4. Pour the dressing over the cabbage mixture and use tongs or two large spoons to fold everything together until the veggies are evenly coated.

5. If the slaw seems too thick, stir in up to 2 tablespoons milk a little at a time to reach the creaminess you like.

6. Cover the bowl and refrigerate at least 30 minutes, preferably 1 hour so the flavors mellow and the cabbage softens a bit.

7. Just before serving toss the slaw again, taste for seasoning and add a little more salt or pepper if needed.

8. Stir in the chopped fresh parsley if using for color and a fresh note, or sprinkle it on top when plating.

9. Serve cold as a side for barbecues, sandwiches or any picnic dish, and keep leftovers refrigerated for up to 3 days.

10. Quick tip: shred the cabbage and carrots ahead and store them dry in the fridge so you can throw this together in minutes, but don’t dress it until a few hours before serving or it gets soggy.

Equipment Needed

1. Large mixing bowl — for tossing the cabbage, carrots and onion together
2. Medium bowl — to whisk the sour cream dressing in
3. Whisk — to blend the dressing until smooth (or a fork works too)
4. Tongs or two large spoons — to fold the dressing into the slaw
5. Chef knife — for thinly slicing the red onion and chopping parsley
6. Cutting board — a sturdy surface for slicing and chopping
7. Box grater or mandoline — to shred cabbage and carrots quickly (watch your fingers)
8. Measuring cups and spoons — for sour cream, vinegar, sugar, mustard and seasonings
9. Plastic wrap or airtight lid — to cover the bowl while it chills in the fridge

FAQ

Q: Can I make this ahead of time? A: Yes. Make it up to 24 hours ahead, toss, taste and adjust seasoning before serving. The cabbage softens a bit and the flavors meld. If you want extra crunch, wait to add the onion until just before serving.

Q: What can I use instead of full fat sour cream? A: Plain Greek yogurt works great for a tangier, leaner slaw. For a dairy free version try unsweetened soy or coconut yogurt, but texture and flavor will change a little.

Q: My dressing is too thick or too thin, what do I do? A: If too thick, stir in up to 2 tablespoons milk, a teaspoon at a time, until you like it. If too thin, add a bit more sour cream or a pinch more sugar to help thicken and balance taste.

Q: How long will leftover slaw keep? A: Stored in an airtight container it lasts 3 to 4 days in the fridge. It will keep getting softer, so use sooner if you want crunch.

Q: The slaw tastes flat, how do I fix that? A: Brighten it with another splash of apple cider vinegar or a little extra mustard. A pinch more salt usually helps too. Taste after each small change.

Q: Can I swap or add other veggies? A: Sure. Thinly sliced green onion, grated apple, or thin bell pepper strips work well. Just keep the overall volume similar so the dressing still coats everything.

Creamy No Mayo Coleslaw Recipe Substitutions and Variations

For the 1 cup Kemps Sour Cream: swap with 1 cup full fat Greek yogurt for tang and thickness, or use 1 cup crème fraîche if you want richer, silkier texture; plain low fat yogurt works too but it’ll be tangier and a bit thinner.
For 2 tablespoons apple cider vinegar: use 2 tablespoons fresh lemon juice for bright acidity, or 2 tablespoons white wine vinegar for a milder, cleaner flavor.
For 2 tablespoons granulated sugar: replace with 1 1/2 tablespoons honey or maple syrup for natural sweetness, or 1 1/2 tablespoons agave if you want a neutral, liquid sweetener.
For 2 tablespoons milk (optional): thin the dressing with 2 tablespoons buttermilk for extra tang, or use plain water or unsweetened dairy-free milk (like oat or almond) if you need it thinner without changing flavor much.

Pro Tips

– Make the dressing the night before and let it sit in the fridge, it gets smoother and the sugar really dissolves. If it seems too thick in the morning stir in a teaspoon of milk at a time until it feels right.

– Give the cabbage a quick massage with a pinch of salt after shredding it, that softens it faster and keeps the slaw from tasting like crunchy cardboard. Dont overdo it though or it will go limp.

– Shred the cabbage and carrots on the finer side so the dressing clings better, and keep them in the fridge uncovered on a paper towel for an hour to lose any extra surface moisture before you dress them.

– Taste and tweak at the end, not the start. Add a touch more vinegar if it needs brightness, a pinch more sugar if it tastes flat, or a little extra celery seed for that subtle bite.