When the summer heat kicks in or you’re looking for a bright, crisp side to cut through rich grilled meats or hearty mains, nothing hits the spot quite like a good coleslaw. But we’re not talking about the gloopy, overly sweet stuff you may have found languishing in deli cases. No, this sour cream coleslaw dressing with dill is a lighter, tangier, and herb-forward take that adds a sophisticated twist to a nostalgic favorite. It’s creamy, thanks to the sour cream, but also sharp and fresh with white wine vinegar, whole-grain mustard, and generous handfuls of dill. It’s the kind of recipe that becomes your go-to once you’ve tried it—the one you file away under "Best Coleslaw Dressing" because it just works every time.
This version is perfect if you’re looking for a Homemade Slaw Dressing that’s both cooling and full of character. It walks a lovely line between creamy and vinegary, offering the best of both worlds: the silky mouthfeel of sour cream and the zip of a Coleslaw With Vinegar Dressing. Whether you're topping pulled pork sandwiches, spooning it alongside grilled sausages, or serving it at a picnic next to fried chicken, this slaw elevates the meal from good to unforgettable.
Sour Cream Coleslaw Dressing with Dill
Prep Time 20 minutes mins
Cook Time 0 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine American
Large Mixing Bowl For tossing the vegetables and dressing together. If you’re making a big batch, opt for a salad bowl with tall sides to keep everything contained.
Whisk Essential for emulsifying the dressing. A fork works in a pinch.
Box grater or food processor To shred the carrots finely. You could also buy pre-shredded to save time.
Sharp chef’s knife For slicing cabbage if you're not using a pre-shredded mix.
Measuring cups and spoons Precision matters, especially when balancing sour cream with vinegar.
For the Dressing
- 1 cup sour cream – The creamy base that keeps this slaw dressing rich without being heavy.
- 2 tablespoons white wine vinegar – Adds brightness and that essential tang.
- 1 tablespoon whole grain mustard – Offers both spice and texture.
- 1 teaspoon honey – Just a touch of sweetness to balance the acidity.
- 3 tablespoons chopped fresh dill – The star herb that gives this dressing its unique identity.
- Salt and black pepper to taste
For the Slaw
- 4 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage – For color and crunch.
- 1 large carrot grated
- ½ small red onion finely sliced (optional) – Adds a bite and a bit of color contrast.
Step 1: Make the Dressing
In a medium-sized mixing bowl, whisk together the sour cream, white wine vinegar, whole grain mustard, and honey until smooth and well combined. Add the fresh chopped dill, and season generously with salt and pepper. Taste the dressing and adjust as needed. If you like it more tangy, splash in a little more vinegar. Want it sweeter? A touch more honey will do the trick.
This is a great point to reflect on how this method is an ideal answer to the ever-popular question of How To Make Coleslaw Dressing from scratch. It’s straightforward and fresh, without relying on heavy ingredients like mayo—making it a good candidate for a Cole Slaw Dressing Recipe Easy No Mayo alternative.
Step 2: Prep the Vegetables
Finely shred the cabbages and place them in a large bowl. Grate the carrot using a box grater or the shredding attachment on a food processor. If using, slice the red onion thinly and add it to the mix. Toss everything together with your hands or tongs to distribute the veggies evenly.
Step 3: Dress and Chill
Pour the dressing over the cabbage mixture and toss until every bit is coated. Let it sit for at least 15 minutes in the fridge to allow the flavors to meld and the cabbage to slightly soften. If you have time, chilling it for up to an hour improves the texture and flavor even more.
Pairings in Detail
This herby, creamy slaw is fantastically versatile. Here are a few pairings that turn a simple side into a show-stopping meal:
- Pulled pork sandwiches – The tanginess from the vinegar and dill cuts through the richness of the pork.
- Fried chicken – A cold, creamy slaw against crispy, salty chicken is a match made in comfort food heaven.
- Grilled salmon or trout – Especially if seasoned with lemon or dill, this combo echoes and enhances the herby notes in the slaw.
- Veggie burgers or black bean tacos – For a plant-based pairing that brings texture and balance.
- BBQ ribs – Slathered in sauce, ribs beg for a crisp, fresh contrast—and this slaw delivers.
And if you're ever building a picnic menu or thinking through Salad Dressing Recipes to round out a spread, this one checks all the boxes for brightness, texture, and complementary flavor.
FAQs
1. Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt is a great substitute if you want a tangier, slightly lighter version. Just be sure to use full-fat for the creamiest texture.
2. Can I make this ahead of time?
Absolutely. In fact, it tastes even better after it sits for a bit. Make it up to a day in advance and store in an airtight container in the fridge. Just give it a toss before serving.
3. What kind of cabbage works best?
A mix of green and red cabbage gives the best texture and color. If you're pressed for time, a good quality pre-shredded slaw mix can work wonders in this Homemade Coleslaw Recipe Easy approach.
4. Is this a Vinegar Based Coleslaw Recipe?
Yes—although it's creamy, the dressing gets its punch from white wine vinegar. It’s a hybrid between Coleslaw Vinaigrette Dressing and creamy slaw, thanks to the balance of vinegar and sour cream.
5. Can I add other herbs or spices?
Definitely. Dill is the hero here, but you can add chopped parsley, tarragon, or even a bit of celery seed for extra complexity. A pinch of garlic powder or a squeeze of lemon juice could also amp things up if you're feeling experimental.
