Sour Cream Coleslaw Dressing with Dill

Prep Time 20

Cook Time 0

Total Time 20

Course Side Dish

Cuisine American

Servings 6

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.

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

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.

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.

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.

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.