Description
This creamy Irish coleslaw recipe combines shredded cabbage and carrots with a rich, mild dressing made from mayonnaise, sour cream, and heavy cream. A perfect side for roasts, sandwiches, or picnics.
Ingredients
1/2 head cabbage, shredded
8 oz shredded carrots (about 3 carrots)
3/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon Dijon mustard
3 tablespoons heavy whipping cream
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
Instructions
1. Combine shredded cabbage and carrots in a large bowl.
2. In a separate small bowl, whisk together mayonnaise, sour cream, Dijon mustard, heavy whipping cream, sugar, garlic powder, onion powder, and salt.
3. Pour the dressing over the cabbage and carrots.
4. Toss well to coat all pieces evenly.
5. Refrigerate for at least 15 minutes before serving to allow flavors to combine.
6. Serve cold. Refrigerate any leftovers.
Notes
This Irish coleslaw is best served chilled. Letting it sit for 30 minutes to an hour intensifies the flavor. Great with roasts or tucked into sandwiches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg