This is a recipe for perfect coleslaw my mom has made forever and I have loved it ever since I was a kid. When I was younger, she gave me a small box and index cards that I would use to write down my own “recipes”. I think some of my first ones went along the lines of “Por corn in bol microwave add buttar”. Also known as “Pour corn in bowl, microwave, add butter”. Yes…. I know I now have a blog with food and my first recipe was how to reheat corn. At least I learned at an early age. Butta makes everything betta!
This perfect coleslaw was one of the first recipes I copied of moms to start my own collection and it has always been a favorite.
What makes it so great is that the recipe starts with a bag of prepared coleslaw. No reason to pick out and shred your own cabbage and carrots. When for the same amount of money and less time, just grab a bag and everything is ready to go.
This coleslaw is creamy and dreamy. If you are a lover of a more vinegar based coleslaw you are looking at the wrong recipe.
Some days I can’t wait and just dive on in, but in a perfect world the dressing of mayonnaise, sour cream, and seasonings really does need time to “marry” flavors with the coleslaw and is best if chilled for at least a few hours if not overnight.
Delicious as a side dish or a tasty addition to your sandwiches, it really is the perfect coleslaw.
Simple and Creamy it is the Perfect Coleslaw Recipe
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup sugar
- 3/4 tsp seasoned salt
- 1/2 tsp ground mustard
- 1 16 oz pkg coleslaw mix
In a bowl combine the mayonnaise, sour cream, sugar, seasoned salt, and ground mustard.
Stir in the coleslaw mix and toss to coat.
Refrigerate several hours to overnight before serving.