READY IN: 30mins
Recipe by Toby Jermain

I have always liked a tart, rather than creamy slaw and couldn't find a good recipe, so I whipped up this one. Prep time does not include setting time for slaw. This is great with barbecue!

Top Review by That girl Mel

Very good! The only adjustment I made was to use sour cream instead of the mayo and yogurt and I also added just a pinch of sugar. Myself and my daughter neither of whom like regular cole slaw both ate it up! My hubby raved over it as well! Thanks Toby!

Ingredients Nutrition


  1. Combine all veggies in a large bowl or a large sealable plastic bag if preparing ahead.
  2. Refrigerate until chilled.
  3. Include red cabbage only if the slaw will be served within a couple hours of adding dressing; if the slaw with red cabbage is stored overnight, everything turns an ugly pink!
  4. It still tastes good, though!
  5. Dressing: In a small bowl, whisk together the mayonnaise and yogurt until smooth.
  6. Add vinegars, mustard, and dry spices.
  7. Whisk thoroughly to blend, set aside for 15-20 minutes or more for flavors to meld.
  8. While whisking rapidly, slowly add the olive oil a few drops at a time.
  9. Continue whisking until dressing is blended and emulsified.
  10. For a real crispy slaw, toss dressing with veggies 5-15 minutes before serving.
  11. For softer textured, but still crisp slaw, toss dressing with veggies 1-2 hours before serving and refrigerate until needed.
  12. In either case, toss again to redistribute the dressing immediately before serving.
  13. Slaw still tastes good after being stored in the refrigerator, it just gets softer.

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