Total Time
Prep 10 mins
Cook 10 mins

This is a favorite when our family cooks BBQ brisket, potato salad and beans. Very creamy mustard dressing.

Ingredients Nutrition


  1. In large bowl, combine cabbage, carrots, pepper, and green onions.
  2. For the dressing, in medium-size bowl, combine oil, vinegar, sugar, mustard, salt, pepper, and mustard seeds. Fold in sour cream.
  3. Pour dressing over vegetables; toss to mix well. Cover and refrigerate slaw 1 hour before serving.


Most Helpful

We really enjoyed this with our corned beef sandwiches. As written, there would have been too much dressing for our tastes, though. Rather than the 2 cups cabbage and 1 cup carrots called for, I used 6 cups slaw mix, but left all other ingredients the same. This ratio seemed right for us, and we really enjoyed the mustard flavor for a change. Thanks for sharing your recipe!

GaylaJ March 20, 2007

I am picky about cole slaw and am always on the hunt for good recipes. This one is great w/ a few modifications. GaylaJ is right you need 6 cups of cabbage to match the other ingredients. HnoPablo also is on the right track (all three, but it still remains about 50% fat calories). I used half the (olive) oil, but upped the sugar to 3 Tbls., used fat free sour cream, and eliminated the salt. I also added a 1.5 oz. box of raisins and 1/2 cup slivered almonds. This is definitely a keeper! Thanks, True Texas, for sharing.

kssonrisa September 25, 2010

Sounds really good but also like a LOT of fat! (82% of calories from fat. Really?) Maybe halve the oil? Replace some or all of the sour cream with Greek-style yogurt? Increase the veg-to-dressing ratio as suggested by GaylaJ? (All three?)

HnoPablo July 21, 2010

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