# Slaw and Order

Classic Creamy Coleslaw with Duke’s Mayo and Sour Cream Dressing

Coleslaw marches to the beat of American barbecue, but the secret to greatness is the dressing: a beguiling blend of Duke’s mayo and sour cream. You’ll learn how a classic emulsion pulls it all together into something more than the sum of its crunchy parts.

- Serves: 4
- Cook time: 20 minutes
- Cuisine: American
- Meal: Side
- Dietary: Vegetarian, Gluten-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/classic-creamy-coleslaw-with-duke-s-mayo-and-sour-cream-dressing-f17ef040
- Image: /api/recipes/image-file?pathname=recipes%2Ff17ef040-894a-49d1-84ee-5b5ee41673ee-1792942485940.png

## Ingredients

- 14 oz coleslaw mix
- 1/2 cup red onion, thinly sliced
- 1/2 cup Duke's mayonnaise
- 1/4 cup sour cream
- 1 1/2 tbsp apple cider vinegar
- 2 tsp granulated sugar
- 2 tsp Dijon mustard
- 3/4 tsp celery seed
- 3/4 tsp kosher salt
- 1/2 tsp black pepper, freshly ground

## Instructions

1. In a large mixing bowl, combine Duke's mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, kosher salt, and black pepper. Whisk until fully smooth and emulsified. (Herb says: Blending fat and acid well now prevents a greasy, broken dressing later. It’s kitchen chemistry, on purpose!)
2. Add the coleslaw mix and thinly sliced red onion to the bowl with the dressing.
3. Toss everything together until the vegetables are evenly coated and glossy.
4. Cover the bowl and refrigerate for at least 1 hour. (Herb says: This resting time lets the cabbage soften and the flavors meld. Skipping this step is slaw sabotage.)
5. Give the slaw a final toss right before serving. Taste and adjust seasoning if needed, then serve chilled.