Green cabbage, shredded: 7 cups
Carrot, shredded: 1 1/2 cups
Mayonnaise: 1/2 cup
Sour cream: 1/2 cup
Cider vinegar: 1 1/2 tbsp
Dijon: 2 tsp
White sugar: 2 tbsp
Celery salt: 3/4 tsp
Black pepper: 1/4 tsp
Let’s get cooking.
1. Whisk mayonnaise, sour cream, vinegar, mustard, sugar, celery salt and pepper until smooth.
2. Toss the cabbage and carrot with the dressing until evenly coated.
3. Cover and refrigerate for at least 20 minutes, preferably 2 hours, to soften the cabbage and blend the flavors.
4. Toss again before serving. Keep chilled until mealtime.
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JUST BBQ · Sides & Vegetables
Creamy Cabbage and Carrot Slaw
By tlk2drew · Published Sep 21, 2026 · Last edited Sep 21, 2026
A chilled side for pulled pork sandwiches and BBQ plates.
Equipment
Large bowl; whisk; refrigerator
Timing
10 minutes prep + 20 minutes–2 hours chilling; no cooking
Yield
6–8 servings
Ingredients
Green cabbage, shredded: 7 cups
Carrot, shredded: 1 1/2 cups
Mayonnaise: 1/2 cup
Sour cream: 1/2 cup
Cider vinegar: 1 1/2 tbsp
Dijon: 2 tsp
White sugar: 2 tbsp
Celery salt: 3/4 tsp
Black pepper: 1/4 tsp
Instructions
1. Whisk mayonnaise, sour cream, vinegar, mustard, sugar, celery salt and pepper until smooth.
2. Toss the cabbage and carrot with the dressing until evenly coated.
3. Cover and refrigerate for at least 20 minutes, preferably 2 hours, to soften the cabbage and blend the flavors.
4. Toss again before serving. Keep chilled until mealtime.