Food & Cooking Recipes Salad Recipes Classic Coleslaw with Creamy Dressing 3.3 (404) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 11, 2020 Rate Print Share Servings: 8 This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw. Ingredients 1 tablespoon Dijon mustard 1 tablespoon cider vinegar 1 tablespoon freshly squeezed lemon juice 1 tablespoon sugar 1 teaspoon coarse salt ½ cup mayonnaise ¼ cup sour cream 1 small green cabbage, (about 1 ¾ pounds), finely shredded 2 medium carrots, cut into ⅛-inch-thick matchsticks or coarsely grated 1 small onion, coarsely grated (optional) Directions Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again. Originally appeared: Martha Stewart Living, June 2004 Rate It Print