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rachael ray creamy coleslaw recipe hdr

Rachael Ray Creamy Coleslaw Recipe

This Rachael Ray Creamy Coleslaw Recipe delivers crisp cabbage coated in a smooth, tangy dressing with just the right balance of sweetness and zip. The texture stays fresh and crunchy while the creamy base pulls everything together. It’s a quick side that pairs perfectly with barbecue, sandwiches, or weeknight dinners. The recipe includes simple prep steps, chilling tips, and easy flavor adjustments.
Prep Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1/2 cup Sour Cream
  • 1/2 cup Buttermilk
  • 1 cup Sugar
  • 3 tbsp Onion grated
  • 1 Lemon juiced
  • 2 tbsp White Vinegar
  • 1 tsp Celery Salt
  • 1 tsp Black Pepper
  • 2 tbsp Dill chopped
  • 2 tbsp Chives chopped
  • 2 tbsp Parsley chopped
  • 1 lb Coleslaw Mix 16 oz.

Instructions

  • Combine the Sour Cream, Buttermilk, Sugar, grated Onion, Lemon juice, and White Vinegar in a big mixing bowl.
  • Whisk it all together until the Sugar dissolves and the dressing turns silky smooth.
  • Mix in Celery Salt, Black Pepper, Dill, Chives, and Parsley so the herbs are scattered throughout.
  • Dump in the Coleslaw Mix and toss until every bit of cabbage is coated with dressing.
  • Cover the bowl and stick it in the fridge for at least an hour.
  • The flavors blend, and the cabbage softens just a little.
  • Give it another toss before serving.
  • Taste and tweak the salt, pepper, or lemon juice if you think it needs it.