Red and green cabbage slaw

PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
This tempting coleslaw is a really easy make-ahead side dish. You can actually make it for up to 2 days ahead. Simply prepare the dressing, made of mayonnaise, sour cream, apple cider vinegar, and Dijon mustard, and refrigerate in an airtight container. Shred the red and green cabbage, place in a zip-top plastic bag, and alongside. Whether you toss the slaw together 1 hour ahead or 8 hours ahead will depend upon how crispy or soft you prefer your slaw; the longer it sits, the softer the slaw. It also features carrots, sweet red peppers, yellow bell peppers, red onion, and lots of fresh parsley.


Light mayonnaise

¼ cup(s)

Light sour cream

2 Tbsp

Apple cider vinegar

3 Tbsp

Dijon mustard

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Cooked green cabbage

3 cup(s), shredded, shredded

Uncooked red cabbage

2 cup(s), shredded

Uncooked carrot(s)

2 large, shredded

Sweet red pepper(s)

1 small, seeded and chopped

Uncooked bell pepper(s)

1 item(s), small, yellow, seeded and chopped

Fresh parsley

¼ cup(s), flat-leaf variety, chopped

Uncooked red onion(s)

3 Tbsp, chopped, finely chopped


  1. Whisk together the mayonnaise, sour cream, vinegar, mustard, salt, and ground pepper in a large bowl. Add the remaining ingredients and toss well to coat. Cover and refrigerate at least 1 hour or up to overnight. Let stand at room temperature about 30 minutes before serving for the best flavor. Yields 3/4 cup per serving.