Culinary Institute of America Recipe
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Pair this side with our slow cooker pulled pork sandwich recipe
CIA's Coleslaw recipe



Makes 8 Servings

  • 6 tablespoons sour cream
  • 6 tablespoons mayonnaise
  • 3 tablespoons cider vinegar
  • 2 1/4 teaspoons dry mustard
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons TABASCO® sauce
  • Salt, to taste
  • Ground black pepper, to taste
  • 5 cups shredded green cabbage
  • 1 cup grated or shredded carrots


  1. Mix together the sour cream, mayonnaise, vinegar, mustard, sugar, celery seeds, and TABASCO® in a large bowl until smooth. Season the mixture with salt and pepper to taste.
  2. Add the cabbage and carrots, and toss until evenly coated. Cover and refrigerate until needed.
  3. Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
 Per 2-ounce serving: 86 CALORIES, 1 g PROTEIN, 6 g CARBOHYDRATES, 1 g FIBER, 6.5 g TOTAL FAT (1.5 g saturated fat), 105 mg SODIUM, 7 mg CHOLESTEROL

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