Lemon Coleslaw

Not your standard picnic slaw. This coleslaw has a complex, layered dressing built from mayo, sour cream, fresh lemon juice, Dijon mustard, horseradish, white wine vinegar, and celery seeds. Every spoonful has tang, heat, and a citrus brightness that plain mayo-dressed slaw can’t touch.

The lemon does triple duty here: juice in the dressing for acidity, zest tossed into the cabbage for fragrance, and a freshness that lifts the whole bowl. That horseradish is the surprise player. It adds a sinus-clearing sharpness that fades into the background but keeps the slaw from tasting flat.

Red and green bell pepper matchsticks plus red onion give this slaw serious color. Cut everything into thin, uniform strips so the dressing coats evenly and every forkful has a mix of textures.

Make the dressing ahead and chill it before tossing. Cold dressing coats the vegetables better than room-temperature, and the flavors have time to blend.

Chef Tips

• Toss the slaw with the dressing just before serving. Dressed cabbage wilts and releases water quickly, especially with this much acid in the dressing.
• Start with less dressing than you think you need. You can always add more, but overdressed slaw turns soupy.
• The dressing keeps for a day in the fridge. Make it the night before for faster assembly.
• Shred the cabbage finely. Thick chunks don’t absorb the dressing and are tough to eat.

Variations

• Add shredded apple for a sweet crunch that pairs naturally with the lemon.
• Toss in toasted sunflower seeds or sliced almonds for a nutty contrast.
• Use Greek yogurt instead of sour cream for a lighter, tangier dressing.