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Sour Cream Dressing

Sour Cream Dressing

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A dressing this creamy demands cold, watery leaves (such as romaine or iceberg) that can stand up to its weight and offer refreshment.


  • 1 garlic clove, finely grated
  • 2 tsp. finely grated lemon zest
  • 3 Tbsp. fresh lemon juice
  • 1½ tsp. freshly ground black pepper

Recipe Preparation

  • Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.

  • Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Reviews SectionVery tasty, but I would also recommend using less salt. I made it with grapefruit instead because I had no lemons on hand - delicious.Super tangy but creamy. Yet still a light, bright flavor. Only thing is that I would def. reco reducing S&P to 1tsp at most.

Broccoli Salad with Sour Cream Dressing

No more boring broccoli! This Broccoli Salad is dressed with a gorgeous Sour Cream Dressing that is tangy, creamy and made WITHOUT mayonnaise. Throw in nuttiness from almonds, freshness from shallots / scallions and a few bacon bits, and you have yourself a salad that is so good, it’s worth of a meal in itself!

This broccoli recipe is a lighter version of classic Broccoli Salad with a creamy dressing. Try this on the side of Baked Pork Chops, sticky Baked Chicken Thighs, marinated beef Steaks or crispy Pan Fried Fish with Lemon Butter Sauce!

How To Make 3 Easy Coleslaw Dressings

Some things in life are difficult: taxes, air travel over the holidays, mastering the perfect kouign amann. Coleslaw is not one of those things. Classic creamy, crunchy coleslaw is easy. Coleslaw is effortless. Coleslaw asks for nothing beyond a serving bowl and a backyard party that requires its presence.

It follows that dressing your homemade coleslaw should also be easy. Here are three different dressings — mayonnaise, buttermilk, and sour cream — that are so easy, you can make them in under a minute.

Mayonnaise, Buttermilk, or Sour Cream?

It is my firm belief that all coleslaw dressings, no matter what else you may add, require a solid base of mayonnaise. The salad is 99% cabbage, so let’s not quibble over a heathy dose of mayo. Just let it happen.

Classic mayo dressing is made entirely with, yes, mayonnaise. It’s rich and delightfully creamy against the cool crunch of the cabbage in a coleslaw. It goes great with a plate of smoked ribs — or fish tacos, for that matter. These other two dressings, buttermilk and sour cream, opt for half mayo and half dairy. They’re both a bit thinner and a bit less rich, but they bring a great tangy zing to the coleslaw.

How does one choose, if one does not already owe allegiance to a particular type of coleslaw? Personally, I’m #TeamButtermilk all the way, and you’re welcome to share my preference. Beyond that, I say that as the summer months stretch onwards, why not give them each a try? If you’re a food-pairing type, I recommend the richer mayo-dressed slaw with leaner foods — like grilled fish and vegetable kebabs (smoked ribs not withstanding) — and I like the bright tanginess of buttermilk and sour cream coleslaws with things like cheeseburgers and fried chicken.

Making the Coleslaw Dressing

A gal — or a bowl of coleslaw — cannot live on mayo alone. It’s called a “dressing,” after all, so it stands to reason that a few other ingredients are required. A splash of vinegar loosens up the dressing and adds brightness to the salad. A spoonful of sugar might sound like an odd choice here, but it really helps balance everything else — it’s not so much that the salad is “sweet,” but just enough to mellow the edges. Salt is also here, performing its usual salt duty of propping everything else up and making each bite more addictive than the last.

Whisk these dressings together in a bowl, or shake them up in a Mason jar for easy transport to your coleslaw’s destination. Throw in any fresh herbs you might have around for some extra panache. These recipes all make enough dressing for one typically sized salad, which in our world means one small head of cabbage and a few carrots.


Homemade dressings might sound intimidating, but they usually just take 5 minutes! I am a huge fan of dump and blend dressings because they require little chopping but boast tons of flavor.

To make our Cilantro Lime dressing:

  • Add all of the ingredients to a blender then chop then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency.
  • Chill before serving. Dressing will thicken in the refrigerator so you may need to whisk in some milk before serving. That’s it!


  1. For the Sour Cream Dressing:
    1. Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
    2. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
    1. Trim root end of lettuce discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over season with salt.
    2. Spoon half of dressing over salad and top with chives season with pepper. Serve with remaining dressing alongside.


    Full recipe + amounts can be found in the recipe card below.

    • Potatoes. I used a small, waxy variety. Fluffy, floury potatoes are more likely to break apart on the grill. You could cut larger potatoes into wedges too if you preferred.
    • Sour cream.
    • Milk.
    • Fresh dill.
    • Chives.
    • Lemon juice.
    • Garlic powder.
    • Salt and pepper.
    • Olive oil.

    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 1 to 2 tablespoon honey
    • juice of 1 lime
    • 1 to 2 chipotles [in adobo], plus 1 to 2 teaspoons of the adobo sauce
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons adobo seasoning**
    • 2 teaspoons ground cumin
    • 2 teaspoons dried cilantro
    • 1 teaspoon paprika
    • 1 teaspoon annatto (for color - optional)
    • 1/2 to 3/4 teaspoon kosher salt, more or less to taste
    • 1/4 to 1/2 teaspoon freshly ground black pepper
    • 1/4 to 1/2 teaspoon cayenne pepper
    1. Add all ingredients into a blender and puree until smooth. Pour into a glass jar or bottle and refrigerate 2 to 4 hours but overnight is best!
    2. Should keep for a week or so in the fridge.

    Lemon-Dill Sour Cream Salad Dressing

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    Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.

    Ah, the unassuming envelope of onion soup mix . It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

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    The mayonnaise makes it unsuitable for freezing because it tends to separate after being frozen and becomes very watery. Raw cabbage likewise does not freeze very well. For a delicious variation that can be frozen, try our Freezer Slaw.

    A key to making the best coleslaw is eliminating excess water so the end result isn’t watery which will dilute the flavor and prevent that great creamy consistency we’re after. To do that we need to draw out the water from the vegetables before adding the dressing.

    Place the veggies in a bowl and sprinkle with a teaspoon of salt. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl.

    Combine the dressing ingredients in a medium sized bowl. Be sure to use a good quality mayonnaise, it makes all the difference. Pour the dressing over the veggies and stir to coat. Cover and chill in the fridge for at least 2 hours before serving.

    This dish is naturally gluten-free and for a vegan coleslaw simply use vegan mayonnaise.