This delicious and creamy coleslaw is the perfect side dish for barbecues, picnics, or quick weekday meals. Made with fresh, crunchy cabbage and carrots, it’s tossed in a tangy, rich dressing that comes together in minutes. Easily customizable, you can tweak the sweetness or spice to suit your taste. A classic, crowd-pleasing favorite!
Recipe Ingredients:
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup best-quality mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons grated Spanish onion
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard
- 2 teaspoons celery salt
- Salt and freshly ground pepper
How To Make Creamy Cole Slaw?
- Prepare the vegetables: In a large bowl, combine the finely shredded cabbage and carrots.
- Make the dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, grated onion, sugar, vinegar, dry mustard, celery salt, salt, and black pepper until smooth.
- Combine and mix: Pour the dressing over the cabbage and carrot mixture, stirring well to evenly coat all the vegetables.
- Adjust seasoning: Taste and adjust by adding more salt, pepper, or sugar if needed.
- Chill and serve: For the best flavor, cover and refrigerate for at least one hour before serving.
Recipe Tips:
- Shred the cabbage finely : Thin, even shreds help the coleslaw absorb the dressing better and give it the perfect crunch. Use a sharp knife, mandoline, or food processor for best results.
- Let it rest before serving : Refrigerate the coleslaw for at least an hour to let the flavors blend. This makes the dressing creamier and the taste more balanced.
- Adjust the sweetness and tang : Taste the dressing before mixing it in. If you like it sweeter, add more sugar; for more tang, add extra vinegar or a squeeze of lemon juice.
- Dry the cabbage well : After shredding, pat the cabbage dry with a paper towel or let it air dry for a few minutes. Too much moisture can make the coleslaw watery.
- Don’t overdress : Start with less dressing and mix well. You can always add more, but too much can make the coleslaw soggy instead of creamy and crisp.
How To Store Leftovers?
Let the leftover coleslaw sit at room temperature for a few minutes before storing. Transfer it to an airtight container and refrigerate for up to 3 days. Stir well before serving, as the dressing may separate over time.
Nutrition Facts
- Calories: 180
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 590mg
- Potassium: 150mg
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 1g
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Creamy Cole Slaw
Description
This delicious and creamy coleslaw is the perfect side dish for barbecues, picnics, or quick weekday meals. Made with fresh, crunchy cabbage and carrots, it’s tossed in a tangy, rich dressing that comes together in minutes. Easily customizable, you can tweak the sweetness or spice to suit your taste. A classic, crowd-pleasing favorite!
Ingredients
Instructions
- Prepare the vegetables: In a large bowl, combine the finely shredded cabbage and carrots.
- Make the dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, grated onion, sugar, vinegar, dry mustard, celery salt, salt, and black pepper until smooth.
- Combine and mix: Pour the dressing over the cabbage and carrot mixture, stirring well to evenly coat all the vegetables.
- Adjust seasoning: Taste and adjust by adding more salt, pepper, or sugar if needed.
- Chill and serve: For the best flavor, cover and refrigerate for at least one hour before serving.
Notes
- Shred the cabbage finely : Thin, even shreds help the coleslaw absorb the dressing better and give it the perfect crunch. Use a sharp knife, mandoline, or food processor for best results.
- Let it rest before serving : Refrigerate the coleslaw for at least an hour to let the flavors blend. This makes the dressing creamier and the taste more balanced.
- Adjust the sweetness and tang : Taste the dressing before mixing it in. If you like it sweeter, add more sugar; for more tang, add extra vinegar or a squeeze of lemon juice.
- Dry the cabbage well : After shredding, pat the cabbage dry with a paper towel or let it air dry for a few minutes. Too much moisture can make the coleslaw watery.
- Don’t overdress : Start with less dressing and mix well. You can always add more, but too much can make the coleslaw soggy instead of creamy and crisp.