Coleslaw Recipe
Get ready to elevate your sides with this homemade creamy coleslaw recipe—a perfect blend of crisp, fresh veggies and a tangy, velvety, irresistibly good dressing. Whether pairing it with BBQ, piling it on sandwiches, or serving it as a refreshing side dish, this coleslaw brings a delicious crunch and zesty flavor to every bite.
CREAMY COLESLAW INGREDIENTS
- Shredded Cabbage: It gives the salad its crunchy texture and fresh, slightly peppery taste.
- Shredded Carrot: Adds a vibrant color and a sweet, earthy flavor. Carrot contributes to the overall crunchiness of the salad.
- Mayonnaise: This is the creamy element of the coleslaw dressing. It binds the ingredients together and adds a smooth, rich flavor to the salad.
- Mustard: It gives the dressing a tangy kick. It perfectly complements the creaminess of the mayonnaise and the sweetness of the carrots and cabbage.
- Sugar: A touch of sugar in the dressing can balance out the tanginess of the mustard and the tartness of the apple cider vinegar.
HOW TO MAKE CREAMY COLESLAW
Learn how to make a fancy coleslaw easily at home! For detailed instructions, check out the recipe card below.
Step 1
Prepare the vegetables: Combine the shredded cabbage and carrot in a large bowl. Give it a good toss to ensure the vegetables are mixed well. Set this aside for now.
Step 2
Prepare the dressing: In a separate bowl, it’s time to prepare the coleslaw dressing. Combine all the dressing ingredients and whisk them until they are thoroughly combined.
Step 3
Mix the coleslaw dressing with the vegetables: Now, pour the dressing over the cabbage and carrot mixture. Mix well to ensure that all the vegetables are coated with the dressing.
Step 4
Refrigerate: Cover your coleslaw and put it in the refrigerator for about half an hour. This process will allow the vegetables to absorb the dressing and release their juices, leading to a softer texture for the cabbage and carrot. It’s important to note that this won’t make the vegetables soggy.
Step 5
Flavor enhancement: As the coleslaw rests in the fridge, the juices released from the carrot will enhance the sweetness of the coleslaw.
Step 6
Serve: Coleslaw is best served chilled and can taste even better the following day. So, dig in and enjoy your homemade coleslaw!
TIPS TO MAKING CREAMY COLESLAW
- Shred your veggies: For the freshest taste and crunch, shred your own cabbage and carrot. This will offer a fresher and more vibrant flavor compared to pre-packaged shredded veggies.
- Let it rest: After mixing the dressing with the veggies, let it rest in the refrigerator for at least half an hour. This allows the cabbage and carrot to absorb the dressing and release their juices, enhancing the overall flavor of the coleslaw.
- Serve it cold: Coleslaw is best served cold. It’s not only refreshing, but the chilling time also allows the flavors to meld together.
- Enjoy it the next day: Coleslaw tastes even better the next day. The flavors have more time to meld together, resulting in a depth of flavor that can’t be achieved in just a few hours.
DELICIOUS VARIATIONS
- Try it tangy: For an extra tang, add a squeeze of fresh lemon juice to the dressing. The lemon will enhance the flavors of the coleslaw and add a refreshing tanginess that’s perfect for summer barbecues.
- Add Fruits: If you’re looking for a sweet twist, this variation is for you. Simply add a half cup of diced apple to your coleslaw. The sweetness of the fruit complements the tanginess of the dressing.
- Include some nuts: If you’re looking for an extra crunch, add a handful of crushed peanuts or almond slices to your coleslaw. The nuts provide a delightful crunch that contrasts well with the softness of the cabbage and carrot.
HOW TO SERVE
- For a delicious barbecue side dish, pair this coleslaw with grilled chicken or ribs. The tangy, creamy coleslaw will perfectly complement the smoky flavor of your grilled meats.
- This coleslaw can be used as a filling for tacos or wraps. The crisp and creamy coleslaw will add an extra layer of flavor and texture to your favorite taco or wrap recipe.
- For a refreshing lunch, serve this coleslaw alongside a tuna or chicken salad sandwich. The crunchiness of the coleslaw adds a nice contrast to the softness of the sandwich.
- This coleslaw can also be served as a side for fried foods like fish and chips or fried chicken. The light and refreshing coleslaw will help balance out the heaviness of the fried dishes.
FREQUENTLY ASKED QUESTIONS
I recommend using green cabbage for this recipe as it has a nice crunch and holds up well to the dressing. However, you can mix in some red cabbage for color or even use a pre-shredded coleslaw mix for convenience.
Mayonnaise gives the coleslaw its classic creamy texture, but if you’re not a fan, you can substitute it with Greek yogurt or even a vinaigrette for a lighter version.
This coleslaw has a balanced flavor profile with just a hint of sweetness from the sugar and carrot. If you prefer a sweeter coleslaw, feel free to add more sugar to taste.
HOW TO STORE HOMEMADE COLESLAW
- Refrigerate: If you have leftover coleslaw from your meal, it can be safely stored in the refrigerator. Just ensure it’s in an airtight container to maintain its freshness. This coleslaw can stay fresh in the fridge for up to three to five days.
- Freezing: Unfortunately, coleslaw doesn’t freeze well. The fresh vegetables and creamy dressing don’t withstand the freezing and thawing process well, often becoming soggy and losing their flavor.
📣 MORE SALADS YOU’LL LIKE
MORE DISHES TO SERVE WITH COLESLAW
⭐PLEASE RATE AND REVIEW
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Coleslaw Recipe
Ingredients
- 1 ½ cup shredded cabbage
- 1 medium shredded carrot
DRESSING
- ¼ cup mayonnaise
- 1 teaspoon mustard
- 1 ½ to 2 teaspoon sugar
- 1 teaspoon apple cider vinegar
- ¼ teaspoon black pepper
Instructions
- In a bowl, mix the shredded cabbage with carrot and set aside.
- In a different bowl, add the dressing ingredients and mix until combined.
- Add the dressing to the carrot and cabbage and mix well making sure the dressing is coating all the vegetables.
- Cover the coleslaw and refrigerate for 30 minutes. Th vegetables will absorb the dressing and release their juices, making the cabbage and carrot softer (not soggy).
- The coleslaw will taste sweeter because of the juice released from the carrot.
- Coleslaw is best served cold and tastes even better the next day. Enjoy.
