Creamy Coleslaw Recipe
This creamy coleslaw is one of my favorite summer side dishes. It goes great with cold sandwiches, fried chicken, barbeque, and it goes perfectly on one of my favorites, Slow Cooker Root Beer Pulled Beef Sandwiches. Plus, you don't have to heat up the house to make it!
Creamy Coleslaw Recipe
I LOVE coleslaw and used to just grab the premade stuff from the store, but then I met Nick & he is a food snob! He only likes one store-bought coleslaw….and it happens to come from Asda in Scotland only. If I want coleslaw that everyone can enjoy, that means whipping it up myself!
While this recipe isn't the same as his from back home, the boys & I love it and I prefer it over the store-bought stuff so much! Plus, it's cheaper at home, more convenient since I normally have everything on hand, and easy to play with the recipe. Eventually, I'll nail an Asda copycat recipe that Nick enjoys too!
This one is mayo-based, so it has that creaminess I love! The mustard gives it a little bite and keeps it from being bland. So delicious!
Ingredients for Creamy Coleslaw
- Cabbage (red or green)
- Carrots
- Green Onion
- Mayonnaise
- Mustard
- Pepper
How to Make Creamy Coleslaw
- Cut off the cabbage, leaving the core.
- Slice on a mandolin slicer.
- Julienne carrots.
- Mix vegetables in a large bowl.
- Add remaining ingredients and mix well.
- Serve right away.
Time-Saving Tips for Delicious Coleslaw
You can cheat and buy shredded cabbage and shredded carrots to save time. You can also buy a bagged coleslaw mix, which is generally just cabbage and carrot. Some have purple and green cabbage while others only have the green. My husband prefers the all green bagged mixes. I prefer to control the ratio myself and the crisper texture of cutting the veggies myself but will grab a bag when I'm in a hurry and craving me some coleslaw NOW.
Why did my coleslaw go all watery?
The dressing pulls the water in cabbage out and thins the dressing over time. If you are serving immediately, it doesn't have time to go watery. If you are making the night before a gathering, try adding salt to your cabbage and letting it rest a few hours. Give it a good rinse, drain, and then whip up your homemade coleslaw!
Should I use red or green cabbage in my coleslaw?
This is a personal preference. I LOVE red cabbage, but my boys aren't as big of fans, so we mainly use green with a little red thrown in for color and texture. My husband curls his lip at red cabbage, so I'll probably be making some for them that is all green with a mostly red cabbage bowl for myself in the future!
You can also use savoy or Napa cabbage, but my local store doesn't normally carry them. Feel free to experiment and find the perfect combination for your family!
Not a fan of cabbage? Try this delicious broccoli slaw! Actually, try it even if you love cabbage. It's so good and the texture is just a little different & it's got a bit of a tang to it that makes it so refreshing!
Coleslaw Dressing
Coleslaw dressings can be creamy like this one or more vinegar-based. You can buy the bottled stuff if you are making your own coleslaw to save a little money, but making your own coleslaw dressing will let you make it just right for your family! You can try my creamy dressing, one with a vinegar dressing, buttermilk, or even a ketchup dressing!
Can I make it in advance?
If you salted it beforehand to draw the water out, it can last for 3-5 days in the fridge in an airtight container. You can also prep the dressing separately and store it in the fridge to make sure your cabbage stays crisp.
Coleslaw is a great alternative to boring salads, so making the dressing on the weekend and packing in small containers to take to work would be a great time-saver during the busy week!
More Delicious Recipes:
- Balsamic Maple Glazed Carrots
- Spring Chocolate Chip Cookies
- Easy Chicken Salad with Lemon and Poppyseed
- Easy Homemade BBQ Sauce Recipe
- Haddock Over Beet Puree
Creamy Coleslaw Recipe
Ingredients
- 5 cup Shredded Cabbage green, red or both
- 1 cup Julienned Carrots
- 1/4 – 1/2 cup thinly sliced Green Onions
- 4 tbsp Mayonnaise
- 1/2 tbsp Mustard
- Pepper to taste
Instructions
- Cut off cabbage (leaving the core) and slice on a mandolin slicer.
- Julienne carrots.
- Mix vegetables in a large bowl.
- Add remaining ingredients and mix well.
- Serve right away.
