Creamy Homemade Coleslaw
This is the creamiest Homemade Coleslaw recipe ever! It requires only a few basic ingredients to prepare, and it’s so creamy and refreshing! This coleslaw is quick and easy to make and it can be made in advance. In fact, it's even more flavorful that way!!
Equipment
- Knife
- mixing bowls
- Whisk
- Silicone Spatula
Ingredients
Coleslaw Base
- 4 cups Geen Cabbage Shredded
- 1 cup Red Cabbage Shredded
- 1 cup Carrots Shredded
Coleslaw Dressing
- 3/4 cup Mayonnaise
- 1.5 tbsp Apple Cider or White Vinegar
- 1/2 tbsp Dijon Mustard ,optional
- 1 tbsp Sugar ,optional
- 1/4 tsp Celery Salt more or less to taste
- 1/4 Salt Ground Black Pepper more or less to taste
- 1/4 Ground Black Pepper more or less to taste
Instructions
- Shred the Cabbage: Quarter the cabbage and remove the core. Cut each quarter in half through the middle and cut into fine shreds. Place the shredded cabbage in a large mixing bowl; about 5 cups.
- Make coleslaw dressing: In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, and sweetener of choice. Season with salt, celery salt or celery seeds, and ground black pepper, to taste. Add the salt a little at a time since we are mixing two kinds in this step. It's easy to add more, but over-salting will ruin the dish.
- Pour dressing over shredded cabbage mixture: Place shredded coleslaw mix in a large bowl, pour the prepared dressing over the top, and toss to combine.
- Let it Rest: Let the salad rest for at least 30 minutes or up to 1 hour before serving for the flavors to meld. Serve cold.
Notes
Mix-In additional ingredients to the cabbage blend
You can also add other mix-ins to the coleslaw things like:
- grated Granny Smith apples
- Golden raisins
- Pineapple tidbits
- Bleu cheese or cheddar cheese
- Chopped celery
- Shredded broccoli stems
- Pickled Jalapenos
- Onion powder
- Garlic powder
- Fresh Parsley
- Fresh Celery leaves
- Green onions (Scallions)
- Your favorite Hot Sauce
- Pinch of Cayenne pepper to give it a little kick
- If you have leftovers it can still be eaten the next day the dressing with be thinner and the coleslaw will be more tender.
- For make-ahead: Prepare the Coleslaw base ingredients up to 3 days in advance. Store chopped cabbage blend in a zip-top bag. When ready to serve, prepare the dressing and pour over the cabbage mixture.
- Refrigerated Storage: Store leftovers in an air-tight container for up to 3 days.
- Freezing: Coleslaw cannot be frozen.