Easy Creamy Coleslaw
- PREP 25min
- TOTAL 25min
Here’s how I make my favorite creamy coleslaw! The dressing is super simple but so delicious. I don’t add sugar to the dressing and love it without. To make this a sweeter coleslaw, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrots. When I have it in my kitchen, I love using homemade mayonnaise for the coleslaw dressing!
You Will Need
1 medium cabbage, about 2 pounds, outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (225g) mayonnaise, see homemade mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw
Directions
1Prepare the cabbage: Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
2Combine veggies: Add the shredded carrot and parsley to the cabbage and toss to mix.
3Make the dressing: In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
4Make the coleslaw: Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool). If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage softens.
5Storing: Homemade coleslaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy.
Adam and Joanne's Tips
- Make ahead: Shred the veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving.
- How to prepare the cabbage: Remove any damaged outer leaves and cut the head into quarters (making it easier to slice the core at an angle). Then, create the perfect coleslaw shreds by slicing the cabbage thinly (you can also see me do this in our video).
- Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. One large (16-ounce) bag should do the trick.
- Leftover dressing: Use it as a spread for sandwiches, a vegetable dip, served alongside the coleslaw, or with grilled or roasted vegetables, chicken, or meats.
- What to serve it with: Serve this coleslaw with just about anything. It’s perfect for summer cookouts. I love it with hamburgers, turkey burgers, pork ribs, and grilled chicken. It’s also excellent served on top of sandwiches. Try a pulled pork sandwich or a BBQ chicken sandwich. I also love it served next to crab cakes and lobster rolls!
- The nutrition facts provided below are estimates. We have omitted salt and sugar.