You will want to make this Traditional Creamy Coleslaw for your next potluck or family BBQ. We toss crisp green cabbage and carrots with a creamy homemade dressing. It will quickly become your families favorite side dish!
Traditional Creamy Coleslaw
My coleslaw recipe is the perfect combination of crunchy, sweet, tang, and creaminess. First, I use fresh green cabbage finely shredded with my mandoline slicer. Then, I freshly grate carrots. This gives the salad just the right amount of crunch. Lastly, I make a creamy dressing. It’s made with mayonnaise, apple cider vinegar, salt, pepper, and sugar. That’s it, just a few ingredients. The recipe is basic, but it makes this the best coleslaw recipe.
Sure, you can head on over to your deli at your local grocery store to purchase a pre-made mayonnaise-based coleslaw. But, I know most prefer a fresh homemade classic slaw. Making it at home is so super easy and the flavor is so much better.
The coleslaw salad will need to chill before serving. I find it to be best after about an hour or so in the refrigerator uncovered. If you should need to make your salad more than an hour ahead of time, you can keep your dressing separated from the cabbage and carrot mixture. Then an hour or so before serving, you can mix it together.
Tips for making the best coleslaw:
Wash the cabbage and carrots well with cold water.
Use a small to medium sized head of cabbage with most of the green leaves removed. You will want to use the inner light colored part.
Cut the head of cabbage in fourths. Then cut the core off of the end.
Use a mandolin slicer for the best long ribbons. Set your slicer as thin as you can. If slicing by hand, you will not achieve the proper texture for your slaw.
When grating the carrot, make long runs across the grater. The results are much better than small bits of carrot.
When adding your homemade dressing be sure to mix and coat well.
Do not serve immediately. Allow the salad to marinate for about one hour.
What should I serve with coleslaw?
Coleslaw pairs so well with all our favorite barbecue dishes like ribs, burgers, pulled pork sandwiches, and dogs. I find it to be a perfect side for summer BBQs. You can also serve coleslaw with fried chicken as most southerners do.
How long will coleslaw last?
Your coleslaw should stay fresh for around 3-4 days after preparation. However, your coleslaw will deteriorate over time. It is always best to eat your coleslaw the day of making it for maximum freshness and taste of the ingredients.
Can I use the store bought pre-shredded coleslaw mix?
Sure you can! Sometimes if I am pressed for time, I will purchase the prepackaged shredded cabbage and carrots to make an easy coleslaw. I do prefer to use fresh ingredients though as they are better for you and make for a better slaw texture.
Ingredients needed to make Creamy Coleslaw
6 cups Shredded Cabbage (small to medium head)
2 cups Shredded Carrots
3/4 cup Mayonnaise
2 tbsp Apple Cider Vinegar
1/2 tsp Salt
1 tsp Sugar
1/4 tsp Pepper
How to make Traditional Creamy Coleslaw
Place cabbage and carrots in a large bowl.
Combine remaining ingredients in a small bowl and whisk until blended.
Pour dressing over vegetables and toss to coat.
Are you looking for other summer bbq side dishes? Be sure to see some of these great sides that I have shared:
- 6 cups Shredded Cabbage small to medium head
- 2 cups Shredded Carrots
- 3/4 cup Mayonnaise
- 2 tbsp Apple Cider Vinegar
- 1/2 tsp Salt
- 1 tsp Sugar
- 1/4 tsp Pepper
- Place cabbage and carrots in a large bowl.
- Combine remaining ingredients in a small bowl and whisk until blended.
- Pour dressing over vegetables and toss to coat.
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