Looking for a creamy coleslaw recipe that’s perfect for barbecues, potlucks, or a simple side dish? This classic recipe combines crisp cabbage and carrots with a tangy, sweet dressing that’s irresistibly smooth. With minimal prep and maximum flavor, it’s a dish that everyone will love!
How to Make Creamy Coleslaw
Creating this creamy coleslaw is a breeze. With fresh veggies and a homemade dressing, you can have this ready in no time
Step-by-Step Instructions
- Prepare the Vegetables: Shred cabbage and carrots, or use a pre-shredded mix for convenience.
- Make the Dressing: In a bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper, and optional mustard for a tangy kick.
- Combine: Toss the veggies with the dressing until fully coated.
- Chill: Refrigerate for at least 1 hour to let the flavors meld together.
- Serve: Stir before serving and enjoy!
Creamy Coleslaw
6
servings15
minutesIngredients
- For the Coleslaw:
6 cups shredded cabbage
1 cup shredded carrots- For the Dressing:
1 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 teaspoon Dijon mustard
Directions
- In a large bowl, combine shredded cabbage and carrots.
- In a smaller bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper, and optional mustard.
- Pour the dressing over the vegetables and mix thoroughly.
- Cover and refrigerate for at least 1 hour before serving.
- Stir well and serve chilled.
FAQ
1. Can I make coleslaw in advance?
Yes! In fact, coleslaw tastes better after sitting in the fridge for a few hours to let the flavors blend.
2. How long does coleslaw stay fresh?
Properly stored in the fridge, coleslaw can last up to 3 days. Stir before serving.
3. Can I use red cabbage?
Absolutely! Red cabbage adds a beautiful color and slightly different texture.
4. Is there a vegan version?
Yes! Use vegan mayonnaise for a plant-based creamy coleslaw.
