Easy Creamy Coleslaw Recipe
- 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
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).
Add the shredded carrot and parsley to the cabbage and toss to mix.
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.
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.
Adam and Joanne's Tips
- Cabbage: Use green, red, savoy, or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties.
- Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. 1 large (16-ounce) bag should do the trick.
- Storing: Coleslaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy.
- Make ahead: Shred 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.
- Leftover dressing: This can be used as a spread for sandwiches, dip for vegetables, served alongside the coleslaw, or with grilled or roasted vegetables, chicken, or meats.
- The nutrition facts provided below are estimates. We have omitted salt and sugar.