Easy Creamy Coleslaw Recipe

Coleslaw is a classic, refreshing side dish that pairs beautifully with a variety of meals, especially grilled meats, fried chicken, or barbecued dishes. This Easy Creamy Coleslaw recipe features a tangy, slightly sweet dressing and crunchy cabbage, making it the perfect accompaniment for casual gatherings, picnics, or weeknight dinners.

This recipe is simple to make and comes together in less than 15 minutes, which makes it perfect for those times when you need a quick side. The creamy dressing is a combination of mayonnaise, vinegar, and a touch of sugar, which creates a smooth, flavorful coleslaw that’s balanced in texture and taste.

Ingredients:

For the Coleslaw:

• 1 small head green cabbage (about 4 cups shredded)
• 1 small head purple cabbage (about 2 cups shredded) (optional, for color and variety)
• 1 large carrot, peeled and grated or julienned
• 1/4 small onion, finely grated or minced (optional, for extra flavor)

For the Dressing:

• 1 cup (240g) mayonnaise
• 2 tablespoons apple cider vinegar (or white vinegar)
• 1 tablespoon Dijon mustard (optional for tanginess)
• 1-2 tablespoons sugar (to taste)
• Salt and pepper to taste
• 1 tablespoon celery seeds (optional, but adds a nice touch)
• 1 teaspoon lemon juice (optional, for extra freshness)

Equipment:

• Large mixing bowl
• Grater or food processor (for grating cabbage and carrot)
• Whisk or spoon (for mixing the dressing)
• Knife and cutting board

Preparation:

1. Prepare the Vegetables:

Time: 5 minutes

• Shred the Cabbage: Using a sharp knife or a mandoline slicer, remove the outer leaves of the cabbage, then slice the cabbage into thin strips (julienne). You can use just green cabbage, or mix green and purple cabbage for added color and variety.
• Grate the Carrot: Peel and grate the carrot using a box grater or a food processor. This adds a touch of sweetness and color to the slaw.
• Grate the Onion (optional): If using onion, finely grate or mince it so that it blends seamlessly with the slaw, giving it a hint of flavor without overpowering the dish.

Tip: For an even quicker shortcut, you can buy pre-shredded coleslaw mix from the store, which already contains shredded cabbage and sometimes carrots.

2. Make the Dressing:

Time: 3 minutes

• In a small bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard (if using), and 1 tablespoon of sugar.
• Whisk the ingredients together until the dressing is smooth and well-combined.
• Taste the dressing and adjust the sweetness with more sugar if you prefer a sweeter coleslaw, or add more vinegar for extra tang.
• Season the dressing with salt and pepper to taste. If you like a little extra kick, feel free to add a pinch of cayenne pepper or hot sauce.

3. Combine the Vegetables and Dressing:

Time: 2-3 minutes

• In a large mixing bowl, combine the shredded cabbage, grated carrot, and onion (if using).
• Pour the dressing over the vegetables and toss everything together until the cabbage and carrots are fully coated with the creamy dressing. Make sure everything is evenly mixed to achieve a balanced flavor throughout the slaw.

4. Chill (Optional but Recommended):

Time: 30 minutes (or longer)

• For best results, cover the coleslaw and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld and gives the cabbage time to soften slightly, which enhances the overall texture and taste. If you’re in a hurry, you can serve it immediately, but it will taste even better after sitting in the fridge for a bit.

Serving Suggestions:

• With Grilled Meats: Serve your coleslaw alongside grilled chicken, ribs, or burgers for a perfect balance of creaminess and crunch.
• As a Sandwich Topping: Add a scoop of creamy coleslaw to sandwiches, particularly pulled pork or fried chicken sandwiches, for an extra burst of flavor.
• With Barbecue: Coleslaw is a staple at any barbecue, pairing wonderfully with smoked meats, hot dogs, and barbecued chicken.
• As a Salad: Coleslaw is great as a stand-alone salad, especially when served with roasted potatoes or a grilled vegetable medley.

Notes:

• Adjusting Consistency: If you prefer a slightly thinner dressing, you can add a tablespoon of milk or buttermilk to the dressing, making it more pourable. You can also add a little extra vinegar or lemon juice to thin it out while maintaining flavor.
• Vegan Version: To make this coleslaw vegan, simply substitute the mayonnaise with a plant-based mayonnaise or yogurt alternative. The rest of the recipe remains the same.
• Adding Protein: If you want to turn your coleslaw into a more filling meal, try adding protein such as grilled chicken, shrimp, or even crumbled bacon.
• Spices and Add-ins: Experiment with adding a pinch of paprika, cayenne pepper, or smoked paprika to the dressing for added depth. For crunch, you can also stir in roasted sunflower seeds or chopped nuts.

Storage:

• Refrigeration: Store any leftover coleslaw in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop over time, but the cabbage may become a bit softer as it sits.
• Freezing: Coleslaw is not ideal for freezing, as the texture of the cabbage will deteriorate upon thawing. It’s best to prepare and enjoy it fresh.

Conclusion:

This Easy Creamy Coleslaw recipe is simple to make, delicious, and adaptable to suit your preferences. With its balance of tangy, sweet, and creamy flavors, it’s the perfect accompaniment for a wide range of dishes. Whether you’re serving it at a barbecue, on top of a sandwich, or alongside a weeknight dinner, this coleslaw is sure to become a favorite side dish in your rotation. Enjoy!