Just a great, creamy, traditional Coleslaw recipe with a terrific homemade Coleslaw dressing. Everything you want, none of the unnecessary extras. A staple for that’s even better the next day!
A great Coleslaw doesn’t need a ton of ingredients.
All you need is cabbage, carrot and a terrific Coleslaw dressing for this summertime classic. Along with Macaroni Salad and Caprese Salad, this is the salad we take to gatherings, that we lay out on buffets – because we know it’s a sure thing!
It lasts for days in the fridge so we have a great standby side for dinners and quick additions to lunchboxes. A traditional Coleslaw recipe is a classic that will never go out of fashion!
I’m a firm believer that Coleslaw should be JUICY. Just like it’s served up at KFC and other popular takeout chains. And juicy means plenty of dressing!
I like BUT if you just load up your dressing with tons of mayo, it weighs it down with too much fat, making the Cole slaw excessively rich and soaking the cabbage to the point of being soggy mush.
So I like to make plenty of dressing with a combination of both mayonnaise and sour cream, plus mustard and celery salt for flavour, and vinegar to cut through the richness.
Why does my Coleslaw get watery?
Most likely because you are not using enough dressing. Coleslaw is meant to be set aside to wilt before serving, during which time water is extracted from the cabbage which thins the dressing.
So you need to ensure there’s enough Dressing otherwise your Coleslaw becomes watery!
Key Tip: Give it time
To achieve that perfect Coleslaw texture, it needs time to soften so you don’t have stiff prints of cabbage poking out all over the place. At least 20 minutes, better at 2 hours or overnight.
The salt and sugar in the dressing draws out the moisture from the cabbage, thinning out the rich dressing and making the Coleslaw ultra juicy, as well as giving time for the flavours to meld.
MORE SUMMER SALADS to take to gatherings
- Italian Pasta Salad
- Potato Salad and Lemon Potato Salad
- Pearl Couscous Salad <– personal fave!
- Wild Rice Salad <– reader fave!
- 12 Minute Sun Dried Tomato Couscous Salad
Browse all Pasta Salads and Rice Salad
WATCH HOW TO MAKE IT
- 7 cups green cabbage , finely shredded (Note 1)
- 1 medium carrot , shredded (1 1/2 cups)
- 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
- 1/2 cup sour cream or yoghurt, full fat is best
- 1 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
- 2 tsp Dijon mustard
- 2 tbsp white sugar
- 3/4 tsp celery salt
- 1/4 tso black pepper
- Mix Dressing ingredients together.
- Place cabbage and carrot in a bowl. Pour over Dressing, toss well. Set aside for at least 20 minutes before serving, preferably 2 hours - this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!
- Toss well before serving.
Add chopped or sliced onions
Add shallots/scallions finely sliced on the diagonal
Swap out some of the green cabbage for red cabbage (love the colour)
Granny smith apples cut into batons (YUM that would be fantastic!) 4. Nutrition per serving, assuming 8 servings.
LIFE OF DOZER
Flashback: when he was a puppy and couldn’t get down stairs….