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This easy creamy coleslaw recipe is a classic salad that can grace your table on any occasion. Shredded green cabbage and carrots tossed in a homemade creamy mayonnaise sauce. A side dish everyone would love and it is perfect any time of the year.
It is quick and easy as it takes less than 10 minutes to make. It is sweet, fresh and has a nice crunch to it. The mayonnaise dressing is creamy and takes this cole slaw from 10 to a 100.
Let me show you how to make creamy coleslaw in easy steps.
Easy Creamy coleslaw recipe
Coleslaw whether homemade or shop bought is about one of the best sides to have at picnics, bbqs. To be honest, I am not a fan of shop bought ones, coleslaw is a simple salad that can be made with just 3 ingredients; cabbage, carrots and mayonnaise. It is a great make-ahead side dish you can never go wrong with.
You can even opt for a no-mayo coleslaw and make a simple lemon and olive oil dressing. That aside, today’s recipe is all about making the best creamy coleslaw you can make at home in easy steps.
this easy coleslaw is creamy sweet and a tad vinegary at the same time. Don’t worry, this cole slaw can be made without vinegar too. You can easily substitute it with lime or lemon juice.
Serve as a side with delicious meat recipes like this honey garlic pork chops, cilantro lime chicken, instant pot coconut rice. You can even use cole slaw as burger fillings, with sandwiches or with fish. It is so good, I will be sharing my homemade recipe with you soon. Trust me, it would be worth the wait.
How to cut cabbage for coleslaw
To make the job easier and quicker for you, you will need a sharp knife or a chef knife and a clean chopping board.
First, you remove the tough outer layer of the cabbage, discard it and rinse the remaining whole cabbage under cold water. Shake to remove excess water or pat dry with a kitchen towel.
Place the cabbage on the chopping board then cut into halves either from the stem (cut off the stem to flatten it if need be) or the top of the cabbage.
Cut each half to a quarter, then cut off the core with your knife pointed towards the board. Slice the cabbage thinly into short strands or pieces. Depending on your preference, short shredded cabbage works well for creamy coleslaw.
Ingredients you will need to make this easy creamy coleslaw recipe
This are what you will need to make this super easy salad.
Cabbage: you can use either green of purple cabbage. I am more of a green cabbage person but when I am making no mayo coleslaw then I use purple cabbage, it is colourful, vibrant and more appealing without any dressing or with just a light dressing.
Carrot: thinly shredded
Grated onions: this is completely optional but on scout’s honour, the addition of ½ tablespoon of grated onion takes the salad to a whole new level. Of course, you can swap this for green onions or even chives. They add lots of flavour and colour to the salad
What you need to shred the cabbage and carrots: You can either use a chef knife, mandolin, a food processor or box grater.
NOTE: you can use shop-bought pre-shredded coleslaw mix but making yours at home is a lot cheaper and you can cut the vegetables to your desired texture.
For the creamy coleslaw dressing you will need
Mayonnaise: I prefer to use full fat mayo as you get the best out of the slaw this way, you can swap this for sour cream or use a combination of both.
Milk: you can use either full fat or skimmed milk here. Evaporated milk works for this recipe as well.
White sugar: for a little bit of sweetness and to balance the tartness and acidity from the vinegar.
Apple cider vinegar: You can swap this for lemon or lime juice. It helps brings out the flavours in this classic side dish. Your salad remains crunchy and vibrant for some few days and the flavour is intensified too.
Salt and pepper to taste: this is particularly important in making this side dish. Ensure you use freshly ground black pepper. Any type of salt works here from sea salt, kosher salt, to celery salt to pink Himalayan salt or even regular salt used for cooking. Remember it is just for taste, so, a pinch or two would be fine.
How to make the best creamy coleslaw recipe at home
To a bowl, add the mayonnaise, milk, apple cider vinegar, sugar, salt and pepper and whisk until fully combined and creamy. Set aside and make the salad.
Add the shredded cabbage, carrot and onions to a large bowl and mix to combine. Pour the slaw dressing over the salad and give it a good mix. it is best you refrigerate the coleslaw for some few minutes before you serve. Place the salad in the fridge for at least 30 minutes and serve as when needed.
How long does coleslaw last in the fridge
This creamy coleslaw would stay fresh for up to 5 days in the fridge. Although, personally, I prefer to consume it within 3 days. Store in an airtight container
Make sure the milk you add to the dressing is still in date or to the duration you intend to keep the salad for in the fridge. Milk are best consumed by their ‘use by’ date. It is best to be safe than sorry.
Also, it is important that you store that salad in the right temperature. You cannot freeze coleslaw.
Other easy sides you should try
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Creamy Coleslaw Recipe
- chef knife, mandolin, a food processor or box grater.
- 5 cups cabbage thinly sliced or one small head cabbage
- 1 cup carrot thinly shredded
- 1 tablespoon grated onions
- ¾ cup mayonnaise
- ⅓ cup milk: you can use either full fat or skimmed milk here. Evaporated milk works for this recipe as well.
- 1 tablespoon sugar: for a little bit of sweetness and to balance the tartness and acidity from the vinegar.
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- To a bowl, add the mayonnaise, milk, apple cider vinegar, sugar, salt and pepper and whisk until fully combined and creamy. Set aside and make the salad.
- Add the shredded cabbage, carrot and onions to a large bowl and mix to combine. Pour the slaw dressing over the salad and give it a good mix. it is best you refrigerate the coleslaw for some few minutes before you serve. Place the salad in the fridge for at least 30 minutes and serve as when needed.
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