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This coleslaw recipe embodies the essence of that memorable evening, honed and fine-tuned over innumerable summer cookouts and family reunions. Bursting with crunchiness, zest, and a touch of sweetness, this coleslaw promises to whisk you away to your own cherished memories with every bite.
What is Coleslaw?
Coleslaw, sometimes referred to as cole slaw or just slaw, is a timeless salad predominantly consisting of thinly shredded cabbage, combined with other grated vegetables, and united with a tangy, creamy sauce.
Coleslaw’s origins can be linked to the Dutch, who brought it to America in the 18th century. Since then, coleslaw has continued to evolve, with a plethora of variations now accessible across the globe. It’s a multifaceted dish that can be enjoyed as a side, a sandwich topping, or even as a main-course salad.
Why Should You Try This Recipe?
- It offers a healthier twist on the conventional coleslaw, striking the ideal balance between creaminess and zing.
- It’s a breeze to prepare, requiring minimal effort and time.
- It’s a versatile dish that pairs well with various meals, making it a fantastic choice for social events and everyday dinners.
- It’s adaptable; you can modify the ingredients to suit your personal taste preferences.
Recipe Ingredients
Here are the modified ingredients for 6-7 servings:
- 1/4 of a large (or 1/2 medium) white cabbage
- 1 medium carrot, peeled
- 1/8 brown onion, peeled
- 1/2 cup (120g) mayonnaise
- 1 1/2 tbsp sour cream
- 1/2 tbsp white wine vinegar
- 1/4 tsp salt
- 1 tsp sugar (granulated or superfine)
- 1/16 tsp mustard powder
- A pinch of white pepper
Ingredient Notes:
Cabbage: I like to use white cabbage in this recipe, but you’re welcome to experiment with other varieties, such as red or Savoy cabbage, for a change in color or texture. Just make sure you choose a fresh and firm cabbage.
Carrots: Medium-sized carrots are my go-to, as they’re a breeze to grate and offer a sweet flavor. You could also incorporate vibrant heirloom carrots to make the dish more visually appealing.
Onion: I’ve listed brown onion here, but feel free to substitute it with red or white onions for a milder or sweeter profile. If raw onions aren’t your thing, you can leave them out or replace them with scallions.
Mayonnaise: Choose a high-quality, full-fat mayonnaise for the creamiest consistency. That said, you can certainly opt for a light or vegan alternative if it aligns better with your dietary preferences.
Sour cream: For a healthier twist, swap out the sour cream for Greek yogurt. This substitution will still lend a tangy flavor while also providing an extra dose of protein.
Vinegar: I use white wine vinegar for its gentle acidity, but feel free to experiment with apple cider vinegar or red wine vinegar to achieve a slightly different taste.
Sugar: Both granulated and superfine sugar are suitable for this recipe. However, you can also use honey or maple syrup as a natural sweetener.
Mustard powder: This component imparts a touch of spice and complexity to the dressing. If mustard powder is unavailable, Dijon mustard makes a great alternative.
How to Make Creamy Coleslaw?
Preparation
Cut the cabbage into quarters and remove the core. Finely shred the cabbage using a food processor, mandoline, or sharp knife. Peel the carrots and grate them using a box grater or food processor. Peel and finely chop the brown onion.
In a large mixing bowl, combine the shredded cabbage, grated carrots, and chopped onion. Set aside.
Making the Dressing
In a separate bowl, add the mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder, and a pinch of white pepper.
Whisk the ingredients together until smooth and well combined. Taste the dressing and adjust the seasoning as needed.
Assembling the Coleslaw
Pour the dressing over the prepared vegetables in the large mixing bowl.
Toss the coleslaw gently until all the vegetables are evenly coated with the dressing.
Let the coleslaw sit for about 10-15 minutes to allow the flavors to meld and the cabbage to soften slightly.
Give the coleslaw a final stir before serving. Enjoy your delicious homemade coleslaw as a side dish, sandwich topping, or on its own.
Storage and Freezing:
- Storage: Store any leftover coleslaw in an airtight container in the refrigerator. It typically stays fresh for up to 3 days. Keep in mind that the cabbage may release more moisture over time, resulting in a slightly wetter coleslaw.
- Freezing: While it is possible to freeze coleslaw, it is not recommended due to the change in texture of the cabbage and dressing after thawing. The vegetables will lose their crispness, and the creamy dressing may separate, resulting in a less desirable consistency.
Tips to Make The Best Creamy Coleslaw
- Do finely shred the cabbage and carrots for the optimal texture. A food processor, mandoline, or sharp knife can help you accomplish this task.
- Don’t mix the dressing with the vegetables too far ahead of time. To avoid a soggy coleslaw, combine the two components just before serving.
- Do taste and adjust the seasoning to your preference. You might find that you like a bit more salt, sugar, or vinegar, depending on your palate.
- Don’t limit yourself to the specified ingredients. Feel free to include other vegetables, like bell peppers or radishes, or even fruits, such as apples or raisins, to put your own spin on the dish.
- Allow the coleslaw to rest for roughly 10-15 minutes after combining the dressing and vegetables. This step lets the flavors meld and the cabbage to soften a tad.
- Don’t forget to store any remaining coleslaw in an airtight container in the refrigerator. When stored properly, coleslaw usually stays fresh for up to 3 days.
Frequently Asked Questions
Yes, you can make coleslaw ahead of time. However, it’s best to keep the dressing and vegetables separate until just before serving. This will prevent the vegetables from becoming soggy. You can prepare the dressing and vegetables a day in advance and store them separately in the refrigerator.
Coleslaw can be a healthy dish depending on the ingredients used. Traditional coleslaw made with full-fat mayonnaise can be high in calories and fat. However, you can make healthier versions by using light mayonnaise, Greek yogurt, or a vinaigrette-based dressing.
To make vegan coleslaw, simply replace the mayonnaise and sour cream with vegan alternatives. There are many store-bought vegan mayonnaises available, or you can make your own at home using plant-based ingredients like cashews or tofu.
There are many ingredients you can add to coleslaw for extra flavor and texture. Some options include chopped nuts, seeds, dried or fresh fruits, pickles, fresh herbs, or other shredded vegetables like bell peppers, radishes, or Brussels sprouts.
Coleslaw typically stays fresh for up to 3 days when stored in an airtight container in the refrigerator. Keep in mind that the vegetables may release more moisture over time, resulting in a slightly wetter coleslaw.
Best Creamy Coleslaw
Ingredients
- ½ medium white cabbage
- 1 medium carrot, peeled
- ⅛ brown onion, peeled
- ½ cup (120g) mayonnaise
- 1½ tbsp sour cream
- ½ tbsp white wine vinegar
- ¼ tsp salt
- 1 tsp sugar (granulated or superfine)
- a pinch of mustard powder
- A pinch of white pepper
Instructions
- Finely shred cabbage, grate carrots, and chop onion. Combine in a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder, and white pepper.
- Pour the dressing over the vegetables and toss until evenly coated.
- Let the coleslaw sit for 10-15 minutes to allow flavors to meld and the cabbage to soften slightly.
- Serve as a side dish, sandwich topping, or salad.
