Serve Creamy Coleslaw with fried chicken, sliced ham or crunchy fish for a tasty meal. It can be made ahead and complements almost any meal. Chopping your cabbage and carrots in the food processor makes the recipe super easy. Mix it together with the creamy dressing and you’ve got a bright, crunchy salad to serve with almost any main dish.
A delicious side dish for crunchy fried fish is this classic creamy coleslaw. But it also goes so well with baked ham at Easter. It’s just one of those staple recipes that’s easy to make and requires only a handful of ingredients. Make it in the summer and put it on pulled pork sandwiches or serve it in the winter with comforting fried chicken.
Creamy Coleslaw Recipe
What’s needed?
- Cabbage and Carrots– I like to shred my own cabbage. I use about a half of a head of green cabbage for this recipe, which makes 5 cups of shredded cabbage. Additionally shred two large carrots, which will yield about 1 cup. Short on time? You can buy a bag of shredded slaw mix, which typically comes with purple cabbage as well. We prefer to shred our own cabbage and carrots using a food processor. It only takes a few minutes.
- Dressing– This creamy dressing is made in a large bowl and the shredded cabbage is added to it. This allows you to use only one bowl, which makes clean up a breeze. The dressing is slightly sweet and tangy, combining mayonnaise, apple cider vinegar, sugar, salt and celery seeds. Make the slaw ahead of time and place it in the refrigerator for at least two hours, allowing the flavors to blend and the cabbage to soften slightly.
How to make Creamy Coleslaw?
- Shred the cabbage and carrots in a food processor or by using a handheld grater.
- Make the dressing by mixing dressing ingredients in a large bowl with a whisk until creamy and combined.
- Add the shredded cabbage to the dressing and stir thoroughly. Cover and place in the refrigerator for at least two hours or overnight.
- Serve this creamy coleslaw at family gatherings and holiday celebrations.
What changes can I make?
- You can make slaw with a variety of shredded veggies, not just cabbage. Replace the cabbage with shaved brussels sprouts or finely chopped broccoli, add the dressing and some crumbled bacon to make a delicious variation of this slaw.
- Add dried cranberries to coleslaw to give it a sweet, fruity punch of flavor.
- Add some julienned slices of tart apple to make a crisp fall version of creamy coleslaw.
- Use plain Greek yogurt to replace the mayonnaise to save on calories and add protein to the slaw.
What to serve with Creamy Coleslaw?
More delicious salad recipes:
Check out the printable recipe card below for complete measurements and instructions to make Creamy Coleslaw. Crunchy and fresh, it makes the perfect side dish for food off the grill!
Creamy Coleslaw
Equipment
- 1 food processor or handheld grater
Ingredients
- 5 cups shredded green cabbage
- 1 cup shredded carrots
- 2/3 cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon celery seeds
Instructions
- Shred the cabbage and carrots in a food processor or by using the large holes on a handheld grater.
- Make the dressing by mixing dressing ingredients in a large bowl with a whisk until creamy and combined.
- Add the shredded cabbage to the dressing and stir thoroughly. Cover and place in the refrigerator for at least two hours or overnight.
Notes
- You can make slaw with a variety of shredded veggies, not just cabbage. Replace the cabbage with shaved brussels sprouts or finely chopped broccoli, add the dressing and some crumbled bacon to make a delicious variation of this slaw.
- Add dried cranberries to coleslaw to give it a sweet, fruity punch of flavor.
- Add some julienned slices of tart apple to make a crisp fall version of creamy coleslaw.
- Use plain Greek yogurt to replace the mayonnaise to save on calories and add protein to the slaw.