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Creamy Homemade Coleslaw

  • 10 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

I found this recipe on Recipezaar, by Kittencal. I've made a few minor tweaks (adjusted the sugar and celery seeds) but the recipe remains the best mayonnaise-based cole slaw I've made for my family. You don't have to make it the day before, but if you can refrigerate it for a few hours the flavors will really "marry" well. Forget the calories. Enjoy it in moderation. This is a classic cole slaw that I make with pulled pork or for any kind of side dish. It disappears fast! NOTE: Sometimes I make a batch of just the dressing. My husband makes small servings, throughout the week.


1 head green cabbage (8-10 cups)
1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
NOTE: For a shorcut, I sometimes buy pre-shredded cole slaw mix. It works just fine.
2-4 green onions (or to taste)
1-2 teaspoons celery seeds (optional, or to taste)
NOTE: I use only 1 tsp celery seeds.
1 cup mayonnaise (Hellman's or Best Foods) is best, do not use salad dressing)
cup milk (light cream even better)
cup buttermilk
2-3 tablespoons white vinegar
3 tablespoons fresh lemon juice (use fresh only, not bottled)
cup white sugar, plus
2 tablespoons white sugar*
½-1 teaspoon garlic powder
1 teaspoon seasoning salt or white salt (or to taste)
½ teaspoon fresh ground black pepper (or to taste)
NOTE: *I reduce the sugar, by adding half and adding more if needed. We like ours a little less sweet
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In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage. Transfer to a large mixing bowl. With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl. NOTE: If using pre-chopped cole slaw blend, then skip all of the above steps! Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed. Mix the three veggies all together with a wooden spoon. For the dressing: In a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar. Pour over the veggies in the bowl, and mix well to combine. Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors. FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.

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