Creamy Homemade Coleslaw PRINT
- YIELD: 10-12 servings
- PREP TIME: 20 min
- COOK TIME: 0 min
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)|
|⅓||cup milk (light cream even better)|
|2-3||tablespoons white vinegar|
|3||tablespoons fresh lemon juice (use fresh only, not bottled)|
|⅓||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|
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!
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.