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Creamy Homemade Coleslaw PRINT
- YIELD: 10-12 servings
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- PREP TIME: 20 min
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- 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.
Ingredients
| 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. | |
| DRESSING: | |
| 1 | cup mayonnaise (Hellman's or Best Foods) is best, do not use salad dressing) |
| ⅓ | cup milk (light cream even better) |
| ⅓ | cup buttermilk |
| 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 | |
Directions
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.
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