Creamy Crunchy Coleslaw Recipe
This creamy coleslaw recipe combines crisp shredded cabbage, fresh carrots, and a tangy homemade dressing for the perfect crunchy side dish.
Ingredients
Coleslaw Base
- 7 cups green cabbage, finely shredded
- 1 medium carrot, shredded about 1½ cups
Creamy Coleslaw Dressing
- 125 g whole egg mayonnaise
- 115 g full-fat sour cream or plain yogurt
- 1.5 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons white sugar or honey
- 0.75 teaspoon celery salt
- 0.25 teaspoon black pepper
Optional Add-Ins
- thinly sliced red onion optional
- shredded red cabbage optional
- chopped parsley optional
- celery seeds optional
Instructions
- Finely shred the green cabbage and place it in a large mixing bowl. Shred the carrot and add it to the cabbage.
- In a separate bowl, whisk together mayonnaise, sour cream or yogurt, apple cider vinegar, Dijon mustard, sugar, celery salt, and black pepper until smooth and creamy.
- Pour the dressing over the shredded cabbage and carrots. Toss well until all vegetables are evenly coated.
- Cover the bowl and refrigerate for at least 20 minutes. For best flavor and texture, chill for 1 to 2 hours.
- Toss again before serving. If needed, add a small splash of apple cider vinegar to loosen the dressing. Serve cold.
Notes
Storage: Store leftover coleslaw in an airtight container in the refrigerator for 3 to 5 days.
Tip: Avoid adding extra dressing right away since cabbage naturally releases moisture over time.
Variation: Try lime juice and cilantro for taco slaw, rice vinegar and sesame oil for Asian slaw, or olive oil and vinegar for a no-mayo version.
Nutrition values are estimated and may vary based on ingredient brands and substitutions.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 210 kcal |
| Total Fat | 18g |
| Saturated Fat | 4g |
| Cholesterol | 15mg |
| Sodium | 320mg |
| Carbohydrates | 11g |
| Fiber | 3g |
| Sugar | 7g |
| Protein | 2g |
| Vitamin C | 38% DV |
| Vitamin K | 45% DV |
| Potassium | 210mg |