Imagine biting into crisp, cool cabbage coated in a tangy-sweet dressing that’s unbelievably creamy without being heavy. The perfect coleslaw recipe exists, and it’s right here! This isn’t your average limp and watery coleslaw. It’s vibrant and flavorful and stays perfectly crisp even after a day in the fridge. The secret lies in prepping the veggies and balancing the dressing ingredients, creating a symphony of textures and tastes.
Growing up, summer meant picnics, barbecues, and my Aunt Millie’s infamous, gloppy coleslaw. It was… memorable, but not in a good way. I vowed to create a coleslaw recipe that honored the spirit of summer gatherings without the soggy sadness. This recipe is the culmination of that quest.
This creamy homemade coleslaw is a guaranteed crowd-pleaser. It’s perfect for potlucks, barbecues, or refreshing, especially in the seasonal warmer months. From skeptical kids to seasoned coleslaw connoisseurs, everyone will rave about its fresh, vibrant flavor and satisfying crunch. Ready to ditch the store-bought stuff? Then, grab your ingredients and get ready to learn the ultimate coleslaw recipe!
Why You’ll Love This Recipe
- It’s quick and easy to make, perfect for whipping up a side dish on short notice.
- The balanced dressing is tangy, sweet, and creamy – the ultimate flavor combination.
- The cabbage stays perfectly crisp, avoiding that dreaded soggy texture.
- It’s incredibly versatile and pairs well with almost any grilled or barbecued main course.
- Our special technique of salting the cabbage helps draw out excess moisture.
- It is a delightfully refreshing addition to your seasonal meals.
Ingredients Breakdown
Let’s dive into the ingredients that make this coleslaw sing:
Shredded Cabbage: Of course! Use a mix of green and purple cabbage for visual appeal and a slight variation in flavor. Look for heads of cabbage that are firm and heavy for their size. Pre-shredded cabbage works in a pinch, but freshly shredded will always be crisper. The coleslaw recipe wouldn’t be complete without it!
Shredded Carrots: Adds sweetness, color, and a pleasant crunch. Opt for whole carrots and shred them yourself for the best texture. Bagged shredded carrots can also work, but they might be slightly drier.
Mayonnaise: Provides a creamy base for the dressing. I recommend using a full-fat mayonnaise for the richest flavor and texture. Light mayonnaise can be substituted, but the flavor and creaminess will be slightly reduced.
Apple Cider Vinegar: Adds tanginess and balances the sweetness of the sugar. White vinegar can be used as a substitute, but apple cider vinegar has a more complex and fruity flavor.
Granulated Sugar: Sweetens the dressing and helps to balance the acidity. You can adjust the amount to your preference. Honey or maple syrup can be used as substitutes for a more natural sweetness.
Celery Seeds: These add a subtle but distinct flavor that elevates the coleslaw recipe significantly. Do not skip this ingredient!
Dijon Mustard: Adds a subtle kick and helps to emulsify the dressing. Yellow mustard can be substituted, but Dijon mustard has a more complex and sophisticated flavor.
Salt and Black Pepper: Enhances all the other flavors. Adjust to your taste.
*Note: all ingredients contribute to this great coleslaw recipe but adjust the amounts to your tastes.
Kitchen Tools Needed
To create a fantastic coleslaw recipe, you’ll need:
- Large mixing bowl
- Sharp knife or box grater (or food processor with shredding attachment)
- Measuring cups and spoons
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How to Make Coleslaw
Ready to make the creamy coleslaw of your dreams? Follow these simple steps:
- Prep the Cabbage: Shred the cabbage using a sharp knife, box grater, or food processor. Place the shredded cabbage in a colander and sprinkle with one teaspoon of salt. Let it sit for 15-20 minutes to draw out excess moisture.
- Rinse and Dry: Rinse the salted cabbage thoroughly with cold water to remove the salt. Squeeze out any excess moisture with your hands or a clean kitchen towel. This is crucial for preventing soggy coleslaw.
- Combine Vegetables: In a large mixing bowl, combine the prepared cabbage and shredded carrots. (Photo: Cabbage and carrots mixed in a bowl)
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, Dijon mustard, salt, and pepper until smooth.
- Taste and Adjust: Taste the dressing and adjust the seasoning as needed. You may want to add more sugar for sweetness or vinegar for tanginess.
- Combine and Toss: Pour the dressing over the cabbage and carrots. Toss gently to coat evenly. (Photo: Dressing being poured over the vegetables)
- Chill: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
- Adjust Creaminess (Optional): Just before serving, you can add a tablespoon or two of milk or cream to thin the dressing slightly, if desired. This will give you the perfect coleslaw recipe final touch.
- Serve and Enjoy: Give the coleslaw another toss and serve chilled. It pairs perfectly with grilled meats, sandwiches, or as a side dish to your favorite seasonal recipes.
Pro Tips for Success
- Don’t skip the salting step! This is the key to preventing soggy coleslaw. It helps draw out excess moisture from the cabbage.
- Use fresh ingredients. The quality of your ingredients will directly impact the flavor of your coleslaw.
- Taste and adjust. Don’t be afraid to adjust the seasoning to your preference.
- Make it ahead. Coleslaw can be made up to a day in advance. The flavors will meld together even more beautifully.
- For an extra boost of flavor, try adding a pinch of smoked paprika to the dressing. This adds a subtle warmth.
Variations and Dietary Swaps
- Dairy-Free: Substitute the mayonnaise with a vegan mayonnaise alternative.
- Gluten-Free: This recipe is naturally gluten-free.
- Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- Pineapple Coleslaw: Add ½ cup of crushed pineapple (drained) to the cabbage mixture. The natural sweetness of the pineapple will give this version of the coleslaw recipe a tropical twist.
Serving Suggestions
- Serve alongside grilled hamburgers, hot dogs, or pulled pork sandwiches.
- Use as a topping for fish tacos or BBQ chicken.
- Garnish with chopped fresh parsley or chives for a pop of color.
- Pair with a refreshing glass of iced tea or lemonade.
- Perfect for summer picnics or BBQs, adding that touch of seasonal freshness. Try adding this coleslaw recipe to your next barbecue.
Storage and Reheating
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Keep in mind that the cabbage may soften slightly over time. I do not recommend freezing coleslaw, as the texture will change significantly. As it sits in the fridge, some residual moisture comes out of the cabbage and the dressing spreads more. It should stay flavorful, but the texture may be affected.
This creamy homemade coleslaw is a game-changer. Its vibrant flavor, crisp texture, and ease of preparation make it a must-have recipe for any occasion. Ditch the soggy store-bought stuff and embrace the vibrant flavors of homemade! This simple coleslaw recipe is so easy anyone can make it.
I’d love to hear what you think! Leave a comment below and let me know how your coleslaw turned out. Don’t forget to rate the recipe if you enjoyed it! And be sure to share your creations on social media using the hashtag #culinarycraving. Follow us on Instagram and Facebook @culinarycravingcom for more delicious recipes and cooking tips! What main dish will you pair with this delectable coleslaw recipe?
Related Recipes
- Classic Potato Salad: A perfect pairing for any barbecue. Pairs perfectly with coleslaw for a delightful side combination.
- Grilled Corn on the Cob with Chipotle Butter: Adds a smoky sweetness to your summer spread. A perfect seasonal accompaniment.
- Watermelon Feta Salad: A refreshing and light option for hot days. Adding this to a BBQ, along with the coleslaw recipe on this page, will mean no one leaves hungry.
Frequently Asked Questions
Creamy Homemade Coleslaw Recipe That Won’t Get Soggy
Ingredients
- 1 medium head green cabbage shredded
- ½ medium head purple cabbage shredded
- 2 medium carrots shredded
- ¾ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon celery seeds
- 1 teaspoon Dijon mustard
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Shred the cabbage and carrots. Place the shredded cabbage in a colander and sprinkle with one teaspoon of salt. Let it sit for 15-20 minutes to draw out excess moisture.
- Rinse the salted cabbage thoroughly with cold water to remove the salt. Squeeze out any excess moisture with your hands or a clean kitchen towel.
- In a large mixing bowl, combine the prepared cabbage and shredded carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, Dijon mustard, salt, and pepper until smooth.
- Taste the dressing and adjust the seasoning as needed.
- Pour the dressing over the cabbage and carrots. Toss gently to coat evenly.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
- Serve chilled.
Notes
- For best results, use freshly shredded cabbage.
- Don’t skip the salting step! This is key to preventing soggy coleslaw.
- Coleslaw can be made up to a day in advance.
