To be completely honest, I have never been a big fan of coleslaw. Like many other people, I grew up with coleslaw as a typical side for any barbecue, dinner or other warm weather activity that involved food. My parents often tried to convince me that it was a delicious food, but I never bought that for a second. I did try it a few times over the years, just to say I gave it another chance. The result was always the same…I just didn’t like the taste of it.
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Coleslaw recipes vary across the board, but it has always seemed to me, that the recipe was too bland or had too much vinegar. There was never an in between. So, I just began leaving it off of my plate altogether.
That was until I came across this recipe that I am sharing with you now. This is, hands down, the best coleslaw I have ever tried. The end result…a food I once thought of as a waste of time, is now one I look forward to every year!
What changed my mind…
Many years ago, there was a brief period of time that I worked as an assistant to my husband at a local restaurant. I was his “prep” girl, as it is known within the industry. One of the things I was responsible for, was the preparing of cold sides and salads. One such cold side on the menu was coleslaw.
The first time I made the coleslaw per my husband’s recipe, I was quite surprised by how much I liked it. The dressing was not bland at all. It wasn’t too tangy, as I had encountered in the past. In fact, there was a mild sweetness to it that balanced out the stronger vinegar and mayo flavors, just beautifully. Not too sweet. Just right.
Not only was the coleslaw the most requested side for the majority of menu items at that restaurant, but customers began asking to purchase this lovely little side in larger quantities. Before we knew it, we were making double batches, to keep up with the quart sized purchases being made as to-go orders! The only other side that sold as much as the coleslaw, was our potato salad 😉
This one is a keeper!
In any case, the barbecue season is in full swing and coleslaw is one of those sides you will probably be seeing a lot of, over the next few months. Don’t settle for the super tangy or tasteless coleslaw recipes you have encountered in the past.
Try this gem…it will, no doubt, climb to the top of your favorites list as well! You may even be able to get the kiddos excited over veggies with this one!
Just A Quick Note…I made this batch using only a half a head of cabbage, more ideal for a smaller family sized dinner or lunch of up to 8. For a larger group of about 15 people, just double the ingredients to accommodate.
Without Further Ado…
Kitchen Tools You Will Need:
- 2 Mixing bowls (1 medium and 1 large)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Rubber spatula or serving spoon
- Cheese grater
Ingredients:
- 1/2 Head cabbage
- 1 Carrot
- 2 Scallions (green onions)
- 1 Cup mayonnaise
- 1/2 Cup granulated sugar
- 3 Ounces white vinegar
- 2 Tbsp. olive oil
- Kosher salt (surface area)
- Black pepper (surface area)
Prep Time: 15 min
Cooling Time: 2 hrs.
Total Time: 2 Hr. 15 Min
Step By Step Instructions:
1. Remove core from half a head of cabbage. Cut in strips and then, into small chopped pieces. Add to a large mixing bowl.
2. Using the large shredding blade of the cheese grater, shred one large carrot. Add to the mixing bowl.
3. Finely chop 2 scallions (green onions) and add to the mixing bowl.
4. In a separate smaller mixing bowl, combine the mayo, vinegar, sugar, olive oil, salt, and pepper. Whisk until it becomes a thin smooth consistency.
5. Add 3/4 of the dressing to the mixed vegetables. Stir until the vegetables are thoroughly covered with the dressing.
6. Depending on your desired consistency, mix in the remainder of the dressing, OR discard the leftovers. Cover the coleslaw and refrigerate at least 2 hours before serving.
7. Pair with your favorite burger and a pickle. Enjoy!
Don’t Forget To Share This Recipe With Your Friends and Family!
The Best Easy Creamy Cole Slaw Recipe You Will Ever Try!
Course: SidesDifficulty: Easy8
Serv. Size – 4 ounces15
minutes2 Hrs
2 Hr.
15 minThis is the best creamy coleslaw you will ever try! Not too tangy. Not too sweet. Just Perfect! It will no doubt, have your guests coming back for more! Quick, easy, and with only a handful of ingredients!
Ingredients
1/2 head of cabbage
1 large carrot
2 scallions (green onions)
1 cup mayonnaise
1/2 cup sugar
3 ounces white vinegar
2 Tbsp. olive oil
Kosher salt (surface area)
Black pepper (surface area)
Directions
- Remove core from half a head of cabbage. Cut in strips and then, into small chopped pieces. Add to a large mixing bowl.
- Using the large shredding blade of a cheese grater, shred one large carrot. Add to the mixing bowl.
- Finely chop 2 scallions (green onions) and add to the mixing bowl.
- In a separate smaller mixing bowl, combine the mayo, vinegar, sugar, olive oil, salt, and pepper. Whisk until it becomes a thin smooth consistency.
- Add 3/4 of the dressing to the mixed vegetables. Stir until the vegetables are thoroughly covered with the dressing.
- Depending on your desired consistency, mix in the remainder of the dressing, OR discard the leftovers.
- Cover the coleslaw and refrigerate at least 2 hours before serving.
What a fantastic recipe share! This creamy coleslaw recipe looks absolutely delicious. I appreciate you taking the time to share this gem with us. Coleslaw is always a favorite at gatherings, and I can’t wait to try your version.
Thank you for reading! Let me know how it turns out if you decide to make it 🙂
This looks very tasty! I can’t wait to try it. I just printed it out. I will let you know how mine turned out. I love homemade coleslaw. It’s way better than the store brought.
Awesome! I agree…store bought has never impressed me…that goes for potato salad too!
To be honest. I do not like mayonnaise. Therefore, I would never eat cole slaw. However, I have made it before for gatherings. The way you make yours is very interesting. Mixing the mayo with other ingredients to make a thin sauce before adding it to the cabbage is unique. I am sure all the cole slaw lovers will appreciate your recipe. I wonder why it is called “cole slaw”?
The main reason I mix the dressing before adding to the vegetables, is for better control of the overall consistency. I don’t want it to be soup and adding a little dressing at a time helps to prevent that. BTW, you made me curious so I looked up the origin of the name. Here’s what I found…”The dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.”
Mystery solved…lol
This looks like the Real McCoy! Yum!
Thanks for reading!