Simple Creamy Coleslaw

A simple creamy coleslaw made from scratch with crisp cabbage and sweetened with shredded carrots all tossed in a creamy flavorful dressing. Makes a delicious side or topping for sandwiches.

Making this from scratch definitely makes a difference for a fresh taste loaded with crunch. Once you try fresh, you’ll never go back – well, unless you’re in a lazy mood. And, there’s nothing wrong with that.

Cabbage is one of those veggies that has a long shelf life in the fridge as long as it’s not sliced. Can’t say the same for the packaged stuff that lasts a few days – if that – then discolors and turns mushy. Don’t get me wrong, I’ve used the packaged stuff many times when I just don’t feel like slicing and shredding. It’s what I normally use for my simple vinegar coleslaw. I just use it that day or the next.

But once I took the time to slice my own, boy did it make a difference. It tasted fresh and crunchy and everyone enjoyed it. It no longer was the side that was there just to fill up empty space. It was there to be eaten and enjoyed.

This is simple stuff. You can easily double or halve this recipe. Buy a green cabbage medium in size (about 2 pounds). Look at the lot of cabbage at the market. See the large ones? See the small ones? Pick one that’s in the middle. If you want a colorful cabbage, get the smallest red cabbage they have there too.

Slice the cabbage in half, then slice each half again giving you quarters. When slicing, slice from top to core. When the cabbage is quartered, you’ll see the core which you slice off and discard.

Now in one swell swoop, cut those slices in half so the pieces aren’t long like spaghetti. It’s easier to shorten those pieces once they’re sliced then to cut the quarters of cabbage into halves and slice those. I don’t usually buy a red cabbage because honestly, it’s just for looks and it means I have to buy another cabbage of which I’ll only use half of it. Seems like a bother to me, but if it’s pretty you’re after, get it and repeat the steps for slicing.

Shredding a few carrots will not only add color, but sweetness to this creamy coleslaw. Again, if you do shred your own, you will never buy the shredded stuff in the bag. I mean look at that bag closely. See that liquid in there and maybe some whitened skin on the carrots? Does that look normal to you? It takes a few minutes to shred your own. You’re worth a few minutes.

If you’re making half of this recipe and don’t use all the cabbage, you can always make my beef cabbage soup. It’s delicious, super easy to make, and freezes beautifully.

As for the dressing, it’s very simple just like the title says. This is your familiar creamy coleslaw made with mayo, vinegar, sugar, celery seed, mustard, salt and pepper. Sounds easy right? It is!

This pairs perfectly with my crack wings, BBQ baked ribs, pulled pork, or anything you desire.

If you love salads, you’ll also love:

Spinach watermelon feta salad with lime vinaigrette

Sweet and tangy cucumber salad

Mexican street corn salad

Sonoma chicken salad

Peruvian oil and vinegar potato salad

Macaroni salad

Spinach and cheese pasta salad

Grilled peach and arugula salad with blue cheese

Life is too short for mediocre food.

This post contains affiliate links for the products I use in my kitchen.

Simple Creamy Coleslaw

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A simple creamy coleslaw made from scratch with crisp cabbage and sweetened with shredded carrots all tossed in a creamy flavorful dressing. Makes a delicious side or topping for sandwiches.This recipe can be halved. 

Serves 12

Course: Side

Cuisine: American

Keyword: Coleslaw, creamy coleslaw

Author: Natalie

Ingredients

• 1 medium green cabbage*
• 4 carrots shredded

Dressing:

• 1 cup mayonnaise
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons red wine or apple cider vinegar
• 1 teaspoon celery seed
• 2 teaspoons mustard yellow or Dijon

Instructions

• Quarter the cabbage through the core, and then slice out and discard the core. Finely slice the cabbage. Then slice the entire pile in half crosswise. It’s easier to slice/shred each quarter first then slice the whole pile of shreds in one shot. See photos above.
• Add the shredded cabbage in a large bowl. If you make half a recipe, save the other half of the cabbage for another use. It lasts in the fridge, unsliced and tightly wrapped, for a week or two.
• Add the shredded carrots to the bowl and toss to combine.
• Mix together all the dressing ingredients. Pour dressing over vegetables and toss until thoroughly coated.

Notes

*You can use 1/2 small red cabbage if you like. If you do, use 3/4 of the green cabbage.

If you want to make ahead, prepare the vegetables and place them in a zip top bag in the fridge. Make the dressing and store covered in the fridge as well. When ready to serve, combine the vegetables and dressing and toss all together.

Did you make this recipe? I would love to see how it turns out. Tag me on Instagram @thegeneticchef or tag #thegeneticchef and tell me all about it!