{"id":9370,"date":"2019-08-12T11:13:00","date_gmt":"2019-08-12T15:13:00","guid":{"rendered":"https:\/\/www.thegeneticchef.com\/?p=9370"},"modified":"2021-08-11T11:14:32","modified_gmt":"2021-08-11T15:14:32","slug":"simple-creamy-coleslaw","status":"publish","type":"post","link":"https:\/\/www.thegeneticchef.com\/simple-creamy-coleslaw\/","title":{"rendered":"Simple Creamy Coleslaw"},"content":{"rendered":"

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.<\/em><\/p>\n

\"AMaking this from scratch definitely gives this dish a fresh taste loaded with crunch. Once you go fresh, you\u2019ll never go back - unless you\u2019re in a lazy mood, and there\u2019s nothing wrong with that.<\/p>\n

Cabbage is one of those veggies that has a long shelf life in the fridge as long as it\u2019s not sliced. I can't say the same for the packaged stuff which only lasts a few days - if that - then discolors and turns mushy. Don\u2019t get me wrong, I\u2019ve used the packaged stuff many times when I just don\u2019t feel like slicing and grating. It's what I normally use for my simple vinegar coleslaw<\/a>. I just make sure it's eaten that day.<\/p>\n

Once I finally took the time to slice the cabbage and grate the carrots, I realized it made a huge difference in texture and taste. It no longer was the side on the table that was there just to fill up space. It was eaten and enjoyed.<\/p>\n

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\u2019s in the middle. If you want a colorful cabbage, get the smallest red cabbage they have there too to make this creamy coleslaw even more beautiful.<\/p>\n

\"RemovingSlice 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\u2019ll see the core which you slice off and discard.<\/p>\n

\"SlicedNow in one fell swoop, cut those slices in half so the pieces aren\u2019t long like spaghetti - trust me. \"GratedGrating a few carrots will not only add color, but sweetness to this creamy coleslaw. Again, if you do grate your own, you will never buy the pre-grated 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 grate your own. You\u2019re worth a few minutes.<\/p>\n

If you\u2019re making half of this recipe and don\u2019t use all the cabbage, you can always make my beef cabbage soup<\/a>. It\u2019s delicious, super easy to make, and freezes beautifully.<\/p>\n

Make the creamy coleslaw dressing:<\/h2>\n

\"AAs for the dressing, it\u2019s 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!<\/p>\n

\"Shredded<\/p>\n

If you want this dish to be even prettier, use some red cabbage too. You will only need a quarter of a small red cabbage. It's beautiful, isn't it?<\/p>\n

This pairs perfectly with my crack wings<\/a>, BBQ baked ribs<\/a>, pulled pork<\/a>, or anything you desire.<\/p>\n

If you love salads<\/a>, you\u2019ll also love:<\/h2>\n

Spinach watermelon feta salad with lime vinaigrette<\/a><\/p>\n

Sweet and tangy cucumber salad<\/a><\/p>\n

Mexican street corn salad<\/a><\/p>\n

Sonoma chicken salad<\/a><\/p>\n

Peruvian oil and vinegar potato salad<\/a><\/p>\n

Macaroni salad<\/a><\/p>\n

Spinach and cheese pasta salad<\/a><\/p>\n

Grilled peach and arugula salad with blue cheese<\/a><\/p>\n

Life is too short for mediocre food.<\/p>\n