If you’re looking for a creamy coleslaw recipe to whip up, then this is the only one you will need! This recipe is versatile and it’s great for just about any occasion. Whether it’s a BBQ, weeknight dinner or something to take on a picnic.
Deliciously Easy Creamy Coleslaw Recipe
My creamy coleslaw recipe is packed with colourful vegetables and the delicious dressing just brings the whole thing together. The most basic recipes are the best, and I guarantee once you make your coleslaw you’ll never buy a store-bought one ever again!
The best coleslaws are the ones that are made with fresh vegetables, lots of flavours, and a creamy dressing. But let’s be honest; who has time to make their slaw? Fear not, my recipe only takes 5 minutes, I promise! Throw all the ingredients into a bowl and mix them for 5 minutes. Store it in the fridge to chill before serving.
Coleslaw salad ingredients
It’s all about using the freshest produce that you can get your hands on. I use a mixture of green and red cabbage, carrots, celery (leaves too!), and onions. All these ingredients bring each of their pizzazz into the mix.
Fresh cabbage – I use a mix of red and green cabbage, but it’s perfectly fine to use whatever you prefer. Thinly slice the cabbage or use a shredder for finer strands.
Onions – Again you can use white or red onions. I love colourful food, so the more colour you can put in the better.
Carrots – Not only do they add colour but carrots also add that touch of sweetness to your slaw.
Celery – Add more crunchiness by adding finely chopped celery.
Creamy salad dressing
The great thing about this coleslaw dressing is that you can make it as less or more depending on your preference. I love creamy coleslaw so I make extra just in case! I use mayonnaise, sour cream (or normal cream), paprika and a touch of sugar.
Can I make coleslaw ahead of time?
Yes! You can make this coleslaw recipe in advance. Make the salad dressing and keep it in a mason jar. Prep the salad and keep unmixed in the refrigerator. Combine the salad and dressing and serve!
How long can I keep homemade coleslaw?
You can keep coleslaw in the fridge for up to 3 days. The dressing may sink to the bottom of the salad, so give it a quick stir before serving.
Can I freeze coleslaw?
Cabbage tends to lose its crispiness if frozen, we don’t recommend freezing this coleslaw recipe!
I love a good salad that worlds for a lazy dinner or a big party or barbecue gathering. This coleslaw recipe is just that and it’s always a hit!
Creamiest Coleslaw Recipe in 5 Minutes
A classic creamy and easy coleslaw recipe that's a hit with everyone. Ideal as a side dish for BBQ's, fried chicken and more!
Ingredients
- 200g white or red cabbage
- 3 tbsp mayonnaise
- 1 tbsp creme fresh or normal thick cream
- 1 shredded carrot
- 1 thinly sliced white or red onions
- 1 stick of celery
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 tsp paprika (optional)
Instructions
- Using a food processor or a grater shred the cabbage, onions, and carrots.
- Dice the celery stick into small squares.
- In a large bowl mix the mayonnaise, creme fresh or thick cream, sugar, salt and paprika.
- Add the vegetables and toss around until well combined.
- Cover and place in the fridge for at least an hour before serving.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 397mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 2g
Here are some tasty recipes you can use with your coleslaw:
Korean Style Crunchy, Sweet And Spicy Chicken Wings
Asian Style Crispy Fried Chicken
Ultimate Take Away Style Salt and Pepper Chilli Spare Ribs
Other flavour alternatives
Taco slaw: Slice a head of cabbage into thin strips. Mix it with enough mayonnaise to coat the cabbage. Add a small amount of cayenne pepper sauce, ground black pepper and salt.
Chinese slaw: Mix together shredded cabbage, carrots, onions, mayonnaise, sesame oil and salt. Add a little soy sauce for flavour.
Spicy slaw: Combine shredded cabbage with chopped celery and carrots in a bowl. Add a few tablespoons of mayonnaise, sriracha or hot sauce and mix well. Season with salt and pepper, to taste.
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