The beauty of this Easy Creamy Coleslaw recipe is its simplicity and flexibility. By skipping the sugar, you’ll enjoy a fresh, savory slaw that’s perfect for picnics, barbecues, or a crunchy side dish. Use homemade mayonnaise if you have it for an extra touch of flavor. Want it a bit sweeter? A touch of sugar is all you need.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 6 to 8
Why You’ll Love This Recipe
- No-cook, quick to prepare, and easily adaptable to taste.
- Perfectly creamy without unnecessary sweetness.
- A fresh and crunchy side that complements a variety of meals.
Ingredients
- 1 medium cabbage, about 2 pounds, outer leaves removed: The main ingredient providing crunch. Choose a firm, fresh cabbage.
- 3 medium carrots, peeled and shredded: Adds color and natural sweetness. Use freshly grated for best texture.
- 1/2 cup loosely packed fresh parsley leaves, coarsely chopped: Offers a fresh, herbaceous note.
- 1 cup (225g) mayonnaise, see homemade mayonnaise: The creamy base for the dressing. Try homemade for richer depth.
- 2 tablespoons apple cider vinegar: Provides tanginess and balances the creamy mayonnaise.
- 2 tablespoons Dijon mustard or coarse ground mustard: Adds sharpness and complexity. Substitute with a similar mustard if needed.
- 1 teaspoon celery seeds: Adds a subtle, slightly peppery flavor.
- 1/4 teaspoon fine sea salt: Enhances all the flavors.
- 1/4 teaspoon fresh ground black pepper: Adds mild heat and aroma.
- 1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw: Adjust sweetness to personal taste.
How to Make It
Step 1: Prepare the Cabbage
Quarter the cabbage through the core and remove it. Slice each quarter crosswise in half, then finely shred. Expect about 6 to 8 cups. This ensures even texture and fitting easily in your mixing bowl.
Step 2: Combine Veggies
Add the shredded carrots and chopped parsley to the cabbage. Toss thoroughly, ensuring an even distribution of these essential ingredients.
Step 3: Make the Dressing
In a separate bowl, stir together mayonnaise, apple cider vinegar, mustard, celery seeds, salt, and pepper. Taste for balance; adjust the seasoning or add sugar for sweetness to suit your preference.
Step 4: Make the Coleslaw
Pour about two-thirds of the dressing over the veggies and mix well using clean hands for optimal blending. Adjust the amount of dressing as desired. Rest in the fridge for an hour to develop flavors, or enjoy immediately.
Recipe FAQs
Can I make this coleslaw ahead of time?
Yes, it’s even better when made ahead. Prepare it up to a day in advance; just store it covered in the fridge to keep it fresh.
What can I use instead of mayonnaise?
For a lighter version, you can use Greek yogurt or create a vinaigrette using olive oil and vinegar as a base, keeping the tanginess intact without the creaminess.
Is there a way to make this coleslaw dairy-free?
Absolutely. Ensure your mayonnaise is dairy-free, or opt for a vegan mayo or an oil-based dressing to adapt this recipe according to dietary needs.
