If you need a Classic Creamy Coleslaw recipe then this is the one for you! It is made with hand chopped green cabbage, carrots, and red onion dressed in a homemade creamy coleslaw dressing. This is an easy coleslaw recipe that will be a wonderful side dish at any dinner, especially a bbq or cookout!
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This Coleslaw pairs perfectly with these Old Fashioned Baked Beans and Classic Potato Salad Recipe!
It also makes a killer topping for Pulled Pork and BBQ Beef sandwiches!
Ingredient Details
Green Cabbage – cutting your own cabbage as opposed to buying slaw mix creates a crispier and fresher coleslaw. It also tends to be less watery and holds it’s crisp after a day in the fridge.
Carrot – I like buying carrot chips and then rough chopping them for this recipe. You can also buy pre-shredded carrots and then give them a rough chop.
Red Onion – A little red onion goes a long way in your coleslaw. You just need ¼ cup. If your red onion is extra strong cut a chunk off the onion and then rinse it under cool water, lightly separating the layers. This rinses away to enzyme that will have the red onion taking over your dish.
Mayonnaise – This is the base ingredient for your homemade coleslaw dressing. Use a good mayo! We like any of these brands:
- Hellmann’s
- Dukes
- Burman’s – Aldi Store Brand
- Kensington
- Kewpie (although I have not tried this one, people really like it)
Sour Cream – Will mellow the flavor of the mayonnaise without diluting the dressing.
Celery Salt – Classic ingredient in coleslaw dressing. Make sure you are using celery salt and not celery seed.
White Vinegar and Lemon Juice – Adds just the right amount of “tang” and freshness to your coleslaw dressing.
Sugar – Balances the tang of the vinegar, mayo and sour cream.
Garlic Powder – Just a dash will do ‘ya.
How To Make Homemade Coleslaw
This is a quick overview of how to make the Homemade Coleslaw recipe. For more detailed steps and ingredients, pop down to the printable recipe card.
Step 1
Cut all the veggies and add to a large mixing bowl.
Step 2
Make the dressing and pour over the veggies.
Step 3
Stir everything to combine. Refrigerate for 2 hours-24 hours.
Step 4
Serve chilled!
Recipe Tips To Remember
- Cut your own cabbage instead of buying pre-shredded slaw mix.
- Rough chop the cabbage, red onion, and carrots for a classic coleslaw texture.
- After you cut your onion open, if it is super strong give it a little rinse under cool water before chopping.
- Let the coleslaw sit in the fridge for 2 hours up to 24 hours to cool and meld before serving.
- Use this coleslaw as a side dish but ALSO serve it piled on top of BBQ sandwiches!
Menu for Serving
If you need a menu to pair with this Creamy Coleslaw here is the perfect menu of recipes from Mom’s Dinner:
- Grilled Burgers or BBQ Pork Tenderloin
- Old Fashioned Baked Beans
- Potato Salad
- Buttermilk Cornbread
- Fresh Lemonade
- Blueberry Crumble
More Side dishes
30+ BBQ Side Dishes
If you are in need of some additional side dish ideas to pair with this coleslaw, this is the perfect resource:
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Classic Creamy Coleslaw Recipe
Ingredients
Slaw Mix
- 7 Cups green cabbage - thinly sliced and then roughly chopped ; equals about 1 small head of cabbage
- ½ cup carrot - finely chopped
- ¼ cup red onion - finely diced
Coleslaw Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 ½ Tbsp. white vinegar
- 2 Tbsp. lemon juice - fresh squeezed
- ¾ tsp. celery salt
- 3 Tbsp. sugar
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- ⅛ teaspoon garlic powder
Instructions
- In a large bowl add the chopped cabbage, chopped carrot and diced red onion.7 Cups green cabbage, ½ cup carrot, ¼ cup red onion
- In a small mixing bowl or large liquid measuring cup whisk together the dressing ingredients until combined and creamy.½ cup mayonnaise, ¼ cup sour cream, 1 ½ Tbsp. white vinegar, 2 Tbsp. lemon juice, ¾ tsp. celery salt, 3 Tbsp. sugar, ¼ tsp. kosher salt, ¼ tsp. black pepper, ⅛ teaspoon garlic powder
- Pour the dressing over the cabbage mixture and toss gently to combine all ingredients.
- Put the coleslaw in a sealed container and refrigerate for at least 2 hours and up to 24 hours until ready to serve.
- When ready to serve, toss the mixture together again.
- This keeps well for up to 5 days in the refrigerator.
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Recipe Tips and Notes:
- Cut your own cabbage instead of buying pre-shredded slaw mix.
- Rough chop the cabbage, red onion, and carrots for a classic coleslaw texture.
- After you cut your onion open, if it is super strong give it a little rinse under cool water before chopping.
- Let the coleslaw sit in the fridge for 2 hours up to 24 hours to cool and meld before serving.
- Use this coleslaw as a side dish but ALSO serve it piled on top of BBQ sandwiches!
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