Creamy Coleslaw

This coleslaw is everything you want in a coleslaw! It’s creamy, crunchy, and tangy with a little sweetness. Serve it as a side dish or as a topping on my Instant Pot Pulled Pork sandwiches. So easy to make and tasty!

Coleslaw is a great accompaniment to any barbecue or summer meal. It is used as a topping on sandwiches or a side. The slaw is so versatile and with optional add-ins, you can create the right flavor to accompany your main dish. 

WHAT IS COLESLAW?

The name coleslaw comes from a Dutch word koolsla meaning “cabbage salad”. It was traditionally eaten as an oil and vinegar-based salad until a French chef in the mid-18th century created mayonnaise. The creamy version is now a mainstream dish in American cuisine. 

HOW TO GET RID OF SOGGY COLESLAW

Did you know that a head of cabbage is 93% water? The high water content is why it’s crisp and crunchy. There is a  problem with adding more liquid to cabbage, it will become a runny mess. The cell walls of the cabbage hold on to pectin and when putting salt in a dressing, the salt draws out the water! 

There is a way to draw out the water. The technical term is called vegetable disgorging and is often used in a professional kitchen when working with vegetables such as cabbage, eggplant, zucchini. It can take anywhere from 15 minutes to 8 hours. For cabbage, disgorging will take between 1-4 hours.

INGREDIENTS TO MAKE CREAMY COLESLAW

  • Mayonnaise
  • Greek yogurt or Sour cream
  • Dijon
  • Apple cider vinegar
  • Sugar
  • Celery seed
  • White, yellow, or red onion 
  • Salt 
  • Freshly ground black pepper
  • Green cabbage head
  • Purple cabbage head
  • Carrot

OPTIONAL ADDITIONAL INGREDIENTS

  • Green onions
  • Celery
  • Red onion
  • White onion
  • Jalapeño

HOW TO SHRED CABBAGE

  • By hand method: Cut the cabbage head in half lengthwise, then into quarters with a chef’s knife.
  • Slice thinly crosswise into shreds.
  • The thickness of the shreds is up to you.
  • You can have your grocer in the produce department cut your cabbage for you or they will cut only what you need.
  • Then you can shred it at home.
  • Food processor method: Make sure that when shredding cabbage in a food processor, it is fitted with the slicing blade, NOT the shredding blade.
  • The shredding blade will produce tiny bits of shred.

HOW TO PREVENT SOGGY-WATERY COLESLAW

  • Note that this step is optional. If using right away or for a quick coleslaw, skip this step.
  • Place shredded cabbage/s and other vegetables in a large colander.
  • Sprinkle with 1 teaspoon of salt per pound of cabbage shreds and toss to distribute evenly.
  • Place a colander over a large bowl and let sit in refrigerator for 1-4 hours.
  • A quick rinse under cold water to remove excess salt.
  • Gently press out as much liquid as possible but don’t wring or squeeze.
  • Mix in the creamy dressing of choice.
  • Serve immediately or cover and chill for at least 1 hour before serving. 

HOW TO MAKE CREAMY COLESLAW 

  • In a small bowl, add the mayonnaise, dijon, vinegar, sugar, celery seed, grated onion, salt and black pepper.
  • Mix to combine.
  • In a large bowl, mix together the cabbages and grated carrots; add the mayonnaise dressing and toss well.
  • Serve immediately or refrigerate for 1-2 hours.

SERVE WITH THESE GREAT RECIPES

Creamy Coleslaw

This coleslaw is everything you want in a coleslaw! It’s creamy, crunchy, and tangy with a little sweetness. Serve it as a side dish or as a topping on my Instant Pot Pulled Pork sandwiches. So easy to make and tasty!
Prep Time15 minutes
Disgorging1 hour 15 minutes
Total Time15 minutes
Course: Salad, Side
Cuisine: American
Keyword: cabbage, coleslaw, salad
Servings: 8 Cups
Author: Louise Rio

Ingredients

  • ½ cup mayonnaise
  • 2 Tbsp greek yogurt or sour cream
  • 2 Tbsp Dijon
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp sugar
  • 1 tsp celery seed
  • 2 Tbsp white, yellow, or red onion, grated
  • 1 tsp Salt, plus more if expressing liquid
  • Freshly ground black pepper
  • 1 head green cabbage head and ¼ purple cabbage head, shredded
  • 1 carrot, peeled and grated

Optional Add-ins:

  • 2 green onions, chopped
  • 1 rib slice celery
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup grated white onion
  • 1 jalapeno, thinly sliced or diced

Instructions

  • To prevent soggy coleslaw: Place the shredded green and purple cabbage and carrots in a colander over a large bowl. Sprinkle with 1 teaspoon salt per pound of shreds; toss evenly to distribute the salt. Let it stand for 1-4 hours. Rinse under cold water. Press the slaw to get out as much liquid as possible; pat with a paper towel. (Don’t squeeze or wring it). Note: This step is optional. If using right away or for a quick coleslaw, skip this step.
  • In a small bowl, add the mayonnaise, dijon, vinegar, sugar, celery seed, grated onion, salt and black pepper. Mix to combine. In a large bowl, mix together the cabbages and grated carrots; add the mayonnaise dressing and toss well. Serve immediately or refrigerate for 1-2 hours.

Notes

  • Step 1 can be skipped if eating right away or needing a quick recipe. The results are delicious.
  • If not in a hurry, for non-soggy (watery) coleslaw express the liquid by placing the cabbage and carrots in a colander with salt for 1-4 hours. This will ensure crisp and non-watery coleslaw. It will last for 3 to 4 days.
  • To make ahead: Make the mayonnaise and keep refrigerated in a separate bowl until ready to serve.
  • To serve in smaller batches: The mayonnaise dressing can be refrigerated for up to 2 weeks. When ready to serve, add a little of the dressing to a little of the cabbage mix.
  • Lightened up: ¼ cup sour cream and ¼ cup mayonnaise instead of ½ cup mayonnaise

3 thoughts on “Creamy Coleslaw”

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