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

• The Best Sloppy Joes
• Asian Sloppy Joes
• Slow Cooker BBQ Country Style Ribs
• Instant Pot Pulled Pork
• Maple-Barbecue Salmon
• Lemon Parsley Mahi Mahi

Print Recipe

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 mins

Disgorging1 hour hr 15 minutes mins

Total Time15 minutes mins

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