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!
Servings: 8 Cups
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