You’re about to level up your coleslaw game, and trust me, this is not your grandma’s recipe. Forget those sad, store-bought versions that taste like they’ve been hanging out in the back of the fridge for weeks.
Whether you’re hosting a BBQ or just craving something fresh and crunchy, this creamy coleslaw hits different. It’s got that perfect balance of tang and cream, plus a few secret ingredients that’ll make everyone ask for your recipe.
Ready to make some magic happen?
Why You’ll Love This Recipe
- Perfect Balance: This coleslaw strikes the ideal harmony between creamy dressing and crisp vegetables, delivering that satisfying crunch in every bite.
- Quick & Easy: Ready in just minutes using simple ingredients from any grocery store – perfect for busy weeknight dinners or last-minute party invites.
- Make It Your Own: Easily customizable to your taste preferences – adjust the tanginess, sweetness, or creaminess to create your perfect version.
- Budget-Friendly: Uses affordable, seasonal vegetables and pantry staples, making it an economical choice for feeding a crowd.
- Stays Fresh: Unlike store-bought versions, this coleslaw maintains its texture and doesn’t turn watery, making it ideal for meal prep or potluck gatherings.
The Best Homemade Creamy Coleslaw Recipe
Growing up in Wisconsin, I’ve always appreciated how a great coleslaw can elevate any summer barbecue or Friday fish fry. This creamy coleslaw recipe combines fresh, crisp vegetables with a perfectly balanced dressing that’s both tangy and smooth.
After years of perfecting this recipe for both restaurant service and family gatherings, I’m excited to share my signature version.
Ingredients
- 1 medium head green cabbage, finely shredded
- 2 medium carrots, julienned
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons celery seeds
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup buttermilk
The mayonnaise creates the creamy base while buttermilk adds tanginess without heaviness. Apple cider vinegar provides essential acidity, while celery seeds offer that classic coleslaw flavor.
For a lighter version, Greek yogurt can replace half the mayonnaise. Wisconsin-produced buttermilk is my preference, but regular milk with a splash of lemon juice works in a pinch.
Step-by-Step Cooking Instructions
- Core and finely shred the cabbage using a sharp knife or mandoline.
- Julienne the carrots or use a box grater.
- Combine shredded vegetables in a large bowl.
- In a separate bowl, whisk together mayonnaise, buttermilk, vinegar, mustard, sugar, and seasonings.
- Pour dressing over vegetables and toss thoroughly.
- Cover and refrigerate for at least 2 hours before serving.
- Toss again just before serving and adjust seasoning if needed.
Additional Tips
For the best texture, salt the shredded cabbage and let it drain in a colander for 30 minutes before mixing with other ingredients – this prevents watery slaw later.
I’ve found that making this a day ahead allows the flavors to meld perfectly. When serving at outdoor events, I nest the serving bowl in a larger bowl filled with ice to keep it fresh and food-safe.
Ready to elevate your coleslaw game? This recipe truly shines with the right tools and techniques.
As a professional chef, I can’t stress enough how proper equipment makes all the difference in prep work and final presentation.
I’ve curated a collection of my favorite kitchen tools that I use daily in my own kitchen. Check out my recommended kitchen essentials that will help you create restaurant-quality dishes at home.
From the perfect mandoline for precise cabbage shredding to mixing bowls that make tossing ingredients a breeze, these tools will transform your cooking experience and help you achieve professional results every time.
Nutritional Guide
Nutritional Guide – Creamy Coleslaw (Per Serving)
Serving Size: ¾ cup
Calories: 150
Protein: 2g
Total Fat: 12g
Carbohydrates: 11g
Dietary Fiber: 3g
Sodium: 180mg
Note: Nutritional values are approximate and may vary based on specific ingredient brands and portion sizes.
Values calculated using traditional mayonnaise and full-fat sour cream. For a lighter version, substitute half the mayonnaise with Greek yogurt, which will reduce calories and fat content while increasing protein.
Frequently Asked Questions
Can I make coleslaw ahead of time?
Coleslaw can be made 2-4 hours in advance for optimal flavor development. Don’t prepare more than 24 hours ahead as the mixture will become soggy.
What type of mayonnaise should I use?
Traditional mayonnaise is recommended for authentic coleslaw flavor, though other spreads like Miracle Whip can be substituted based on preference.
How should I store coleslaw?
Store coleslaw in an airtight container at temperatures below 40°F (4°C).
Final Thoughts
Once you’ve mastered this classic coleslaw recipe, you’ll never go back to store-bought versions again.
Trust me, I’ve served this at countless summer cookouts, and it’s always a hit. The creamy dressing, perfectly crunchy cabbage, and that touch of sweetness just can’t be beat.
As a dad who’s dealt with picky eaters, I can tell you this slaw has converted even the staunchest cabbage critics.
It’s versatile enough for backyard BBQs or fancy dinner parties. Plus, it’s a great way to showcase our amazing Wisconsin dairy products.
Make it your own – that’s what cooking’s all about!
