Side Recipes
Coleslaw
5 – 6 servings (about 5 cups)
When I want to bring a refreshing cold cuisine element to the table, my go-to choice is always this creamy Coleslaw Salad. In just 15 minutes, I can whip up a perfect side dish that perfectly balances sweet and tangy flavors. I love how the crisp freshness of the shredded cabbage and carrots pairs with the rich dressing made from mayonnaise, confectioners' sugar, and distilled white vinegar. Whether I am serving it alongside BBQ honey pork ribs, chicken tenders, or easy baked beans, this recipe yielding about five cups is a true crowd-pleaser. I always ensure every shred is evenly coated so the dressing meld perfectly as it chills in the refrigerator. This simple yet lively preparation always guarantees that the vegetables stay incredibly crisp and full of flavor. Read More
Side Recipes
VegetarianGluten-freeDairy-free
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to My Creamy Coleslaw Salad Recipe
I am thrilled to share my signature Coleslaw recipe with you today. Whenever I need a cold cuisine staple that requires minimal effort but delivers maximum flavor, this 15-minute preparation is my ultimate choice. By carefully combining exactly one pound of peeled and shredded white cabbage with two fresh peeled and shredded carrots, I create a vibrant, crunchy base. I then craft a perfectly balanced homemade dressing using one cup of mayonnaise, a quarter cup of confectioners’ sugar, three tablespoons of distilled white vinegar, and the fresh juice from half a lemon. I personally prefer a finer shred for my vegetables, but you can absolutely use a precut Coleslaw mixture from stores if you want to save even more time. Let me show you how to easily mix this up in your large mixing bowl so you can enjoy the perfect side dish at your next gathering.
1. Selecting and Preparing the Vegetables for Coleslaw
When I start preparing my creamy Coleslaw Salad, I always begin with the freshest produce. The recipe requires exactly one pound of white cabbage and two carrots. I make sure to rinse the cabbage under cold water and pat it dry, and I rinse the carrots under cold water before I peel them. Although I prefer to peel my carrots, you can leave them unpeeled as you wish. I shred the cabbage and carrots to my preferred texture, which is a finer shred, and place the shredded cabbage and carrots into a large mixing bowl. If you want to skip this step, you can substitute with already precut Coleslaw mixture from stores. Either way, preparing these vegetables properly is the absolute foundation of this cold cuisine favorite.
2. Creating the Perfect Flavor Balance with Confectioners’ Sugar
The dressing for this Coleslaw relies heavily on achieving a sweet and tangy balance. I use a quarter cup of confectioners’ sugar to provide a smooth, sweet note that dissolves effortlessly into the one cup of mayonnaise. Unlike granulated sugar, the confectioners’ sugar guarantees a silky texture without any grittiness. I add this directly into the large mixing bowl along with the finely chopped quarter of an onion, half a teaspoon of salt, and a quarter teaspoon of freshly ground pepper. Sometimes my readers like to add a pinch of celery seed for extra spice, but please note that is a modification that is not part of the recipe. This meticulous combination ensures the perfect side dish with a flavor profile that is sweet, creamy, and undeniably satisfying.
3. The Role of Acid: Distilled White Vinegar and Lemon Juice
To cut through the richness of the mayonnaise and the sweetness of the confectioners’ sugar, I incorporate bright, acidic elements. I squeeze the juice from half a lemon directly into the large mixing bowl, followed by three tablespoons of distilled white vinegar. I always note that you can adjust the vinegar if needed to suit your specific taste. These acidic ingredients not only prevent the shredded cabbage and carrots from browning but also awaken the flavors of the entire dish, making every single bite of this Coleslaw perfectly lively and refreshing.
4. Achieving an Evenly Coated Coleslaw Salad
Once all the ingredients are resting together in the large mixing bowl, the mixing process begins. I use a silicone spatula to thoroughly mix everything together. My main goal is to ensure every shred is evenly coated with the dressing. This step is crucial because an evenly coated salad ensures that every serving delivers the exact same delicious taste. After mixing, I always take a moment to taste and adjust the seasoning with additional sugar, vinegar, salt, or pepper as desired, guaranteeing my Coleslaw is perfectly tailored and ready for serving.
5. The Importance of Resting and Chilling the Coleslaw
Patience is absolutely key for the ultimate Coleslaw experience. For the best results, I always let the Coleslaw rest in the refrigerator. I recommend chilling it for about one hour, or even overnight. Resting lets the cabbage soften slightly, and allows the dressing meld into a smoother, more cohesive flavor. It is well worth the wait! Serving it cold enhances its status as a premier cold cuisine dish. Once it has adequately chilled, I serve it in a salad bowl or individual bowls alongside easy baked beans, BBQ honey pork ribs, or chicken tenders.
Coleslaw
Ingredients:
Click any ingredient to learn more1 LB of white cabage - peeled and shredded (*)
2 carrots - peeled and shredded (*)
¼ onion - peeled and finely chopped
¼ cup of confectioners’ sugar
1 cups of mayonnaise
3 TBSP of distilled white vinegar (adjust if needed)
¼ TSP of pepper - ideally freshly ground
½ TSP of salt
* You can substitute with already precut Coleslaw mixture from stores. If you shred yourself, it is up to you to shred it finer or in larger pieces. I personally prefer a finer shred.
Nutrition per 1 Serving:(recipe split into 5 servings)
EstimatedCalories 328
Protein 0.3 g
Fat 31.2 g
Saturated fat 4.3 g
Carbohydrate 13.1 g
Sugars 11.3 g
Fiber 0.8 g
Sodium 371 mg
Cholesterol 0 mg
VegetarianGluten-freeDairy-free
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Cabbage and Carrots Preparation:
Let’s start preparing the Coleslaw Salad by preparing the cabbage and carrots.
1.1.
Rinse the cabbage under cold water and pat dry.
1.2.
Rinse the carrots under cold water, then peel (or leave unpeeled, as you wish).
1.3.
Shred the cabbage and carrots to your preferred texture.
1.4.
Place the shredded cabbage and carrots into a large mixing bowl.
2.Mix Salad:
2.1.
Add into the large mixing bowl
¼ of onion – finely chopped
¼ cup of confectioners’ sugar
1 cup of mayonnaise
½ lemon – juiced
3 TBSP of white vinegar
¼ TSP of ground pepper
½ TSP of salt
Thoroughly mix together with a spatula until every shred is evenly coated.
2.2.
Taste and adjust seasoning with additional sugar, vinegar, salt, or pepper as desired.
3.Chill and Serve Coleslaw:
3.1.
For best results, let the colaslaw rest in the refrigerator (about 1 hour, or overnight).
Note: Resting lets the cabbage soften slightly, and the dressing meld into a smoother, more cohesive flavor – it’s well worth the wait.
3.2.
Serve in a salad bowl or individual bowls.
Popular questions
Can I use a store-bought bag instead of shredding my own cabbage and carrots for this Coleslaw?
Yes, you certainly can. As I mentioned in my recipe instructions, you can substitute with an already precut Coleslaw mixture from stores. While I personally prefer a finer shred and choose to shred the cabbage and carrots myself using a box grater or food processor with a shredder, using a precut Coleslaw mixture is a perfectly acceptable way to save preparation time while still creating a wonderful creamy Coleslaw Salad that your entire family will love.
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