Classic Homemade Coleslaw: Crisp & Creamy in Minutes
Crisp shredded green cabbage, celery, and onion tossed in a creamy mayonnaise dressing with vinegar and sugar. A classic side dish that chills in an hour.
Servings 4
Calories 133kcal
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons white distilled vinegar
- 1/2 cup half and half or heavy cream
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups cabbage finely chopped or shredded
- 1/2 cup chopped celery
- 1/2 cup chopped onion
Instructions
- Mix together the coleslaw dressing by combining the mayonnaise, vinegar, cream, sugar, salt, and black pepper.
- Place shredded cabbage, chopped celery, and chopped onion in a large bowl.
- Pour the coleslaw dressing over the cabbage and stir to combine.
- Cover coleslaw and refrigerate for at least 1 hour before serving.
Video
Recipe Tips
- Season the dressing before it meets the cabbage, not after. Once the vegetables are coated, salt sits on the outside and tastes harsh instead of blending in.
- If the slaw looks dry right after mixing, leave it alone. It will loosen considerably in the first thirty minutes as the cabbage gives up water. Adding more dressing at that stage is the most common way people end up with soupy slaw.
- Cabbage from the back of the produce case is often drier and sweeter than a freshly cut head. If yours tastes sharp or peppery, add a small extra pinch of sugar rather than more dressing.
- For a finer texture closer to the fast food style, run the shredded cabbage through a few pulses in the food processor after slicing and cut the celery smaller to match.
Nutrition
Calories: 133kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 657mg | Potassium: 175mg | Fiber: 1g | Sugar: 8g | Vitamin A: 205IU | Vitamin C: 18.2mg | Calcium: 59mg | Iron: 0.2mg
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