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You'll want to make this traditional creamy coleslaw for your next shared meal or family barbecue. We mix carrots and crispy green cabbage with a creamy homemade dressing. It will quickly become your family's favorite dish!
Traditional creamy cabbage salad
My coleslaw recipe is the perfect combination of crisp, sweet, spicy, and creamy. First, I use finely grated fresh green cabbage with my mandolin slicer. Then I just grated carrots. This gives the salad just the right amount of crisp. Lastly, I make a creamy dressing. It is made with mayonnaise, apple cider vinegar, salt, pepper and sugar. That's it, just a few ingredients. The recipe is basic, but makes it the best coleslaw recipe.
Sure, you can head to your delicatessen at your local grocery store to buy a mayonnaise-based coleslaw. But, I know that most prefer a fresh homemade classic cabbage salad. Making it at home is very easy and the taste is much better.
The coleslaw salad will need to cool down before serving. I think it's best after about an hour in the open refrigerator. If you need to prepare your salad more than an hour in advance, you can keep your dressing separate from the cabbage-carrot mix. Then, about an hour before serving, you can mix it up.
Tips for making the best coleslaw:
Wash the cabbage and carrots thoroughly in cold water. Use a small to medium-sized head of cabbage with most of the green leaves removed. You should use the light colored inner part. Cut the cabbage head into quarters. Then cut the core off the end. Use a mandolin cutter to get the best long ribbons. Adjust your slicer as thin as you can. If you cut by hand, you won't get the right texture for your salad. When grating the carrot, make long runs on the grater. The results are much better than small pieces of carrot. When adding your homemade dressing, be sure to mix and coat well. Do not serve immediately. Allow the salad to marinate for about an hour.
What should I serve with coleslaw?
The coleslaw pairs very well with all of our favorite barbecue dishes like ribs, burgers, pulled pork and dog sandwiches. It seems to me a perfect side for summer barbecues. You can also serve coleslaw with fried chicken like most southerners do.
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How long will the coleslaw last?
Your coleslaw should be kept fresh for about 3-4 days after preparation. However, your coleslaw will deteriorate over time. It is always better to eat your coleslaw the day of its elaboration to obtain the maximum freshness and flavor of the ingredients.
Can I use the store-bought pre-grated cabbage salad mix?
Sure you can! Sometimes, if I'm short on time, I'll buy the prepackaged cabbage and grated carrots to make an easy coleslaw. However, I prefer to use fresh ingredients as they are better for you and create better cabbage texture.
Ingredients needed to make creamy cabbage salad
6 cups shredded cabbage (small to medium head) 2 cups grated carrots 3/4 cup mayonnaise 2 tablespoons apple cider vinegar 1/2 teaspoon salt 1 teaspoon sugar 1/4 teaspoon pepper
How to Make Traditional Creamy Cabbage Salad
Place cabbage and carrots in large bowl. Combine the remaining ingredients in a small bowl and beat until combined. Pour the dressing over the vegetables and stir to coat.
Are you looking for other summer barbecue side dishes? Be sure to check out some of these great sides that I've shared:
- Cucumber and onion salad
- Creamy Fruit Salad
- Creamy Radish-Cucumber Salad
You'll want to make this traditional creamy coleslaw for your next shared meal or family barbecue. We mix carrots and crispy green cabbage with a creamy homemade dressing. It will quickly become your family's favorite dish! Preparation time: 10 minutes Servings: 10 servings
- 6 cups small to medium head grated cabbage
- 2 cups of grated carrots
- 3/4 cup mayonnaise
- 2 tablespoons of apple cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon of sugar
- 1/4 teaspoon of pepper
- Place cabbage and carrots in large bowl.
- Combine the remaining ingredients in a small bowl and beat until combined.
- Pour the dressing over the vegetables and stir to coat.