Creamy Coleslaw
A classic creamy coleslaw recipe with shredded cabbage, carrots, and a tangy mayonnaise-based dressing.
12h 15m4Servings
Nutrition
403kcal
4gProtein
24gCarbs
34gFat
Ingredients
COLESLAW
Cabbage
1.5 lb
Carrot
1 medium
DRESSING
Mayonnaise
¾ cup
Milk
½ cup
Buttermilk
½ cup
Sugar
3 tbsp
Grated Onion
1 tsp
Onion Powder
Optional
¼ tsp
Salt
to taste
Black Pepper
to taste
Lemon Juice
1 tbsp
Instructions
1Prepare the Vegetables
10m
10mShred Cabbage
Thinly slice 1 to 1.5 pounds of cabbage. You can also shred this with a mandoline or food processor, but I find it more convenient to thinly slice and chop into pieces.
Grate Carrot
Grate 1 medium carrot and add it to the cabbage.
Grate Onion
Grate about 1 teaspoon of raw onion. I added a bit more than I needed, but 1 teaspoon is what you will use.
2Make the Dressing
5m
5mCombine Wet Ingredients
In a large bowl, combine 3/4 cup mayonnaise, 1/2 cup milk, and 1/2 cup buttermilk.
Add Seasonings
Add 3 tablespoons of sugar, 1 teaspoon of grated onion, 1/4 teaspoon of onion powder (optional), 1 to 1.5 teaspoons of salt (to taste), and pepper to taste. Add 1 tablespoon of lemon juice.
Whisk Dressing
Whisk the ingredients together until well combined.
3Combine and Chill
5m
5mMix Coleslaw
Pour the dressing over the shredded cabbage and carrots. Mix well to combine.
Chill
Cover the bowl and refrigerate overnight, or at least 12 hours, for best results. This allows the flavors to meld and the cabbage to soften slightly.
Tips
For best results, allow the coleslaw to chill for at least 12 hours to let the flavors meld.
Adjust the sugar and salt to your personal preference.
If you prefer a tangier dressing, you can add a little more lemon juice or a splash of apple cider vinegar.