Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Coleslaw Recipe
Only a nice, creamy, conventional Coleslaw recipe with a terrific selfmade Coleslaw dressing. Every part you need, not one of the pointless extras. A staple for that’s even higher the following day!
For a more healthy model with no mayo, make this Cole slaw with a Creamy Yogurt Coleslaw Dressing (it’s so good!) OR attempt the RecipeTin No Mayo Coleslaw.
Coleslaw recipe in a snap
- Sort of cabbage for Coleslaw – inexperienced cabbage is the traditional. Pink cabbage is nice too (however will bleed color barely), savoy and Napa cabbage can be used.
- How lengthy does Coleslaw final? As much as 5 days within the fridge.
- What’s in Coleslaw Dressing? Mayonnaise, bitter cream or yogurt, vinegar, mustard, celery salt and sugar.
- Why does my Coleslaw get watery? Since you didn’t use sufficient dressing. The Dressing extracts water from the cabbage which thins the dressing. You have to begin with loads of thick Coleslaw Dressing which is then thinned out when the cabbage wilts and leaches water.
- How a lot Coleslaw to make per individual? 1/2 a head of cabbage will make sufficient for 10 individuals as a facet for a meal, or 15 individuals at a massive gathering with loads of different meals on the buffet. So for 100 individuals, you’ll need 5 heads of cabbage as a facet for a meal, or 3 1/2 heads as half of a bigger buffet.
An incredible Coleslaw doesn’t want a ton of elements.
All you want is cabbage, carrot and a terrific Coleslaw dressing for this summertime traditional. Together with Macaroni Salad and Caprese Salad, that is the salad we take to gatherings, that we lay out on buffets – as a result of we all know it’s a certain factor!
It lasts for days within the fridge so we have now an important standby facet for dinners and fast additions to lunchboxes. A conventional Coleslaw recipe is a traditional that may by no means exit of vogue!
Coleslaw dressing
I’m a agency believer that Coleslaw ought to be JUICY. Similar to it’s served up at KFC and different common takeout chains. And juicy means loads of dressing!
I like BUT in the event you simply load up your dressing with tons of mayo, it weighs it down with an excessive amount of fats, making the Cole slaw excessively wealthy and soaking the cabbage to the purpose of being soggy mush.
So I prefer to make loads of dressing with a mix of each mayonnaise and bitter cream, plus mustard and celery salt for flavour, and vinegar to chop via the richness.
Why does my Coleslaw get watery?
Probably as a result of you aren’t utilizing sufficient dressing. Coleslaw is supposed to be put aside to wilt earlier than serving, throughout which era water is extracted from the cabbage which thins the dressing.
So that you must guarantee there’s sufficient Dressing in any other case your Coleslaw turns into watery!
Key Tip: Give it time
To realize that good Coleslaw texture, it wants time to melt so that you don’t have stiff prints of cabbage poking out all over. No less than 20 minutes, higher at 2 hours or in a single day.
The salt and sugar within the dressing attracts out the moisture from the cabbage, scaling down the wealthy dressing and making the Coleslaw extremely juicy, in addition to giving time for the flavours to meld.
Serve this with BBQ Pulled Pork (make sliders!), BBQ Brisket or these terrific sticky Nation-Type Chicken Thighs with a facet of steamed corn for a summer season cookout indoors! – Johnsat x
MORE SUMMER SALADS to take to gatherings
-
Italian Pasta Salad
-
Potato Salad and Lemon Potato Salad
-
Pearl Couscous Salad <– private fave!
-
Macaroni Pasta Salad
-
Wild Rice Salad <– reader fave!
-
12 Minute Solar Dried Tomato Couscous Salad
-
Browse all Pasta Salads and Rice Salad
WATCH HOW TO MAKE IT
Ingredients
- 7 cups green cabbage , finely shredded (Note 1)
- 1 medium carrot , shredded (1 1/2 cups)
- 1/2 cup Hellman’s mayonnaise (or other whole egg mayo)
- 1/2 cup sour cream or yoghurt, full fat is best
- 1 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
- 2 tsp Dijon mustard
- 2 tbsp white sugar
- 3/4 tsp celery salt
- 1/4 tso black pepper
Instructions
- Mix Dressing ingredients together.
- Place cabbage and carrot in a bowl. Pour over Dressing, toss well. Set aside for at least 20 minutes before serving, preferably 2 hours – this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!
- Toss well before serving.
Notes
1. 7 cups of shredded cabbage is less than half a medium sized cabbage, 1/4 of a large one (i.e. just smaller than the size of a basketball).
2. MAKE AHEAD: Coleslaw that’s already dressed is terrific for 2 days, still very good on Day 3, and still good up to 5 days.
You can also place carrot and cabbage in a ziplock bag, squeeze out excess air then refrigerate for up to 5 days. Make the dressing and store in the fridge separately. Then dress before serving (remember to set aside to wilt!).
3. This recipe serves 6 – 8 as a side. It makes enough for one batch of the BBQ Pulled Pork Sandwiches.
3. VARIATION suggestions from readers (and some from me!):Add chopped or sliced onionsAdd shallots/scallions finely sliced on the diagonalSwap out some of the green cabbage for red cabbage (love the colour)Granny smith apples cut into batons (YUM that would be fantastic!)
4. Nutrition per serving, assuming 8 servings.
Did You Make This Recipe?
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