A creamy coleslaw with plenty of crunch.
There's no need to buy a big tub of coleslaw with an annoyingly short expiration date when you can whip up a perfect sized batch of homemade coleslaw in 5 minutes.
So good as a side for summer barbecues and lazy lunches, or as a topping for pulled pork and crispy chicken burgers.
Do you have a favourite style of coleslaw? Is it that creamy, extra crunchy luxury supermarket or KFC coleslaw?
Or the lightly-dressed colourful coleslaw with vibrant green and purple cabbage?
I think they both have their place and I love them equally.
The lighter one for the nutritious, zesty crunch with grilled meats and fish.
The creamy one as a more indulgent side that works best on sandwiches, or with crispy chicken and BBQ food.
This is my recipe for that delicious creamy version.
I'm making quite a big batch (it will last our family of 4 a few days), but you can scale it right down if you prefer just to make a couple of servings (see recipe card notes section for more info on scaling down).
What do we need?
We're looking for a 3:1 ratio of cabbage to carrots, and then a small amount of onion.
I'm using half of a large white cabbage, 2 medium carrots and ¼ of a small onion. The cabbage and carrots will be julienned and the onion will be finely grated (this will add a little flavour, but ensure you're not getting the raw crunch of onion).
What's the best type of cabbage to use?
Firm white cabbage - the shiny kind with pale green firm leaves - is the one to go for. I use the variety 'Winter White'.
This is the best cabbage if you're looking for maximum crunch.
How to cut the vegetables
I like to use a mandoline to evenly cut the cabbage and carrots.
You can use a food processor with a julienne disc, or you could slice them thinly with a knife or use a hand julienne peeler if you prefer.
You can buy bagged, cut, coleslaw veggies from the supermarket. The result will be a little different, as they often used red onion and red cabbage in the pre-cut mixes. They also usually come with a sachet of mayonnaise.
You can use these pre-cut veggies with the coleslaw sauce from my recipe for extra flavour.
How to make coleslaw
Full recipe with detailed steps in the recipe card at the end of this post.
- Julienne cabbage and carrots using a mandoline (<- affiliate link). Place in a large bowl.
- Grate (shred) quarter of an onion and add to the bowl
- Add in mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder and white pepper.
- Stir everything together until thoroughly combined.
What to serve it with
You can serve this homemade coleslaw with:
Extras to add into your coleslaw:
Sometimes I like to change it up a little so I like to add; Red onion, red cabbage, mustard seeds, honey & mustard and grated cheddar cheese all make interesting additions for your homemade coleslaw.
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- ½ large white cabbage - (or 1 small white cabbage)
- 2 medium carrots - peeled
- ¼ brown onion - peeled
- 240 g (1 cup) mayonnaise
- 3 tbsp sour cream
- 1 tbsp white wine vinegar
- ½ tsp salt
- 2 tsp sugar - granulated or superfine
- ⅛ tsp mustard powder
- pinch white pepper
- Julienne the white cabbage and the 2 carrots using a mandoline, so you have fine, even, strips. Place in a large bowl.½ large white cabbage, 2 medium carrots
- Carefully grate (shred) the quarter of an onion using a grater and add the onion to the bowl.¼ brown onion
- Add the cup (240g) of mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, ½ tsp salt, 2 tsp sugar, ⅛ tsp mustard powder and the pinch of white pepper.240 g (1 cup) mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, ½ tsp salt, 2 tsp sugar, ⅛ tsp mustard powder, pinch white pepper
- Stir everything together until thoroughly combined.
- Serve immediately, or cover and refrigerate until needed (up to 2-3 days).
Adjusting the quantity of coleslaw
If you're just looking to make a small amount of dressing - for example you want to make one cup of coleslaw, use:
A matchbox-sized piece of cabbage, ¼ of a carrot, a tsp of grated onion, 2 tbsp mayo, 1.5 tsp sour cream, a few drops of white wine vinegar, a pinch of salt, ¼ tsp sugar and a tiny pinch each of mustard powder and white pepper.
Coleslaw dressing is usually made with mayonnaise, seasoning (salt and pepper), an acid (such as lemon juice or white wine vinegar) and a sweetener (such as sugar or honey).
Some dressings also include buttermilk, sour cream, mustard or celery seeds.
Coleslaw gets more watery the longer you leave it due to the vegetables releasing their water over time.
No, I don't advise freezing coleslaw. The vegetables release their liquid upon defrosting, as does the mayonnaise. This can split the sauce or make it over-liquidy.
Yes - you can make this coleslaw ahead. Once prepared, cover and refrigerate. It should last for around 3-4 days. You'll need to give it a stir before serving.
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