- Lauren Groveman: Strengthening Lives through Cooking and Life Coaching - http://www.laurengroveman.com -

Creamy Coleslaw

Here’s a big batch of my family’s favorite coleslaw. It’s not only crunchy, savory and spicy, but this colorful mix makes a truly vibrant presentation on a buffet table. Feel free to halve this for a smaller group. Although a food processor does the job of slicing and shredding in seconds, and is my preferred way to make coleslaw, you can also accomplish things by hand, with a sharp chef’s knife and box-style shredder. I also think using one’s hands is the best way to work the dressing into the vegetable mixture, so I suggest having a box of thin disposable plastic gloves on hand. By the way, coleslaw stays good in the fridge for several days, so don’t throw out any leftovers!

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Special Equipment

Ingredients for the Dressing:

For the Vegetables:

1) To assemble coleslaw: Combine all of the dressing ingredients and pour over the vegetables, which should be in a large mixing bowl. Wearing disposable gloves, work the dressing into the coleslaw mixture, coating it evenly. (The vegetables should be well coated but not swimming in dressing. Store any left over dressing in the refrigerator, until later.) Refrigerate coleslaw (well covered) for at least 2 hours before serving.

2) To serve: Just before serving, toss vegetables with any additional reserved dressing, if needed, and adjust seasoning with additional salt and black pepper.

Timing is Everything:


At-a-Glance Reminder of Ingredients

Ingredients for the Dressing:

For the Vegetables :

From the supermarket shelf:

From the produce aisle :

From the dairy case :