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!

For the Dressing

  • 1 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 to 3 garlic cloves, minced or pressed through a garlic press
  • 1/3 cup white wine vinegar
  • 3 rounded tablespoons sugar
  • 1 teaspoon salt
  • 2 rounded tablespoons whole celery seed
  • 1 to 2 teaspoons freshly ground black pepper
  • Good pinch of cayenne pepper or several dashes of your favorite hot sauce

For the Vegetables

  • 1 small-medium head green cabbage, cored and very thinly sliced
  • 1 small head purple cabbage, cored and very thinly sliced
  • 1 small knob celery root, peeled, quartered and shredded (leave out, if unavailable)
  • 4 carrots, peeled and shredded
  • 1 small red onion, shredded or sliced into very thin strips
  • 1 medium green bell pepper, shredded, chopped or sliced into very thin strips

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Learn to Cook for more information.

Follow by Email
Facebook
Twitter
Pinterest
Instagram

Share with a friend

Shopping List

Canned & Jarred Goods
1 1/2 cup mayonnaise
1/3 cup white wine vinegar

Dairy & Eggs
1/2 cup sour cream

Dry Goods
3 rounded tablespoons sugar

Produce
1 medium green bell pepper, shredded, chopped or sliced into very thin strips
1 small head purple cabbage, cored and very thinly sliced
1 small knob celery root, peeled, quartered and shredded (leave out, if unavailable)
1 small red onion, shredded or sliced into very thin strips
1 small-medium head green cabbage, cored and very thinly sliced
2 to 3 garlic cloves, minced or pressed through a garlic press
4 carrots, peeled and shredded

Spices & Baking
1 teaspoon salt
1 to 2 teaspoons freshly ground black pepper
2 rounded tablespoons whole celery seed
Good pinch of cayenne pepper or several dashes of your favorite hot sauce

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.

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

You can prepare both the salad and dressing ingredients two days ahead and store them separately in the refrigerator. Dress the vegetable mixture up to 24 hours ahead of serving. Keep leftovers in the refrigerator, in a securely covered container, to enjoy for several more days.

Get in touch with me

If you're interested in one of my services, or you'd just like to reach out about a recipe or an ongoing struggle in your life, please do so. I read each and every message personally.
© 2018 Lauren Groveman. All rights reserved. Site by Deyo Designs
As an Amazon Associate, I earn money from qualifying purchases.