Creamy Coleslaw Recipe

Creamy coleslaw recipe is a dish that includes shredded carrots and white cabbage mixed with coleslaw dressing. It is the ultimate accompaniment for any sandwich, wraps or tacos. No one says no to a good coleslaw that is creamy and ultra-delicious.

When it comes to a good coleslaw I always like to cut my own vegetables, when I say vegetables, it’s just cabbage and carrots. I find the ready-made coleslaw mix in supermarkets a bit thick and unpalatable, therefore I like cutting my own mix.

How to cut vegetables for the coleslaw

It’s really simple, if I explain it in kitchen terms we call it ‘julienne’, but in simple terms finely shredded. I take an easy shortcut and grate the carrots because it is faster to grate than to cut ‘julienne’.

Coleslaw ingredients

Dijon Mustard; This ingredient really give an oomph to the whole dish, it elevates and provides that nice balance of flavour

Mayonnaise ; this is the base of the dressing that keeps the dressing together

Yogurt : yogurt is added into the dressing to also give a creamy element to the overall dish

Vinegar; any coleslaw dressing needs a bit of sourness, to balance the overall dish, and vinegar definitely helps the overall flavour

Sugar; This ingredients just ties the whole dressing together by balancing out the flavour profile

Carrots ; carrots are the crunchy element for the over all dish

Cabbage; I use white cabbage but if you wish you can also add red cabbage, it does look visually beautiful, but I like to stick to the classics

Coleslaw dressing

This dressing is supposed to be balanced with a little bit of sweetness, sourness and creaminess. This is such a perfect dressing because it’s not overly loaded with mayonnaise, but balanced with yogurt as well.

Can coleslaw be frozen?

Unfortunately, this cannot be frozen. The dressing is not freezer grade and by freezing the mayonnaise will separate and when thawed, it will release a lot of water

How much coleslaw dressing to use

Always start with half the quantity as the recipe states, then add the rest little by little. Because at the end of the day, if it is not enough you can always add in but you cannot remove the dressing after mixed through.

When to mix the coleslaw?

This is a very controversial topic as an ex-chef we would never dress a coleslaw hours before or any salad for that matter because it gets wilted. But many people prefer the coleslaw wilted as then the flavour has really absorbed in. I like the coleslaw to be crunchy, not soggy, so I would recommend it to be mixed just before serving, about 10 minutes before, then it is still crunchy and has a good texture and enough time for the dressing to be absorbed into the shredded vegetables.

Why does coleslaw get watery?

Now this happens when the coleslaw is mixed and kept for along time, definitely, it will start to get watery. The science behind it is that when you add salt or salty dressing to raw vegetables, it makes the vegetables release its moisture therefore when it is kept for a long time, the cabbage will release its moisture which in turn will make water leach out from the salad. But don’t worry if this happens just give it another mix with a spoon and it will get incorporated into the salad.

How to use coleslaw in other recipes

Pulled pork sliders

chicken and colslaw sandwishes

As a accompaniment for any meat cooked on the BBQ