Who doesn’t love a good coleslaw? This Creamy Coleslaw is everything you want in a side dish—crunchy, creamy, and just the right amount of tang! It’s the perfect pairing for BBQs, burgers, sandwiches, or even as a fresh, light side for your favorite meals.
The best part? It’s so easy to make! You just toss together some crisp cabbage, carrots, and a super simple creamy dressing that’s tangy, a little sweet, and oh-so-delicious. The secret to that perfect creamy texture? It’s all in the balance of mayo and a splash of something to brighten it up—trust me, it’s going to be your new go-to coleslaw recipe!
You can whip this up in minutes, and it stays fresh and crunchy for hours, making it the perfect make-ahead dish for picnics or potlucks. And did I mention how versatile it is? Feel free to toss in some extra veggies or tweak the seasoning to make it your own!
Whether you’re serving it alongside grilled meats or piling it high on a sandwich, this creamy coleslaw is a must-have recipe for any meal. Quick, easy, and totally crave-worthy!
This goes so well with my pulled pork sandwiches. Or my Turkey Burgers! Or my pineapple pulled pork.
You can make this using various tools, like a food processor or a good, sharp knife. But in my opinion, shredding with a mandolin gives you the best results for a perfectly textured coleslaw.
Feel free to replace cabbage, onions and carrots with 2 bags of coleslaw mix. Saves so much time and still tastes delicious!
Shred cabbages with a mandolin for best results. Alternatively shred finely with a good chef's knife or using food processor. Shred carrots. Finely shred or slice onions. Combine everything in a bowl, toss with a large pinch of kosher salt (with salad spoons or by using your clean hands.) Let sit for at least ten minutes. The salt will soften the cabbage without making it lose its crunch.
Combine sour cream, Mayonnaise, Dijon, sugar and lemon juice. Pour over the cabbage.
Mix everything well. Refrigerate for at least half an hour for flavours to meld. Toss again before serving and adjust the seasoning with more salt, pepper or sugar as needed.
Optional: I added mango to this coleslaw and it tasted amazing. Consider doing that, but it's totally optional! If using, simply add it in Step 3.
Ingredients
Directions
Shred cabbages with a mandolin for best results. Alternatively shred finely with a good chef's knife or using food processor. Shred carrots. Finely shred or slice onions. Combine everything in a bowl, toss with a large pinch of kosher salt (with salad spoons or by using your clean hands.) Let sit for at least ten minutes. The salt will soften the cabbage without making it lose its crunch.
Combine sour cream, Mayonnaise, Dijon, sugar and lemon juice. Pour over the cabbage.
Mix everything well. Refrigerate for at least half an hour for flavours to meld. Toss again before serving and adjust the seasoning with more salt, pepper or sugar as needed.
Optional: I added mango to this coleslaw and it tasted amazing. Consider doing that, but it's totally optional! If using, simply add it in Step 3.
Notes
