Creamy Coleslaw

Coleslaw is a creamy, tangy side dish made with shredded cabbage, carrots, and onion, all held together by a well-balanced dressing. It’s savory, served cold, and pairs well with chicken, seafood, beef, and more.

I use this coleslaw recipe to top tacos made with Pickled Jalapeño Marinated Chicken – a flavor bomb! My husband and I love the combination, and it’s become a staple at home. The coleslaw adds moisture, texture, and flavor, making it a perfect complement. 

Honestly, store-bought coleslaw can’t compare to the fresh, delicious flavor of homemade. I’ve tried both, and trust me, making it yourself is a total game-changer. It’s perfect for impressing a crowd and starting a new tradition!

Exceptional Dressing

The perfect dressing makes all the difference in creating exceptional coleslaw. This homemade dressing hits the mark – simple, yet powerful and creamy, with a beautifully balanced blend of tangy and sweet flavors that don’t overpower. 

Ingredients

• Green and purple cabbage work well together in this recipe because of their contrasting colors and textures. Green cabbage is crisper, while purple cabbage is softer and earthier in flavor.
• Carrots add sweetness, color, and crunch to coleslaw. Choose high-quality carrots for the best flavor and texture.
• Green onion adds a mild, grassy, and slightly sweet flavor, plus a burst of fresh green color to the salad.
• Cilantro brings a fresh, bright, citrusy flavor and a distinct aroma, making it a perfect match for Mexican dishes.
• A creamy and tangy dressing, expertly blended from mayonnaise, crema, lime juice, salt, and pepper, is a must – simple yet delicious!

How to Make Coleslaw

In a large bowl, combine the cabbage, carrots, sliced onion, and cilantro. 

In a separate bowl, whisk together the dressing ingredients until smooth and well combined. 

Pour the prepared dressing over the slaw ingredients and toss until everything is well coated and combined. 

For an even creamier slaw, feel free to add more mayonnaise or cream to taste. Finally, adjust salt if needed. 

Cover and let it marinade in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together and the vegetables to absorb the dressing.

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make this Creamy Coleslaw.

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Tips and Substitutions  

Variations 

Add a few more components to make this slaw pop and enhance the flavor profile. Feel free to experiment and have fun! Consider adding:

• Fruit: Apples, pineapple, mango, dried cranberries, and raisins.
• Nuts and seeds: Almonds, pecans, or pumpkin seeds.
• Veggies: Radishes or jicama.

Pair Coleslaw With These Dishes

• Jalapeño Marinated Chicken
• Carne Asada
• Pollo Loco
• Baked Chicken Thighs
• Beef Ground Empanadas
• Pollo Asado Sandwich

Make Ahead and Storing 

Make ahead and store the slaw and dressing separately, covered, in the fridge. Then, right before serving, mix the dressing into the slaw and keep it chilled until serving time. 

Enjoy this coleslaw at its best on the same day, as the dressing can make the cabbage a bit soggy after a while. But don’t worry if you have leftovers – they’ll still be delicious the next day after refrigerating overnight! 

Note that this recipe doesn’t freeze well, and it’s not recommended to try. But let’s be real, it’s so delicious you’ll likely devour it all in one go! No leftovers necessary (or likely)!

Tools Recommended 

• A Great Knife is a game-changer in the kitchen. It makes quick work of chopping vegetables and prep tasks, precise and effortless.

• Owning a cook’s whisk ensures thorough mixing and blending of ingredients. 

• A Microplane effortlessly zests citrus fruits, adding a burst of fresh flavor to countless recipes. A must-have in my kitchen!

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