5.0 from 2 votes

Creamy Coleslaw

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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.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.  

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Tips and Substitutions  

  • Make sure to dry the cabbage, carrots, onions, and cilantro thoroughly to prevent a watery dressing.
  • Add more mayo or crema to make it creamier – I love how the sweet crema complements the mayo and makes it extra rich!
  • Note that the coleslaw will shrink as it sits in the dressing, but don’t worry – it gets better with time!
  • Shred the cabbage with a mandolin slicer or use a sharp knife

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

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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)!

  • 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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FAQs : Your Questions Answered

Q: Can I use pre-shredded store-bought coleslaw mix?

A: Absolutely! While it’s convenient, feel free to level up the flavor by adding some fresh components like green onions, or cilantro.

Q: Can I make this recipe without mayonnaise?

A: No problem! You can swap out mayonnaise for Greek yogurt or avocado oil-based mayonnaise (my personal fave!).

Q: Can I use this coleslaw as a topping for other dishes?

A: Absolutely! This coleslaw is a great topping for sandwiches, burgers, salads, and even tacos.

Short Video

Short Video Tutorial

Creamy Coleslaw

Recipe by Villa Cocina
5.0 from 2 votes
Course: SidesCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Total time

15

minutes

Coleslaw is a creamy, vinegar-based side dish made from shredded cabbage, vegetables, and sometimes fruit, typically served cold.

Ingredients

  • Slaw
  • 6 cups 6 green cabbage, thinly shredded

  • 2 cups 2 purple cabbage, thinly shredded 

  • 2 ea 2 large carrots, grated or julienned 

  • 4 ea 4 green onion, finely sliced 

  • 1/4 bunch 1/4 cilantro, chopped

  • Dressing
  • 2/3 cup 2/3 mayonnaise

  • 1/4 cup 1/4 crema mexicana 

  • 1 ea 1 lime zested 

  • 2 TBSP 2 lime juice 

  • 1/4 tsp 1/4 black pepper, ground 

  • Salt to taste

Directions

  • In a large bowl, combine the cabbage, carrots, green onions, and cilantro. 
  • In a separate bowl, whisk together the dressing ingredients until smooth.
  • Pour the prepared dressing over the slaw ingredients and toss until everything is well coated and combined. 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.

Equipment

Recipe Video

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