Easy Creamy Coleslaw
Creamy, tangy, slightly sweet, this coleslaw is perfect for your weekend BBQ!
Servings: 8
Calories: 114kcal
Ingredients
- 3 cups cabbage red or green or coleslaw mix (shredded)
- 2 tbsp onion finely minced
- ¼ cup carrots minced, shredded or matchstick (optional)
- 2 tbsp distilled white vinegar or apple cider vinegar
- 2 tbsp Whole Milk Plain Greek Yogurt or sour cream
- ½ cup Homemade Mayonnaise
- 1 tbsp raw cane sugar finely blended (to taste)
- 1 tsp Himalayan salt (to taste)
- ½ tsp ground black pepper (to taste)
- ½ tbsp celery seeds (to taste)
Instructions
- Add all ingredients except the carrots into a large bowl and toss to evenly coat.
- Add the carrots and gently toss to distribute.
- Cover and let your coleslaw rest in the fridge for up at least an hour or overnight.
- Serve as a side or topping for your favorite dishes.
- Store any leftovers in an airtight container in the fridge for up to 3 days. I recommend against freezing this recipe for the best results.
Notes
- You can add the carrots in with everything else but since carrots tend to bleed their color it's easier to add them in last. The same applies to red cabbage, if you're using a mix of red and green, add the red cabbage in last with the carrots.
- I've added both chipotle and smoked paprika to my Homemade Mayonnaise hence it's orange color. For a slaw that is whiter, omit these two ingredients in your mayo and opt instead to add in tsp of ground white pepper.
- While you can enjoy your coleslaw right away I highly recommend letting it rest for at least 30 minutes to an hour to allow for all flavors (especially the sharpness of the raw onion) to blend with the other ingredients. This is one of those recipes that taste better the next day so don't be afraid to make it in advance!
Nutrition
Calories: 114kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 389mg | Potassium: 68mg | Fiber: 1g | Sugar: 3g | Vitamin A: 703IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg