Easy Creamy Coleslaw Recipe
User Reviews
5
Easy Creamy Coleslaw Recipe
Description
The coleslaw features a colorful mix of shredded vegetables including green and red cabbage, carrots, yellow and green onions. The dressing blends mayonnaise and buttermilk for creaminess, along with apple cider vinegar and a touch of sugar for bright acidity and slight sweetness. Celery seed adds a subtle aromatic note, complemented by seasoning with salt and black pepper.
The vegetables are combined and gently tossed with the dressing just before serving to maintain crisp texture. The salad offers a balance of crunchy vegetables with a smooth, tangy dressing that complements grilled, fried, or barbecued dishes.
The recipe advises making the dressing ahead and refrigerating it until needed. It is best to keep dressing and vegetables separate until serving to avoid liquid separation. Additional vegetables can be added to customize texture and flavor. Salting vegetables prior to dressing can enhance seasoning but may alter moisture content. Leftovers should be stored covered and eaten within a few days for freshness.
Ingredients
For the Dressing:
- 2/3 cup mayonnaise
- 3 tablespoons buttermilk
- 2 tablespoon apple cider vinegar
- 1 tablespoons sugar
- salt to taste
- black pepper to taste
For the Vegetables:
- ½ green cabbage head, thinly sliced
- ¼ red cabbage head, thinly sliced
- 3 carrot peeled, julienne
- ½ yellow onion peeled and thinly sliced
- ¼ cup green onion thinly sliced
- 1 teaspoon celery seed
- salt to taste
- black pepper to taste
Instructions
- Dressing: Combine all the ingredients into a medium-size bowl and whisk together until combined. Refrigerate until ready to use.
- Vegetables: Combine everything together in a large bowl and coat the outside of the bowl with dressing and mix gently with tongs until completely combined. If you want to salt the cabbages and carrots, see above in the blog post for procedures.
- Garnish the coleslaw with more sliced green onions.
Notes
- You can prepare the dressing up to 2 hours ahead; combine with vegetables right before serving for best texture.
- Store dressing and vegetables separately in the refrigerator for up to 3 days to maintain freshness.
- Salting cabbages and carrots before dressing adds seasoning but can increase moisture and saltiness.
- Feel free to add extras like bell peppers, jalapeños, or celery for varied flavors.
- If liquid forms at the bottom after sitting, drain and toss with additional dressing before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 159mg | 7% |
| Potassium | 270mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4223IU | 84% |
| Vitamin C | 38mg | 42% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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