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Quick Fresh Slaw Mix

Slice cabbage thin, grate carrots fine. Mix mayo, vinegar and bit sugar for dressing. Toss veggies with sauce, add salt and pepper. Let sit in fridge bout hour so flavors mix. Makes perfect BBQ side that stays crisp and fresh couple days.

Featured in Fresh and Filling Salads.

Fatiha
Updated on Sun, 05 Jan 2025 01:26:22 GMT
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A colorful salad of shredded green and purple cabbage mixed with carrots in a clear glass bowl. Pin it
A colorful salad of shredded green and purple cabbage mixed with carrots in a clear glass bowl. | zestplate.com

Love creamy, crunchy coleslaw? This classic side dish brings together fresh cabbage, carrots, and a perfect dressing that you'll want to use on everything. Great for picnics or alongside your favorite BBQ, this simple recipe might become your new go-to.

Why Make This Version

Fresh, crunchy, and perfectly creamy - that's what makes this coleslaw special. It goes great with everything from pulled pork to grilled chicken. The homemade dressing lets you adjust the tang and sweetness just how you like it. Perfect for summer gatherings or family dinners.

What You'll Need

  • Cabbage: One medium head, green or mix colors
  • Carrots: Two or three fresh ones
  • Parsley: Adds nice fresh flavor
  • Mayo: Makes it creamy
  • Vinegar: Apple cider gives best tang
  • Mustard: Dijon or whole grain
  • Celery Seeds: Secret flavor boost
  • Salt: Just enough to taste
  • Pepper: Fresh ground is best
  • Sugar or Honey: Optional sweetness

Let's Make It

Prep Your Veggies:
Cut cabbage in quarters, take out the core. Slice it nice and thin - the thinner the better for great texture. Put it in your biggest bowl to give yourself mixing room.
Add More Crunch:
Grate those carrots and chop up your parsley. Toss them in with the cabbage. The more color, the prettier your slaw will be.
Mix the Dressing:
In another bowl, stir together mayo, vinegar, mustard, and seasonings. Give it a taste - this is when you can add sugar if you want it sweeter.
Bring It Together:
Pour most of the dressing over your veggie mix. Using clean hands works best here - get in there and toss everything until it's all coated nicely.
Final Touch:
Add more dressing if needed. Some like it really creamy, others prefer it lighter - make it how you like it! Let it chill a bit before serving if you can wait.

What Makes It Special

Nothing beats that perfect mix of crisp and creamy. Every bite brings crunch from fresh veggies balanced with smooth dressing. The colors look great on your table too - especially if you mix green and purple cabbage.

Picking Good Cabbage

Your slaw's only as good as your cabbage. Look for heads that feel heavy for their size and have crisp, bright leaves. Any type works - green's mild and classic, red adds color, or try Napa cabbage for something different.

All About That Dressing

The dressing makes ordinary veggies taste amazing. Mayo gives richness, vinegar adds zip, and those celery seeds bring something special. Play with the amounts until it tastes just right to you. Save extra dressing - it's great on sandwiches too.

Perfect Partners

Coleslaw makes friends with all kinds of food. Put it on pulled pork sandwiches, next to fried chicken, or alongside grilled burgers. It even works great with fish tacos. The cool crunch makes heavy foods taste better.

A glass bowl filled with shredded purple and green cabbage, grated carrots, and chopped parsley, with a spoon mixing in some dressing. Pin it
A glass bowl filled with shredded purple and green cabbage, grated carrots, and chopped parsley, with a spoon mixing in some dressing. | zestplate.com

Make It Ahead

Need to save time? Chop your veggies a couple days early - just keep them dry and covered in the fridge. Mix up the dressing ahead too. When you're ready, just toss it all together. Leftover slaw stays good for a couple days, though it gets softer over time.

Frequently Asked Questions

→ Need it more sweet?

Add sugar slow like. Honey works too. Taste as you go. Can't fix too sweet. Start small first.

→ Making it early?

Day ahead works great. Stays fresh two days. Keep it cold good. Mix just before serve. Might need more sauce.

→ Want different stuff?

Mix cabbage kinds. Buy ready cut bag. Red looks nice too. Add more veggies. Keep it crunchy.

→ Getting too dry?

More sauce helps quick. Add bit by bit. Mix real good. Taste between adds. Easy fix fast.

→ Need it no wheat?

Already safe that way! Check your sauce though. Most stuff's fine here. Just watch add-ins. Simple's best.

→ Not mixing right?

Cut stuff smaller. Let sit longer. Toss more gentle. Don't squish it. Space in bowl helps.

→ Taking it places?

Keep it cold packed. Bring extra sauce. Pack tight in box. Take big spoons. Worth the work.

→ Need it faster?

Buy cut cabbage. Have sauce ready. Quick mix works. One bowl does it. Still tastes fresh.

→ Making big batch?

Double works fine. Need more space. Watch sauce amount. Keep stuff cold. Mix in parts maybe.

→ Want more zip?

Add fresh herbs. More pepper helps. Try hot sauce. Even mustard works. Don't go too strong.

→ Getting too wet?

Less sauce next time. Drain stuff first. Pat veggies dry. Mix lighter touch. Still tastes good.

→ Cabbage too tough?

Cut it thinner. Let sit longer. Salt helps soft. Don't cut too early. Some crunch good.

Conclusion

Love this? Try creamy potato salad next. Or make sweet carrot mix. Both fresh and easy.

Easy Creamy Coleslaw

Quick creamy cabbage mix.

Prep Time
25 Minutes
Cook Time
~
Total Time
25 Minutes
By: Fatiha

Category: Salads

Difficulty: Easy

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 medium cabbage, about 2 pounds, outer leaves removed.
02 3 medium carrots, peeled and shredded.
03 1/2 cup loosely packed fresh parsley leaves, coarsely chopped.
04 1 cup (225g) mayonnaise.
05 2 tablespoons apple cider vinegar.
06 2 tablespoons Dijon mustard or coarse ground mustard.
07 1 teaspoon celery seeds.
08 1/4 teaspoon fine sea salt.
09 1/4 teaspoon fresh ground black pepper.
10 1 to 2 teaspoons sugar or honey, optional, for a sweeter coleslaw.

Instructions

Step 01

Quarter the cabbage through the core, remove the core, then slice each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl.

Step 02

Add the shredded carrot and parsley to the cabbage and toss to mix.

Step 03

In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Adjust the taste, adding sugar if a sweeter slaw is desired.

Step 04

Pour two-thirds of the dressing over the cabbage mixture and thoroughly mix using clean hands.

Step 05

If the coleslaw seems dry, incorporate a bit more dressing. Enjoy immediately or refrigerate for an hour to meld flavors and soften the cabbage.

Notes

  1. For multi-colored or textured slaw, mix different varieties of cabbage like green, red, savoy, or Napa.
  2. An easy shortcut is using a store-bought coleslaw mix; a large 16-ounce bag should suffice.
  3. Coleslaw stays fresh for up to 2 days in the fridge; beyond that, it may become too soft.
  4. Prepare the vegetables a day or two in advance and store them in the fridge. The dressing can also be prepared two weeks in advance.
  5. Leftover dressing makes a great sandwich spread, vegetable dip, or sauce for grilled meats.

Tools You'll Need

  • Large bowl.
  • Mixing bowl.
  • Knife.
  • Cutting board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs (in mayonnaise).
  • Mustard.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 183
  • Total Fat: 17 g
  • Total Carbohydrate: 7 g
  • Protein: 2 g