Classic Coleslaw

This recipe for Coleslaw is super simple and super easy to put together. It is a classic coleslaw with an incredible creamy and mellow dressing that is to die for.

This is a traditional coleslaw recipe and although simple it delivers all that you would want from a classic. I genuinely like it just the way it is here.

I don't want to add anything else apart from the creamy dressing and my secret ingredient a little apple sauce. In my humble opinion apple just loves cabbage and cabbage feels just the same.

They are mad for each other.

Shredded sweet white cabbage and grated carrots come together into one of my favourite sides ever. This coleslaw is a real people pleaser too, happy to get down and dirty with just about anything you want to pair it with. It is yet another of those recipes that calls to me every time I pass the fridge. I am currently moving about the house with a fork in my top pocket.

*Scroll down to the bottom of the post for a full printable recipe card*

How Do You Make Coleslaw From Scratch?

It will sit in the fridge happily for about a week if covered well and as I mentioned earlier I regularly stop by for a sneaky forkful.

I start by peeling and top and tailing the carrots. I then like to grate the carrots with a box grater but feel free to use your food processor.

I thinly shred half my cabbage by hand using a sharp knife and the other half with the box grater. If I grate it all using the box grater then the cabbage loses a lot of it's crunch and I find it releases some water too.

Put the grated veg in your mixing bowl.

Then all that remains is to mix the dressing ingredients together and stir through the carrots and cabbage.

I use the biggest mixing bowl I have to do this as you need the space in order for it not to fall out over the edge.

Once that's done then simply put your coleslaw in the dish that you want to serve it in and refrigerate for at least an hour for the flavours to meld together.

If you are getting ahead and intend to serve it later on then cover and place in the fridge until then.

Tips For Making Coleslaw

• Use a box grater to grate your carrots.
• Finely shred your ½ your cabbage by hand to keep the crunch.
• Do add more mustard or mayo to go more creamy or punchier to suit your own tastes. This is a generic template and just the way I like mine. But you could use curried mayonnaise and throw some sultanas in there.
• If it's for adults only then a spicier mayonnaise would work very well with some toasted almonds scattered over the top.
• I would suggest mixing the dressing in a small separate bowl and tasting beforehand if you are using flavoured mayo. They all differ in flavour strengths so you may need to put some regular mayo in with it if it is too strong.
• Adding other vegetables too is another option if you want to add a little something extra. I would recommend some celeriac or spring onions as they would go well with the dressing.
• Store covered in the fridge until you need it if you want to make it before and get ahead.
• Mix through again before you are about to serve if it has been standing in the fridge awhile.
• It will keep for about a week covered in the fridge.
• Add more or less mayonnaise or mustard to suit your taste.
• Add different flavoured mayonnaise/vegetables to change the flavour style of your coleslaw.

Equipment Required

• Sharp knife
• Box grater
• Digital Scales
• Large mixing bowl
• Serving bowl
• Tbsp/Tsp measure
• Spoon

If you like this creamy beauty then you may like these.

Potato Salad

Salmon Pasta Salad

Panzanella

Tomato Salad

Chicken Caesar Salad

Easy Thai Salad

Watermelon and Feta Salad

Do let me know how you have got on with this recipe in the comments below or come on over and follow me on social media. I flipping love to hear all about it.

I have shared this recipe with #CookBlogShare over at Recipes Made Easy