Creamy Homemade Coleslaw
A perfect cole slaw should have a dressing that is tangy, just slightly sweet and doesn't drench the cabbage so that it's soggy. This recipe address each and every one of those needs. It's the best creamy cole slaw I've ever made!
Servings 12
Calories 189kcal
Ingredients
- 1 head green cabbage 8 to 10-cups
- 1 large carrot peeled and finely shredded (hand-squeeze out any excess moisture completely)
- 2-3 stalks green onions or to taste
- 1 teaspoons celery seeds optional, or to taste
DRESSING:
- 1 cup mayonnaise Hellman's or Best Foods
- 1/3 cup milk light cream even better
- 1/3 cup buttermilk
- 3 tablespoons white vinegar
- 3 tablespoons fresh lemon juice use fresh only, not bottled
- 1/3 cup white sugar
- 2 tablespoons white sugar options,s if you like sweeter dressing
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt or white salt, or to taste
- 1/2 teaspoon fresh ground black pepper or to taste
Instructions
- In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage. Transfer to a large mixing bowl.
- With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
- NOTE: If using pre-chopped cole slaw blend, then skip all of the above steps!
- Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed. Mix the three veggies all together with a wooden spoon.
- For the dressing:
- In a medium bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
- Pour over the veggies in the bowl, and mix well to combine.
- Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
Notes
FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.
Sometimes, I mix the dressing and store it in a jar in the refrigerator.
I store the cabbage/carrot mix in a sealed zip-loc bag. That way I can make smaller amounts of cole slaw, if desired.