Best Classic Creamy Coleslaw Recipes

CLASSIC COLESLAW WITH CREAMY DRESSING

Classic Coleslaw with Creamy Dressing image

This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)

Steps:

Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

CLASSIC CREAMY COLESLAW DRESSING

Classic Creamy Coleslaw Dressing image

I use this on bagged broccoli slaw (2 lbs) and the ratio of slaw to dressing is perfect. I believe I got this from Martha Stewart's little food magazine a while back.

Provided by Melissa and her Pan

Categories Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small onion, grated (optional)

Steps:

Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl.
Refrigerate dressing, covered, until ready to use, or up to 2 days.

CLASSIC CREAMY COLESLAW

Classic Creamy Coleslaw image

Classic Creamy Coleslaw was served with fried chicken for years at an auction near Martha Artyomenko's Beaver Bay, Minnesota home. "When the lady who made this tasty salad move, I contacted her to get the recipe," Martha explains." My friends and I often take this coleslaw to weddings (like the one in the photo above) and other gatherings."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 35 servings (about 3/4 cup each).

Number Of Ingredients 8

Ingredients

3 large heads cabbage, shredded (about 48 cups)
3 large carrots, shredded (about 2-1/2 cups)
2 cups mayonnaise
1 cup sugar
1/4 cup white vinegar
2 tablespoons celery seed
1 tablespoon salt
2 teaspoons garlic powder

Steps:

In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving.

Nutrition Facts : Calories 145 calories, Fat 10g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 293mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.

CLASSIC CREAMY COLESLAW

Classic Creamy Coleslaw image

Provided by Nancy Fuller

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 large carrots
1/2 green cabbage, quartered
1/2 Spanish onion, quartered
1 cup mayonnaise
1/4 cup sugar
1 tablespoon apple cider vinegar
1 teaspoon granulated garlic
1 teaspoon granulated onion
Kosher salt and freshly ground black pepper

Steps:

Shred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight.
Serve chilled.