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How To Make Creamy Coleslaw — Cooking Lessons from Crispyfoodidea

Coleslaw is also a widely used item that is in great demand in the food department. This is known as a simple slaw or coal slaw. It is made primarily with raw chopped cabbage, including salad dressings, and it is a Dutch food, but famous all over the world.
It plays a beautiful role with burgers, sandwiches, hotdogs, any kinds of tikka or kebabs, and also with many kinds of bread dishes.

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How To Make Classic Creamy Coleslaw?

In short, you just need two vegetables to make this coleslaw like red or green cabbage and carrots. With these, you need and one dressing that I discuss later. Just shredded those vegetables, and add the dressing and your coleslaw is ready. [These are overall main steps. Check out the detailed recipe below.]

You can try this – Garlicky Roasted Broccoli

Coleslaw - Preparing dressing
Image: The Kitchn

Choosing From These Three Classic Dressings

There are three classic dressing you can use in your coleslaw. Choose one of them and go ahead with your BBQ.

  1. Mayonnaise dressing: Makes a richer, slightly sweeter dressing.
  2. Sour cream dressing: Makes for a rich and tangy dressing.
  3. Buttermilk dressing: Makes a lighter, tarter dressing.

Start with one of the three dressings as the base and dress it up however you like.

Coleslaw - Salting process
Image: The Kitchn

Salt and Drain Cabbage for Better Coleslaw

It is best to eat freshly made coleslaw. But sometimes it has to be prepared in advance for a picnic or a home event. Or we need to make it the night before and store it in the fridge if we are too busy. In that case, it can be noticed that the liquid coming out of the cabbage has made it extra wet, which I don’t like at all.

I will give you important tips to avoid such a crisis situation which is better for you if you follow. If you want to make this coleslaw for your house party 1 or 2 days in advance as you are very busy with work in daily life, I would advise you to make this whole thing in 2 parts. In other words, prepare carrots and cabbage in advance and store them in an airtight container. Make your favorite dressing separately and store it in a mansion jar and keep it in the fridge.

Then on the day of your event, just take them out of the fridge and assemble them together and serve fresh.

Try BBQ Chicken With Honey with that recipe.

But you should know what to do if the thing I talked about happens, right? If you have already made coleslaw and it’s started release water for long rest, then do not panic. Strain the water well, the cabbages are still crunchy. In that case, if you want, you can add a little dressing and serve immediately.

Coleslaw - Mixing
Image: The Kitchn

Store and Serving Coleslaw

I suggest keeping the slaw rest for about an hour in the refrigerator. It helps to set flavors with each other. Before serving add just a little dressing with that slaw and serve for a better compliment.

Related : Cold coffee with milk


Creamy Coleslaw with Three types of Dressing

Coleslaw is also a widely used item that is in great demand in the food department. This is known as a simple slaw or coal slaw. It is made primarily with raw chopped cabbage, including salad dressings. It is a Dutch food, but famous all over the world. It plays a beautiful role with burgerssandwicheshotdogs, any kinds of tikka or kebabs, and also with many kinds of bread dishes.

  • 2 pound Cabbage (Red or Green, whatever you want)
  • 3 pieces Carrot (large)
  • 1½ cup Dressing (*)

Dressing 1 – Mayonnaise

  • 1 cup Mayonnaise
  • ¼ cup Apple Cider Vinegar (or white wine)
  • 1 tbsp Sugar (powdered)
  • ½ tsp Salt

Dressing 2 – Sour Cream

  • ½ cup Sour Cream
  • ½ cup Mayonnaise
  • ¼ cup Apple Cider Vinegar (or white wine)
  • 1 tbsp Sugar (powdered)
  • ½ tsp Salt

Dressing 3 – Butter Milk

  • ½ cup Buttermilk
  • ½ cup Mayonnaise
  • ¼ cup Apple Cider Vinegar (or white wine)
  • 1 tbsp Sugar (powdered)
  • ½ tsp Salt

Shred the Cabbage | Chopp the Cabbage

  1. First, cut the cabbage in half with a knife. Then cut out the core (hard) from the middle. Throw a few thin layers from the outside. Now cut it into some 2-3 inch pieces with a knife. If you cut it into small pieces, it can be finely chopped in the food processor. Then put those pieces into the food processor and turn it on. Thereafter transfer the shredded cabbage to a large bowl and keep aside.

Salting the cabbage (optional)

  1. If the shredded cabbages are left for a long time, they will shrink. So if you can add 1 teaspoon of salt with it, they will stay fresh for a long time and the color of the cabbage will stable. In that case, transfer the cabbage to a large bowl and toss it with a tablespoon of salt. You can leave it for at least 2-3 hours without any tension. When making coleslaw, squeeze as extra moisture as you can from the cabbage and move on to the next steps.

Shred the Carrots

  1. First, peel the carrots. Then you can do 2 things. Either cut them into very thin pieces or shred them using the same food processor. Thereafter gather them into a bowl and keep aside.

  2. Now add the shredded carrots into the same bowl of shredded cabbage and toss them to combine.

Make the Slaw Dressing

  1. It's very simple. Place all the dressing ingredients I mention above in a small bowl. Take a spoon or whisker and whisk well to combine. Taste it once if any of the seasons is needed.

Final Touch | Toss the slaw with the dressing

  1. Now pour the dressing over the shredded cabbage mixture. Toss them gently to combine. It's ready.

Refrigerate for at least 1 hour before serving

  1. Coleslaw looks good and flavored the day it's made. But You will get a more prominent texture if you refrigerate it for one hour before serving.

Leftovers coleslaws can be refrigerated in an airtight container for 2-3 days.

Related Recipe:

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