Creamy Coleslaw
Creamy Coleslaw, a dish with a rich history, traces its roots to the Netherlands. The word “coleslaw” comes from the Dutch term “koolsla,” which translates to cabbage salad. Historically, this dish was prepared with simple ingredients. Cabbage and vinegar, was introduced to America by Dutch settlers in the 18th century (source: Smithsonian Magazine). Over time, it evolved into the creamy, tangy side dish we recognize today. A barbecue staple and a refreshing addition to any meal (source: The Spruce Eats).
Coleslaw’s versatility makes it a go-to side dish for any occasion. Whether you’re enjoying a laid-back summer barbecue, a festive holiday meal, or a family dinner. This creamy texture and crisp crunch provide the perfect balance to rich, savory dishes.
This creamy coleslaw recipe celebrates its history while bringing a modern twist. Mayonnaise, sour cream, and Dijon mustard, making its rich dressing. Combining crisp cabbage and carrots making the perfect balance of crunch and flavor.
Making great coleslaw is even easier with the right tools. A Mandoline slicer (found here) ensures perfectly shredded vegetables. While a set of sturdy bowls (You can get them here) keeps ingredients organized during prep. Make your life a lot easier with this ( whisk ), it makes whipping up the dressing a breeze!
Whether you’re serving it alongside smoked brisket, grilled chicken, or as a topping for sandwiches. This Creamy Coleslaw recipe honors its historical origins while adding vibrant flavors to your meal. It’s a versatile, easy-to-make side dish that will quickly become a favorite in your kitchen.
Sources:
Creamy Coleslaw
Equipment
- Large mixing bowl:
- Medium Bowl
- Whisk
- Cutting board
- Chef’s knife
- Box Grater Or Food Processor
- Measuring cups and spoons
- Spatula or spoon:
- Airtight Container Or Plastic Wrap
- Salad Spinner Optional
Ingredients
- 1 Small Head Of Green Cabbage, Shredded (About 6 Cups)
- 1 Cup Finely Shredded Carrots
- 1/4 Cup Finely Chopped Red Onion (Optional)
- 3/4 Cup Mayonnaise
- 2 Tbsp Sour Cream
- 1 Tbsp Dijon Mustard
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Granulated Sugar (Or To Taste)
- 1/2 Tsp Salt
- 1/4 Tsp Freshly Ground Black Pepper
Instructions
Prepare The Vegetables:
- In a large mixing bowl, combine the shredded cabbage, carrots, and red onion (if using). Toss to mix evenly.
Make The Dressing:
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.
Combine:
- Pour the dressing over the shredded vegetables. Toss thoroughly to coat all the vegetables with the dressing.
Chill (Optional):
- For best results, cover and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld together.
Serve:
- Stir the coleslaw before serving, and adjust the seasoning with additional salt, pepper, or sugar if needed. Serve cold.
Notes
Tips:
- You can substitute green cabbage with a mix of red and green cabbage for added color.
- For a tangier flavor, increase the vinegar slightly or add a squeeze of lemon juice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.