My Classic Creamy Coleslaw is a side dish of fresh, seasoned raw vegetables, marinaded in a mayonnaise dressing and is the perfect accompaniment for meat sandwiches, burgers, BBQ’s, baked potatoes, salads………………… the list goes on.

You will be amazed at this simple recipe and even more impressed at how much better it tastes than your everyday store bought coleslaw. It can be prepared and stored in the fridge, ready as the perfect accompaniment with so many everyday meals.

CLASSIC CREAMY COLESLAW INGREDIENTS

• WHITE CABBAGE: Cabbage has a unique flavour and is the bulk of this recipe. When fresh, the cabbage is crisp and flavourful. Bear in mind that just picked and fresh cabbages will leach out juices that will create a wetter coleslaw.

• CARROT: Shred or julienne the carrot. The secret to great textured coleslaw is keeping all veg a uniform size.

• MAYONNAISE: Used to bind the ingredients and marry the flavours.

• ONION: Organic sliced onion will add acidity and flavour to the dish..

• CELERY SALT: A unique taste that adds a pleasing subtle background flavour to the coleslaw.

• MUSTARD: A bit of spice. Dijon mustard is preferred as it is milder than English mustard and creates a more balanced dressing.

• SUGAR: Used to balance the acidity of the vegetables and dressing.

• RED WINE VINEGAR: Use the best you can get. Adds depth of flavour to the dressing. Apple cider vinegar will work here too.

RECIPE

Classic Creamy Coleslaw

A BBQ favorite, a classic creamy slaw with mayo and vinegar dressing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Resting 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Side Dish

Cuisine British

Servings 12

Ingredients

  

• 400 g white cabbage (half a head)
• 50 g medium carrots (one medium carrot)
• 30 g white onion (one small onion)
• 400 g mayonnaise
• 2 tbsp red wine vinegar
• 2 tbsp caster sugar
• 2 tbsp Dijon mustard
• 1 tbsp celery salt to taste

Instructions

 

• Finely slice the white cabbage and onion. Add to a bowl.
• Grate the carrot and add to the cabbage.
• Combine the mayonnaise, red wine vinegar, sugar, Dijon mustard and celery salt.
• Coat the vegetables with the mayonnaise dressing and refrigerate for a minimum of 2 hours. The resting stage will soften the veg slightly and allow the flavours to marry into a creamy dressing.
• Enjoy

Keyword Cabbage, Carrot, Mayo

If you enjoyed my Classic creamy coleslaw, why not try out a few of my other sides ideas such as:

SIMPLE GOATS CHEESE & HONEY, ITALIAN INSPIRED BRUSCHETTA,

FIERY CHILLI INFUSED PICKLED RED ONION or

CLASSIC EGG AND ONION SALAD.