A great tasting Homestyle Creamy Coleslaw consists of simple ingredients, no fuss, and lots of crispy, crunchy vegetables. This coleslaw is the ultimate in summer family comfort food!
It needs to be a very badly tasting coleslaw for me not to like it – seriously, I love coleslaw. And, everyone makes it differently, which is why I never grow tired of reading coleslaw recipes! For me, and I’m sure it’s this way for most people, the tastes we all prefer are the tastes of home, our childhood, our mom’s old-fashioned recipes.
Now, before I get too ahead of myself, I need to say one thing – apples, broccoli, daikon, raisins, etc., do not belong in a coleslaw!! I’m not sure where we all went wrong, or who’s responsible for the defamation of coleslaw, but we need to take hold of the reigns and turn this coleslaw fancying pandemic around! No more additives! I’ve even seen coleslaw with pineapple in it – the nerve!
Because education is fun, let’s learn about a little trivia about coleslaw! The term “coleslaw” arose in the 18th century during the process of Englishing, or converting words to an English-speaking norm. The Dutch term “koolsla” (“kool” in Dutch sounds somewhat like “cole”) or “koolsalade” means cabbage salad, hence, coleslaw.
I’ve only ever tried two types of coleslaw – the oil-based, vinegary coleslaw, and the sweeter taste of a creamy coleslaw. I prefer the latter. It’s probably because we tend to like dishes the way they were prepared in our mother’s kitchens. My mom’s coleslaw was always the same – cabbage, carrot, and a creamy dressing. And, that, Dear Reader, is what I’m going to give you today.
Now, some people prefer to shred or grate the cabbage, but I prefer the cabbage to be chopped. I find that the coleslaw maintains a crunchiness rather than becoming soft and soupy. And, because coleslaws are all about easy, I’m using two bags of Dole coleslaw mix. It’s pre-chopped green cabbage, red or purple cabbage, and bright orange shredded carrots.
If you prefer to use fresh ingredients, you most certainly can! Substitute the two bags of pre-chopped veggies for 8 cups chopped green cabbage, 1 cup shredded carrots, and 1 cup chopped red or purple cabbage. Keep the dressing the same as in the recipe provided and you’re all set!
- 2 14-ounce bags Dole Classic Coleslaw Mix
- ¾ cup mayonnaise
- 3 tablespoons milk
- 3 tablespoons sugar
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- In a large mixing bowl, add both bags of the coleslaw mix and set aside.
- In a small mixing bowl, whisk together the remaining ingredients to form the dressing.
- Pour the dressing over the coleslaw mix and toss to coat completely.
- Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.
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Originally Published: January 19, 2016