A great tasting Home Style Creamy Coleslaw consists of simple ingredients, no fuss, and lots of crispy, crunchy vegetables.
It would need 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 taste we all prefer is that of our mom’s recipe.
Now, before I get too ahead of myself, I need to say one thing – apples and raisins do not belong in a coleslaw!! I’m not sure where we went wrong, or who’s responsible for the defamation of coleslaw, but we need to take hold of the reins and turn this coleslaw-fancying pandemic around! No more additives! I’ve even seen coleslaw with pineapple in it – the nerve!
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 – Home Style Creamy Coleslaw.
Shredded, grated, or chopped?
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 coleslaw is all about ease, 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!
Homestyle Creamy Coleslaw
Ingredients
- 28 ounces Dole Classic Coleslaw Mix
- ¾ cup mayonnaise
- 3 tablespoons milk
- 3 tablespoons sugar
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
Nutrition
Sina @ Vegan Heaven says
This looks so delicious, Byron! I haven’t had coleslaw in for like ever! Can’t wait to try your recipe soon! 🙂
byronethomas@gmail.com says
Sina, thank you. This is my mom’s recipe. Mom’s recipes are always the best, aren’t they? 🙂
Audrey Gillespie says
This is so close to my recipe, I use 1/3 of the sugar, no milk and a little more (apple cider) vinegar along with some celery seed and dry mustard. I too am a lover of cole slaw and don’t take kindly to the other fruits and veggies hitchin a ride!
byronethomas@gmail.com says
Oh, Audrey, I love celery seeds! I’m so adding that to my next batch of coleslaw! Thank you. 🙂
Lydia says
Would you like to add a twist to this? Add some mango puree to the mayo to taste. Add a generous amount of chopped Thai basil. And, a hint of Tabasco. Learnt that at a cooking class. To die for. Great with chicken.
byronethomas@gmail.com says
Sounds like a great idea, Lydia! 🙂