Creamy Homemade Coleslaw: Easy, Quick and So Much Yummier than Store-Bought!
Homemade coleslaw is super easy and delicious!
Why buy a tub of watery, days-old, off-tasting coleslaw when you can quickly and easily throw together a bowl of fresh, slightly sweet, peppery homemade slaw?
Thanks to pre-shredded, bagged cabbage, whipping up a batch of fresh coleslaw is quicker and easier than ever.
You can purchase pre-shredded, bagged cabbage in the produce section at most grocery stores. I have found it offered in a version that's 100% standard green cabbage, and also in another version with a touch of red cabbage and shredded carrot mixed in.
If you prefer to shred your own cabbage, this adds just a few additional minutes to the preparation of this dish. Shredding cabbage is not difficult, and with a little practice you can master the technique and get your shredding done quickly. In the demonstration video below, the cook uses a long, sharp knife and a over-sized cutting board, and shreds a large amount of cabbage in about 40 seconds. Even if you're not as handy with a knife as the cook in the video, it would still take only two minutes if you were three times slower.
The dressing in this recipe is quite creamy and thick. If you are accustomed to store-bought slaw and prefer your dressing to be a thinner consistency, you mat simply add a little milk, as directed in the instructions.
What's so great about fresh-ground pepper?
This recipe calls for freshly ground black pepper. Why not just sprinkle some straight from your pepper shaker or a canister of ground pepper? Of course you ca do that. However, if you've never used a pepper mill, consider getting one. A pepper mill grinds dried peppercorns on the spot, which gives you an extra-flavorful burst of peppery zing. It tastes bolder, fresher, sharper and simply more peppery. You'll find it really makes the pepper flavor stand out in this coleslaw recipe as well as all other dishes you add pepper to.
- 1 pound cabbage
- 1/2 cup red cabbage, shredded
- 1 carrot, shredded
- OR 1 pound pre-shredded cole slaw mix
- 1/2 cup mayonnaise or Miracle Whip
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon celery seed
- If you have a whole cabbage, cut out the core. Chop off one side of the cabbage and cut it into thin shreds, as shown in the video, below. Repeat with the other side until you have approximately one pound of shredded cabbage.
- You may shred and mix in 1/2 cup of red cabbage, if desired.
- Grate the carrot or cut it into very thin julienne strips.
- Place the cabbage and the carrots in a large bowl and gently mix together.
- You may skip the above four steps by simply purchasing a one-pound bag of preshredded coleslaw mix, either with or without carrot and red cabbage added.
- In a small bowl, mix together the mayonnaise, sour cream, vinegar, sugar, salt, pepper and celery seed. If you prefer your dressing thinner, add milk, about 1/8 of a cup at a time, until the dressing is your desired consistency.
- Add dressing to cabbage, and gently toss cabbage to coat with dressing. Cover and chill. Toss again before serving.
Cole slaw is a traditional picnic or casual dinner food, and is often served alongside fried chicken, fried fish or barbecue. It goes especially well with this recipe for slow cooker BBQ pulled pork and the easiest pinto beans on the planet. If you're throwing a casual party, the pulled pork, pinto beans and cole slaw, along with my Ooey Gooey Chocolate Marshmallow Cake make up a delicious but affordable menu that feeds a crowd. Tortilla Chips and the Best Queso Dip Ever will keep guests happy until dinner is served.
When it comes to barbecue, I prefer my coleslaw on the side, but many food-lovers use it as a topper on their chopped beef or pulled pork sandwiches.