Since mayonnaise is my favorite food, coleslaw is another one of my loves, well, because it is made with mayonnaise. I love coleslaw so much, I actually have two other recipes sans mayo, and will post those recipes soon. One is called Fatty Slaw but that is all I will reveal at this time!
I have been revising this recipe for years and this version is both luscious and creamy, savory and sweet, but not too sweet. It’s the perfect balance of savory and sweet and should satisfy nearly all coleslaw aficionados.
If you have the time, use fresh cabbage and carrots, but if you don’t, you can use the pre-shredded, packaged coleslaw mix you will find in the produce department.
Check out my other summer salads: macaroni salad and potato salad.
discover. cook. enjoy.
GF DF Luscious and Creamy Savory Sweet Coleslaw
- 1 head cabbage, medium, sliced or grated
- 1 large carrot, julienned or shredded
- 1/2 medium red onion, sliced thin
- 1/2 large green pepper, diced
- 3/4 cup mayonnaise, Best Foods or Hellman's
- 2 tbsp Tofutti Better Than Sour Cream
- 2 tbsp apple cider vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp celery salt
- 1 tsp mustard powder
- 2 tbsp sugar
- 1 tbsp honey
- Kosher salt and pepper to taste
Mise en Place
- Gather all your ingredients and place on your work surface. For this recipe, you will measure into the mixing bowl and do not need to pre-measure your ingredients.
Prepare the Slaw
- If you don't want to use fresh cabbage and carrots, purchase one bag of preshredded coleslaw mix from the produce department. You will lose a bit of freshness but it will save time.
- If you are using fresh cabbage, cut it in half, then slice thinly lengthwise, then cut into smaller pieces. Depending on the size of the cabbage, you may use the entire head, a half or three quarters.
- Place cut cabbage in a large bowl.
- Peel your carrots, then cut in 1-inch julienne slices or shred with a shredder or a peeler.
- Add to the bowl with the cabbage.
- Slice the red onion and add to the cabbage and carrot mix.
- Chop the green pepper and add to the cabbage, carrot and onion mix.
Prepare the Cole
- Measure the rest of the ingredients into a medium sized mixing bowl and mix well.
- Add Kosher salt and freshly ground pepper to taste.
Mix the Slaw and the Cole
- Add half of the sauce to the cabbage mix and use a thong to mix together, grabbing and lifting until the sauce is well distributed.
- Add more sauce until you get the consistency you desire. You may, or may not, use all the sacue. I usually do.
Eat and Enjoy
- Put the coleslaw in the refrigerator for an hour or more to allow the flavors to meld together. If you can't wait, eat!! Store in the fridge for up to 4 days.