Classic Creamy Coleslaw Recipe - Easy and So Good

We love a good salad. Salads are part of pretty much every meal. While we try and switch things up with interesting flavour combinations, sometimes you cannot beat a classic. Which is why this creamy coleslaw is a must-make side salad. Yes, we've shared many summery picnic salads over the years, and this one is perfect for the picnic, the lunch box and any night of the week. What makes this creamy coleslaw a great salad is how easy it is to make - seriously you have everything you need right now. A classic coleslaw doesn't need to be boring - I'm going to share all kinds of delicious add-ins you can use to kick this slaw up a notch or two.

Classic Creamy Coleslaw Recipe

4 cups thinly sliced green cabbage 3 cups thinly sliced purple cabbage 2 cups thinly sliced carrot ¾ cup mayonnaise 2 tablespoon apple cider vinegar 1 ½ tablespoon honey 1 teaspoon celery seeds 1 teaspoon salt ½ teaspoon ground pepper Start by preparing the cabbages. Slice your cabbage in half...isn't it beautiful inside a cabbage? Use your knife to cut the core out of the cabbage - a simple "v" cut will remove the core. Lay the cabbage, with the flat side down and slice the cabbage as thinly as possible. Thin slices will mean the coleslaw will be more tender and light. Slice the purple and the green cabbage in the same manner. Finish by cutting the slices of cabbage in half...I find the shorter slices of cabbage easier for kids to manage on a fork. You could use a slicer attachment on your food processor if you like. However, I find it easier to just slice the cabbage - and then I have one less thing to clean up...yay! Set the cabbage aside. Now, it's time to slice the carrots. Use a vegetable peeler to remove the skin and then keep on using the vegetable peeler to get beautifully thin strips of carrot. Keep slicing and rotating the carrot until you've peeled the entire carrot into thin strips. If the slips are particularly wide, slice them in half, lengthwise. Again, cut the carrot strips in half so they are approximately the same length as your cabbage slices. Set aside with the cabbage. It's time to make the creamy coleslaw dressing. Combine the mayonnaise, vinegar, honey, celery seed, salt and pepper in a large bowl. Whisk it all together. Give it a taste. If it's too tart, add a little more mayo. If it's not tart enough, add a little more vinegar. This is where you get to play around with the tartness of the dressing. Let's bring this salad together. Add the cabbage and carrots to the large bowl with the dressing and toss very well. You want to be sure the dressing is coating all the cabbage and carrots. This salad can be made ahead of time and stored in an air-tight container, in the fridge, for up to 8 hours.

What else can you add to a classic coleslaw? 

I love adding all kinds of things to our coleslaw. Add sliced kale or chard for another layer of flavour. In the fall, we add thinly sliced strips of apples - they add a little crunchy sweetness. Seeds and nuts can also be added to coleslaw - sliced almonds, pumpkin seeds, pecans - be sure to lightly roast any seeds or nuts you're adding and add them at the last minute or they will get soggy. Dried fruit is another great option - cranberries, raisins, dried cherries would be a great addition. What do you like to add to your coleslaw? What's your secret ingredient?

---

Related Posts

Check out our collection of awesome summer picnic salad recipes

Looking to eat more veggies? We've got a delicious collection of family-friendly vegetarian dishes to make

---

Make sure you are following along...

SUBSCRIBE TO KITCHEN COUNTER CHRONICLES TO HAVE OUR DELICIOUS RECIPES, FUN CRAFTS & ACTIVITIES DELIVERED DIRECTLY TO YOUR INBOX.

FOLLOW KITCHEN COUNTER CHRONICLES ON

FACEBOOK:: PINTEREST :: TWITTER::INSTAGRAM