Recipe Post: Creamy Classic Coleslaw

This ubiquitous summertime BBQ recipe is ridiculously simple, with no special equipment required. While it’s handy to have a food processor in order to effectively shred the cabbage, it’s not strictly necessary; I tend to hand-chop my cabbage anyway. However, if you’re not confident about your knife skills, yet don’t possess or want to use a food processor, you can use the wide shred side of a box grater for the cabbage, and the regular shred side for the carrot and onion.

Another cool thing about coleslaw is its versatility (there’s that word again!); while my hubby and I prefer a simpler mix of veggies, there are so many options and additions that can really elevate this simple salad into something sublime. Try adding some complementary herbs such as parsley, cilantro or dill to your mix (but not too much). In addition, the spices and condiments you use can be switched-up extensively to fundamentally change and customize the flavour to your preference. Try a hotter or sweeter mustard, a different type of pepper (black or pink peppercorns), a different vinegar (malt vinegar is also delicious but maybe try red or white wine vinegar, or even balsamic!) or a differently-flavoured mayonnaise (or make your own).

The original source recipe below is based off the Creamy Coleslaw recipe from the awesome Bobby Flay, over at The Food Network.

Classic Creamy Coleslaw

YIELD: 8-10 servings | PREP: 5 mins | CHILL: 1 hour

  • ¾ cup/175g high-quality mayonnaise (I use either Hellman’s full-fat or Heinz’s Seriously Good Mayonnaise)
  • ¼ cup/60g sour cream (can replace or omit for DF)
  • 1 tbsp/12g white sugar
  • 2 tbsp/30mL apple cider vinegar
  • 1 tbsp/6g dry mustard (Keens or Coleman are best options)
  • 2 tsp/12g celery salt
  • ½ tsp/1g ground white pepper
  • 1 head green cabbage, shredded (can substitute 1/2 red cabbage for half of the green cabbage)
  • 2 large carrots, peeled, trimmed, and finely shredded
  • ¼ thinly sliced sweet onion (can substitute with red onion)
  1. Whisk mayonnaise, sour cream, sugar, vinegar, mustard, celery salt and pepper together in a large bowl until smooth and creamy.
  2. Add cabbage, carrots, and onion to mayonnaise mixture in large bowl, and stir to coat thoroughly. Cover with plastic wrap and chill in the fridge for at least 1 hour. Keep cold.

This coleslaw, assuming it isn’t consumed completely (so yummy), should last covered and chilled for at least a day or two. I wouldn’t make it too far in advance so it stays crisp.


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