Creamy Coleslaw

This creamy cabbage salad is light with crunchiness that makes a perfect summer salad to enjoy with grilled meats and more! 

This simple coleslaw salad has the flavour and texture that adds a perfect addition to many different types of meals. The mayonnaise used for this salad only has half the fat content, yet it still has the rich flavours and the apple cider vinegar dressing balances this salad to give it the crunchiness we look for in a cabbage salad.

Serve this delicious creamy cabbage salad with: Roast meats and roasted chicken, grilled meats, poultry, lamb, duck, and stews.  This would add so much flavour to a beef, lamb, chicken, vegan burgers, sausages, sandwiches or simply add it to a wrap or tacos. It’s pretty much endless!

Cabbage has a lot of goodness in it. Lowers cholesterol levels, improves digestion, good for the heart, high in Vitamin C and K just to name a few.

Ingredients:

Cabbage: I used green and purple/red cabbage for this salad to add colour, and added nutrition content to this salad

Carrots: is a must in a cabbage salad, not only for texture, colour but flavour and goodness

Scallions: I prefer adding green onions to this salad to avoid an overpowering onion taste

Mayo: I prefer a light mayo by Hellman’s for this salad as it gives enough creaminess but not a heavy mayonnaise taste

Apple cider vinegar: much prefer this vinegar for it’s flavour and nutritional benefits

Sugar: or honey for sweetness

Seasoning: salt and pepper

Creamy Coleslaw Salad

This coleslaw salad has the right consistency of creaminess and texture that can be added to so many dishes .

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Salad

Calories: 144

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Makes: 4-5 cups

• 1/2 head green cabbage, finely sliced
• 1/4 head purple/red cabbage, finely sliced
• 1 large carrot, grated
• 2 scallions, chopped (extra for garnishing)
• 1/2 cup light mayonnaise
• 3 tbsp apple cider vinegar
• 1 tbsp sugar (option-honey)
• 1/2 tsp salt
• 1/4 pepper

Method

 

1. Finely slice green and purple/red cabbage with a mandolin, food processor or chef's knife in a large mixing bowl. Add grated carrot and chopped scallions.
2. Whisk together in a medium bowl, mayonnaise, cider vinegar, sugar (honey), salt and pepper.
3. Add the dressing to the cabbage bowl and mix thoroughly, blending the dressing into the cabbage. Place in the refrigerator for 2-3 hours before serving to maintain it's freshness and to enhance the flavours of the dressing.
4. Serve with grilled meats, roasted meats, poultry or fish.

Nutrition

Calories: 144kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 570mgPotassium: 571mgFiber: 6gSugar: 10gVitamin A: 6427IUVitamin C: 104mgCalcium: 108mgIron: 2mg

Notes

This coleslaw will keep in the refrigerator for up to 3-5 days. Store in an air tight container or cover well with saran wrap. 

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How to make this recipe:

Gather your ingredients and after making this recipe several times, I decided to add only one carrot. However, if your carrots are smaller, add two. Slice the cabbages with food processor attachment or mandolin. Slice as thin as possible if using a chef’s knife. A sharp chef’s knife will do the trick.

Once you slice the cabbages, combine, and then mix together all of the ingredients in a large bowl before adding the dressing.

Whisk together in a medium bowl, mayonnaise, cider vinegar, sugar (honey), salt and pepper. Add the dressing to the cabbage bowl and mix thoroughly, blending the dressing into the cabbage. Place in the refrigerator for 2-3 hours before serving to maintain it’s freshness and to enhance the flavours of the dressing.

Garnish with sliced scallions, and cover and refrigerate for 2-3 hours before serving. Serve with the suggestions I listed above. Enjoy this delicious creamy coleslaw! 🙂