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Homemade Creamy Coleslaw
Donna Urso
Summer is all about salads and crunchy, colorful coleslaw is a summer favorite. Making coleslaw at home is so easy there really is no reason to buy prepared
coleslaw from the store.
This is my easy homemade coleslaw recipe.
Making Homemade Coleslaw
Starting with bagged coleslaw mix for the easiest coleslaw preparation. Coleslaw mixes vary from store to store and brand to brand. Some will be
more finely shredded than others. Some will contain more carrots than
others. Some will be more colorful than others. Purchase the brand
you prefer, or shred the cabbage and carrots yourself.
Tips for Cole Slaw Success
Don't add any liquid to your coleslaw. Your cabbage will become less crunchy and the coleslaw will become more
watery the longer it sits. Keep this in mind when assembling your salad.
Coleslaw reduces in volume as the dressing wilts the cabbage. One
package of coleslaw mix will usually serve four to six adults.
Taste as you go. You'll want to taste the dressing mix to adjust it to your taste. You
may want to add a little more apple cider vinegar if you like more tanginess
in your coleslaw. If you want your coleslaw a little sweeter, add more
sugar. My recipe is not too sweet.
Celery seed is key. I use celery seeds to season my coleslaw. 1 1/2 teaspoons of celery
seeds are just right for my taste. I suggest you start with 1/2 teaspoon and
adjust for your taste.
Other Ways to Customize Coleslaw
When it comes to customizing coleslaw, the possibilities are endless. If you like to experiment, try these variations.
Use different types of cabbage, such as red cabbage or savoy cabbage, to bring vibrant colors and unique flavors to your coleslaw.
Experiment with various vegetables or fruits like shredded carrots, bell peppers, or even thinly sliced apples for added crunch and sweetness.
Consider alternative dressing ingredients like Greek yogurt or sour cream for a tangy and creamy base, or add a touch of heat with a dash of hot sauce or a sprinkle of cayenne pepper.
To increase the salad's texture, you can toss in toasted nuts, such as almonds or pecans, or even sprinkle in some crispy bacon bits.
Frequently Asked Questions About Coleslaw
Why is my coleslaw watery?
The vinegar and salt in your coleslaw dressing will wilt the cabbage and
draw out the natural moisture. The more of each ingredient you use
the faster it will happen. Some recipes suggest adding a little milk
or water to the dressing to thin it out a bit. I recommend you don't
do that. Just stir the salad before serving.
The more time that elapses between when you prepare your coleslaw and when
you serve it, the more wateriness you can expect. Make your salad
about one to three hours before serving. You can make your dressing
in advance and keep it chilled in your refrigerator until it is time to
combine it with the coleslaw mix. Just give your coleslaw a good stir
before serving to combine the moisture into the dressing.
Can I substitute granulated sugar for powdered sugar?
Yes. Start with one tablespoon and taste. Be sure to still well
so the sugar dissolves into the dressing.
What can I substitute for apple cider vinegar?
You can use white vinegar, lemon juice, or a combination of both instead of
apple cider vinegar. I prefer apple cider vinegar.
Can I make coleslaw low carb?
You can make coleslaw lower in carbs by substituting the sugar with a sugar
substitute. You'll also want to use low-carb mayonnaise.
Mix the mayonnaise, apple cider vinegar, celery seeds, sugar, salt, and pepper together in a small bowl or jar. Taste the dressing and adjust the seasonings to your taste.
One- three hours before serving, pour dressing over the coleslaw mix and toss to combine well.
Chill. Stir before serving.
Notes
The cabbage will become less crunchy and the coleslaw will become more watery the longer it sits. Keep this in mind when assembling your salad.
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