Homemade Creamy Coleslaw
About this recipe
This Homemade Creamy Coleslaw is a quick and easy side dish that you can whip up in just 5 minutes. With its crunchy veggies and creamy sauce, it’s a perfect addition to summer barbecues, lazy lunches, or as a topping for pulled pork and crispy chicken burgers.
Forget about store-bought coleslaw with its short expiration date; this recipe allows you to make just the right amount you need, ensuring nothing goes to waste.
Ingredient notes
- You can use either 1/2 a large white cabbage or 1 medium white cabbage for this recipe.
- The sugar can be either granulated or superfine.
Tips from Kitchen Sanctuary’s video
- Julienne the cabbage and carrots using a mandolin for best results, but a sharp knife works too if you don't have one.
- Make sure to stir the creamy sauce ingredients thoroughly to ensure an even mix before combining with the veggies.
Good to know
- How long does it take to make this coleslaw?
- It takes just 5 minutes to make this creamy coleslaw.
- What if I want to make a smaller batch?
- You can halve or even quarter the quantities to make less.
No life story here — the video and the recipe are the whole point. All credit to Kitchen Sanctuary: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prep the vegetables: julienne half a large white cabbage, 2 medium carrots, and 1/4 of a brown onion.
- 2
Add the julienned cabbage to a large bowl.
- 3
Add the julienned carrots and grated onion to the bowl.
- 4
In a separate bowl, mix together the creamy sauce ingredients: 240g mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, 1/2 tsp salt, 2 tsp sugar, 1/8 tsp mustard powder, and a pinch of white pepper.
- 5
Stir everything together until thoroughly combined.
- 6
Spoon the creamy coleslaw into a serving dish.
Credit where it’s due: this recipe was transcribed from Kitchen Sanctuary’s original video on YouTube. Follow them there — it’s their dish.
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