Traditional Creamy Coleslaw
This traditional creamy coleslaw has the perfect balance of sweetness and zang! It only takes a few minutes to whip up and will become your go-to side for summer potlucks, parties, or for just a regular homecooked meal.
I love coleslaw but I do not love seed oils. I’m always hesitant to eat coleslaw at restaurants for just this reason. Most restaurants make their coleslaw with canola oil because it is a) cheap and b) neutral flavored. That’s why I love avocado oil. This article does a great job explaining the “whys” if you’re curious about why I consistently choose it.
Why You’ll Love This Recipe
Veggie packed – this recipe uses an entire head of cabbage and several carrots to give you lots of nutrients.
So quick to prepare – this recipe only takes a few minutes to prepare and oftentimes that’s all the time I have to get a healthy side on the table.
It’s great for gatherings – this recipe makes a large amount so it is perfect for potlucks or to eat off from the fridge all week.
Ingredients
Avocado Oil – You can use any neutral flavored oil but I recommend avocado oil for the health benefits. Olive oil will change the taste.
Mayonnaise– You can use regular mayonnaise but I recommend the avocado oil version. Homemade or store bought works!
White Vinegar – Gives the coleslaw the perfect amount of zang!
Mustard – Yellow or Dijon will work.
Sugar – The sugar is needed to give it some sweetness.
Salt – The only salt I use is Redmond’s Real Salt. Just don’t use table salt.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Traditional Creamy Coleslaw
Using a large hand grater, grate your cabbage and carrots. You can also use a food processor to do this if you prefer. Toss into a bowl once grated.
Whisk the dressing ingredients together until well combined.
Toss the cabbage mixture with the dressing and refrigerate for a few hours before serving.
Tips
- You can use a blender to combine the dressing and a food processor to grate the cabbage and carrots if you have the equipment.
- If this is going to be sitting out for several hours at a party then I would recommend putting it on ice so it doesn’t go bad.
- You can use a pre-shreded cabbage mixture from the store if that’s what you have on hand.
What to Serve with the Coleslaw
This goes great with any barbeque dish or baked chicken. Try it with my smoked ribs recipe!
Recipe FAQs
Traditional Creamy Coleslaw
Ingredients
- 1 head cabbage
- 1 large carrot peeled and grated
Dressing
- 1/2 cup avocado oil
- 1/2 cup avocado oil mayonnaise
- 1/3 cup white vinegar
- 1 tbsp mustard yellow or dijon
- 1/3 cup cane sugar
- 1 tsp salt
Instructions
- Using a large hand grater, grate your cabbage and carrots. You can also use a food processor to do this if you prefer. Toss into a bowl once grated.
- Whisk the dressing ingredients together until well combined.
- Toss the cabbage mixture with the dressing and refrigerate for a few hours before serving.
