I make this coleslaw recipe when the grill warms up and friends show up with that hopeful look. I reach for a big bowl, a head of cabbage, and a small jar for the dressing. The crunch wakes up any plate. The cream gives a calm finish. I keep the salt light and the sugar modest. It hits right away. We want simple moves that still feel like care. I shred the cabbage fine so the fork glides. I tuck in carrot for color and a snap of sweet. I whisk the dressing till it looks smooth as fresh paint. Then I taste. I use this homemade coleslaw recipe at cookouts, weeknights, and the odd midnight snack. It reads like a quick coleslaw recipe yet it rests well. You might ask what makes the best coleslaw recipe. I say balance. The dressing needs lift from vinegar and soft edges from mayo. Celery seed brings a toast note. A hint of mustard keeps the room bright. This cabbage coleslaw recipe stays light and steady so it works as a summer coleslaw recipe and a coleslaw recipe healthy enough for a generous scoop.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Crunchy Coleslaw Recipe
- 3) Ingredients for Creamy Crunchy Coleslaw
- 4) How to Make Creamy Crunchy Coleslaw
- 5) Tips for Making Creamy Crunchy Coleslaw
- 6) Making Creamy Crunchy Coleslaw Ahead of Time
- 7) Storing Leftover Creamy Crunchy Coleslaw
- 8) Try these Side Dish salads next
- 9) Creamy Crunchy Coleslaw
- 10) Nutrition
1) Key Takeaways
- Simple method with a short prep path that favors crisp texture and clean flavor
- Balanced dressing that leans creamy yet bright with gentle vinegar and a whisper of mustard
- Works with cookouts weeknights and lunch boxes and says yes to many proteins
- Make ahead friendly with a brief chill that softens edges without losing crunch
2) Easy Creamy Crunchy Coleslaw Recipe
Hi from Elena at Elena Cooks. I keep a big bowl near the board and I keep a jar for the dressing near my whisk. This coleslaw recipe fits busy days and slow weekends. This coleslaw recipe lands steady on the table and gets nods from folks who said they did not like slaw last year.
We work with one head of cabbage a bright carrot and a thin slice of red onion. The knife moves fast and light. The shreds look fine so each bite feels crisp and kind. Mayo brings body and cider vinegar lifts. I add celery seed for a low note that plays nice with pork or fish.
Friends ask for the easy coleslaw recipe that still feels like care. I say this one. It tastes like a homemade coleslaw recipe yet the steps stay short. If you chase the best coleslaw recipe for a picnic this bowl holds up in heat better than many salads that wilt and sigh ten minutes in.
3) Ingredients for Creamy Crunchy Coleslaw
Green cabbage Shred it fine with a sharp knife. Fine threads hold the dressing in small pockets and give that clean snap we like with grilled food.
Carrot One large carrot grated into soft ribbons. It adds color and a round hint of sweet that keeps the dressing from feeling heavy.
Red onion Use a small slice so the bite stays mild. Thin strands blend in and wake the bowl without sticking out.
Mayonnaise Choose a brand you trust. It gives the body we need. The dressing turns glossy and clings in a thin coat.
Apple cider vinegar A small pour adds lift. The acid keeps the mix bright and makes the cabbage feel fresh.
Dijon mustard A spoon keeps the dressing lively. It cuts through richness and helps the emulsion stay smooth.
Celery seed Tiny seeds with a warm note. They bring that classic deli slaw vibe that many of us crave in summer.
Sugar or honey A light touch only. It balances the vinegar and lets the cabbage taste like itself.
Fine salt and black pepper Small pinches. Season the bowl at the end too. Taste and nudge until it feels right.
4) How to Make Creamy Crunchy Coleslaw
step 1 Set a large bowl on the counter. Add shredded cabbage grated carrot and thin onion. Fluff with clean hands so the mix loosens and looks airy.
step 2 In a jar whisk mayonnaise cider vinegar Dijon sugar celery seed salt and pepper. Watch for a smooth shine that tells you the dressing came together.
step 3 Pour half the dressing over the vegetables. Toss with tongs and check the coat. Add more dressing slowly until every strand looks lightly covered not heavy.
step 4 Taste. If you want more lift add a small splash of vinegar. If you want more roundness add a spoon of mayo. Keep the balance in view and stop when it tastes bright and calm.
step 5 Chill for a short rest. Twenty minutes lets the cabbage relax so the bite turns tender yet crisp. Toss again and serve beside ribs fish or veggie burgers.
5) Tips for Making Creamy Crunchy Coleslaw
Salt with a light hand early and then finish at the end. Early salt draws a bit of water and softens edges. Final salt locks flavor in place. The bowl stays crunchy and balanced.
Keep shreds thin and even. Thin threads soak up dressing without getting soggy. Thick pieces fight the fork and feel clumsy. A sharp knife beats a dull one and keeps work easy.
Use a creamy coleslaw recipe variation when you want comfort. Use a classic coleslaw recipe variation when you plan a smoky grill night. Small tweaks in vinegar and sugar change the mood fast and give range without stress.
6) Making Creamy Crunchy Coleslaw Ahead of Time
I build most of it early on busy days. I shred the cabbage in the morning and park it in a sealed bowl with a paper towel on top to catch extra moisture. The texture stays crisp till dinner.
Mix the dressing and keep it in a jar. Give the jar a quick shake before you pour. If thick from the chill add a tiny splash of water to loosen. Toss with half the dressing first then add more if the bowl asks for it.
This plan fits a summer coleslaw recipe for picnics. Pack the vegetables and dressing apart and toss at the park. The fork meets cool crunch not a wilted heap that sagged in the cooler.
7) Storing Leftover Creamy Crunchy Coleslaw
Leftovers live well in a tight container for up to three days. The flavor rounds out on day two. Give the bowl a quick toss before serving so any settled dressing climbs back onto the shreds.
If the mix looks looser than you like tuck in a small handful of fresh cabbage and a pinch of celery seed. The texture perks up and the aroma turns bright again. It feels new with very little work.
This is a quick coleslaw recipe fix for busy weeks. Serve with roasted chicken pulled pork or a simple tuna melt. I even spoon it into tortillas with black beans for a fast lunch that eats well.
8) Try these Side Dish salads next
9) Creamy Crunchy Coleslaw
Coleslaw Recipe for Creamy Crunchy Slaw by Elena
Ingredients
For the Slaw
- 700 g green cabbage thinly shredded
- 1 large carrot grated
- 0.5 small red onion very thinly sliced
For the Dressing
- 120 ml mayonnaise
- 2 tbsp apple cider vinegar
- 1.5 tbsp sugar or honey
- 1 tsp Dijon mustard
- 0.5 tsp celery seed
- 0.5 tsp fine salt plus more to taste
- 0.25 tsp black pepper
Instructions
- Mix cabbage carrot and onion in a large bowl and fluff with clean hands.
- Whisk mayonnaise vinegar sugar mustard celery seed salt and pepper in a small bowl until smooth and glossy.
- Pour dressing over the vegetables and toss until every strand looks lightly coated.
- Taste and add a small pinch of salt or a splash of vinegar if you want more edge.
- Chill for 20 to 30 minutes so the cabbage relaxes and the flavors settle. Give it a quick toss and serve.
10) Nutrition
One cup gives about one hundred eighty calories with a modest balance of fat carbohydrate and protein. Sodium sits in a friendly range when you season with small pinches and taste as you go. Fiber stays present thanks to cabbage so the bowl feels light yet steady.
For a coleslaw recipe healthy shift use yogurt for part of the mayo and lean on cider vinegar for lift. Stir well to keep the texture smooth. The taste stays bright and the crunch stays firm which keeps the plate lively.
Readers at Elena Cooks share that they pair this cabbage coleslaw recipe with grilled salmon street style tacos and crispy tofu. I love that range. It fits many plates and works across seasons without fuss.
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