This creamy coleslaw makes the perfect side dish. It’s made with red and white cabbage and also includes a little single cream to give it a creamy texture.
If you’re looking for a side to accompany your meal then try out this delicious coleslaw. It’s creamy and also crunchy and goes great with so many dishes. Previously, I was a fan of shop bought coleslaw but since I began making it myself, I’ve never looked back. It doesn’t require much time and you can have a batch whipped up in around 15 minutes.
The coleslaw pairs nicely with chicken dishes and I also love to enjoy it with a meal that includes baked potatoes. Whatever you want to eat it with, I’m sure you would enjoy.
Ingredients for Homemade Creamy Coleslaw
- 110g white cabbage - finely slice the white cabbage.
- 100g red cabbage - finely slice the red cabbage.
- 2 large carrots - for the carrots, I use a julienne peeler to cut thin strips.
- ½ small red onion - finely chopped.
- 150ml mayonnaise - I used reduced fat mayonnaise.
- 2 tablespoon single cream - to give the coleslaw a creamy texture.
- 1 tablespoon white wine vinegar - gives a slight tangy flavour.
- ½ teaspoon salt - optional.
- ¼ teaspoon black pepper - I use coarse black pepper.
- ½ teaspoon mustard powder - or ground mustard.
- 1 tablespoon chives - dried or fresh chives will work.
How to Make Homemade Creamy Coleslaw
1. Add both the red and white sliced cabbage to a medium mixing bowl. Add the carrots and red onion then use your fingers to mix them all together.
2. Using a spatula, mix in the mayonnaise, single cream and white wine vinegar then season with the salt, black pepper, mustard powder and combine. Once everything is combined, sprinkle on the chives, place in the fridge for 20 minutes then serve when you’re ready.
- For the carrots, you will need a julienne peeler. If you don’t have one you can grate the carrots though grating the carrots will slightly change the texture and make the coleslaw less crunchy.
- If you don’t have both white and red cabbage then just use one kind but ensure it totals 210grams.
- You should eat this coleslaw the day it is prepared. Unlike shop bought coleslaw it doesn’t contain any preservatives so it will not be as crunchy the following day.
- Also, the coleslaw will lose its creamy texture and become watery by the following day. This is because over time the water from the vegetables will begin to mix with the mayonnaise and cause it to become more liquid.
Nutrition based on 1 serving using reduced fat mayonnaise - Calories: 99kcal | Fat: 8.0g | Saturates: 1.2g | Carbs: 6.1g | Sugar: 4.6g | Fibre: 2.3g | Protein: 0.9g | Salt 0.39g.
This coleslaw should be stored in the fridge and is best eaten within 24 hours of preparation.
Recipes that may interest you!
Homemade Creamy Coleslaw
- 110g white cabbage
- 100g red cabbage
- 2 large carrots
- ½ small red onion
- 150ml mayonnaise reduce fat or light
- 2 tablespoon single cream
- 1 tablespoon white white vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon mustard powder
- 1 tablespoon chives
- Add both the red and white sliced cabbage to a medium mixing bowl. Add the carrots and red onion then use your fingers to mix them all together.
- Using a spatula, mix in the mayonnaise, single cream and white wine vinegar then season with the salt, black pepper, mustard powder and combine. Once everything is combined, sprinkle on the chives, place in the fridge for 20 minutes then serve when you’re ready.