This homemade Creamy Coleslaw Recipe is made with shredded crisp cabbage surrounded in a smooth, rich dressing.
How to Make Homemade Creamy Coleslaw
Coleslaw is a definite family-favorite. In fact, most deli cases here in the Midwest are filled with one or more versions of coleslaw. That says a lot about the local’s love for coleslaw.
But there’s another reason why coleslaw is favored here in Wisconsin–fish fries.
Every Friday regardless of the time of year, you’ll find folks heading out to their local restaurant for deep fried cod, haddock or wallet. And, served alongside this fish is, of course, coleslaw.
Now, you’ll find purists who love the Oil and Vinegar Coleslaw variety. I certainly do and share my recipe here on Wisconsin Homemaker, but I’m also partial to the creamy version that is just as tasty.
But why buy coleslaw when you can make your own homemade Creamy Coleslaw with minimal ingredients and in less than 15 minutes time?
I’ve already shared my Oil and Vinegar Coleslaw Recipe that is also a family-fave. But I feel there’s so much to love about this Creamy Coleslaw recipe, too.
As long as I can remember, I have made homemade creamy coleslaw and served it alongside my fish fries. It’s deliciously crunchy with a creamy dressing that goes well with fish, as well as other fried meats and seafood.
What you’ll love about this recipe is that it gets better with age–even a day or two after making (if it doesn’t get eaten before then). The cabbage won’t wilt but retains its crunch.
Which means that when you need a dish to pass or something to bring to a family outing or potluck, you can make it a day or so ahead of time. When you are ready to serve, just give it a toss and serve.
The only thing to remember about this salad, however, is that it needs to be chilled. So if you take it along on a picnic, for example, be sure to throw it in a cooler with plenty of ice to keep it fresh and ready for eating.
Besides, when you can make your own homemade slaw–that’s better (far better) than the store-bought kind any day. Just don’t be surprised if folks clamor for more. Enjoy!
For more delicious side dish and family favorite recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Homemade Creamy Coleslaw Recipe
For the Creamy Coleslaw Dressing:
- 2 tbsp vegetable oil
- 1 1/5 tbsp sugar
- 3 tbsp apple cider vinegar
- 1 tsp water
- 1 tbsp fresh lemon juice
- 1 cup mayonnaise
- 1 cup sour cream
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp celery seed
For the Coleslaw:
- 1 cup red cabbage shredded
- 3 cups green cabbage shredded or 16 oz packaged coleslaw mix
- 1/2 cup carrot shredded
- Salt and Pepper to taste
For the Creamy Coleslaw Dressing
In a small bowl add the vegetable oil, sugar, vinegar, lemon juice, mayo, sour cream, onion and garlic powder and celery seed. Mix well and set aside. (See Note Below**)
For the Coleslaw
Thinly shred the red and green cabbage, as well as the carrot. Place in a large bowl.
Add the dressing according to what you like–super creamy or less so. (See Note Below**). Mix well. Salt and pepper to taste.
Keep chilled until serving. Enjoy!
**This recipe makes 2 cups of dressing. Adjust the amount you use for the coleslaw according to your taste. Add less for less creamy, more for super creamy coleslaw. Any leftover dressing can be refrigerated and used within 5 days. Just be sure to mix the dressing well before using it again.