Ingredients

For the Coleslaw:

• 8 cups finely chopped cabbage (about 1 medium head)
• 1/4 cup finely shredded carrot
• 2 tbsp minced onion

For the Dressing:

• 1/2 cup mayonnaise
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 tbsp white vinegar
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/8 tsp black pepper

Instructions

1. Prepare the Vegetables:
   • Finely chop the cabbage to yield around 8 cups and transfer it to a large mixing bowl.
   • Add the shredded carrot and minced onion to the cabbage. Toss the vegetables gently to combine.
2. Make the Dressing:
   • In a separate medium bowl, whisk together the mayonnaise, sugar, milk, buttermilk, vinegar, lemon juice, salt, and pepper until the mixture is smooth and the sugar is dissolved.
3. Combine the Dressing and Vegetables:
   • Pour the dressing over the cabbage mixture and toss until all the vegetables are evenly coated.
   • Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
4. Serve:
   • Give the coleslaw a final toss before serving to redistribute the dressing. Serve cold as a side dish.

Nutritional Information (Approximate per Serving):

• Calories: 120 kcal
• Protein: 1g
• Fat: 8g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 7g
• Vitamin A: 20% DV
• Vitamin C: 50% DV
• Calcium: 5% DV

Note: Nutritional values may vary based on ingredient brands and quantities used.

Frequently Asked Questions (FAQs)

Q1: Can I use pre-shredded cabbage and carrots for this recipe?

• Yes, pre-shredded cabbage and carrots work well if you’re looking for a quicker prep. You may need about 4-5 cups of pre-shredded coleslaw mix for this recipe.

Q2: Is there a way to make this coleslaw dairy-free?

• Absolutely! Substitute the buttermilk with a dairy-free alternative by using almond or soy milk mixed with 1 teaspoon of lemon juice or white vinegar.

Q3: How long can I store coleslaw in the refrigerator?

• Properly stored in an airtight container, coleslaw can last up to 3 days in the refrigerator. The cabbage will soften over time, so it’s best when eaten fresh.

Q4: Can I adjust the sweetness level in this coleslaw?

• Yes, feel free to adjust the sugar to your taste. You can reduce it or even replace it with a sugar substitute for a lower-sugar version.

Tips for Perfect Classic Creamy Coleslaw

• Chop the Cabbage Finely: For the best texture, chop the cabbage finely so it blends well with the dressing and gives a uniform bite. Using a food processor can make this step faster.
• Buttermilk Substitute: If you don’t have buttermilk on hand, create a substitute by combining 1/4 cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for a few minutes until it thickens slightly.
• Taste the Dressing First: Before combining with the cabbage, taste the dressing. You may want to add a pinch more salt, sugar, or vinegar based on your preference.
• Allow Time for Flavors to Meld: Coleslaw tastes best after chilling for at least an hour. This resting time allows the cabbage to soak in the dressing, softening it slightly and deepening the flavors.
• Keep it Crunchy: To avoid overly soggy coleslaw, serve it the same day you prepare it. The cabbage releases moisture over time, which can make the dressing watery.

Storage Tips

• Refrigerate: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Stir it well before serving, as the dressing can settle at the bottom.
• Freezing Not Recommended: Due to the mayonnaise-based dressing, freezing isn’t suitable as it can separate and make the coleslaw watery when thawed.
• Reviving Leftovers: If your coleslaw becomes slightly watery after storage, drain any excess liquid and add a small amount of fresh dressing or a sprinkle of salt to bring back the flavors.

Conclusion

Classic Creamy Coleslaw is a versatile, easy-to-make dish that brings freshness and crunch to any meal. With its tangy-sweet dressing and crispy cabbage, it’s an essential side for picnics, barbecues, and potlucks. This recipe is highly customizable—feel free to adjust the sweetness, spice it up with a bit of mustard or jalapeño, or add fresh herbs like parsley for a unique twist. Making coleslaw from scratch is simple and rewarding, providing a far superior taste and texture to store-bought varieties. Serve it alongside grilled meats, tuck it into sandwiches, or enjoy it on its own for a refreshing side that celebrates classic flavors and wholesome ingredients.