This Homemade Coleslaw made with cabbage, carrots and a creamy mayonnaise based dressing is easy to make and a must have for any get together.
While I was in college I was fortunate to land a job at a small Italian deli in NJ. Since Johnson & Wales in Rhode Island was on a trimester schedule, we only went to school Monday-Thursday; leaving a long three day weekend every week.
This made is really easy to come home to work on weekends, earn a little extra cash and see some old friends. At this delis is where I got the recipe and learned how to make this Homemade Coleslaw.
How do you make coleslaw?
For this recipe you'll need white cabbage, shredded carrots, granulated sugar, distilled white vinegar, Kosher salt and black pepper.
Start by thinly slicing the cabbage by using either a very sharp knife or an electric slicer.
I mean super thin. As thin as you can possibly get it. This will help make the coleslaw super creamy! Place the cabbage in a large bowl; then add the carrots.
In a separate bowl, combine the mayonnaise, sugar, vinegar, salt and pepper and whisk until it becomes creamy. Again, I've said it before, but this recipe works best with Hellman's mayonnaise.
It has just the right consistency and doesn't have a "dressing-type" flavor like some other brands have.
Add the mayonnaise mixture to the cabbage and mix together until all of the cabbage is coated. For best results, refrigerate for at least 8 hours, but preferably overnight.
I've been making this Coleslaw recipe for about 30 years and it never disappoints. It's so easy to make and is deliciously creamy every time.~Enjoy!
More Cabbage Recipes
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Homemade Coleslaw
Ingredients
- 1 head White Cabbage, cored and rinsed
- 1 cup Shredded Carrots
- 2 cup Mayonnaise (I use Hellmann's)
- 2 tablespoons Granulated Sugar
- 1 tablespoons Distilled White Vinegar
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper
Instructions
- Thinly slice the cabbage, put in a large bowl; then add the carrots.
- In a separate bowl, combine the mayonnaise, sugar, vinegar, salt and pepper and whisk until it becomes creamy.
- Add the mayonnaise mixture to the cabbage and mix together until all of the cabbage is coated. For best results, refrigerate for at least 8 hours, but preferably overnight. Serve chilled.
Barbara says
This has been my go to coleslaw recipe for a couple of years now, so creamy and delicious!!!! Making to bring to a graduation party can't wait to have some!!!!
Carrie's Experimental Kitchen says
I almost bought a head of cabbage myself this morning because it is so creamy. Enjoy! 🙂
Beverley says
Oh yes it always has to be hellman's and thank you for this yummy recipe xoxo
carrieexpktchn@optonline.net says
You're welcome Beverley, enjoy! xoxo
Mary Ann says
Carrie
Again, I use lemon juice instead of vinegar (not so bitey)
Recipe just like Grandma Palladino's