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.
Sign up for my weekly newsletter and receive a FREE eBook!
Ingredients
- 1 Head White Cabbage, cored and rinsed
- 1 c. Shredded Carrots
- 2 c. Mayonnaise
- 2 tbsp. Granulated Sugar
- 1 tbsp. Distilled White Vinegar
- 1/4 tsp. Kosher Salt
- 1/8 tsp. 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.
Notes
Related Recipes
Carrie
Again, I use lemon juice instead of vinegar (not so bitey)
Recipe just like Grandma Palladino’s
Oh yes it always has to be hellman’s and thank you for this yummy recipe xoxo
You’re welcome Beverley, enjoy! xoxo
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!!!!
I almost bought a head of cabbage myself this morning because it is so creamy. Enjoy! 🙂
I still enjoy making and serving this coleslaw, today I’m taking it over to my friend’s house for lunch. Happy Sunday xoxo
Have a fun day Beverley, it’s one of my favorite salads as well. Happy Sunday! xoxo