Coleslaw is the perfect side dish to serve with fish, fried chicken, sandwiches, and pulled pork. Add it to fish tacos or a fried chicken sandwich.
This version is a family favorite. It’s a mayonnaise-based slaw with some sugar and vinegar for tangy flavor. Make it an hour before serving, so the slaw has some time to take on the flavors. When the cabbage mixes with the salt and mayonnaise, it releases some of its moisture, giving the salad more flavor over time.
PrintFamily Favorite Creamy Coleslaw
This praiseworthy coleslaw is just what you need for a picnic or sandwiches. It’s the perfect topping for pulled pork sandwiches.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Salads, Coleslaw
Ingredients
Scale
- 1 large head cabbage
- 2 small carrots, shredded
- 1/2 teaspoon celery seeds
- 1 cup mayonnaise
- 3 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1/3 cup canola oil
- 1/4 teaspoon celery salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- cream or half-and-half, optional
Instructions
- Cut the cabbage into wedges and shred it with a sharp chef’s knife or mandoline. Or use a food processor with the shredding disc.
- Peel the carrots and shred or cut them into thin matchsticks.
- Combine the shredded cabbage and carrots in a large bowl; toss with the celery seeds.
- In a bowl, combine the mayonnaise, sugar, vinegar, oil, celery salt, pepper, salt, and lemon juice; pour over the cabbage. Toss to blend ingredients. If desired, add a small amount of cream or half-and-half, to thin.
- Cover and refrigerate until serving time.
