Coleslaws are a dime a dozen, but this creamy coleslaw recipe is perfect. It's a bit tangy, a touch sweet, crunchy, and the coleslaw dressing is just creamy enough. Plus, it's so easy: you can make it in about 15-minutes.
Course Side Dish
Cuisine American
Keyword Cabbage, Carrots, Feeds a Crowd, Healthy, Party Food, Salad, Vegetables, Vegetarian
1/2cupcilantro or parsleyloosely packed; roughly chopped
2tbspcider vinegar
2tbsponionfinely minced
1tbspsugar
½tspgarlic powder
½tspkosher salt
½tspcoarsely ground pepper
⅓cupmayonnaisefull fat
Instructions
In a large bowl, combine the cabbage, carrot, scallions, and cilantro (or parsley). Toss to mix well.
In a small bowl, whisk together the cider vinegar, onion, sugar, garlic powder, kosher salt, black pepper, and mayonnaise. Whisk until smooth and well combined.
Pour the dressing into the vegetable mixture. Use tongs to mix the coleslaw. Make sure the slaw is evenly coated in the dressing. Serve. Or refrigerate until serving.
Notes
A note on cabbage. Any green cabbage will work here, so pick your favorite if you're a person that has a favorite cabbage. I am that type of person and have been drawn to Taiwan cabbage lately which is a bit more tender than your basic green cabbage (BGC). I think Napa or Savoy cabbage would be great, too. But, BGC works just fine.
Cilantro or parsley is optional. I like cilantro a ton here but it also doesn't taste like soap to me so YMMV.
Truly, pick up a julienne peeler for the carrots because you'll want to make this recipe a ton after you make it; it's also a great tool for adding carrots to other salads. You can use this tiny tool to make zucchini noodles, too!