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Traditional cole slaw with shredded carrots.
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Traditional Coleslaw Salad Recipe, Creamy, Classic and Crunchy

The secret to perfectly flavored creamy cole slaw. And how to keep that slaw crunchy and not soggy.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 199kcal
Author Lea Ann Brown

Ingredients

  • 2/3 cup mayonnaise
  • 1/3 cup buttermilk
  • 1/3 cup sugar organic
  • 2 tablespoons vinegar White wine, white vinegar or cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon onion salt or onion powder
  • salt and pepper to taste
  • 1 medium cabbage shredded
  • 1 large carrot shredded

Instructions

  • Cut the cabbage into quarters, and then remove the cores.
    With a sharp knife, thin slice the cabbage into shreds. Or use the slicer attachment of a food processor.
    Set the cabbage in a large colander and sprinkle with salt.
    Set the colander in a bowl and put in refrigerator for a couple of hours. The salt will draw the moisture out of the cabbage. which will drain into the bowl.
    Rinse the salted cabbage under cold water and drain well.
  • Looking for easy? Can use 2- 16 oz. bags Shredded Cabbage
  • Mix all wet ingredients and whisk in a bowl. 
  • Right before serving, get a large bowl or large container with an air tight lid. Put cabbage in the large container and pour the liquid over.(I love the air tight lid so I can shake it to mix it up)  
  • This goes great with Pulled Pork, Sloppy Joes and Sweet Potato Fries. I love to make this for big family gatherings, or Barbecues so I can make it ahead of time. DELISH!

Notes

This is a perfect cole slaw recipe for pulled pork sandwiches.

Nutrition

Calories: 199kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 447mg | Potassium: 235mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1643IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 1mg