Creamy Coleslaw Salad Recipe: Quick, Flavorful Side Dish

Every time I make this coleslaw, my eldest daughter dives in first. She even tried making her own once when I wasn’t cooking. For this version I chopped the cabbage more finely and even the toddler loved it. It’s a small victory for any parent who wants their children to enjoy vegetables — seeing a child happily eat salad is a joy.

This is classic coleslaw at its best. You only need three main ingredients: red cabbage, white cabbage and carrots. You can simplify further and use just regular cabbage and carrots if you prefer. The dressing is creamy and slightly sweet with a subtle tang. We recently made this while grilling and it was as enjoyable as always, so I wanted to share the recipe.

Half a small green cabbage

Half a small red (purple) cabbage

2 medium carrots, peeled

1 cup mayonnaise

1/2 cup milk

2 teaspoons vinegar

1 teaspoon mustard

1 heaped tablespoon sugar (adjust to taste)

Here are the vegetables ready before halving and shredding.

Cut each cabbage in half and shred using the fine side of a grater or a sharp knife. If some pieces remain large, chop them more finely with a knife for an even texture.

Repeat with the other cabbage and add both to a large mixing bowl. The purple cabbage adds a lovely colour and a bit of crispness to the salad.

Shred the carrots on a grater or with a food processor and add them to the same bowl with the cabbage.

Toss the vegetables together so the colours and textures are evenly distributed.

Now prepare the dressing. Combine the mayonnaise, milk, mustard, vinegar and sugar in a bowl.

Beat or whisk the dressing until smooth and fully combined.

Pour the dressing over the shredded vegetables and mix well so every piece is coated.

Give the salad a final toss to ensure the dressing is evenly distributed.

This yields a simple, refreshing and creamy coleslaw that’s quick to prepare and versatile.

Serving ideas:

– Bring it to a potluck or picnic; it’s an easy crowd-pleaser.

– Serve it as a side dish with barbecue or grilled meats.

– Offer it at a party as a fresh, crunchy option among heavier dishes.

– Make a batch for a simple, satisfying side at home.

If you have a food processor, you can pulse chunks of cabbage and carrots to chop them quickly, then mix with the dressing for an even faster method. Adjust the sugar, vinegar or mustard to taste for a sweeter or tangier dressing.

Enjoy your creamy coleslaw!