A creamy, crunchy classic Coleslaw salad đđ
The first time my mother-in-law placed this coleslaw in front of me, I just stared at it.
Iâd seen versions of it before, but never actually tried oneâmy loyalty was always with cucumber salad, pickled gherkins, or vinegar-soaked hot peppers.
But that day, she served it alongside a warm, comforting bowl of mac & cheese.
One bite⊠and I was sold.
It was light, creamy, slightly sweetâand that crunch? Absolute perfection.
I asked her for the recipe on the spot. And now? Itâs a regular guest at our family table.
I hope it brings the same joy to your kitchen, too.
Letâs get started.
đ Why Youâll Love This Coleslaw
â Perfect with roasted meats, sandwiches, or all on its own
â Creamy and crunchy with a slightly sweet flavor
â Quick and easy to make, ready to eat right away if needed
đ„Ź Ingredients
-
1 small head of cabbage, finely shredded
-
2 carrots
-
1/2 red onion, thinly sliced
-
200 ml mayonnaise
-
200 ml sour cream (or plain yogurt)
-
2 tablespoons mustard
-
1 tablespoon honey
-
Juice of 1 lemon
-
1 tablespoon salt (for salting the cabbage)
-
œ teaspoon salt (for the dressing)
-
1 teaspoon black pepper
đ„ Step-by-Step Instructions
1ïžâŁ Prep the Cabbage
Slice the cabbage into thin strips using a cabbage shredder or a sharp knife.
Place it in a large bowl and sprinkle with 1 tablespoon of salt.
Let it sit for about 30 minutes.
2ïžâŁ Slice the Veggies
While the cabbage rests, cut the carrots and red onion into thin strips.
You can also grate the carrots if thatâs easier.
3ïžâŁ Drain the Cabbage
After 30 minutes, squeeze the cabbage well to remove the liquid.
This will help keep the salad crisp and not watery.
4ïžâŁ Mix the Salad
In a clean bowl, combine the cabbage, carrots, and onion.
In a separate bowl, mix the mayo, sour cream, mustard, honey, lemon juice, œ teaspoon salt, and black pepper.
Stir until smooth.
Pour the dressing over the vegetables and mix thoroughly until everything is well coated.
5ïžâŁ Let It Chill (Or Donât!)
Cover the bowl with foil or a lid and refrigerate for at least 4 hoursâor overnight, but if youâre hungry now, itâs totally delicious right away too.
đœïž What Can You Eat It With?
Honestly, this coleslaw works with so many things.
We first had it next to some mac & cheese, and it was a perfect combo.
Itâs also great with grilled meatâchicken, pork, you name it.
Slap it into a sandwich or wrap, or bring it to a BBQ and watch it disappear.
And hey, no shame in eating a bowl on its own straight from the fridge. Been there. đ
đ Want to Switch It Up?
You can definitely tweak this one to match your taste or whatâs in your kitchen.
No sour cream? Use yogurt.
Want more crunch? Throw in a handful of sunflower seeds or chopped walnuts.
No honey? A bit of maple syrup will do the trick.
A splash of vinegar gives it a sharper kick, if youâre into that.
And if you like your slaw a bit sweet, chopped apple or raisins are a great addition.
â Poll: Whatâs Your Favorite Salad?
đ Creamy & crunchy like this one
đ Tomato-based and fresh
đ„ Vinegary cucumber salad
đ„ Spicy and pickled
(Vote in the comments below!)
đ„ Final Thoughts
I never thought Iâd say this, but⊠this is one coleslaw Iâll always make room for.
Creamy, crisp, and filled with just the right balance of flavorsâitâs a simple dish with serious charm.
Give it a try. You might fall in love too.
đș Watch the video here and subscribe to my channel for more delicious recipes!
