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  • Creamy Coleslaw
  • Creamy Coleslaw
  • Creamy Coleslaw
  • Creamy Coleslaw

Creamy Coleslaw

Food | February 28, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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This CREAMY COLESLAW recipe always gets rave reviews by both young and old, and is best enjoyed with a main dish that has lots of flavour.

I’ll go on record and admit that I’m a coleslaw junky. In fact, I can’t think of a time when I’ve ever turned it down. There’s something about the crunch of a well-prepared slaw that’s tossed in a tangy, robust dressing. This CREAMY COLESLAW has a number of tasty attributes:

1) DRESSING – I’m a bit of a purist when it comes to pulling together a slaw dressing. In my mind, the best dressings need to have that perfect mix of tanginess and sweetness, and this recipe has both of those, plus a luxurious creaminess that is divine in cold-weather months.

2) VEGETABLES – Cabbage and carrot are always my number one choices for this salad, but different vegetable combinations can work too. Feel free to experiment with fennel, broccoli, apple, celeriac, celery and cauliflower. My one never-fail rule: use raw veggies to guarantee that satisfying crunch. If you have a VEGETABLE MANDOLIN, this is a great chance to use it.

3) TIME WILL TELL – I know that patience isn’t one of my greatest strengths, but it completely disappears when I’m preparing food. Although I’m often tempted to make this recipe and serve it up soon after, I’ve learned to let it sit for a few hours so the flavours can mature a bit before enjoying. Please try to be patient and do the same.

4) MAKE AHEAD – The previous point leads me to how perfect this recipe is as a make-ahead. I often prepare it the night before we go on a trip and transport it in a cooler. Tossing and serving it day of makes this salad super-simple and a true timesaver.

Thin-shaved veggies tossed in a light but smooth dressing make this CREAMY COLESLAW a favourite everyone will enjoy. Serve some up soon.

Ingredients & Amounts

  • For the dressing:
  • 3/4 cup of mayonnaise
  • 1/3 cup of plain yoghurt
  • 1/3 cup buttermilk
  • 2 tablespoons of lemon juice
  • 2 tablespoons of white vinegar
  • 2 tablespoons of granulated sugar
  • 1 teaspoon of garlic powder
  • 1 teaspoon of kosher salt
  • 1 teaspoon of celery seeds
  • For the coleslaw:
  • ¼ of a head of red cabbage, shaved
  • ½ of a head of green cabbage, shaved
  • 1 carrot, peeled and julienned
  • 2 scallions, thin-sliced

Instructions

  1. Add all of the dressing ingredients into a small bowl. Whisk together and set aside.
  2. Prepare vegetables and place into a medium-sized stainless bowl. Toss together by hand.
  3. Add dressing, toss, cover and refrigerate. Toss again before serving alongside a flavourful main.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! Here’s someone who I think deserves a listen. His name is Leif Vollebekk and he hails from Ottawa, Canada. He’s a multi-instrumentalist and singer/songwriter known for his somber, melancholy songs and compositions. I love listening to him on a blustery or rainy day. Head to iTunes to download Twin Solitude – Leif Vollebekk to your collection.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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