I’ll go on record that I’m a coleslaw junkie. There’s something about the gathering of finely shaved crunchy vegetables tossed in a tangy, robust dressing. This CREAMY COLESLAW has always been a personal fave for flavour, ease of preparation and its versatile uses.
Before I go through how to make it, I do want to share an important update. If you’re pressed for time and don’t want to shred the cabbage and carrots by hand, simply pick up one or two bags of prepared slaw. They work just as well without the extra work.
Here’s how to make our exceptionally tasty and really delicious CREAMY COLESLAW:
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.
Although we always give you tons of latitude to make our recipes your own, it’s best to follow the plan in this case. We suggest sticking with our recipe for a full-flavoured dressing, so please don’t swap the mayo for a low-cal version or the leave out the buttermilk. These two ingredients keep the dressing extra creamy.
Cabbage and carrot are always my top 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 mandoline, this is a great chance to use it – I’ve added a link below to purchase one. As mentioned, feel free to use a store-bought bag of prepared slaw whenever you’re pressed for time, but don’t forget to add in the green onions as we have. They add a nice flavour to this mix.
Patience isn’t one of my greatest strengths, and it often escapes me when I’m preparing food. I guess I get too excited! You can enjoy this salad two ways: toss and serve straight away for the crunchy version or let it sit for a bit so the flavours can mature. Both ways work!
MAKE AND TAKE
The previous point leads me to how perfect this recipe is as a make-ahead. I often prepare the dressing the night before I 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. It’s also an easy thing to bring as a guest – very potluck friendly.