Creamy Coleslaw
Submitted by Peanuts
A tangy, extra-creamy coleslaw dressing made with mayo, half-and-half, white wine vinegar, and lemon juice tossed with finely shredded cabbage. Ten minutes, no cooking, feeds a crowd.
YIELD
10 servingsPREP
10 minCOOK
20 minREADY
10 minEvery BBQ needs a coleslaw, and this one earns its spot next to the ribs.
The dressing is where all the action happens: mayo and half-and-half form the creamy backbone, while white wine vinegar, lemon juice, a pinch of dry mustard, and celery salt bring the tang. A little sugar rounds it all out so the dressing hits sweet, sour, and savory at the same time.
Toss it with a whole head of very finely shredded cabbage and let it sit in the fridge for at least 30 minutes so the flavors meld. The cabbage softens just enough to soak up that dressing without going limp.
Pro Tips
- Shred the cabbage as fine as you can. Thick chunks won’t absorb the dressing and you’ll end up with a soggy bottom and dry top.
- Let it chill before serving. The slaw gets better as it sits. An hour in the fridge is even better than 30 minutes.
- The half-and-half is what makes this extra creamy compared to mayo-only slaws. Don’t swap it for milk or the dressing will be too thin.
Ingredients
Directions
Blend mayonnaise, sugar, vinegar and oil.
Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half and half and salt.
Stir until smooth.
Pour over cabbage in large bowl and toss until cabbage is well coated.
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