Time 10m Number Of Ingredients 11 Steps:
Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl. Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving.
Time 10m Yield 6 servings. Number Of Ingredients 7 Steps:
Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.
Time 1h15m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Shred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight. Serve chilled.
Time 1h10m Yield 12 Number Of Ingredients 11 Steps:
Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Time 1h25m Yield 8 cups, 10-12 serving(s) Number Of Ingredients 9 Steps:
Finely chop or shred cabbage. (A food processor’s fine slicing disk does this super well!). Toss all vegetables in a large bowl with salt and pepper. Whisk together mayonnaise, vinegar, and sugar. Toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).
Time 15m Yield 35 servings (about 3/4 cup each). Number Of Ingredients 8 Steps:
In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving.
More about “the best creamy coleslaw recipes”
Yield 8 servings Number Of Ingredients 8 Steps:
Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.
