Have you ever been to a restaurant that served your meal with a side of coleslaw which was flavorless, too sweet, or too wilted? Or worse yet, have you ever eaten a bite of coleslaw and felt a tingly feeling on your tongue that told you instantly the coleslaw was well past its expiration date?
I have experienced all of these moments while eating out at a restaurant. It’s really disappointing to receive sub-par coleslaw, especially when it’s not a very complicated salad to make.
Actually, it was Paul who received the bad batch of coleslaw. He took two bites before concluding that he shouldn’t eat it. He even had me taste a tiny bit before he set it aside and ate the rest of his meal. Poor guy threw up several times later that night. He definitely had a case of food poisoning.
Despite the one horrible case of coleslaw that Paul ate, and the sub-par, not-too-good coleslaw at restaurants, I have also enjoyed some really delicious servings of the salad.
Whenever I am served the ultimate bowl of coleslaw at a restaurant I am tempted to order more and forget the rest of my meal. I guess you could say that I am pretty picky about my coleslaw.
To meet my definition of the ultimate bowl of coleslaw it has to be:
Lots of black pepper
Colorful; let’s use some purple cabbage too!
This coleslaw fits all of my requirements. It is my ultimate creamy coleslaw recipe. I did make one untraditional twist to the coleslaw. I added in some shelled sunflower seeds. They are totally optional but I love the nutty heartiness they bring to the party.
Best part about this coleslaw is that it is easy to make, comes together in 15 minutes, and only requires 10 ingredients. Plus there is no need to use a food processor to shred the cabbage. It is easy enough to do with a large chef’s knife and a little know-how.
This simple creamy coleslaw would be the perfect salad to bring to any backyard bash or potluck this summer. And no one will get food poisoning from your coleslaw. Always a bonus!
- FOR THE DRESSING:
- ½ cup mayonnaise
- ½ cup Greek yogurt (I used 2%)
- 1 tablespoon raw unfiltered apple cider vinegar
- Juice of ½ lemon
- 1 to 2 tablespoons honey
- 2 teaspoons Dijon mustard
- Fine sea salt to taste
- Black pepper to taste
- FOR THE SLAW:
- ½ head green cabbage, washed, outer leaves removed
- ⅓ head purple cabbage, washed, outer leaves removed
- 2 to 3 medium-sized carrots, peeled
- ¼ to ½ cup shelled sunflower seeds, for topping (optional)
- FOR THE DRESSING:
- Combine all ingredients for the dressing in a small mixing bowl. Place the dressing in the refrigerator to chill while you cut the veggies.
- FOR THE SLAW:
- You can either shred your cabbage using a food processor or use a large chef’s knife to shred it. The chef’s knife method is really easy and doesn’t take long at all.
- Use your chef’s knife to cut off the stem at the bottom of the cabbage. Lay the cabbage on the flat end and cut it in half, lengthwise. Lay each piece on its flat end again and cut in half lengthwise. You should now have 4 large wedges. Cut out the core from the cabbage quarters and discard. For longer shreds you can cut the quartered cabbage wedges starting at the pointed end, about ⅛ inch thickness. If you prefer shorter shreds then cut the quartered cabbage wedges in half again, lengthwise, then cut thin ⅛ inch strips.
- Repeat this process with the purple cabbage.
- For the carrots: You can either dice them up into small cubes, or use a julienne peeler to make small strips. I use this julienne peeler here.
- Add the dressing to the shredded veggies. Toss to combine.
- Just before serving, sprinkle on sunflower seeds, if desired. Serve immediately.
- Store leftovers in your fridge for up to 3 days, although best when fresh.
- If you want to make this coleslaw ahead of time but don’t want to risk the cabbage wilting from the dressing, mix up the dressing and store in a separate container in the refrigerator. Cut up the veggies and also store separately. Just before serving you can mix the cabbage and the dressing together.