Description
This classic creamy coleslaw recipe is the perfect make ahead side to any summertime meal or summer party. It’s easy and only takes 20 minutes to make. Creamy dressing with plenty of crunchy cabbage.
Ingredients
- 3/4 to 1 cup mayo
- 1/4 to 1/3 cup plain Greek yogurt
- 1 tablespoon + 1 teaspoon white wine vinegar
- 1 tablespoon + 1 teaspoon agave nectar (or sub sugar)
- 3/4 teaspoon kosher salt (or salt to taste)
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 to 2 tablespoons Dijon mustard
- 3/4 medium head of green cabbage, shredded
- 1/2 small head purple cabbage, shredded
- 2 large carrots, shredded
- Optional: green onions, sliced (for garnish)
Instructions
- Mix the dressing: In a large mixing bowl add the mayo, Greek yogurt, white wine vinegar, agave nectar, salt, pepper, garlic powder, and Dijon mustard. Whisk to combine.
- Shred the cabbage and carrots: See my notes on ways you can shred the cabbage. For the carrots I like using the shredding blade on my food processor. You could also use the large holes on a box grater, but I recommend using a food processor for the best texture.
- Mix: Add the cabbage and shredded carrots to the bowl. Use tongs to toss and combine until all the cabbage is coated in the dressing. If the coleslaw seems dry add more mayo and/or Greek yogurt. Keep in mind that as the cabbage sits it will release some water making the sauce a little more saucy. Also taste and adjust any seasonings at this point.
- Chill: If you’re in a hurry you can serve the coleslaw right away, but it’s always best when it’s cold so I recommend chilling the coleslaw in the fridge for at least 2 hours (when you can). You can make it up to 1 day in advance.
- Serve: Just before serving give the coleslaw a good toss. Garnish with sliced green onions, if desired.
Notes
Cabbage: For the photos I wanted the mix of green cabbage, red cabbage, and carrots for the pretty colors. However, when I am making this in a hurry just for a simple weeknight dinner I usually just use green cabbage, and sometimes some carrots. I usually use about a 3 pound green cabbage. It does save time to only use the green cabbage, but if I were serving this coleslaw to guests then I would probably go to the extra effort to use the green and red cabbages, and carrots for sure.
How to shred the cabbage: My favorite way to get thin slices of cabbage is to use a mandolin. You can also use the slicing blade on a food processor (which, I often do). You can also use a chef’s knife, but I can never get the cabbage as thin as I like by using a knife.
Greek yogurt: You an omit the Greek yogurt and sub it with more mayo. I like a title Greek yogurt because it’s thicker then he mayo so it clings to the cabbage better, and it adds a little extra tang that I enjoy.
Vegan/dairy free: to keep this recipe gluten free and/or vegan use vegan mayo and omit the Greek yogurt and replace it with with the vegan mayo.
