Creamy Coleslaw: It’s all about the technique!
I made coleslaw for many years using only a basic combination of mayonnaise, vinegar, and sugar. If you got the proportions just right, it tasted good, but honestly, it tasted good because I psyched myself that it was good because coleslaw is good for you!
Now I upgraded to a coleslaw recipe that actually tastes really good!
This recipe is for you if you’re like me and you are just not that crazy about coleslaw. There’s an important technique to ensure that you don’t end up with runny dressing. Add my flavor boosted dressing and this recipe will be coleslaw that you will actually love.
A note about cabbage in your vegetable garden:
Cabbage is a great vegetable to grow in your Florida Fall and Winter garden. After the harvest in February, cabbage, if stored properly, can last in your refrigerator vegetable drawer for months. There are so many things you can do with cabbage! Chop cabbage for soup, slice it for fried cabbage, add it to salads. You can even make sauerkraut!
One of our favorite recipes that include cabbage is this amazing meal in a bowl copy cat recipe: https://seasonsofdevotion.com/oriental-chicken-salad/
Shred the Veggies First
Your main kitchen tool is the box grater. The box grater is one of those kitchen tools that is a must for every kitchen. Check out this post of detailed instructions on how to use it successfully. Click Here: How to Use a Box Grater
You do not need to purchase the packages of coleslaw mix at the store. Grating your own cabbage will save money! Besides, fresh is always so much better tasting. But. If you are really short on time, this recipe works for packaged mix too.
Note: This recipe is best if you make it ahead at least three or four hours prior to serving. The secret technique requires some time.
- One small cabbage or half of a large cabbage
- 2 fresh carrots
- ½ medium onion
Don’t miss this important step! (This is the secret technique!)
This is so simple but so important if you don’t want watery coleslaw! Place the shredded cabbage, carrots and onions in a large bowl and sprinkle one teaspoon of the celery salt that’s in the list of ingredients over them. Toss to combine. Massage the salt into the veggies for a softer texture. Let this sit for at least an hour to draw out excess water. Squeeze out the water, turn the mixture over and squeeze again until the mixture has released most of the juices. If you want to cut down on salt, you can actually rinse the veggies before you squeeze the water out. But, squeeze until you can’t gett any more water out-whether you rinse or not! If you skip this, your coleslaw will be watery, not creamy. And you want it to be creamy, right?
Homemade Celery Salt:
- 1/4 cup salt (please use sea salt or pink Himalayan salt for a healthier choice)
- 2 teaspoons of celery seed
Place salt and celery seed into a Magic Bullet or equivalent appliance.
Process until most of the seed is incorporated into the salt.
Store in a small jar. (Feel free to use one you saved from another store bought spice or condiment.)
This is the most important part of upgrading your coleslaw! The dressing makes all the difference!
- 1 cup quality mayonnaise, or make homemade
- 1/4 cup sour cream
- 1 1/2 teaspoons yellow mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons raw sugar
- 1/2 teaspoon freshly ground black pepper
Combine the ingredients:
Whisk all of the dressing ingredients together and pour over the pressed veggies. Mix well. Store in the refrigerator. Stir once or twice during this “rest” period. Let the flavors blend for at least an hour before serving.
Once you learn these steps, you can adapt other recipes to some of the techniques you learned with this step by step tutorial for your new Favorite Creamy Coleslaw recipe!