+

Creamy Coleslaw

Ingredients (13)

  • 3/4 cup mayonnaise
  • 3 tablespoons sugar
  • 1 1/2 tablespoons white wine vinegar
  • 1/3 cup olive oil
  • 2 tablespoons grated sweet onion, such as Maui, Walla Walla, or Vidalia
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon celery salt
  • Dash of black pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 cup half-and-half
  • 2 medium carrots, shredded with a vegetable peeler
  • 1/4 teaspoon salt
  • 1 large head green cabbage, finely shredded
Try Amazon Fresh
Nutritional Information
  • Calories315
  • Fat27.63g
  • Saturated fat4.88g
  • Trans fat
  • Carbs16.23g
  • Fiber4.36g
  • Sugar11.26g
  • Protein2.62g
  • Cholesterol14.04mg
  • Sodium242.95mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Creamy Coleslaw

Coleslaw got its name from the Dutch koolsla_, simply meaning cabbage (kool_) salad (sla). It became a popular side dish in America after New York City deli owner Richard Hellmann created bottled mayonnaise, which he began marketing in 1912.

Get The Cookbook

Instructions

  1. 1In a large bowl, blend together the mayonnaise, sugar, vinegar, and oil. Add the onion, mustard, celery salt, pepper, lemon juice, half-and-half, carrots, and salt, stirring until smooth.
  2. 2Pour the dressing over the shredded cabbage in a large bowl and toss until the cabbage is well coated. Keep refrigerated until ready to serve.

Note: For a stronger vinegar flavor, reduce the mayonnaise to 2 tablespoons, increase the sugar to 1/4 cup, and increase the vinegar to 1/4 cup.

Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...