Easy Creamy Coleslaw

Easy Creamy Coleslaw is a refreshing, mildly sweet, no cook crisp cabbage salad made with finely shredded or chopped cabbage, grated carrots and mayonnaise with a splash of vinegar.

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(If you are not fond of mayonnaise, then substitute with thick yogurt or Greek yogurt instead)

Being a big lover of coleslaw, I could not resist sharing my recipe so that you all could make and enjoy too especially as the burning heat of summer is almost upon us and this chilled salad is something I love to make on hot days; so should you!

This easy peasy, no cooking needed one almost tastes like the KFC (Kentucky Fried Chicken) coleslaw accompaniment I used to enjoy whenever I used to get takeout or delivery from KFC during my days in the USA.

This easy to put together and super delicious homemade coleslaw is perfect eaten as such (I could make a complete meal of it) or as an accompaniment to any meal or filling for burgers and sandwiches. But sometimes we have enjoy it like a salad with some parathas, curry and rice too!

(You will find this amazing, creamy, crunchy, tangy and slightly sweet salad with chopped red onions on our dinner table on days we have sandwiches or burgers).

To make my job easy, I use bottled eggless mayonnaise (from the supermarket); you can use the one with eggs or even vegan mayonnaise or even make your own from scratch.

As I have mentioned in all my recipes, we love everything spicy, so how can I not add green chilies or jalapenos to up the heat along with some black pepper powder?

(I love to have additional crunch and color, so bell pepper or capsicum fits the choice perfectly)!!

If you are not comfortable using vinegar, go ahead and substitute with lemon juice for the tang.

Also, if the mayonnaise you are using is not sweet, add some sugar to slightly sweeten the salad for the classic version of this colorful, addictive salad.

So the basic ingredients you will need to make a delectable homemade coleslaw are:

• Cabbage (green or mix of green and purple or red)- shred or chop finely using a chopper or food processor.
• Carrots - I love to grate carrots and mix in not only for a hit of sweetness but a pop of nutrition and color too!
• Green Bell Peppers/Capsicum - I love bell peppers so nothing can stop me from adding a handful of chopped capsicum here for that extra crunch too.
• Onions - I prefer the purple or red onions here. Just chop finely and mix in; as much or as little as you want.
• Hot peppers - Absolutely love the spicy hit of green chili peppers, so feel free to add a small, finely chopped green chili pepper (or if you do not like it, just avoid it as you will be adding black pepper powder anyway).
• Mayonnaise - The base of any creamy coleslaw, I prefer using the eggless varieties that you can get from the grocery store but of course you can make your own, use bottled egg mayonnaise or even vegan mayonnaise.
• Vinegar - You need that twist of tang in every bite, so I have tried using regular vinegar or you can use rice vinegar too. A dash of lemon juice is a good substitute if you do not like the flavor of vinegar.
• Salt - if needed. Just taste the final coleslaw and decide.
• Sugar - Again optional but a dash elevates the whole dish to a heavenly flavor. The original KFC coleslaw is a tad bit sweet, so I love that hint of sweetness. (Some mayonnaises have sugar in them already so take care while adding more sugar).
• Black Pepper Powder - A sprinkle of this is all you need.
• Optional - I have added some chopped dill pickles for more flavor and texture.

Coleslaw with mayonnaise (ready in under 10 minutes!!) is best eaten chilled and on the same day, as the longer it is kept, the water released from the cabbage will make it soggy and runny (if there are any leftovers!!).

But if you do have leftover, do store in the fridge in an airtight container; it may release some moisture over time but will still taste delicious!

A great party dish, it goes well with any tandoori or barbeque dish.

If you do not like mayonnaise, try this with thick Greek yogurt (for a low-calorie version) and do not forget to add a bit of sugar.

FOR MORE SALAD IDEAS, DO CHECK OUT THESE TOO:

• Zesty Macaroni Salad
• Curried Waldorf Salad
• Zesty Three Bean Salad
• Sprouted Green Gram Salad
• Caprese Salad with Strawberries

Time to check out out to make Creamy Homemade Coleslaw (Save/Print here)

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Easy Creamy Coleslaw

Easy Creamy Coleslaw is a refreshing, mildly sweet, no cook cabbage salad made with finely shredded or chopped cabbage, grated carrots and mayonnaise with a splash of vinegar. It is a perfect side to any meal especially with burgers, in sandwiches or any barbeque.

Course Appetizer, Salad

Cuisine American

Prep Time 10 minutes

Servings 2

Author Vanitha

Ingredients

• 1 cup finely chopped or shredded green cabbage
• ½ to ¾ cup shredded carrots
• ¼ cup finely chopped capsicum or bell pepper
• ¼ cup finely chopped red onions
• 1 green chilli or jalapeno finely chopped (optional)
• 1 teaspoon vinegar or lemon juice
• 3 to 4 tablespoons mayonnaise
• ¼ teaspoon black pepper powder
• 1 dill pickle optional

Instructions

1. Finely chop the cabbage, green chili/jalapeno (optional), onions and bell pepper. Grate the carrot.
2. Mix all the vegetables in a bowl.
3. Add the mayonnaise, vinegar or lemon juice and black pepper powder (optional). Mix well with a spoon.
4. Taste the salad for a balance of spice, salt, sugar and tang. Adjust accordingly.
5. Cover and refrigerate for at least 2 hours for the flavors to blend well.
6. Best served cold (or even at room temperature if you prefer) with burgers, sandwiches or just as a side salad with any meal.

Recipe Notes

• Coleslaw is best eaten chilled. So make sure to refrigerate for a couple of hours or even overnight.
• You can add apples, walnuts, dried cranberries, chopped dates, raisins etc. too.
• If kept overnight, the veggies and onions may release moisture and the coleslaw will become runny although still tasty.
• Adjust the amount of seasonings according to personal preference.
• Enjoy and Happy Eating!

Note:

1. Feel free to add finely chopped green onions, coriander leaves (cilantro), nuts etc. for a different variation to this classic salad.
2. Consume within a day.
3. The amount of mayonnaise is up to you; add more or less as per personal preference.