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This homemade Creamy Coleslaw is a super quick & easy side dish for your next picnic. There’s a secret ingredient that makes it better than any bottled dressing!
Salads are one of my favorite parts of summer. You can have a fresh strawberry spinach salad for dinner, a hot potato salad as a side dish or even a Snickers apple salad as a dessert.
Sometimes, you just need a classic like this creamy coleslaw recipe.
I’ll have to admit…side dishes are not my most favorite thing to make. I love eating them, but they always seem like a lot of work when the dish is not the main dish to eat.
Sometimes I need a quick side dish to have with a home meal or to take to a dinner.
This is where Creamy Coleslaw comes in. This recipe comes from Taste of Home and although I am not completely in love with coleslaw, this creamy version hits the spot and never disappoints!
Coleslaw is a traditional American side dish made with cabbage and a creamy sauce. Coleslaw is from the Dutch world koolsla which means “cabbage salad”. Coleslaw always has shredded cabbage, but sometimes you’ll find it with a creamy dressing and other times with a vinaigrette.
It’s not exactly health food. Although you are getting a hefty dose of cabbage and carrots, coleslaw also has quite a bit of fat from the mayonnaise and also sugar. To lighten the calories and fat, use light mayo (or make your own homemade mayo), then use lower fat sour cream. You can also use coconut sugar or monk fruit sweetener instead of sugar.
This recipe calls for a mixture of sour cream and salad dressing. You can feel free to use either mayo or Miracle Whip. I know families are generally all for one or the other. We use both in our house. And I’ve made this coleslaw with both successfully.
I think the sour cream is what we call our “secret ingredient” in this recipe. It makes the dressing so…well… creamy! It tones down the flavor and makes it “calmer” than some storebought dressings.
You’ll love how quick and easy this coleslaw is to mix up.
You’re done…and you’ve made homemade coleslaw dressing! So much better than the bottled kind.
Get creative with how you serve this Creamy Coleslaw. Use it as a side dish, or a topping for a sandwich!
Coleslaw is traditionally served with fish and chips or with pulled pork sandwiches.
Coleslaw will last about 3-5 days in the refrigerator. The cabbage will wilt slightly as it sits in the creamy dressing. I often add freshly shredded cabbage to leftover coleslaw to brighten it and freshen it up a bit.
Looks so darn good!! I can’t wait to try this 😉
I hate to admit that I usually buy the premade stuff …. no more! I can’t wait to try this!
Great simple recipe! I’m with you on sides…..when it’s just our family, I’m so much more likely to pick up sides from the deli just to keep it simple!
Hi what kind of salad dressing do you use?
I am trying to recreate a coleslaw like the one at Swiss Chalet. Can’t wait to try this recipe.
by far the best coleslaw I have ever made. Thanks Julie!