An Aussie barbie, schnitzel roll, pork ribs, or chicken burger wouldn’t be the same without a classic coleslaw. This recipe makes a huge bowl of the creamiest, yummiest coleslaw you have ever tried. You may even be tempted to eat it just on its own!
How to make a classic coleslaw with creamy dressing: key tips
Start by making that creamy dressing and stir together some mayonnaise, sour cream, vinegar and mustard until smooth.
To finely shred the cabbage, you could use a mandolin slicer or V-slicer. They can make the slices lovely, thin and uniform. However, I find that even when I quarter the cabbage the pieces are often too big to fit within the space of the blade, and forcing the cabbage across the blade can cause the cabbage leaves to separate and fall apart. Using a large sharp knife can be easier to finely shred cabbage. I quarter the cabbage and then make long, and very thin, slices down one of the cut sides. Of course, if you like a chunkier coleslaw, then make thicker cuts.
Be sure to toss the dressing into the cabbage mixture until the vegetables are well coated and you don’t come across any ‘dry’ bits.
“I find it’s best to sit the coleslaw dressed for a little while because the flavours meld and the cabbage softens, which results in a better texture and flavour,” says ABR’s Amira Georgy.
Key ingredients in this classic coleslaw with creamy dressing recipe
Green cabbage is the traditional cabbage used for a coleslaw, but you can use red cabbage, if you like, or even a mixture of the two.
Carrot and green shallots bring a bit of colour to this otherwise pale dish, plus add sweetness and oniony flavours.
Whole egg mayo gives this coleslaw its rich creaminess, while adding sour cream in as well helps to make the dressing creamy, while still keeping it fresh and light.
White balsamic or white wine vinegar and Dijon mustard add that tang you might recognise in slaw, while also balancing out the flavours and the richness of the mayo.
Looking for a coleslaw that’s ‘less classic’? Try this noodle coleslaw, or a lovely Asian coleslaw.
Introduction and additional recipe notes by Amira Georgy and Natasha Shaw.
Ingredients
- ⅓ cup whole egg mayonnaise
- ⅓ cup sour cream
- 1 tbsp white balsamic or white wine vinegar
- 1 tbsp Dijon mustard
- 4 cups finely shredded green cabbage
- 1 large carrot, coarsely grated
- 2 green shallots, thinly sliced
Method
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Step 1Whisk mayonnaise, sour cream, vinegar and mustard in a medium jug until smooth. Season.
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Step 2Place cabbage, carrot and half of the shallots in a large bowl. Drizzle over dressing and toss to combine. Stand for 30 minutes or until cabbage softens slightly. Serve topped with remaining shallots.
Recipe Notes
Can I make this classic coleslaw ahead of time?
This coleslaw needs to stand for 30 minutes to soften the cabbage and let the flavours develop, but you can let it sit for up to 2 hours, if you like. If you want to make it a day or so before serving, you can make the dressing and prepare the cabbage, carrot and shallots. Store the dressing and vegetables separately in airtight containers in the fridge, then dress the cabbage mixture 30 minutes before serving. If you leave the cabbage in the dressing for too long, the cabbage will wilt and the dressing will become runny.
How can I bulk up this classic coleslaw with creamy dressing?
If you’re low on sides and you want this salad to do double duty, you could add drained corn kernels, finely chopped red, yellow and/or green capsicum, and or finely chopped celery, for example. Your coleslaw will be full of colour and flavour, while still full of crunch.
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