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How-To-Make-Coleslaw

Creamy Coleslaw with Three types of Dressing

Priyanka Dutta
Coleslaw is also a widely used item that is in great demand in the food department. This is known as a simple slaw or coal slaw. It is made primarily with raw chopped cabbage, including salad dressings. It is a Dutch food, but famous all over the world. It plays a beautiful role with burgerssandwicheshotdogs, any kinds of tikka or kebabs, and also with many kinds of bread dishes.
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Prep Time 5 mins
Final mix 2 mins
Total Time 7 mins
Course Side Dish, Snacks
Cuisine Dutch
Servings 10 people
Calories 300 kcal

Equipment

  • Knief
  • Food Processor
  • Large Bowl
  • Small Bowl
  • Whisk

Ingredients
  

  • 2 pound Cabbage Red or Green, whatever you want
  • 3 pieces Carrot large
  • cup Dressing *

Dressing 1 - Mayonnaise

  • 1 cup Mayonnaise
  • ¼ cup Apple Cider Vinegar or white wine
  • 1 tbsp Sugar powdered
  • ½ tsp Salt

Dressing 2 - Sour Cream

  • ½ cup Sour Cream
  • ½ cup Mayonnaise
  • ¼ cup Apple Cider Vinegar or white wine
  • 1 tbsp Sugar powdered
  • ½ tsp Salt

Dressing 3 - Butter Milk

  • ½ cup Buttermilk
  • ½ cup Mayonnaise
  • ¼ cup Apple Cider Vinegar or white wine
  • 1 tbsp Sugar powdered
  • ½ tsp Salt

Instructions
 

Shred the Cabbage | Chopp the Cabbage

  • First, cut the cabbage in half with a knife. Then cut out the core (hard) from the middle. Throw a few thin layers from the outside. Now cut it into some 2-3 inch pieces with a knife. If you cut it into small pieces, it can be finely chopped in the food processor. Then put those pieces into the food processor and turn it on. Thereafter transfer the shredded cabbage to a large bowl and keep aside.

Salting the cabbage (optional)

  • If the shredded cabbages are left for a long time, they will shrink. So if you can add 1 teaspoon of salt with it, they will stay fresh for a long time and the color of the cabbage will stable. In that case, transfer the cabbage to a large bowl and toss it with a tablespoon of salt. You can leave it for at least 2-3 hours without any tension. When making coleslaw, squeeze as extra moisture as you can from the cabbage and move on to the next steps.

Shred the Carrots

  • First, peel the carrots. Then you can do 2 things. Either cut them into very thin pieces or shred them using the same food processor. Thereafter gather them into a bowl and keep aside.
  • Now add the shredded carrots into the same bowl of shredded cabbage and toss them to combine.

Make the Slaw Dressing

  • It's very simple. Place all the dressing ingredients I mention above in a small bowl. Take a spoon or whisker and whisk well to combine. Taste it once if any of the seasons is needed.

Final Touch | Toss the slaw with the dressing

  • Now pour the dressing over the shredded cabbage mixture. Toss them gently to combine. It's ready.

Refrigerate for at least 1 hour before serving

  • Coleslaw looks good and flavored the day it's made. But You will get a more prominent texture if you refrigerate it for one hour before serving.

Notes

Leftovers coleslaws can be refrigerated in an airtight container for 2-3 days.

Nutrition

Calories: 300kcal
Keyword Coleslaw
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