By Cassie Johnston
Vegetarian, Gluten-Free
2 hours, 10 minutes
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This mayo-based coleslaw is sweet and creamy and similar to those you’d find in your everyday seafood restaurant. I’m not hating on vinegar- and oil-based slaws– they have their place as well– but mayo-based slaws will always have a special place in my foodie soul.
Gimme a cup of coleslaw, a few hush puppies, and a hunk of fried fish, and I’m a happy girl. Who’s with me? Bueller? Bueller?
The actual veggie part of the slaw is up to your own interpretation. I used cabbage, carrots, and red onion. You could also always just pick up a prepackaged bag of slaw mix—they even have fancy versions now with rainbow carrots and shredded golden beets and all other kinds of craziness. Go wild!
You can do so much experimentation with the veggies because the real star of this is the dressing. Sweet, creamy, and a bit tangy, it is made using ingredients you probably already have floating around your kitchen.
Make sure you let this sucker marinate for a few hours before serving. The flavors are really spectacular after a few hours of melding in the fridge. Yum! Print
This Sweet and Creamy Coleslaw has the perfect balance of sweet and tangy flavors. Feel free to experiment with the mix of veggies– the real star of this show is the dressing.
Instead of slaw mix, you can use one small cabbage, cored and thinly sliced, one medium carrot, grated, and half a red onion, thinly sliced.
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Looks perfectly delicious!!!!
Thanks! :D
how did you know I was thinking of a good coleslaw recipe?!
I’m psychic! Or not. :P
Would it still work without the vinegar or poppyseeds?
Poppyseeds, yes. Vinegar, probably not. The vinegar gives it a really nice tangy flavor.
Mmm, so simple but it looks so good! I love coleslaw. It can be so easy and fast with a food processor. It’s perfect :)
The food processor makes everything so much easier. Love it!
I love a wonderful coleslaw! and now that I finally have a small food processor, it should be that much easier!
Food processors are the best! I can’t imagine life without mine.
I totally agree – vineger-and-oil slaws are fine, but they’re not the kind of coleslaw I’m after with some bbq or fried fish. I feel like that’s all anyone posts these days, though – “mayo, ew!” – so thanks for this classic recipe! :-)
Please can you tell me why add sugar? So many recipes have a small amount but I cant figure why add sweet to a nonsweet item. Thanks
It helps bring out some of the other flavors!
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