Pin it
This traditional summer slaw adds the perfect creamy crunch to any cookout. The crisp cabbage and carrots come together with a rich, tangy sauce that turns basic ingredients into something you can't stop eating. It's the ultimate sidekick for burgers, smoky ribs, or crispy fried chicken – everyone always wants a second helping of this balanced, refreshing dish.
I brought this slaw to our family get-together last summer alongside a bunch of other sides. Nobody touched the beans or potato salad, but this disappeared in minutes flat. My cabbage-hating uncle went back for thirds and wanted to know how I made it. There's just something about that mix of fresh veggies and creamy dressing that wins over even the biggest veggie skeptics.
Essential Dressing Elements
- Regular mayonnaise: Gives that thick creaminess without breaking down
- Whipping cream: Makes everything smoother and less sharp
- White sugar: Cuts the sour notes with just enough sweetness
- Apple cider vinegar: Adds that crucial zing
- Grated onion: Spreads flavor into every bite
- Ready-made horseradish: Brings mild heat without taking over
- Celery salt: Adds that special savory background
- White pepper: Seasons everything invisibly
Top-Quality Vegetables
- Bagged slaw mix: Makes prep work incredibly simple
- Whole carrots: Add natural sweetness and bright color
- Even cutting size: Makes sure every forkful has the right texture
Foolproof Assembly
- Make Your Base:
- Start mixing mayonnaise and cream in a bowl that's not too small. Stir until it's completely smooth with no streaks. This forms your rich base that'll stick to all those veggies.
- Build The Flavor:
- Stir in sugar and vinegar until the sugar's totally gone. The vinegar cuts through the richness and plays nicely with the sweetness.
- Add The Kick:
- Mix in the freshly grated onion with all its juice. This trick puts onion flavor everywhere without having chunks. Throw in horseradish if you want, plus celery salt and white pepper, and mix until everything's blended.
- Check Your Work:
- Try a tiny bit before adding veggies. The sauce should taste a bit stronger than you want since the veggies will water it down.
- Mix It All:
- Put your cabbage and carrots in a really big bowl. Pour your dressing over and gently fold everything together until all pieces look coated.
- Let It Chill:
- Put your finished slaw in a container with a lid and stick it in the fridge for at least two hours. This waiting part lets flavors soak in while keeping everything crunchy.
- One Last Stir:
- Before you serve it, give everything another gentle mix to bring up any dressing that sank to the bottom. This way every serving has the right balance.
Pin it
I really love this slaw because it takes me back to all those backyard parties when I was growing up. The mix of creamy, sweet and tangy flavors is what American side dishes are all about. My grandma always told me slaw needs to sit a while, just like people get more interesting after they've had some quiet time. She nailed it – this stuff really does transform after a few hours in the fridge.
Great Food Partners
Spoon this creamy slaw next to a pulled pork sandwich for an amazing combo of textures and tastes. The cool creaminess works magic against hot, smoky meat. At summer barbecues, drop a big scoop beside grilled brats and corn for a plate full of seasonal colors. When you're serving fried fish, this slaw cleans your palate between bites of crispy seafood.
Fun Twists
Shake things up by tossing in thin apple slices and crunchy walnuts for a fall-inspired version. Try a southwest twist by adding fresh cilantro and a tiny bit of cumin to the dressing. Or go Asian-style by swapping the regular dressing for one made with rice vinegar, sesame oil and a touch of honey, then sprinkle with toasted sesame seeds before serving.
Keeping It Fresh
Leftover slaw can stay in your fridge for about three days if you keep it in a sealed container. It'll get a bit softer but the flavor actually gets better. Don't try to freeze it – the mayo will separate when it thaws and look awful. If you want to perk up day-old slaw, just mix in a handful of fresh cabbage right before you serve it to bring back some crunch.
Pin it
What makes this classic summer slaw so special is how simple yet flexible it is. Though it's just a few basic ingredients, it makes any meal taste better. Like all great family recipes, this slaw shows that good food doesn't need to be fancy to be memorable. Somehow, when you put those crisp veggies together with that creamy dressing, you get something way better than you'd expect – and that's what really good cooking is all about.
Frequently Asked Questions
- → Can I prepare this slaw in advance?
- Definitely! It gets even better after sitting. Make it up to a day ahead, keeping it cold. Let it chill for at least a couple hours, but ideally 6-12 hours.
- → Could I use a bagged coleslaw mix?
- Of course! A 16-ounce bag of pre-cut coleslaw mix works just as well. It’s quicker and still tastes great.
- → What can replace horseradish if needed?
- If horseradish isn’t available, try half a teaspoon of Dijon mustard or skip it. The taste will be a bit lighter, but still yummy.
- → Is there a way to make this dairy-free?
- Sure! Use a plant-based mayo and swap the cream for unsweetened plant milk or water-thinned dairy-free mayo.
- → What’s the fridge life of this coleslaw?
- It'll stay good for 3-4 days in a sealed container in the fridge. It might soften a bit, but the flavor holds up.