This gives the flavors time to mingle and relax into each other. For that extra little kiss of coleslaw goodness, save a little bit of the dressing and drizzle it over the slaw just before serving. Creamy Coleslaw Recipe With Half And HalfTry These Coleslaw Recipes, Too In the mood for something beyond the usualClassic Creamy Coleslaw. This. Great recipe. This was my second time making coleslaw I really appreciated the addition of sour cream. The Best Creamy Coleslaw Dressing Recipes on Yummly Creamy Spiced Coleslaw, Buffalo Chicken Sliders, Garden Coleslaw. The Best Creamy Coleslaw With Mayonnaise Recipes on Yummly Creamy Coleslaw, Creamy Coleslaw, Creamy Coleslaw. This coleslaw is a classic. Green cabbage, shredded carrots, creamy dressing. Its the perfect side for burgers and hotdogs at your next backyard party. Try one of these great recipes. How To Make Coleslaw. Serves 1. 0 to 1. What You Need. Ingredients. For the slaw 1small head 2 to 2 12 pounds cabbage green, red, or a mix2 to 3large carrots 3 to 3 12 cups shredded1tablespoonsalt, optional. For mayonnaise dressing 1cupmayonnaise. For buttermilk dressing 12cupbuttermilk. For sour cream dressing 12cupsour cream. Equipment. Chefs knife. Juice Blender there. Food processor with a shredding blade, or box grater. Large mixing bowl. Small mixing bowl. Whisk. Instructions. Shred the cabbage Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large mixing bowl. Salt the cabbage OPTIONAL Salting the cabbage helps it stay crisp a little longer if youre making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw. Shred the carrots Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage. Toss the shredded cabbage and carrots together. Whisk the dressing Whisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste. Toss the slaw with the dressing Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. If youre making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving. Refrigerate for at least 1 hour before serving Coleslaw has the best texture and flavor the day its made, but it still keeps well for several days in the fridge. If youre making this coleslaw more than a day ahead, dont skip the salting step above. For extra creaminess, drizzle a little reserved dressing over the top of the slaw, or fold an extra spoonful of mayo into the slaw just before serving. Recipe Notes. Nutritional information has been calculated using mayonnaise dressing. Classic Creamy Coleslaw. Put cabbage, carrots, and onion if desired in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.