Homemade creamy coleslaw salad with mayonnaise.
A classic American salad to go with everything you dish out at picnics, especially grilled meats and burgers.
An easy salad for all seasons and occasions.
Finely sliced cabbage, carrots, a dash of pepper and creamy mayonnaise are the main ingredients in this easy coleslaw salad.
It’s ideal for long summer picnics if you are wondering, how to keep the coleslaw fresh when it’s hot?
Well, all you need is a cold pack to keep it fresh.
There’s no other salad that would please both adults and kids than a large bowl of creamy Coleslaw served with barbecued meat, burgers and hotdogs.
My kids love the KFC Coleslaw, so I tend to make the salad a few times a month at home.
Not only is it easy to make but you can also teach the kids to make it.
Don’t forget, this is one more sneaky way to get the kids to eat their carrots and cabbages without a fuss.
I’m always, always surprised how quickly they stuff themselves with the salad which you and I both know is basically a raw salad with only a salad dressing right?
Ever wondered what coleslaw is?
Coleslaw is basically a salad made using, mainly cabbage, there are many variations that coms under a slaw with extra ingredients, such as, carrots, onions.
The dressing for the salad can either be vinegar-based which will give you a tangy flavor or a creamy version using mayonnaise.
Depending on your lifestyle and how health-conscious you are, choose your own variation.
Me, I like this mayonnaise-based coleslaw because what I mentioned before on how easy it is to feed bowls of cabbage and carrots with ease.
Calculating how much cabbage you would need.
1 medium-sized cabbage would give you 4 cups of raw shredded cabbage since most groceries sell in weight, I would estimate you would need 400-500g or 14-15 oz. This would easily serve 5 individuals.
How much cabbage will I need for 5 individuals?
400-500g of cabbage would give you 4 cups.
This would roughly serve 4-5 individuals easily but buy a little more than the 500g mentioned here as there will be extra servings.
How much cabbage will I need for 2?
200g of would give you 2 cups of cabbage that should be enough for 2 but as mentioned above, make a little extra to be on the safe side.
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Utensils and appliances needed.
Knife and chopping board
Bowl for the Coleslaw
small bowl to mix the salad dressing.
Is there a substitute I can use instead of mayonnaise?
You can substitute mayonnaise with non-fat Greek yoghurt.
How to make Coleslaw in a bag.
Here’s an idea,
If you can buy the cabbage and carrot in pre-shredded packages, you can transfer them to a ziplock bag, make the Coleslaw dressing, add it to the bag, lock the bag in place, give it a good shake and refrigerate.
More salad recipes!
RECIPE DIFFICULTY -EASY
classic coleslaw saladwith mayonnaise (homemade).
1 large carrot sliced fine or grated coarsely
3 tablespoons of mayonnaise(increase or reduce as per your taste)
2 tablespoons of sugar(add more if necessary)
1/2 teaspoon black pepper
salt to season
1 tablespoon of lime juice(optional, only if you need a tang to the coleslaw)
Slice the cabbage thin and grate the carrots as well, make sure the carrots are grated using the large surface holes in a grater.
Place both the above ingredients in a large bowl.
Add mayonnaise, sugar, lime(optional) to the bowl and combine all ingredients until the vegetables are completely coated with mayonnaise.
Season with salt and pepper, since coleslaw tastes better slightly cold, once you make the salad, cover with cling film and refrigerate.
Let the Coleslaw rest for 2 hours before serving.
Before you serve the Coleslaw, give the salad a mix, check if you are satisfied with the seasoning then serve.
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- Ingredients mentioned below use standard measuring cups and spoons.
- 1 medium-sized cabbage weighing(400-500g)
- 1 large carrot sliced fine or grated coarsely
- 3 tablespoons of mayonnaise(increase or reduce as per your taste)
- 2 tablespoons of sugar(add more if necessary)
- 1/2 teaspoon pepper
- salt to season
- 1 tablespoon of lime juice(optional, only if you need a tang to the coleslaw)
- Slice the cabbage thin and grate the carrots as well, make sure the carrots are grated using the large surface holes in a grater.
- Place both the above ingredients in a large bowl.
- Add mayonnaise, sugar, lime(optional) to the bowl and combine all ingredients until the vegetables are completely coated with mayonnaise.
- Season with salt and pepper, since coleslaw tastes better slightly cold, once you make the salad, cover with cling film and refrigerate.
- Let the Cole slaw rest for 2 hours before serving.
- Before you serve the Coleslaw, give the salad a mix, check if you are satisfied with the seasoning then serve.
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