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How to Make the Best Creamy Coleslaw

Avatar photoby Published: Jun 24, 2024

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My favorite creamy, easy coleslaw recipe stays crunchy, not soupy, in this slightly sweetened, vinegar-spiked, homemade coleslaw dressing.

creamy coleslaw in a large glass bowl with metal tongs

Potato salad. Baked beans. My favorite the best baked mac and cheese. Those recipes have always made up my barbecue buffet table daydreams. But coleslaw? It was always on the bottom rung of my side dish desires, until now. This creamy coleslaw recipe is a game-changer and has officially made me a coleslaw lover, and it’s just begging to sidle up to your summer burger or bbq chicken. This traditional coleslaw recipe features mayonnaise mixed with cider vinegar and then seasoned with a little celery salt for the puckery punch I love. Sliced green onion and freshly ground black pepper add a little heat, with a bit of sugar to offset the vinegar pucker. Chopped Italian leaf parsley adds just the right amount of a fresh, herby taste. Pack this creamy coleslaw on your next cookout or summer potluck, because it is the best one I’ve tried.

Why You’ll Love It

  • This coleslaw recipe is creamy without being weighed down or gloopy
  • It’s well-balanced, tangy, creamy, fresh, and crunchy
  • It’s the perfect counter to burgers, ribs, barbecue, and more, and is always a hit at potlucks

How to Make the Best Creamy Coleslaw foodiecrush.com

Why You’ll Love It

  • This coleslaw isn’t goopy or soupy, and it’s void of the overpowering bite of raw onion
  • It has a nice crunch, thanks to sprinkling the coleslaw mix with salt first (and then rinsing it) to preserve its crisp texture
  • I keep things simple and fast by using pre-shredded coleslaw mix
  • The coleslaw dressing is creamy and well-seasoned for the perfect texture and flavor

Coleslaw Dressing | foodiecrush.com #dresssing #coleslaw #salad #recipes

What is Traditional Coleslaw Made of?

Two factors distinguish a good coleslaw from the rest: The crunch and the flavor of the dressing. My favorite coleslaw dressing is so good it deserves a post of its own.

Here’s what you’ll need to make this coleslaw recipe:

  • Coleslaw salad mix—rather than buying a whole head of cabbage and carrots in need of peeling, I took the shortcut and bought a bag of pre-packaged coleslaw mix. You might find it in your veggie aisle bagged with a combination of red and green cabbage, or green only. Either or all will work.
  • Granulated sugar—for just a little sweetness
  • Kosher salt—for a cabbage salt bath to help preserve that crunchy texture (more on this below)
  • Celery salt—(not to be confused with celery seeds) to season the coleslaw
  • Mayonnaise—to add some creaminess (I love Hellman’s brand)
  • Apple cider vinegar—for a little bit of acidity (you could also use white vinegar)
  • Green onions—for color and flavor (I love the fresh, savory, oniony flavor they lend (without being too strong)
  • Freshly ground black pepper—for a little pep
  • Parsley—I mostly use this for color here, but I also love the freshness parsley brings to the dish

Find the complete recipe with measurements below.

homemade coleslaw ingredients on counter

How to Make This Coleslaw Recipe

  • Salt your coleslaw. Add the pre-packaged coleslaw mix into a strainer and place it in the sink. Sprinkle with a mixture of sugar and salt and toss to combine. Let that sit for five minutes to draw the moisture out of the cabbage, then rinse well with cold water. Give the coleslaw mix a spin in a salad spinner to dry (or pat dry with paper towels).
  • Make the creamy dressing. Simply whisk together the mayo, a little sugar, cider vinegar, salt and pepper, chopped onions, parsley, and some celery salt. Add part of the slaw dressing to the coleslaw mix and give it a good toss. If needed, add more dressing to taste.
  • Give it a rest. Let the coleslaw chill in the fridge for at least 30 minutes before serving it. This gives the flavors time to come together (don’t worry, the cabbage won’t wilt before you’re able to serve it).

How to Make the Best Creamy Coleslaw foodiecrush.com

How to Keep Coleslaw Crunchy

One of the things I find unattractive about many creamy coleslaws is when the crunch disappears and the cut cabbage becomes limp and lame, resulting in a soupy, drippy mess. This homemade coleslaw is not that. After a fair amount of investigation, I found a solution to avoid the listless creamy coleslaw bite thanks to the folks at Serious Eats.

Their suggestion? A quick brine! Draw out the water from the cabbage with a sugar and salt brine for a mere 5 minutes, then rinse well with cold water and put it through the spin dry of a salad spinner. Don’t worry. Adding this simple cure won’t change your coleslaw into a bread and butter pickle, like this one. The result is a firmer cabbage crunch where the flavor, and color, are deepened.

mixing together easy coleslaw in large glass bowl

FAQ and Recipe Tips

  • What Kind of Salt Should I Use for the Salt Bath? Kosher salt is a must here. Kosher salt isn’t nearly as salty as table salt because of its larger flake size. If you use table salt for the salt bath, your creamy coleslaw will likely wind up being far too salty.
  • For an even tangier coleslaw dressing, substitute 2 tablespoons of the mayo with sour cream. I don’t think this recipe needs it, but I know some people are fans of mayo-sour cream slaw dressings.
  • If you choose to shred cabbage and carrots on your own, shred them a bit thicker, similar to those in a pre-packaged coleslaw mix. If the cabbage is too thick, it will wilt after sitting in the dressing for a few hours.
  • If you’re sensitive to salt, whisk the coleslaw dressing ingredients together, except for the two kinds of salt. Taste, then add more salt a little bit at a time. All palates are different, and the key to any good recipe is to taste and season as you go!

How to Make the Best Creamy Coleslaw foodiecrush.com

Storage Tips

This coleslaw will keep stored in a Tupperware container in the refrigerator for about 4-5 days. I do not recommend freezing coleslaw.

What to Serve with Coleslaw

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.



4.31 from 103 votes

How to Make THE BEST Creamy Coleslaw

This coleslaw recipe is made with a slightly sweetened, vinegar-spiked coleslaw dressing and is creamy, crunchy, and never gloopy.
Print
Course Side Dish
Cuisine American
Keyword Creamy Coleslaw, Homemade Coleslaw
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 204kcal

Ingredients 

To prepare the coleslaw

  • 1 pound package coleslaw mix
  • ½ cup granulated sugar
  • ¼ cup kosher salt

For the dressing

  • ⅔ cup mayonnaise
  • 2 tablespoons granulated sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2-3 green onions chopped
  • ¼ cup fresh parsley leaves chopped

Instructions

  • Pour the coleslaw mix into a strainer and place in the sink. Sprinkle with ½ cup of the sugar and ¼ cup of the kosher salt and lightly toss. Let sit for 5 minutes to draw out the moisture from the cabbage and then rinse well with cold water. Spin the coleslaw mix in a salad spinner and place in a large bowl.*
  • For the dressing, in a medium bowl mix the mayonnaise, 2 tablespoons sugar, cinder vinegar, celery salt, 1 teaspoon kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well and pour ⅔ of the dressing over the cabbage mixture, and toss to combine. Add more of the dressing as desired and season with more salt, pepper or parsley to taste.
  • Refrigerate for 30 minutes up to overnight and serve.

Notes

*You can also dry the coleslaw mix by spreading it onto a paper towel-lined baking tray and blotting it dry with more paper towels. Or you can roll the wet cabbage mix in a clean tea towel and then gently squeeze it to soak up the extra moisture. 

Nutrition

Calories: 204kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 4249mg | Potassium: 115mg | Fiber: 2g | Sugar: 18g | Vitamin A: 256IU | Vitamin C: 24mg | Calcium: 31mg | Iron: 1mg

How to Make the Best Creamy Coleslaw | foodiecrush.com #recipe # dressing #quick #easy #creamy

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Comments

    4.31 from 103 votes (95 ratings without comment)

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    Recipe Rating




  1. Kimberly Beam

    5 stars
    Just enough different from the coleslaw recipe I’ve made for the past 30 years or so that I jut had to try it. Thanks again for another FABULOUS recipe! Is it possible to overdose on coleslaw? Asking for a friend…

    Reply

  2. J L D

    This has been our go to recipe for coleslaw, as well as my sister in-law’s. Lately it cannot be viewed on mobile because your latest video feed blocks all but the bottom 15% of the screen. Until other adds pop up and the entire screen is blocked.

    Reply

  4. Stacey

    5 stars
    I adore good homemade coleslaw and this is truly the best! The extra brief pickling step is well worth it, as the result is a delightful, crunchy texture that is such a brilliant contrast to the creamy dressing, (which was extra vibrant with the minced parsley and scallions). Thanks for a superb recipe!

    Reply

  7. Laurie

    All recipes should come with number of servings. I cannot calculate the nutritional macros based on the recipe provided because you did not put the number of servings (unless I just didn’t see it?). Could you please provide? Thank you!

    Reply

  8. Kathy

    5 stars
    Great simple dressing. I had green and purple cabbage from the garden, so fresh I skipped the bath. Not gloppy. Tastes fantastic.

    Reply

  9. Traci Seville

    5 stars
    I’m not a fan of coleslaw generally, but this recipe was AMAZING!!! made it for a party served with brisket, BBQ ribs and hoecakes – every single person raved about it! I especially liked the savory notes that the onion and parsley added to it. I even received a “best coleslaw I’ve ever had” from a foodie/chef friend, I forwarded her the recipe :) Well done, I can’t wait to try some of your other recipes.

    Reply

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    Reply

  17. MJ

    Yup, this is the best. I make my own “cole slaw mix” because it is just too easy not to and I have more confidence as to the freshness ;) but really I like to include rainbow carrots in the mix, because they are so pretty. I never thought of adding parsley and I LOVE parsley, and this dressing is simply perfect . Thank you!

    Reply

  20. Shirley

    I didn’t really get a satisfactory answer about why my coleslaw turned gray overnight. I made a very simple coleslaw by grating the cabbage added salt and pepper and then added a store bought coleslaw dressing and the next day the coleslaw was gray. Could it be the dressing that I used or is there some other reason?

    Reply

  23. Drew

    I never liked mayo as a kid, but now as an adult I eat coleslaw every chance I get, but only if it has celery seed. I also tried several recipes, some using lemon juice and hot sauce until I found that simple is better. I cut the mayo down to 1/2 cup from 2/3. the sugar down to 2 tsp. use celery seed instead of cs, only a pinch of salt and add 1 tsp of dijon mustard to make mine. I think the key is the cider vinegar and sugar combo. When I want to get fancy, I add extra carrot, but cutting the right size little stick pieces is a lot of work.

    A recipe for you: Easy salsa-like taco topping. Goes good with pork or chicken braised in OJ/vinegar/tequila/lemon/annatto/garlic.

    1/2 cup chopped pineapple
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    Reply

  24. Holly

    Truly some damn fine coleslaw here! Crunchy and yummy and oh my happy mouth! The brine works wonders. I do cut down the salt in the dressing, no regular salt, half the amount of celery salt, and celery seed. My weird coleslaw hating family has not been converted… bunch of freaks… but that just means it’s MINE! All mine!

    Reply

  26. Valerie

    Best I ever had and the first I’ve ever made myself. I’m addicted! Can’t wait to play around with some variations like adding cilantro etc.
    Thank you!

    Reply

  30. Kat

    Made this slaw today as a dry-run for an upcoming picnic. I skipped the 1st step: chopped cabbage with carrots from big box store, 2 lbs, chopped coarse looked very dry already. I exchanged the celery salt for celery seed and the parsley for cilantro; added 1 tbs. lite sour cream; coarse fresh-ground sea salt and pepper to taste. Delicious! However, I believe there is enough dressing for all but, perhaps, 1/4″ of the entire bag of cabbage. Immediately after, a friend tasted this, gave it a 9 (1-10 best). I asked her what she thought I could do to make it a 10, after much crunching, she suggested that I offer the cilantro and onions on the side because some don’t like it. I thanked her (but I am not going to do that, but may switch to parsley next week for the party picnic). AND SHE ASKED FOR THE RECIPE TWICE–a 9 from my friend is good enough…

    Reply

  34. Gaura

    Great recipe. Thanks very much. I replaced the mayonnaise with sour cream. Mayaonniase has chicken menstruation or eggs in it , and I find that quite disgusting. The parsley idea is a great addition. You lost me on the “pulled pork” I have not eaten an animal corpse in 43 years. It’s very cruel and not necessary. You can make incredible veggie burgers with beans with much less violence. Thank you again

    Reply

    • Chris

      Thanks for the unnecessary comments and history of your meat eating Gaura. Based on your line of thinking, you are nothing more than a byproduct of human menstruation. While it’s wonderful that you are some kind of vegan, don’t press your agenda on others. Typical of what has been coming from the liberal left, which is complete intolerance of any other way of thinking except their own.

      Reply

  35. Anne-Marie

    Omg, i have searches for a coleslaw dressing for ever before finding this one which is as of now officially the best I have ever tried! Thanks so much for sharing this perfect recipe!

    Reply

  36. Lori

    I was “assigned” coleslaw for a pot luck and found this recipe by chance. It was a hit at the party and every lady there asked for the recipe! I’ll be sure to pass it along!

    Reply

  37. Sarah Bennett

    Delicious! I made for a potluck and my friends have been begging for more. I didn’t brine cabbage after 1st time making, it was just a little limp for my taste. I added some thin sliced cucumber which was tasty.

    Reply

  38. Karen

    This will be my coleslaw recipe from now on, absolutely wonderful.
    I omitted the brining, and shredded the carrots and cabbage fresh from my garden, did add 1 tabs of sour cream that was mixed with a bit of prepared horse radish and grain mustard

    Reply

  42. Lucy

    OMG! I cant stop drooling over that coleslaw and the pulled pork sandwich looks to die for. I have just finished my mundane lunch so that makes it even worse :-)

    Reply

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  47. Ruth

    I love creamy coleslaw but I don’t like it soggy and sloppy. Your coleslaw sounds crispy for a longer period of time. I am going to try making it sometime. Thank you for sharing this recipe!

    Reply

  48. Cathy

    Wanted to try something different. Was interested in the “crunchy”. I was not a fan of this recipie. But that’s my taste. I would skip the salt brine prep as I think the outcome was way to salty. Yes, I did rinse. I prefer my creamy coleslaw. Thanks for sharing.

    Reply

  49. Adeola

    Just made this and it was wonderful! I did not do the brine bath and I since I did not have up to a pound of coleslaw, I added shredded carrots and radishes to make up the difference.
    To the dressing I reduced the black pepper, added diced raw jalapeño peppers and fresh cilantro instead of parsley. It was tangy, slightly sweet with a little kick to it. Plan to pair with sweet and spicy pulled chicken! Thanks Heidi!

    Reply

  50. Geoffrey G Klein

    The Salt and Sugar first step is totally unnecessary. I have never had a problem with my cole slaw having too much moisture. The salt and sugar bath just made it mushy. Save yourself a bunch of salt and sugar and skip.

    Reply

  51. Luis

    Tried recipe today, store bought pre shredded bag, skipped brining , reduced salt , used 1 tsp Himalayan Pink Salt,
    no celery salt, but did use celery seeds…Results we awesome, probably best col slaw I have ever had, just wet enough without running, the parsley chopped really fine and the green onions sets it apart, will make again for sure, thank you for the great recipe…

    Reply

  52. Rockyrd

    We tasted this at a friends place and it was very good, so i decided to try it myself. I have been cooking professionally for over 30 years and still want to learn. I think the main reason people should try this recipe is because of the “method” of brining it to remove excess water. The recipe itself is not that different than what my mother made for years except for the brining and spin drying step. But that is important.

    For those of you that said they made the recipe but skipped this procedure you should try something as written before you skip steps. It takes very little extra time.

    That being said my cole slaw was extremely salty and we love salt at our house. I shredded the cabbage and a few carrots myself using the fine slicing disc of the food processor. That was a mistake. It should be thicker, like the type that is sold preshredded in the bag. Because mine was thinner it absorbed more salt and even after rinsing it very well -it remained too seasoned.
    The dressing also has more salt which is not needed and especially celery salt- so after I mixed the whole thing it was horrid. Unedible. Since we live in a very rural area and the stores are closed for the holiday AND I had company walking in the door, I dumped the whole mess into a strainer and rinsed the hell out of it. Then I put it n the salad spinner again and spun it as dry as possible. Then squeezed the whole thing in a tea towel.
    I made another batch of the dressing, leaving out the salt and replaced the celery salt with celery seed and it was fine. We ate it with pulled pork and it was great.

    I will try it again using a thicker slicing blade and leave out the additional salt.
    Thanks for the recipe.

    Reply

  53. Frederic E Kahler

    You have far too many ads on your page, and it took forever to open up. I could have brined the cabbage waiting for it to open. But the recipe is a lovely and simple one.

    Reply

  54. Janet Ashkenazy

    I noticed that you did not reply to the question about the teaspoon of pepper. I threw the black dressing away and remade it with a bit of pepper. Isn’t that a mistake in the recipe?

    Reply

  55. Claude

    Just tried this recipe for the first time with high hopes. We did not do the brine first but followed the rest of the instructions exactly. Way too salty! Next time we will try using celery seed instead of celery salt, and I think it will turn out fine.

    Reply

  56. Deanna MC

    I was so excited to try this recipe. I was looking for a crispy, creamy Cole slaw for my daughter’s upcoming grad party. As a former restaurant owner, I know my way around a kitchen pretty well, but coleslaw has always eluded me. Unfortunately, this recipe was not the one. The cabbage became limp and soggy and the dressing was way too salty. I followed to a “T”, but I am sorry to say I threw the wilted, salty mess away.

    Reply

  58. Sue

    This is a great recipe! The brine step was interesting – turned out fine, not too salty at all.
    The only thing I would change would be I’d slice the cabbage a little thicker next time – I used my super-fine slicing disc, and it really is too thin! But hey, that’s a minor niggle! The slaw tastes fantastic. Thanks!

    Reply

  59. Dan

    Follow the recipe exactly as says. The salt and sugar brine did not work. Cabbage was just extra soggy after the salad spinner. As for the rest of it, like other people said, super salty and non-edible

    Reply

  60. Susanne

    Hello Heidi,
    Thanks for sharing an absolutely delish creamy coleslaw with a crunch. My husband and I, respectfully, totally disagree on the two world’s of coleslaw. He loves the Georgia, vinegar based, slaws with little mayo and a tangy bite like his Grandmother made. I am hooked on yours, and you have made him a fan of the real coleslaw style!
    I think some people who said they hated this recipe, too salty, may have not followed your clear directions. No one who follows the recipe could hate this dish, if you like coleslaw. I suspect that some may not realize the differences between Kosher and table salt, or failed to give the slaw a good rinse-if any. Thanks for my future and forever creamy coleslaw, still have to make the Georgia slaw for Hubby!

    Reply

  61. Michael

    I have been making coleslaw for the last 20 years, but this has to be the best I have ever tasted. I have made this recipe at least a dozen times, and my friends and family think I finally perfected my own. Perfect balance between sweet and tangy, and the salt brine adds incredible crunch to the cabbage. Thanks so much for sharing.

    Reply

  63. Ann

    Absolutely a susaster. I’m a coleslaw connoisseur as well. Followed the recipe to the T. A big thumbs down. Had to throw it all away, a disgrace to serve to neighbours

    Reply

  64. Sheena

    Wow really is wayyy too salty! Rinsed it well and followed the recipe but I still had to throw it all out. Don’t recommand this recipe at all ! I’ll stick to my usual one.

    Reply

  67. moggie

    I left out the salt and sugar rinse at the beginning, mostly ’cause I’m too lazy! But even without that, it came out great! I love it! Perfect, simple, delicious. I’m gonna pass this around – thanks!

    Reply

  68. Mike

    This recipe is absolutely broken. I made the recipe as written, to a T; and I had to throw it away. It was inedibly salty. Seriously, 2 teaspoons of salt?! I should have trusted my instincts. No, I did not fail to wash the slaw well enough after the first step. I tasted the slaw on its own and it was just fine. I also agree with the other comments that the salt treatment to the slaw mix actually resulted in a more limp result, even after the salad spinner and letting it thoroughly dry. What a waste of time and money.

    Reply

  71. Sara

    This is absolutely the most amazing coleslaw ever!!! Thank you so much for sharing!!!! I confess I did forego the rinse But it was still the best I’ve ever tasted!!!! I love all your recipes and you have always steered me in the right direction!!! Thanks again xoxoxo

    Reply

  73. Eve

    I tried this. Followed it to the T.
    Way too salty for me. 1/4 cup of salt to bring out of moisture worked but even with all the other ingredients.. Still way too salty.
    I tried to save the cabbage by rinsing it but I had to throw away. This recipe sucks thumbs down for my taste buds…

    Reply

  74. Lisa SK

    Gotta tell you… Everything you said about the coleslaw sounded pretty dang good, but it was the Isbell shirt that sold me. I figured that if your husband likes good music, I’ll trust him in regards to side dishes too. Haha! I had to fudge it a little bit (no celery salt) but it IS good!

    Reply

  75. Anna Hersey

    This is delicious! I think the posters complaining about the salt maybe didn’t RINSE the salt, as instructed? Mine was just perfect. Best coleslaw ever!

    Reply

  76. Amber

    Wow! This tastes nothing like traditional coleslaw but is SO much better! Im so very happy to have found this recipe and am going to share it with everyone. DELICIOUS!!!

    Reply

  78. Emily

    everything was going well until I added the the teaspoon of fresh black pepper. My dressing is now dark grey and I’m scared to add it to the salad mix! Could that be a typo? :(

    Reply

  80. Cate

    Soooo delicious! Full disclosure, I skipped the “cabbage bath,” followed the dressing recipe, but only added the celery and kosher salts and pepper to taste. Just an absolutely amazing flavour! I have been searching for “the perfect” coleslaw dressing and this is, as the name implies, the best. Thank you Heidi.

    Reply

  81. Karen

    I followed this recipe closely, but ran into a number of issues. First of all, WAY too much sodium, even if you’re not on a low-salt diet. The final product was so salty, I couldn’t eat it. Secondly, the coleslaw mix I got from the store was nice and dry and crunchy. After the sugar-salt brine, rinsing and 5 minutes of vigorous spinning in the salad spinner, it was wet and limp. I should have skipped this step and also skipped the extra sodium. Third, adding celery salt instead of celery seed just added to the already high sodium count and then you lose those nice crunchy celery seeds with the flavor they bring.
    No one commenting here has actually made this recipe. I would be curious to know if anyone but Heidi pulled this off successfully. Mine was a bust :(

    Reply

    • Patty

      I agree. I just made this, without having read all comments, and will likely pitch it. Overwhelmingly salty. I’m mad at myself for not checking comments!!

      Reply

      • Daniel Willard

        I agree with you both. I followed the recipe exactly as written. Way too salty and that salt and sugar brine on the coleslaw just made it extra soggy. And I did spend it in the salad spinner. This is a recipe for the trash. That’s where I had to put mine after finished

        Reply

    • Aron

      Agree, way too salty. No need to add salt if you’re using celery salt. If I made it again I’d use celery seed and 1/2 tsp table salt. A dash of cayenne gives it a bit of piquancy too.

      Reply

    • Emily

      I agree about the level of saltiness. The first time I made this recipe, I made it exactly the way it is written and I could barely eat it. The second time, I didn’t add any other salt after the bath and used fresh chopped celery leaves. It turned out perfectly seasoned in my opinion. I was using cabbage and carrots that I cut up myself, so I felt the bath was useful in preserving the crunchiness of the vegetables.

      Reply

      • Holly

        Does no one taste while adding ingredients like salt? I put in half of what a recipe calls for, taste, and either quit or add. For this recipe I use the celery salt at half the amount and no regular salt. The brine doesn’t make the cabbage salty if you rinse it.

        Reply

  83. Amanda Paa

    it’s always good to have a coleslaw connoisseur in the house. big props to your man! my grandma taught me the trick about drawing the water out with some salt, but i never thought to give it a spin in the salad spinner. and so much yes to this, which it looks like you’ve nailed — > : It isn’t goopy. Nor is it soupy. And it’s far from overpowered by the bite of raw onion.
    xo

    Reply

  84. Liren

    So I admit, I have a soft spot for coleslaw (especially with fried chicken!). This is gorgeous, I love that it’s not soupy, but perfectly coated and crunchy. I’ll definitely be trying this :)

    Reply

  85. Vicky

    I will try this. My usual dressing is equal parts mayo, cider vinegar, and sugar. I also add s+p, chopped onions, and sometimes purple cabbage it I have it. Thanks

    Reply

  86. Lloyd

    This recipe is a modification of “Better Homes & Gardens” cookbook. Only they skip the use celery seed and a pinch of salt, no onion. Nothing new here!

    Reply

    • Avatar photoheidi

      Hi Lloyd, yes, I agree! You can’t get away from the basics for a classic salad everyone craves so there are a lot of fundamentals that are the same across the board for classic recipes. Like you mentioned, its when you make it your own with little additions like celery salt, onion etc that it becomes your own.

      Reply

    • huy awed

      Almost all recipes are a modification of some sort. Basic recipes might have fewer changes as not to ruin the “classic” flavor. Nobody was trying to reinvent the wheel here.

      Don’t post a meatloaf recipe Heidi. It will be the same as another recipe except with your own tips and modifications. Exactly the same, but different. This guy is a guru of recipes and see right through your tricks. There’s no fooling him. I’m sure he is a ton of fun at social gatherings.

      Reply

        • Theresa D.

          I’ve cooked for years in restaurants and all the recipes are about the same with an added twist. Most Chefs see it as a compliment and don’t mind but I’m sure there’s that one.

          Reply

  87. Cindy

    You Had me at ‘not soupy’ I do not have a salad spinner.
    What else could i do with that step?
    You take beautiful pictures!
    Thanks

    Reply

    • Avatar photoheidi

      Hi Cindy, if you don’t have a salad spinner simply drain the cabbage on a paper towel lined baking sheet and blot it well with more paper towels. If you’re using a packaged coleslaw mix, don’t worry that there’s carrots in there too. They stand up fine to the brine.

      Reply

    • Mary Green

      I learned from my mother that you can place washed greens (or in this case, the coleslaw mixture) down the center of a clean kitchen tea towel and roll it up. Then place the towel around the center of your washing machine tub !!!!! and spin it there. Be sure to go past the rinse cycle first!
      Or I remember as a kid in the 50’s grabbing all four corners of the kitchen towel and going outside and swinging it with one arm around in a circle. In both cases, centrifugal force helps push out the remaining water.

      Reply

    • Joseph Lewis

      Ms. Heidi,
      Very interesting recipe for coleslaw. I will try it. Have you ever considered replacing the parsley with cilantro? I have become a lover of cilantro.

      Regards,

      Joseph Lewis

      Reply

        • Joseph Lewis

          Ms. Heidi,
          I made two changes to the recipe. (1) I substituted cilantro for parsley and (2) did not use the pre-treatment of coleslaw with sugar and salt, then rinse. I used the coleslaw mix directly from the bag. I got lots of compliments on the recipe. You have a fantastic recipe and I will use it a lot
          NOTE: (when I did pre-treat coleslaw with sugar and salt, the coleslow became non-crispy, as one of your previous readers said. I am now a devoted follower. I will definitely look at your recipes.

          Joe

          Reply

          • Jo

            I do this too! We love the dill weed and diced apples in our slaw. Not too many people I know are willing to try this but we love it.
            Heidi, thanks for the great recipe and how to keep the slaw crisp.

  90. Nancy White

    I have tried your fabulous baked beans and potato salad. Great cole slaw was the last element needed for a perfect BBQ. I have tried a zillion cole slaw recipes over the years, so I am anxious to try this recipe.

    Reply

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