My favorite creamy coleslaw stays crunchy, not soupy, and gets a bit of bite in this slightly sweetened, vinegar spiked mayonnaise dressing.
Course Side Dish
Keyword Creamy Coleslaw, Homemade Coleslaw
Prep Time 15minutes
Total Time 15minutes
To prepare the coleslaw
1poundpackage coleslaw mix
For the dressing
1teaspoonfreshly ground black pepper
1/4cupfresh parsley leaveschopped
Pour the coleslaw mix into a strainer and place in the sink. Sprinkle with 1/2 cup of the sugar and 1/4 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 2/3 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.
*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.