Creamy Coleslaw Recipe
This creamy coleslaw is a traditional Southern favorite that is easy to make and always a crowd-pleaser. Simple ingredients make this classic side dish a winner every time and everybody agrees, there’s nothing better than homemade coleslaw with your BBQ, fried chicken or fried catfish!
They say everything is bigger in the Lone Star State and the delicious flavor of this Texas coleslaw is living proof! This creamy coleslaw recipe is sweet and tangy, just like you’d get at a Texas BBQ restaurant.
Ingredients
To make creamy Texas coleslaw, you will need the following ingredients:
- 1 medium head of green cabbage, shredded (you’ll need about 8 cups shredded); do not include purple cabbage or red cabbage or the cole slaw will turn pink. Don’t ask me how I know this. If you want to add shredded red cabbage, add it right before you serve the slaw.
- 2 carrots, shredded; about 1/4 cup shredded. You can use one large carrot if it’s big enough-I use a potato peeler to shred the carrot into strips, but you can also put it in the food processor
You’ll also need mayonnaise, dried minced onion, white distilled vinegar, lemon juice, milk, buttermilk, sugar, salt and pepper
Instructions
Instructions- Tear off any outer cabbage leaves that have brown spots; rinse the cabbage head, cut in half and remove the core.
- Rinse and peel the carrots. I recommend using a potato peeler for this. Place the shredded cabbage and carrots in a large mixing bowl.
- In a separate bowl, make the creamy dressing:
- Combine mayonnaise, onions, sugar, milk, buttermilk, vinegar and lemon juice in a mixing bowl; whisk together until smooth; taste for salt and pepper and add a smidgen if you prefer.
- Pour the dressing over the cabbage and carrots; use tongs to toss coleslaw mix until it’s well-coated. Cover with plastic wrap or place in an airtight container and refrigerate for about 30 minutes.
Recipe Tips
- I use dried, minced onions in this recipe. You can use a fresh minced onion, but you’ll need a little more than two tablespoons (dried spices are stronger than fresh); shred or mince a small onion and add it to the coleslaw dressing in tablespoon increments until it tastes right to you. Keep in mind, the flavors will intensify upon refrigeration, so go easy on adding fresh, raw onion.
- This tastes best if made ahead at least one hour ahead of time
Before serving, give the coleslaw a good stir to ensure that the dressing is evenly distributed.
Storage
Store any leftover coleslaw in an airtight container in the refrigerator for up to 5 days. Before serving, be sure to give it a good stir. Freezing isn’t recommended because the mayonnaise contains eggs and the eggs change texture when frozen.
Variations
This creamy Texas coleslaw recipe is versatile and goes great with BBQ ribs, pulled pork sandwiches, fried chicken and fried catfish. You can shred or chop the cabbage and carrots then add chopped green bell pepper, chopped jalapenos, green onions, diced radishes, sweet or dill relish, chopped pecans, chopped water chestnuts or even salted roasted sunflower seeds!
I’ve got another coleslaw recipe that has a bit of a Louisiana flair to it- you might like it, too: Creamy Creole slaw
Or, if you prefer a slaw with no mayonnaise, try my Southern Coleslaw with Vinegar Dressing!
The sweetness of the Texas coleslaw complements the smokiness of the meats, making for a delicious combination.
If you are looking for a quick and easy side dish to accompany your next BBQ, picnic, potluck or family reunion, this creamy Texas coleslaw recipe is the perfect choice.
More Texas recipes
- Authentic Texas Chocolate Sheetcake
- How to make Southern Sweet Tea
- Restaurant Quality Fried Catfish
- Crispy Southern Fried Oysters
- Skillet Cornbread
- How to Season and Cook Purple Hull Peas
- Southern Speckled Butter Beans
- Dairy Queen Steak Fingers
Creamy Texas Coleslaw
Ingredients
- 8 cups shredded cabbage (or a 16 oz. bag of pre-shredded cabbage)
- ¼ cup shredded carrots
- ½ cup mayonnaise
- 2 tablespoons dried minced onion See recipe notes
- 1½ tablespoons apple cider vinegar See recipe notes
- 2½ tablespoons fresh lemon juice See recipe notes
- ¼ cup milk
- ¼ cup buttermilk
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- chopped green onions (optional for garnish)
Instructions
- In a medium mixing bowl, combine mayonnaise, dried onions, sugar, milk, buttermilk, vinegar and lemon juice; whisk together and add salt and pepper½ cup mayonnaise, 2 tablespoons dried minced onion, 1½ tablespoons apple cider vinegar, 2½ tablespoons fresh lemon juice, ¼ cup milk, ¼ cup buttermilk, ⅓ cup granulated sugar, ½ teaspoon salt, ½ teaspoon black pepper
- Pour the dressing mixture of the shredded cabbage and carrots; cover with plastic wrap and place in refrigerator for about 30 minutes. Before serving, taste again for salt and add a little more if you want. Garnish with chopped green onions (optional)8 cups shredded cabbage, ¼ cup shredded carrots, chopped green onions (optional for garnish)
