Creamy Texas Coleslaw

5 from 2 votes

Traditional Southern creamy coleslaw recipe with shredded cabbage, carrots and a sweet and tangy dressing!

Prep Time10

Cook Time0

Marinate time30

Total Time40

Course: Salad, Side Dish

Cuisine: American

Servings: cups

Calories: 165kcal

If using a head of cabbage, shred it on the grating blade in a food processor then transfer to a large bowl. If using bagged pre-shredded cabbage, put it in a large bowl.
In a medium mixing bowl, combine mayonnaise, dried onions, sugar, milk, buttermilk, vinegar and lemon juice; whisk together and add salt and pepper
½ 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)

If you don't have dried minced onions, you can use finely chopped sweet yellow onion or onion powder.

If you don't have apple cider vinegar or lemon juice, substitute both with distilled white vinegar.

If you want to add red or purple cabbage, add it right before you serve it, otherwise the coleslaw turns pink.