Creamy Coleslaw

Creamy coleslaw is a staple for summer meals, the perfect side dish. The tangy vinaigrette cuts through the richness of burgers and barbecue, while the crisp cabbage adds crunchy textural appeal.

A glass bowl filled with creamy coleslaw.

The original recipe from Schrage was dubbed Cousin Shari’s Coleslaw. With all due respect—and gratitude—to Cousin Shari, we thought we needed to be a little more descriptive. But we still think of her—and offer up a thank you to her—each time we make it. The original recipe also called for 1 cup sugar. Yep. An entire cup. Even though some of us have a definite sweet tooth, this was just a touch too much for us. So we scaled it waaaaaaay back. We suggest you try it as we’ve rewritten it below, and then if you want it sweeter, you can always stir in some more sugar.–Renee Schettler

HOW LONG WILL COLESLAW LAST?

Once made, coleslaw is only good for about 3 days even if it’s kept in the fridge, tightly covered. If you want to make this ahead, it’s possible to make it so it’s fresh when you need it. Fix the recipe up to the end of step 2, then mix the dressing and cabbage together 15 minutes prior to serving.

Creamy Coleslaw

A glass bowl filled with creamy coleslaw.
This sweetly creamy coleslaw recipe differs in some ways from the old-fashioned slaw Cousin Shari used to make though the amount of sugar is adjustable. As for other descriptions of this tangy dressing, well, it isn't quite a vinaigrette, yet it isn't really a sauce, either. It really can't be classified as anything else than dressing for slaw.
Lee Brian Schrager

Prep 15 mins
Total 35 mins
Salad
Southern
6 servings
329 kcal
5 from 1 vote
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Ingredients 

  • 1/2 medium yellow onion finely diced
  • 1/4 to 1/2 cup granulated sugar
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup store-bought or homemade mayonnaise
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large head (at least 2 1/2 pounds) green cabbage shredded

Directions
 

  • Combine the onion and 1/4 cup sugar in a large bowl and let sit for 30 minutes.
  • Add the oil, mayonnaise, vinegar, salt, and pepper to the onion and sugar and stir well to combine. Taste and, if desired, add some or all of the remaining 1/4 cup sugar and stir until it dissolves. Cover and refrigerate until ready to use.
  • About 15 to 30 minutes before serving, add the cabbage to the dressing and toss well. Refrigerate the coleslaw until serving time.
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Show Nutrition

Serving: 1servingCalories: 329kcal (16%)Carbohydrates: 20g (7%)Protein: 3g (6%)Fat: 28g (43%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 5mg (2%)Sodium: 308mg (13%)Potassium: 346mg (10%)Fiber: 5g (21%)Sugar: 15g (17%)Vitamin A: 194IU (4%)Vitamin C: 70mg (85%)Calcium: 80mg (8%)Iron: 1mg (6%)

Recipe Testers' Reviews

Cousin Shari’s coleslaw was sweet, tangy, and delicious. I finely diced the yellow onions and added 1 tablespoon chives from my herb garden for color.

This coleslaw is sweet and tangy. It’s a keeper.


Originally published June 19, 2011

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Comments

    1. Karen, many thanks, you caught a glitch that happened when we tweaked the recipe to call for less sugar than the original version. We’ve fixed it now. Love to hear what you think of the coleslaw!

    1. So glad, Mom24-4evermon. This is the perfect time of the year for coleslaw. Such a wonderful side for grilled meats and BBQ. Enjoy!

  1. Hi- I’m actually Cousin Shari- thought it was funny to find this when I did a search. Enjoy-and yes, think of me!

    1. Shari! What an unspeakably lovely delight to hear from you. You realize, your coleslaw is just like my grandma’s coleslaw recipe, rest her soul, but better. And I never say that about her cooking. Many, many thanks for sharing it. And seriously, we do think of you! If you have any other recipes up your sleeve–and I’m guessing that you do–please be in touch…

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