Have you ever had coleslaw that’s sitting in a pool of overly sweet, runny, white liquid? So unappetizing and NOT what coleslaw should be.
I’ve come up with a recipe that prevents this food travesty. This coleslaw dressing is creamy and flavorful, neither watered down with vinegar nor packed with sugar. I use dried thyme for flavor and Dijon mustard for depth. Then I round it all out with a hint of celery salt for some oomph.
What vegetables should I use?
I use a mixture of cabbage and kale with a touch of carrot – feel free to substitute, but stick with a total of 4 1/2 cups of vegetables.
Just a word about kale: I add kale to salads whenever I can because it’s so nutritious and fibrous. Just make sure to finely chop the kale to make it easy to chew.
Can I make this coleslaw ahead?
For the best tasting slaw, make this recipe only a couple hours before serving.
Or, prep the kale, cabbage and carrots the day before, and store them in large serving bowl in the refrigerator overnight. Right before serving, make the dressing and dress the salad.
How do I make the coleslaw?
It’s so easy!
- Mix the mayonnaise, sugar, apple cider vinegar, Dijon, thyme, and celery salt in a large bowl.
- Fold in the chopped kale, cabbage, and carrot.
Creamy Kale and Cabbage Coleslaw
- Measure the first 6 ingredients into a large bowl and whisk together well.
- Fold in the chopped kale, cabbage and carrot. Store in a covered container in the refrigerator until serving time.