Recipe
I can absolutely guarantee this recipe will become your new go-to—it’s that good. What makes it special? The perfect balance of flavors and textures that’ll have everyone at the table asking for seconds.
A personal favorite of mine, it’s the kind of dish I whip up when I want to impress without overcomplicating things. Think of it as a cozy hug in food form—rich, comforting, and utterly irresistible.
You’ll love how simple it’s to make, and trust me, the payoff is huge. Get ready to fall in love with every bite.
Ingredients
The secret to nailing this recipe lies in the ingredients—each one plays a vital role in texture, flavor, or that wow factor. Here’s what you’ll need, plus pro tips to make it shine:
- All-purpose flour: The backbone of the recipe. For a lighter crumb, sift it before mixing.
- Unsalted butter: Room temp is key for smooth blending. No substitutes here—butter’s richness is non-negotiable.
- Granulated sugar: Fine-grain blends best. For depth, swap half with brown sugar (trust us, it’s a game-changer).
- Eggs: Large, room temp. Cold eggs can curdle the batter—microwave them in a bowl of warm water for 30 seconds if you’re in a rush.
- Whole milk: Adds moisture. No whole milk? Half-and-half or even coconut milk (for a twist) works.
- Vanilla extract: Splurge on pure vanilla—imitation will taste flat. A dash of almond extract amps it up, too.
- Baking powder & salt: Fresh baking powder guarantees rise; salt balances sweetness. Don’t skip either.
Little win: A pinch of cinnamon or citrus zest in the batter adds a subtle layer of flavor—try it if you’re feeling fancy.
How to Make the Best Classic Creamy Coleslaw Recipe
– Shred the cabbage and carrots finely. Use a sharp knife or a mandoline slicer for even, thin strips. This guarantees every bite is tender and easy to eat.
Pro tip: If you’re short on time, grab pre-shredded coleslaw mix from the store.
– Whisk the dressing ingredients in a separate bowl. Combine mayonnaise, vinegar, sugar, mustard, and a pinch of salt and pepper. Whisk until smooth and well incorporated.
Why? This prevents clumps and guarantees the flavors are evenly distributed.
– Add the dressing to the shredded vegetables gradually. Start with half the dressing and toss the cabbage and carrots to coat. Add more dressing as needed—this prevents the slaw from becoming soggy.
Watch out: Overdressing can make the slaw watery.
– Mix gently but thoroughly. Use a large spoon or clean hands to toss the slaw, guaranteeing every strand is coated.
Mixing too vigorously can break down the cabbage too much, so be gentle.
– Chill for at least 30 minutes before serving. This resting time allows the flavors to meld and the cabbage to soften slightly.
Pro tip: Taste and adjust seasoning just before serving for the perfect balance.
– Garnish with fresh herbs or a sprinkle of paprika (optional). This adds a pop of color and a hint of extra flavor.
Flexibility: Add extras like diced apples, raisins, or sunflower seeds for texture and variety.
– Stir well before serving. The dressing may settle at the bottom, so a quick mix guarantees every bite is creamy and delicious.
Visual cue: The slaw should look glossy and evenly coated, not dry or overly wet.
Nutrition
This recipe is both delicious and nutritious, offering a balanced mix of essential nutrients.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 8 g |
| Carbohydrates | 20 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | 300 mg |
Chef Tips
When I’m preparing this dish, I always recommend prepping all ingredients before starting, as it saves time and keeps the process smooth. I shred the cabbage and carrots myself for better texture, avoiding pre-shredded bags.
I also toss the cabbage with a pinch of salt to draw out excess moisture, ensuring the slaw isn’t watery. Finally, I let it chill for at least an hour before serving.
Frequently Asked Questions
Can I Use Pre-Shredded Coleslaw Mix?
Yes, I can use pre-shredded coleslaw mix—it’s a huge time-saver! I’ll just check the freshness and make sure it’s crisp before dressing it. It’s perfect when I’m in a hurry or want to simplify prep.
How Long Does Coleslaw Stay Fresh?
I’d say coleslaw stays fresh for about 3-5 days in the fridge if it’s stored in an airtight container. It’ll start to get watery after that, so I’d eat it sooner rather than later.
Can I Make Coleslaw Without Mayonnaise?
I can make coleslaw without mayonnaise by using alternatives like yogurt, vinegar, or a vinaigrette. I’ll still shred cabbage and carrots, then toss them with the dressing for a lighter, tangier version.
What’s the Best Cabbage for Coleslaw?
I think green cabbage works best for coleslaw because it’s crisp and holds up well. I’ve also used a mix of green and red cabbage for extra color, but it’s all about personal preference.
Can I Add Fruit to Coleslaw?
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