The Best Creamy Coleslaw

While my favorite cole-slaw happens to be a tangy/sweet Vinegar based one, there are times a creamy cole-slaw fits the bill. I decide based on what I’m serving and who’s going to be eating. Frankly a lot of my family likes the creamy version more!

Creamy Cole-Slaw
Creamy Cole-Slaw

If I’m serving barbecue, like my Slow Cooker (or a real) Pulled Pork, it’s vinegar slaw all the way! If I’m taking a slaw to a picnic, I feel more comfortable with the vinegar base. If refrigeration isn’t an issue, and I’m serving this, maybe with fried chicken, or some other casual meal, it’s creamy all the way! If I’m short on time, creamy takes just a minute to mix up, too.

My favorite meal to serve with Creamy Cole-Slaw? My Shrimp Po’ Boys, a recipe I adapted from Tyler Florence. He has real Southern Roots and that Po’ Boy is the best I’ve ever had. The Remoulade Mayonnaise just takes it over the top. I’ve had Po’ Boys in New Orleans and many other places, and Tyler’s recipe beats out them all!

Tyler Florence's Fabulously Frugal Shrimp Po' Boys.
Tyler Florence’s Fabulously Frugal Shrimp Po’ Boys.

I no longer use buttermilk in my cole-slaw dressing; instead, I use a bit of sour cream or a thick Greek yogurt for creaminess and tang and usually just a bit of mayo for creaminess. The other thing I don’t really do is fuss with salting the cabbage, straining, wringing, etc., which really isn’t necessary with the thicker dressing mixture.

As far as the recipe, everyone’s taste varies a bit! So does the sizes of the cabbage heads, so you’ll need to be flexible in the amount of dressing! Just remember, this is a dressing not a drowning, so hold a little back until you get just the right amount!

Creamy Coleslaw - if just making a small amount, mix in the bowl.
Creamy Coleslaw – if just making a small amount, mix in the bowl.

Best Creamy Cole-Slaw

  • Servings: 6-8
  • Time: 15 min
  • Difficulty: easy
  • Print

For 1/2 head of a medium-sized cabbage & two grated carrots:

In a small bowl, mix 1/2 cup each of sour cream or yogurt and mayonnaise. To this, add a little sugar, a scant tablespoon, a little salt, 3/4 teaspoon, then a little vinegar for tang, maybe a tablespoon, perhaps a bit more.

In goes a teaspoon of celery seeds or about a half teaspoon of caraway. (Caraway is stronger – use less.) Mix together and give it a taste. Adjust to your liking.

Toss about three-quarters of this dressing with the cabbage, add the rest if needed. Take a final taste test and feel free to adjust, after all, you’re going to be the best judge!

Note: Use this recipe to scale to your amount, and if you’re just making a bit, it can all be done in one bowl. Larger amounts are best mixed separately and combined.

from the kitchen of http://www.frugalhausfrau.com

 

8 thoughts on “The Best Creamy Coleslaw”

        1. I loved that post and read it with great interest – there’s been a recent trend here towards cooking up uncured pork belly, bacon, and naturally curing in higher end restaurants, but Traditional Irish Bacon isn’t something that we can just go to a store and buy, at least in my area.

          I loved seeing how it was prepared and served and thinking that it was something the Irish side of the family would have enjoyed!

          1. I don’t eat pork so I substituted with fish and made other little spinoff meals , like tossing some cabbage in with pasta or rice. We eat a lot of beans at my house so we usually add beans as a side to most meals. I love your blog!

  1. Yum! This looks so delicious! I was wondering, for the shrimp that you showed do you use fresh shrimp or frozen? I’ve never really made shrimp (but I love it!) before and when I look at the frozen options in the grocery store there seem to be so many varieties (tail on, tail off, pre-cooked, raw, etc.). Fresh shrimp is very expensive where I live so I was just wondering what type of frozen shrimp might work. Thanks!!!!

    1. Shrimp is very expensive, and iffy, here. I use raw tail on frozen shrimp in the shells – the ones that are already deveined and have a slit. Here they call it “easy peel” shrimp. I found if thawed overnight on something to absorb the moisture the texture is far better than if I try to do a quick thaw in running water or if I don’t put something under them to absorb that moisture. I use smaller shrimp for these, which is great, too – less expensive.

      If you have an Aldi nearby they have great shrimp prices and this is a fantastic week to buy shrimp as there are so many pre-Easter Holiday sales….

      Hope that helps!

Comments and discussion always welcome - tell me what you think.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s