This pretty, delicious Creamy Coleslaw is sweetened with a little maple syrup and punched up with freshly-squeezed lemon juice. Very easy to make, it keeps nicely in the refrigerator, and transports well for picnics.
What goes with coleslaw?
Traditional Coleslaw Recipe
This is the coleslaw recipe that I’ve been making for my family for years. We used to grow a vegetable garden before we starting traveling for much of the summer. One year, we had a lot of cabbages, and I started to work with this recipe.
It turns out well made with my One-Minute Homemade Mayonnaise, pure maple syrup, and fresh lemon juice.
Basic Coleslaw Recipe
At its simplest, this recipe is cabbage and creamy dressing. However, I like to add a little sweet onion for interesting flavour. I usually add a carrot for more complexity and colour. Then, to make it really special, I use some red cabbage along with the green.
If you’re not serving eight, you could still make all of the salad dressing, use less vegetable, and store the extra dressing for a few days in the refrigerator. That will save you time when you’re ready to make creamy coleslaw again.
Or, simply store leftover, prepared coleslaw in the refrigerator for a day or two.
Creamy Coleslaw Preparation
While you can chop your vegetables by hand, I love that this salad is so easy to make in a food processor. As you’ll see in the video below, I begin by chopping the onion. Then, without even removing the onion, I replace the chopping blade with a shredding disk for the carrot. After that, I simply turn the disk over to the slicing side for the cabbage.
If I’m making a small amount of salad, it will all fit in the bowl of my food processor. For the full recipe, I need to empty the bowl once during processing.
Equipment for This Recipe
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Click here to see the food processor that I use and find indispensable!
More Fresh Salads
- Watermelon Salad with Blueberries, Basil, and Balsamic Vinegar
- Garden Salad with Simple Herb Vinaigrette
- Easy Chicken Salad with Mango
- Festive Cranberry Salad with Chicken and Pecans
If you make this recipe, I’d love to see yours! Snap a picture and share it on Instagram tagged #CathysGlutenFree.
- 7 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 2 small (or 1 large) carrots, grated
- 1/4 cup sweet onion, chopped
- 1 cup mayonnaise
- 1/4 cup maple syrup
- 1/4 cup lemon juice, freshly squeezed
- Combine the salad dressing ingredients.
- Chop the onion.
- Shred the carrot.
- Slice the cabbage.
- Mix everything together and serve.
Creamy coleslaw will keep in the refrigerator for a day or two.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving:Calories: 254 Total Fat: 21g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 12mg Sodium: 197mg Carbohydrates: 17g Fiber: 3g Sugar: 11g Protein: 2g