Creamy Coleslaw

Creamy Coleslaw

  • (3)
    Saved for later
    Makes: 8 servings
    Creamy Coleslaw
    Share this recipe:

    Coleslaw got its name from the Dutch koolsla_, simply meaning cabbage (kool_) salad (sla). It became a popular side dish in America after New York City deli owner Richard Hellmann created bottled mayonnaise, which he began marketing in 1912.


    1. 1In a large bowl, blend together the mayonnaise, sugar, vinegar, and oil. Add the onion, mustard, celery salt, pepper, lemon juice, half-and-half, carrots, and salt, stirring until smooth.
    2. 2Pour the dressing over the shredded cabbage in a large bowl and toss until the cabbage is well coated. Keep refrigerated until ready to serve.

    Note: For a stronger vinegar flavor, reduce the mayonnaise to 2 tablespoons, increase the sugar to 1/4 cup, and increase the vinegar to 1/4 cup.

    This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Like this recipe? Never miss another one! Follow us: