There Are Just 6 Ingredients And 2 Steps to Making This Fabulous Coleslaw
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I’m pretty sure the heavy cream is required for this recipe. There really are no substitutions when you want something creamy and decadent that only heavy cream can provide. You want this coleslaw to be creamy and dreamy. Ther eis a time and place for watery coleslaw that has been soaked in vinegar…this is not one of them. LOL seriously, your entire family will enjoy this tastyt reat and you’ll be coming back for seconds and thirds. You won’t have leftovers 🙂
Check out what my pals over at Buns in my Oven had to say about this recipe:
You just pop the mix in a food processor and stir in some mayo, cream, and a few seasonings. It’s seriously such an easy coleslaw recipe and it’s ready in minutes!
Personally, I like the flavor of Hellman’s mayo as well, so a miracle whip substitution wouldn’t fit my tastes either. I made this recipe and my husband RAVED for days as he enjoyed the leftovers. I hope your family loves it too!
Ingredients
14-ounce bag Fresh Express coleslaw mix
1 cup Hellman’s mayonnaise
2 tablespoons Borden’s heavy cream
1 teaspoon French’s yellow mustard
1 teaspoon McCormick garlic salt
1 teaspoon McCormick black pepper
Instructions:
Add all of the ingredients to the bowl of a food processor and process in short bursts until finely ground.
Chill for 1 hour before serving.
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Quick Tip: If you’re serving this at a BBQ, keep it cool by nesting a couple of glass bowls together. In the top bowl, put the coleslaw and in the bottom bowl place ice.
Thank you Buns In My Oven for this recipe!
16 Comments
We only use fresh head of cabbage, very finely chopped with our special chopper, some very finely shredded carrots (not too much..mostly for colour), finely chopped celery or celery powder, NO MAYONAISE..disgusting white grease with no flavour…we always use salad dressing, Miracle whip, no mustard, salt pepper and some garlic powder if you like, and of course, chopped green onion. The secret is having everything finely chopped, then your coleslaw will be creamy. I even add some coleslaw dressing if I take a notion.
You do know mayo only has slightly less oil than Miracle Whip, right? Did you also know that the 4th and 5th ingredients in Miracle Whip are high fructose corn syrup and sugar? It’s okay to prefer the taste of one over the other but to say one is nutritionally better is akin to saying taffy is nutritionally better than a Snicker’s bar.
Thank You!
Mayonnaise has substantially more oil than any salad dressing. 60+% minimum for mayo, typically less than 40% for salad dressing. I do agree with you on sugar and high fructose corn sweetner. Mayo is much more versatile. You can’t eliminate the sweet in salad dressing.
love it
I usually use fresh cabbage, but might give the bagged mix a try just to save some times and my wrists since they have been bothering me lately. Found a recipe years ago that used a chopper, so have used my electric one for decades. Always use Hellman’s and heavy cream. Its kinds of like what KFC puts out there for their coleslaw. Hubby prefers the finely chopped version.
Ever try finely shredded(angel hair style) fresh cabbage? Easy to do if you have a mandolin slicer. To me, it has a better crunch and mouth feel.
Walmart has bagged coleslaw mix for $1.38. I buy it all the time. It is perfect to make enough for about 4 people. I love it so much though so perfect size for me to go back for seconds!
Use Duke’s May instead!… It’s more Tangy!
Nope! Shrimp coleslaw is way better than this!!! Does not use bagged coleslaw mix either!
Thank you for your opinion, Edna! I’ll write it down in my keepsake book!
Bagged coleslaw is for cheaters plus I don’t trust there isn’t preservatives in it I love oil and vinegar dill celery seed onion celery carrot red and green cabbage some pickle juice and a little Dijon salt and pepper taste and adjust
Call this busy mama a cheater then 🙂 Still alive! Have a great day, Catherine.
Coleslaw has to be sweet.
My family has used an old Pioneer recipe for generations. It involves grinding the cabbage, some onion and making a dressing in double boiler with egg, butter, sugar and vinegar (I prefer white). Perfect combination of sweet and tangy. It is am absolute requirement with roast pork.
I’ve never used anything other than Marzettis.