Creamy Southern Coleslaw - Quick and Easy Classic

4.84 from 12 votes

Creamy Southern Coleslaw - Quick and Easy Classic

Creamy Southern Coleslaw is a quick and easy classic that is certain to bring rave reviews. This perfect make-ahead dish is full of tasty goodness, with just the right blend of sweet and sour. It's consistently amazing and goes well with so many dishes. Even better, the food processor does most of the work.

Prep Time15

Total Time15

Course: Salad

Cuisine: American, Southern

Servings: servings

Calories: 336kcal

Ingredients

Coleslaw Dressing

1 cup (8 ounces) mayonnaise
3 Tablespoons (1.31 ounces) granulated sugar
2 Tablespoons (1 ounce) apple cider vinegar
¼ teaspoon dry mustard powder
¼ teaspoon freshly ground pepper
Dash of salt

Quick and Easy Coleslaw

1 small head (1 ½ to 2 pounds) green cabbage, shredded (See Tip 1)
2 medium carrots, peeled and shredded
2 stalks celery, shredded
1 medium onion, peeled and shredded
Coleslaw dressing from above

Instructions

Coleslaw Dressing

Combine mayonnaise, sugar, vinegar, dry mustard, salt, and pepper in a 2-cup measuring cup or small bowl. Whisk well to blend. Set aside

Quick and Easy Coleslaw

Use the medium shredding disk to shred cabbage, carrots, celery, and onion in a food processor. Transfer to a large bowl.
Pour coleslaw dressing over vegetables; toss gently to coat. Cover and refrigerate. (See Tip 2)
Yield: 6 servings. (See Tip 3)

Notes

May substitute red cabbage for the green cabbage or use a combination of green and red cabbage.
The coleslaw is best if refrigerated for several hours before serving.
This coleslaw will stay crunchy for several days if covered and refrigerated.

Nutrition