Homemade Creamy Cole Slaw Recipe
Try this Homemade Creamy Cole Slaw Recipe recipe, or contribute your own.
Try this Homemade Creamy Cole Slaw Recipe recipe, or contribute your own.
- Carbohydrate 7.55369625161673 g
- Cholesterol 7.87500000665714 mg
- Fat 7.40250000625771 g
- Fiber 0.0225000003542965 g
- Protein 0.135000000114122 g
- Saturated Fat 1.12500000095102 g
- Serving Size 1 1 Serving (30g)
- Sodium 179.418125151592 mg
- Sugar 7.53119625126244 g
- Trans Fat 6.27750000530669 g
- Calories 97 calories
Step-by-step
- Blend the last 3 ingredients together in a cup until sugar is dissolved.
- Pour your cole slaw mix into a bowl.
- Pour the dressing mix into the slaw and stir well.
- Cover and set in the refrigerator for about 30 minutes prior to serving.
- If you think it needs a little more mayo, add it but the slaw will get a little more creamy as it sits in the refrigerator. Be sure to stir again, just before serving.
- Serve and enjoy.
Dissolving sugar completely in liquid before coating shredded cabbage prevents gritty textures in chilled salads. Whisking mayonnaise, sugar, and apple cider vinegar together thoroughly forces the sucrose granules into solution, creating a smooth emulsified base that clings evenly to every vegetable surface rather than pooling at the bottom of the mixing bowl. When combining the dressing with bagged cabbage mixes, chilling the mixture for precisely thirty minutes allows the high osmotic pressure of the dressing to draw out excess moisture while softening the tough structural cell walls of the brassicas. Rely on visual and textural cues rather than arbitrary timings by checking if the cabbage has reduced in volume slightly and absorbed the dressing without becoming entirely waterlogged. Freshly shredded cabbage contains more cellular water and crisper cell turgor pressure than pre-bagged commercial alternatives, meaning fresh heads will release more liquid during the resting phase and may require an extra tablespoon of mayonnaise to maintain richness.
