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Creamy Coleslaw

By Tia Ohm

Need something to make for an upcoming potluck or party? This recipe is the perfect combination of creamy and tangy and satisfies all pallets. The trickiest part is the cutting, but very much worth doing yourself instead of buying those pre-packaged coleslaw mixes. Why? Because it feels better in your soul to know you made this entirely from scratch. And because when you get the ingredients fresh, it makes the end result taste all the better.


The biggest benefit to making homemade coleslaw versus buying it, is that 90% of the time when you buy coleslaw it has sugar in it. Who would have thought? I never realized this until recently I started checking the labels. Every single time I checked the label there was sugar in it, and honestly, who needs sugar in their coleslaw? You want a tangy final product, not something with a sweet after taste. Be sure you use sugar-free, organic mayo as those can come loaded with sugars too.


This turned out to be the perfect consistency and combination of flavors. A lot of the time I end up with something too dry or too vinegary, but this recipe was spot on and well worth the extra bit of effort put in.


What You’ll Need:

  • 1 head cabbage, outer leaves removed and sliced thin*
  • 4 carrots, rinsed and julienned
  • 2 T freshly grated onion
  • 2 cups organic mayo
  • 4 T dijon mustard
  • 4 T apple cider vinegar
  • 1 1/2 tsp sea salt
  • 1 heaping T celery seeds

What to Do:

  1. *To cut the cabbage, you want to lie it on it’s side and begin by cutting of the top. You will slice it as thinly as possible creating rounds that come off. As you get closer to the end, avoid the core and remove any large core chunks that don’t brake apart. Then take those rounds and cut into quarters and toss to loosen.
  2. Time to julienne the carrots. Begin cutting your carrots into quarters so that each section is about 2-3 inches long. Slice each quarter length-wise about 1/4 inch thick. Then turn and cut into thin strips. Here is a quick video on how to julienne carrots. (Alternatively you can just grate your carrot using a grater). Toss in with the cabbage.
  3. In a separate bowl combine mayo, mustard, onion, vinegar, salt and celery seeds. Mix well. Pour mixture over cabbage and carrots and toss to combine. Let sit overnight to marinate (optional, but is best when it sits) and enjoy cool.

Makes about 16 servings – perfect for a potluck Recipe adapted from Barefeet In the Kitchen