How far ahead can I make creamy coleslaw?

Up to a full day. Two hours is the minimum, and that isn’t a texture thing — it’s so the mayonnaise doesn’t overpower everything else. Straight out of the bowl it tastes like mayo. Two hours in the fridge and the sugar and vinegar come forward. Overnight is better still. I make mine the morning of a party and it sits until dinner without losing its crunch.

Why is my coleslaw watery?

Because salt and sugar pull water out of cabbage, which is exactly what you want them doing. The liquid at the bottom of the bowl is normal. Toss it back through before serving instead of draining it off, or you’ll lose most of the dressing with it.

Can I use bagged coleslaw mix instead of shredding cabbage?

That’s what I use. Two 14-ounce bags is 28 ounces total, and this dressing is measured for exactly that. Shredding two heads of cabbage by hand gets you a better crunch if you want to spend the twenty minutes.

What kind of vinegar is best for creamy coleslaw?

Plain white distilled vinegar. It’s sharp and it stays out of the way, which is what you want against all that mayonnaise. Apple cider vinegar works and tastes a little softer and fruitier if that’s what’s in your pantry.

Creamy Coleslaw Recipe (Sweet, Tangy, 10 Minutes)

Name: Creamy Coleslaw (Sweet and Tangy)
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 (14 oz) bags coleslaw mix (shredded cabbage and carrot); 1/2 cup granulated sugar; 1/2 cup white distilled vinegar; 1/2 cup mayonnaise; 1/2 cup whole milk; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 cup grated yellow onion (optional)

Description

A creamy coleslaw with equal parts vinegar and mayonnaise, so it’s tangy instead of heavy. Two bags of shredded cabbage, one bowl, ten minutes of work — and it gets better while it chills.

Ingredients

Units Scale

2 (14 oz) bags coleslaw mix (shredded cabbage and carrot)
1/2 cup granulated sugar
1/2 cup white distilled vinegar
1/2 cup mayonnaise
1/2 cup whole milk
1 teaspoon salt
1 teaspoon black pepper
1/2 cup grated yellow onion (optional)

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Instructions

Add both 14 oz bags of coleslaw mix to a large bowl with a tight-fitting lid.
Add 1/2 cup mayonnaise, 1/2 cup white distilled vinegar, 1/2 cup granulated sugar, 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 cup whole milk to the bowl. Add 1/2 cup grated yellow onion, if using.
Toss until every shred of cabbage is coated. The mixture will look loose.
Cover the bowl and refrigerate for at least 2 hours or up to overnight.
Toss again just before serving.

Notes

Do not skip the 2-hour chill. Served right away the mayonnaise overpowers everything else; two hours in the refrigerator lets the sugar and vinegar come forward.

For a sweeter slaw, add an additional 1/4 cup of granulated sugar to the dressing. Liquid will collect at the bottom of the bowl as the cabbage releases water — toss it back through rather than draining it. Store covered in the refrigerator up to 4 days. Do not freeze.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American