Name: Homemade Creamy Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: ½ small white cabbage (raw); 2 medium carrots (raw); 1 small red onion; 2 tbsp soured cream (fresh); 100ml mayonnaise (reduce fat or light); ½ tsp salt; ¼ tsp black pepper; 4 sprigs chives (to garnish)

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This creamy homemade coleslaw recipe makes the perfect side dish. It is made white cabbage and carrots and also includes soured cream to give it a creamy texture.

If you’re looking for a side to accompany your meal then try out this delicious coleslaw. It’s creamy, delicious and goes great with so many dishes. Previously, I was a fan of shop bought coleslaw but since I began making it myself, I’ve never looked back. It doesn’t require much time and you can have a batch whipped up in around 15 minutes.

For this coleslaw recipe, I usually use light mayonnaise to reduce the calories but you can use full fat mayo if you prefer. I use red onions in my coleslaw to give it a slightly sweet flavour but if you prefer a strong onion flavour then use brown onions.

Ingredients for Homemade Creamy Coleslaw

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

White cabbage - you can also use red cabbage.
Carrots - use fresh carrots.
Red onion - you can use brown onions if you prefer.
Soured cream - use fresh soured cream.
Mayonnaise - I use light mayonnaise.
Salt - optional.
Black pepper - or white pepper.
Chives - to garnish

creamy reduced calorie coleslaw in white bowl

How to Make Homemade Creamy Coleslaw

1. Cut the core off the cabbage then rinse the cabbage in a whole piece and set it aside. Peel the carrots then rinse and also set aside. Peel the red onion and rinse then dry all the vegetables with kitchen paper towels.

2. Use a grater to shred the cabbage and add it to a large plate lined with a few pieces of absorbent paper towels. Grate the carrots and also add them to the plate. Grate the red onion which will become a puree and add it to the same plate.

3. Bunch together the four corners of the paper towel with the vegetables inside and wrap the paper towels around the vegetables. Squeeze to absorb the water from the vegetables into the paper towel then release the vegetables from the paper towel into a large bowl.

4. Mix the vegetables together then mix in the soured cream followed by the mayonnaise, salt and black pepper. Ensure all the ingredients are combined well then garnish with chives. Place in the fridge for at least 20 minutes then serve when you’re ready.

Recipe Tips

This coleslaw will taste best the day it is prepared. Unlike shop bought coleslaw it doesn’t contain any preservatives so it will not last as long.
You will need to use kitchen towel to remove the water from the vegetables especially the grated onions.

Nutrition

Storage

This coleslaw should be stored in the fridge and is best eaten within 24 hours of preparation.

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Homemade Creamy Coleslaw

This creamy coleslaw makes the perfect side dish. It is made white cabbage and carrots and also includes soured cream to give it a creamy texture.

Prep Time15

Total Time15

Yield: 4 servings

Calories: 128kcal

Ingredients

½ small white cabbage raw
2 medium carrots raw
1 small red onion
2 tablespoon soured cream fresh
100ml mayonnaise reduce fat or light
½ teaspoon salt
¼ teaspoon black pepper
4 sprigs chives to garnish

Instructions

Cut the core off the cabbage then rinse the cabbage in a whole piece and set it aside. Peel the carrots then rinse and also set aside. Peel the red onion and rinse then dry all the vegetables with kitchen paper towels.
Use a grater to shred the cabbage and add it to a large plate lined with a few pieces of absorbent paper towels. Grate the carrots and also add them to the plate. Grate the red onion which will become a puree and add it to the same plate.
Bunch together the four corners of the paper towel with the vegetables inside and wrap the paper towels around the vegetables. Squeeze to absorb the water from the vegetables into the paper towel then release the vegetables from the paper towel into a large bowl.
Mix the vegetables together then mix in the soured cream followed by the mayonnaise, salt and black pepper. Ensure all the ingredients are combined well then garnish with chives. Place in the fridge for at least 20 minutes then serve when you’re ready.