Home > Recipes > Classic Creamy Coleslaw

Classic Creamy Coleslaw Recipe

Classic Creamy Coleslaw was served with fried chicken for years at an auction near Martha Artyomenko's Beaver Bay, Minnesota home. "When the lady who made this tasty salad move, I contacted her to get the recipe," Martha explains." My friends and I often take this coleslaw to weddings (like the one in the photo above) and other gatherings."

This recipe is:

Quick

[X]

Rate Classic Creamy Coleslaw Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Classic Creamy Coleslaw Recipe

Prep: 15 min. + chilling

Yield: 30-35 Servings

15 15

Ingredients

3 large heads cabbage, shredded (about 48 cups)
3 large carrots, shredded (about 2-1/2 cups)
2 cups mayonnaise
1 cup sugar
1/4 cup white vinegar
2 tablespoons celery seed
1 tablespoon salt
2 teaspoons garlic powder

Directions

In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving. Yield: 30-35 servings (about 3/4 cup each).

Nutritional Facts 1 serving (3/4 cup) equals 145 calories, 10 g fat (1 g saturated fat), 5 mg cholesterol, 293 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Classic Creamy Coleslaw in Taste of Home April/May 2001, p54

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Classic Creamy Coleslaw

Classic Creamy Coleslaw

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on May. 30, 2011 by TiffanyJones

This is truly a great recipe. After it sits so the flavors meld and the cole slaw softens, it may be a little juicy. Just strain as much of the excess sauce as you prefer. Or start with less. I cut the recipe in half and use a bag of pre-shredded cole slaw mix you can pick up at any grocery.