Classic Creamy Coleslaw Recipe

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Classic Creamy Coleslaw Recipe

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5 2 2
Publisher Photo
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."
Recommended: Fish Fry Recipes
MAKES:
30-35 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
30-35 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3 large heads cabbage, shredded (about 48 cups)
  • 3 large carrots, shredded (about 2-1/2 cups)
  • 2 cups mayonnaise or salad dressing
  • 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).
Originally published as Classic Creamy Coleslaw in Taste of Home April/May 2001, p54

Nutritional Facts

3/4 cup: 145 calories, 10g fat (1g saturated fat), 5mg cholesterol, 293mg sodium, 12g carbohydrate (9g sugars, 3g fiber), 2g protein.

  • 3 large heads cabbage, shredded (about 48 cups)
  • 3 large carrots, shredded (about 2-1/2 cups)
  • 2 cups mayonnaise or salad dressing
  • 1 cup sugar
  • 1/4 cup white vinegar
  • 2 tablespoons celery seed
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  1. 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).
Originally published as Classic Creamy Coleslaw in Taste of Home April/May 2001, p54

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Reviews forClassic Creamy Coleslaw

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MY REVIEW
bwilkin User ID: 3339114 218808
Reviewed Jan. 25, 2015

"The garlic powder makes all the difference in this recipe. This is the best colelsaw reipe I have ever found. I do use a bag of coleslaw mix to start and have used cider vinegar sometimes to give it a little more flavor."

MY REVIEW
TiffanyJones User ID: 4726403 85821
Reviewed May. 30, 2011

"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."

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