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Sweet ‘n’ Creamy Coleslaw

My grandmother taught me how to make the dressing for this coleslaw when I was very young. It's not too tart and not too sweet. Sometimes I make 8 gallon jars a week at the restaurant where I work! It gets lots of compliments on my sweet coleslaw recipe. —Denise Elder, Hanover, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    32 (3/4-cup) servings


  • 1/2 cup plus 2 tablespoons sugar
  • 2-1/4 teaspoons all-purpose flour
  • 2-1/4 teaspoons cornstarch
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup plus 2 tablespoons cider vinegar
  • 1/2 cup water
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup packed brown sugar
  • 1/2 cup half-and-half cream
  • 2 cups mayonnaise
  • 3 medium heads cabbage (6 to 7 pounds), shredded
  • 2 medium carrots, shredded
  • 2 celery ribs, chopped
  • 7 green onions, thinly sliced


  • In a large saucepan, combine the sugar, flour, cornstarch, mustard, salt and pepper. Gradually stir in vinegar and water. Add egg and milk. Cook and stir until mixture comes to a boil. Cook 2 minutes longer or until slightly thickened. Cool to room temperature, stirring several times.
  • In a large bowl, combine the brown sugar and cream. Stir in mayonnaise. Add cooked dressing; mix well. In several large bowls, combine the cabbage, carrots, celery and green onions. Add dressing and toss to coat.
Nutrition Facts
3/4 cup: 158 calories, 12g fat (2g saturated fat), 14mg cholesterol, 138mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 2g protein.

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  • Toni
    May 25, 2020

    This sounds delicious, but like many of you mentioned, it looks to make way too much for just the two of us. Im wondering how long the dressing will keep in the fridge, or would it freeze ok? Then you could make up a smaller batch of slaw and just pour on some of the dressing. Has anyone tried that?

  • Dicutshaw
    Jul 4, 2015

    Delicious! It makes an enormous amount of coleslaw and it would be helpful to have a reduced version.

  • debbiezalaznik
    Aug 4, 2010

    For our taste it needed just a little more salt.

  • CA_girl
    Nov 2, 2008

    Does anyone have a reduced version of this recipe? It's just myself & my DHCA_girl