Creamy coleslaw is a classic summer staple on tables across the country.  There are so many variations of slaw in the U.S., it would be fun to try them all.  This one is creamy, but still has a bit of vinegar.

Coleslaw is so good for you, so make sure to make it often during the warmer months.  It’s low in calories, and comes together in less than 30 minutes–a total win-win.  This recipe is perfect to make ahead as it will give it time to let the flavors meld.  It converted my little Artistic Alex 🎨🖌 into a slaw lover, so if you have a picky eater in the house, give this recipe a try.  Who knows–it might convert them too!  Miracles do happen.

You’ll also love these other delicious recipes with a BBQ or summer picnic.

Slow Cooker Pulled Pork: this super-easy crowd pleasing meat tastes fantastic on a hamburger bun with some coleslaw.

Sweet & Smoky Baked Beans: these yummy baked beans are flavored with liquid smoke and slow-cooked for maximum flavor.

Easy No Bake Buckeyes: these chocolate and peanut butter treats are quite popular with kids and adults alike.

Low Carb Creamy Coleslaw

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• Author: Brooke
• Prep Time: 25 minutes
• Total Time: 25 minutes
• Yield: 12 servings

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Description

Creamy coleslaw is a classic healthy recipe that is perfect for pulled pork sandwiches, or as a side at your next BBQ this summer.  This easy creamy dressing is made from mayo, milk, sugar, and other spices.  It’s healthy and low carb.  Serve it cold and get rave reviews from your family and friends.

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Ingredients

For the Slaw

• 5 cups green cabbage, shredded
• 1 cup carrot, shredded
• 1/2 cup yellow onion, chopped
• 2 tablespoons distilled white vinegar

For the Dressing

• 1/2 cup mayo
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice (optional)
• 1/4 cup whole milk

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Instructions

1. Using a knife, box grater or food processor, shred the cabbage and carrots, and chop the yellow onion.
2. Put the onion in a small bowl and stir in two tablespoons of white vinegar.  Let stand for 10 minutes to deflame the onion, giving it less bite.
3. Measure out 5 cups of shredded cabbage and save any extra cabbage for soup, casseroles, or more slaw.  In a large bowl, mix together the shredded cabbage and carrot.
4. In a medium bowl, whisk together the mayo, sugar, celery seed, salt, and pepper.  If you are not using Duke’s mayo, you might want to add 1 tablespoon of lemon juice.  Gradually whisk in the whole milk until it is the desired consistency.  For a thicker dressing, don’t add all the milk.  Adjust the seasonings to taste.
5. Add the onion to the cabbage and carrot mixture, then add the dressing.  Stir until well combined, and transfer to a pretty serving bowl.  Eat right away or cover and chill until ready to eat.  This coleslaw tastes best after it has chilled.