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International

Creamy Coleslaw

Contains egg (no meat or fish)

Finely shredded white and red cabbage with grated carrot in a tangy mayonnaise dressing — the classic side for barbecues, burgers and sandwiches.

Creamy Coleslaw is an International salad, ready in about 35 minutes and made with cabbage, carrot and mayonnaise. It serves 6 and is rated beginner to cook.

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Delicious creamy coleslaw made with red cabbage in a white bowl, perfect for healthy, vegetarian meals.
Photo: Engin Akyurt / Pexels · Pexels License
Prep
15 min
Cook
0 min
Rest
20 min
Total
35 min
Serves
6
Level
Beginner
Calories
107

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Toss the shredded cabbages (opens in a new tab) and carrot (opens in a new tab) with the salt in a colander (opens in a new tab) and leave for 15–20 minutes, then squeeze out the released water.

    Salting first stops the coleslaw going watery.

    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

  2. Step 2

    Whisk (opens in a new tab) the mayonnaise (opens in a new tab), vinegar, mustard, sugar (opens in a new tab) and pepper (opens in a new tab) together in a large bowl.

    • 2 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Add the vegetables and spring onion (opens in a new tab) and toss well. Chill until serving.

    • 2 min

About this dish

Origin
Not attributed to one place · Origin uncertainThe name comes from the Dutch 'koolsla' (cabbage salad); the creamy mayonnaise style is now made in many countries.Also popular in United States, United Kingdom, Canada, South Africa, Australia, Netherlands
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
Raw, No-cook
Taste
creamy, tangy, fresh, mild
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
With the listed swaps: Lacto-vegetarian, Egg-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly · Child-friendly
Cook more with
Cabbage · Carrot · Mayonnaise · Apple cider vinegar · Prepared mustard · Sugar

Allergens

  • Contains, can be adapted: Eggsfrom mayonnaise
  • Contains: Mustardfrom mayonnaise, prepared mustard
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

107 kcal per serving

Calculated

1 serving ≈ 103 g · recipe makes 6

Where the energy comes from

  • Protein 4%
  • Carbohydrate 24%
  • Fat 71%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy107 kcal104 kcal
Protein1.2 g1.2 g
Carbohydrate6.7 g6.5 g
Net carbohydrate4.4 g4.3 g
Sugars3.9 g3.7 g
Added sugars0.7 g0.7 g
Fibre2.3 g2.2 g
Fat8.7 g8.5 g
Saturated fat1.4 g1.3 g
Trans fat0 g0 g
Cholesterol5 mg5 mg
Sodium400 mg388 mg
Salt equivalent1 g1 g
Vitamins & minerals per serving
Potassium
184 mg
Calcium
36 mg
Iron
0.4 mg
Magnesium
11 mg
Vitamin A (RAE)
172 µg
Vitamin C
26 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
33 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: red cabbage, spring onion.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Salting the cabbage first and squeezing it stops the slaw going watery.
  • Rest the dressed slaw for 30 minutes in the fridge so the flavours meld.

Common mistakes

  • Cutting the cabbage too thick — shred it as finely as you can.

Serve with

  • With barbecued meats, fried chicken, burgers or baked potatoes.

Food safety

  • Keep chilled; don't leave out in the sun at barbecues for more than 2 hours.

Storage

  • Keeps in the fridge for up to 3 days.

Variations

  • Vinegar slaw: Skip the mayonnaise and dress with oil, vinegar and a little sugar for a lighter, tangier slaw.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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