Can I freeze coleslaw?

Unfortunately, no. Neither mayo nor cabbage do well in the freezer… at least not for the texture we want our slaw to be. You can however make this early in the day and store in the refrigerator!

How do you keep coleslaw from getting soggy?

Because cabbage releases water when it’s combined with salt, you can sometimes run into the issue of runny or soggy coleslaw. One way to avoid this is by using Greek yogurt instead of regular yogurt. Another way is to “pre-salt” your cabbage. To do this, place the shredded cabbage in a colander and sprinkle ¼ teaspoon of salt over the cabbage. Toss it together and let it sit for about 10 minutes. Line your counter with paper towels, toss your cabbage over them and use the paper towels to soak up the excess moisture. (Or if you have a salad spinner, spin like heck!) Proceed with the recipe as written - no need to rinse!

What's the best way to shred cabbage?

You can use either a food processor or a sharp knife to shred cabbage, whichever is easier for you. A food processor will usually give you smaller pieces, while shredding by hand with a knife can give you long slivers of cabbage.

Easy Creamy Coleslaw Recipe (perfect for any occasion)

Creamy Coleslaw

Print Recipe

Simple, healthy, delicious creamy coleslaw recipe with tangy dressing that’s ready in 5 minutes. Great for BBQ’s, tacos, potlucks or a fast weeknight side dish.

Author: Tiffany
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Serves 4 -6 1x
Category: Sides
Method: Mix
Cuisine: American

Ingredients

Scale

1 12-16oz package of shredded coleslaw mix (or 1 small head of green cabbage)
1 10 oz package of shredded carrots (or 1 large carrot, shredded)
2 Tbsp plain Greek yogurt (make your own)
2 Tbsp mayo (how to make homemade mayonnaise)
1 Tbsp mustard (any variety)
1 Tbsp apple cider vinegar (make your own)
½ tsp garlic powder
½ tsp salt
½ tsp pepper

Instructions

If necessary, shred the cabbage and carrots and set aside.
In a large bowl, combine all the ingredients, except the cabbage and carrots. Whisk well.
Add the cabbage and carrots and toss together using a pair of tongs.
Taste and add additional seasonings if desired.
Serve immediately, or store in the refrigerator for up to 4 hours. Toss well before serving.

Notes

Cabbage: I like green cabbage, but you can use a combination of green and red cabbage.
Vinegar: I like apple cider vinegar, but you can use rice wine vinegar, distilled white vinegar, lime juice or lemon juice.
Greek Yogurt: Regular yogurt is too thin, but you can strain it to make your own Greek yogurt. Follow this tutorial to learn how.
Mustard: Any variety works here, but I like spicy brown mustard or whole grain mustard.

Nutrition

Serving Size: 1 Serving
Calories: 236

Keywords: Creamy Coleslaw

Find it online: https://dontwastethecrumbs.com/creamy-coleslaw/