creamy country coleslaw
(3 ratings)
Although there are thousands of coleslaw recipes out there, this one stands out from the rest. It's easily adaptable to your liking. This is the way I've made coleslaw for over 30 years. A true family favorite. Prep time does not include a chill time of 1-2 hours.
(3 ratings)
yield
6 serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For creamy country coleslaw
- VEGGIES
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1-16 oz. bag tri-color coleslaw blend
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1 large carrot, peeled and shredded
- COLESLAW DRESSING
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2/3 cup mayo, not salad dressing
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1/2 cup buttermilk or 1/2 cup milk or half & half mixed with 1/2 tb. white vinegar (you may not use it all. add until the dressing is the consistency you like.)
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1/3 cup sugar
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1 tb. corn or cannola oil
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1 1/2 tb. white vinegar (this makes a sweeter dressing. if you like more tang, you can increase a little bit.)
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1/2 tsp. celery seed, optional
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1/2 tsp. salt
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1/8-1/4 cracked black pepper
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2 tsp. dried minced onion
How To Make creamy country coleslaw
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1Add coleslaw mix and shredded carrot to large bowl and set aside.
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2In a medium bowl, whisk to combine dressing ingredients. (You may not use the entire amount of dressing in the salad.)
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3Add approximately 3/4 of the salad dressing and toss gently to coat. If you like a wetter coleslaw, you can add more. I usually add 3/4, and then check it right before serving. If it seems dry, I add more then.)
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4Cover, refrigerate and chill for 1-2 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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