Creamy Country Coleslaw

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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.


★★★★★ 2 votes

15 Min
No-Cook or Other



  • ·
    1-16 oz. bag tri-color coleslaw blend
  • ·
    1 large carrot, peeled and shredded

  • ·
    2/3 cup mayo, not salad dressing
  • ·
    1/2 cup buttermilk or 1/2 cup milk or half & half mixed with 1/2 tb. white vinegar
  • ·
    1/3 cup sugar
  • ·
    1 tb. corn or cannola oil
  • ·
    1 1/2 tb. white vinegar (this makes a sweeter dressing. if you like more tang, you can increase a little bit.)
  • ·
    1/2 tsp. celery seed, optional
  • ·
    1/2 tsp. salt
  • ·
    1/8-1/4 cracked black pepper
  • ·
    2 tsp. dried minced onion

How to Make Creamy Country Coleslaw


  1. Add coleslaw mix and shredded carrot to large bowl and set aside.
  2. In a medium bowl, whisk to combine dressing ingredients. (You may not use the entire amount of dressing in the salad.)
  3. Add 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.)
  4. Cover, refrigerate and chill for 1-2 hours.

Printable Recipe Card

About Creamy Country Coleslaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free Soy Free

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