Creamy Coleslaw Recipe

overhead of creamy coleslaw with carrots and cabbage in a large white bowl with tongs in it

5 from 22 votes

This creamy coleslaw with cumin seeds has a simple and tangy homemade dressing, and is the perfect side for barbecue feasts.

Prep Time20

Cook Time0

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 282

Author: Candace

Equipment

Ingredients

½ small head green cabbage finely shredded (using a mandoline or spiralizer)
½ small head purple cabbage finely shredded (using a mandoline or spiralizer)
2 carrots peeled and grated (or julienned)

Dressing

1 ½ cups mayonnaise
½ cup white vinegar
⅓ cup granulated sugar
1 Tablespoon toasted cumin seeds *
½ teaspoon freshly ground black pepper

Instructions

In a small bowl, whisk mayonnaise, vinegar, sugar, cumin, and pepper to make dressing.
In a large bowl, add dressing to shredded cabbage and carrots and mix thoroughly. Refrigerate to allow flavors to meld.
Toss again immediately before serving.

Notes

This coleslaw can be made a few hours ahead of time. Toss before serving.
Refrigerate for up to 3 days. When reserving, stir or drain if the coleslaw is too watery and refresh the dressing.

*To Toast Cumin Seeds

Add seeds to a small skillet over medium heat. Cook for 2-3 minutes, stirring often, until fragrant. Seeds tend to burn quickly, so be careful and continue to stir and shake the pan. Remove from heat and move to a small dish to cool.

Nutrition