This creamy coleslaw is exactly what you need when you want something cool, crisp, and full of flavor!
Shredded cabbage and carrots get tossed in a tangy dressing made with mayo, vinegar, and a hint of sugar.
You’ll want to let it chill for at least an hour so the flavors meld and the slaw softens just slightly!
You can add a touch of celery seed or hot sauce to give it a little extra personality.
It’s perfect alongside barbecue, fried chicken, or piled high on pulled pork sandwiches.
Once you make this from scratch, those plastic tubs from the deli counter lose their appeal fast…trust me!
How to Make Rachael Ray Creamy Coleslaw Recipe
Ingredients
- 1/2 cup Sour Cream
- 1/2 cup Buttermilk
- 1 cup Sugar
- 3 tbsp Onion (grated)
- 1 Lemon (juiced)
- 2 tbsp White Vinegar
- 1 tsp Celery Salt
- 1 tsp Black Pepper
- 2 tbsp Dill (chopped)
- 2 tbsp Chives (chopped)
- 2 tbsp Parsley (chopped)
- 1 lb Coleslaw Mix (16 oz.)
Step-by-Step Instructions
Step 1:
Combine the Sour Cream, Buttermilk, Sugar, grated Onion, Lemon juice, and White Vinegar in a big mixing bowl.
Step 2:
Whisk it all together until the Sugar dissolves and the dressing turns silky smooth.
Step 3:
Mix in Celery Salt, Black Pepper, Dill, Chives, and Parsley so the herbs are scattered throughout.
Step 4:
Dump in the Coleslaw Mix and toss until every bit of cabbage is coated with dressing.
Step 5:
Cover the bowl and stick it in the fridge for at least an hour.
The flavors blend, and the cabbage softens just a little.
Step 6:
Give it another toss before serving.
Taste and tweak the salt, pepper, or lemon juice if you think it needs it.
Tips and Tricks for Making This Recipe
Use Fresh Cabbage
If you’ve got a few extra minutes, shred fresh green cabbage and carrots yourself.
The texture stays firmer, and honestly, the flavor’s just brighter.
Balance the Sweetness
If the slaw tastes too sweet for you, cut back on the Sugar and splash in a bit more vinegar for a sharper bite.
Chill for Best Texture
Letting the coleslaw chill for at least an hour makes a difference; the cabbage softens but doesn’t go limp.
Toss Right Before Serving
I always toss the slaw again before serving, since the dressing likes to sneak down to the bottom as it sits.
Adjust the Herbs
Craving more herb flavor? Add extra Dill or Chives, but don’t let the Parsley take over; keep it in check for balance.
What to Serve with Rachael Ray Creamy Coleslaw Recipe
Pulled Pork Sandwiches
This coleslaw is classic with slow-cooked pulled pork sandwiches on soft buns.
The cool, tangy crunch offsets the rich, smoky meat, and I can’t resist piling extra slaw right on the sandwich for that satisfying texture.
Grilled Burgers
Juicy grilled burgers and a scoop of coleslaw on the side? Always a win.
The creamy dressing cuts through the savory beef, and you get a well-rounded plate without much fuss.
Fish Tacos
For something lighter, try the coleslaw with grilled or pan-seared fish tacos.
Honestly, tucking the slaw right into the taco brings crunch and brightness, especially with flaky white fish and a squeeze of lime.
Roasted Sweet Potatoes
Roasted sweet potato wedges bring out a caramelized sweetness that works surprisingly well with creamy cabbage.
Roast them until the edges are crisp, and you’ll get a mix of textures that keeps things interesting.
Grilled Shrimp Skewers
Grilled shrimp skewers are a simple protein that don’t overpower the coleslaw’s tangy dressing.
I like to brush the shrimp with garlic and lemon before grilling; makes for a bright, clean combo, especially on a warm day.
Variations and Substitutions
Ingredient Swaps
For a lighter spin, swap some sour cream with plain Greek yogurt; it’s still tangy but not as rich.
Craving more zip? Try apple cider vinegar instead of lemon juice for a sharper finish.
Pre-shredded coleslaw mix keeps things quick, but if you want more color and crunch, slice in some red cabbage.
Flavor Twists
Sometimes I go ranch-style and stir in extra dill, chives, and parsley with a splash of buttermilk.
Want it sweeter? Cut back on the vinegar and add a spoonful of honey instead of more sugar.
For a bit of heat, mix in a pinch of cayenne or a spoonful of horseradish.
It’s subtle but wakes things up.
Diet Adjustments
To make it dairy-free, use plant-based sour cream and swap buttermilk for unsweetened almond milk.
Cut the sugar in half for a less sweet version, and let the cabbage rest longer so it brings out its own sweetness.
How to Store Leftover Rachael Ray Creamy Coleslaw Recipe
Once you’re done serving, move any leftover coleslaw to an airtight container right away so the cabbage stays crisp.
I usually press plastic wrap right against the surface before sealing the lid.
It helps keep extra moisture from building up overnight.
Stash the container in the coldest part of your fridge and try to finish it within 3 to 4 days for the best crunch and flavor.
Keep It Airtight
Keep air out because it makes the cabbage wilt and the dressing go runny.
If your container’s too roomy, switch to a smaller one so there’s less empty space around the slaw.
Stir Before Serving
The cabbage will release some liquid as it sits, so always give it a good stir to bring the dressing back together.
If it looks watery, I just drain off a spoonful or two and gently fold the slaw to get back that creamy texture.
Make-Ahead Tip
If you want to prep ahead, keep the chopped veggies and dressing separate for a couple days.
Mix them together a few hours before serving for the crunchiest slaw.
Common Mistakes to Avoid
Adding Too Much Dressing
If you dump in all the dressing at once, you’ll drown the cabbage and end up with soggy slaw instead of something crisp.
I add the dressing a bit at a time, tossing between each addition.
Stop once everything looks lightly coated and glossy.
Skipping the Rest Time
Serving coleslaw immediately after mixing means the flavors won’t have a chance to blend, and it’ll taste a bit harsh.
I always let mine chill for at least an hour so the cabbage softens just enough and the flavors mellow out.
Ignoring Moisture in the Cabbage
If you don’t deal with the cabbage’s natural water, your dressing just ends up watery and collects at the bottom of the bowl.
I usually sprinkle a bit of salt over the shredded cabbage, let it hang out for a few minutes, then pat it dry.
That way, the texture stays crisp and the flavor doesn’t get washed out.
Rachael Ray Creamy Coleslaw Recipe
Ingredients
- 1/2 cup Sour Cream
- 1/2 cup Buttermilk
- 1 cup Sugar
- 3 tbsp Onion grated
- 1 Lemon juiced
- 2 tbsp White Vinegar
- 1 tsp Celery Salt
- 1 tsp Black Pepper
- 2 tbsp Dill chopped
- 2 tbsp Chives chopped
- 2 tbsp Parsley chopped
- 1 lb Coleslaw Mix 16 oz.
Instructions
- Combine the Sour Cream, Buttermilk, Sugar, grated Onion, Lemon juice, and White Vinegar in a big mixing bowl.
- Whisk it all together until the Sugar dissolves and the dressing turns silky smooth.
- Mix in Celery Salt, Black Pepper, Dill, Chives, and Parsley so the herbs are scattered throughout.
- Dump in the Coleslaw Mix and toss until every bit of cabbage is coated with dressing.
- Cover the bowl and stick it in the fridge for at least an hour.
- The flavors blend, and the cabbage softens just a little.
- Give it another toss before serving.
- Taste and tweak the salt, pepper, or lemon juice if you think it needs it.