This Creamy Coleslaw is perfect for weeknights, holidays, potlucks and so much more. Made with coleslaw mix and pantry and refrigerator staples.
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I don’t know about you all but it feels like Easter dinner should be kept super easy and chill this year. I’m talking small batch, easy sides and make ahead rolls.
That’s where this Creamy Coleslaw comes in. We usually always have our favorite Ramen Salad grace our Easter table but it’s impossible to find the required Oriental ramen right now.
Instead, we’re having this super creamy, kind of sweet and tangy coleslaw instead. And I have to admit I’m not mad about it.
Creamy Coleslaw Ingredients
This recipe is pretty basic when it comes to ingredients. Here’s what you need:
If you don’t have apple cider vinegar you can sub in red wine vinegar or plain white vinegar in its place.
I love the addition of poppy seeds for their texture and color. If you don’t have them though, just leave them out and it will still be delicious.
Super Easy Preparation
This really couldn’t get easier. Mix all the dressing ingredients together in a large bowl. Add the coleslaw mix and toss until it’s completely coated. Serve.
If you can’t find the pre-shredded coleslaw mix you can definitely shred your own. You will need around 7 cups of shredded cabbage for this recipe.
I would recommend using a mandoline to get the cabbage shredded finely and evenly. If you don’t own one, you can use a sharp knife and slice it thinly too. Shred a carrot or two and mix it in as well.
How Long Will Creamy Coleslaw Keep
I personally think coleslaw is best right after you make it. As it sits in the fridge the cabbage and carrots lose their crunch and water down the dressing.
All that said, it will keep in the refrigerator for two to three days. Make sure to store it in an airtight container.
Great for So Many Occasions
So we’ve established that this Creamy Coleslaw is a great Easter side dish but it’s perfect for so many other occasions.
Potlucks and barbecues beg for coleslaw. Maybe we’ll be able to have them this summer and eat all the coleslaw.
It makes a great dinner side dish.
More Easter Side Dishes:
- 2/3 cup mayo
- 1 1/2 Tbsp. apple cider vinegar
- 3 Tbsp. granulated sugar
- 1 tsp. poppy seeds
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
- 1 14 oz. bag coleslaw mix
- In a large bowl, whisk together mayo, apple cider vinegar, sugar, poppy seeds, kosher salt and pepper. Add coleslaw mix and stir until coated. Serve right away or refrigerate in airtight container for up to 3 days.