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+ servings

Creamy Cole Slaw

Prep Time30 mins
Total Time30 mins
Servings: 6
Author: Tricia


  • 1 medium head of cabbage, shredded
  • 3 teaspoons salt
  • 1/2 cup shredded carrots
  • 1 tablespoon shredded sweet onion
  • 1/2 cup granulated sugar
  • 1/2 cup white vinegar
  • 2 cups mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • dash celery seed


  • Shred the cabbage, chopping any remaining pieces or large leaves.  Mix the cabbage with the salt and place in a colander set over a large bowl.  Cover the cabbage with plastic wrap and place a couple of heavy salad plates on top.  Put the bowl and cabbage in the refrigerator and allow it to sit for at least 1 hour and up to 4 hours to drain the excess water.  Pat the cabbage dry using paper towels.
  • In a small bowl combine the remaining ingredients from the carrots through the celery seed.  Whisk until blended.  Place the cabbage in a large bowl and fold in the mayonnaise mixture until blended.  Refrigerate for several hours or overnight.  Check seasoning and add salt and pepper if needed.  Serve and enjoy!