Extra Creamy Cream Slaw
A perfect summer side dish. This extra creamy cole slaw recipe is creamy and tangy with the richness of heavy cream and the tanginess of buttermilk and lemon juice. A great side dish to serve alongside grilled meats, sandwiches, or as a topping for burgers and pulled pork. A must have at picnics and potlucks! When it comes to simple side dishes that complement a wide range of meals, creamy cabbage slaw is a true champion. This simple and refreshing salad has been a staple at picnics, barbecues, and family gatherings for generations. Its crunchy texture, vibrant colors, and creamy dressing make it an instant crowd-pleaser.
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You may also enjoy my Easy Pepper Slaw recipe. A refreshing cabbage slaw with a sweet-sour dressing! It is a lighter slaw with a vinegar-based dressing. When I’m making this extra creamy cream slaw I usually make a bowl of the easy pepper slaw. They are both so good!
Easy Pepper Slaw
Ingredients for Extra Creamy Cream Slaw
- cabbage
- carrots
- onion
- mayonnaise
- sugar
- heavy cream
- buttermilk
- lemon juice
- vinegar
- salt and pepper
I recommend using a good quality mayonnaise in this extra creamy cream slaw it really does make a difference. The heavy cream adds creaminess although you can substitute milk or 1/2 & 1/2. I prefer to use fresh squeezed lemon juice rather than the bottled. Fresh lemons juice has a fresher more vibrant flavor…but bottled works if it’s what you have on hand.
How To Prepare Slaw
Begin by finely shredding cabbage and carrots. Finely chop your onions. Whisk together the mayonnaise, sugar, heavy cream, buttermilk, lemon juice, vinegar, salt and pepper. Combine with the vegetables. Mix well. Cover and refrigerate for at least 1 hour. This extra creamy cream slaw will keep refrigerated for 5 days. Cream slaw does not freeze well due to the mayonnaise-based dressing.
Gram’s Sweet-Tangy Potato Salad
Apparel for the foodies & grillers
Extra Creamy Cream Slaw
Ingredients
- 8 cups cabbage 1 medium head shredded
- 1/2 cup carrot
- 2 1/2 Tbsp onion chopped fine
- 1/2 cup mayonnaise
- 1/3 cup white sugar
- 1/4 cup heavy cream can substitute milk or 1/2 & 1/2
- 1/4 cup buttermilk
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 Tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
Instructions
- In a small bowl whisk together your mayonnaise, sugar, heavy cream, buttermilk, lemon juice, vinegar, salt and pepper and set aside.
- Cut cabbage in 1/2 and remove core. Finely shred cabbage and carrots in food processor or use a box grater. Finely chop onion.
- Transfer to a large bowl and combine vegetables with the dressing. Mix well. Cover and refrigerate for at least an hour.