• Andrew Zimmern Cooks: Creamy Coleslaw


Classic Creamy Coleslaw

By Andrew Zimmern

This grandma-style creamy coleslaw is inspired by the recipe my mother always made when I was a child. For me, it’s perfectly balanced, creamy but not gloppy, tangy with hint of sweetness, crunchy and vegetal. Salting the cabbage forces it to expel some of its moisture, which results in an ideal texture that’s tender yet retains a nice crunch. Trust me, it’s worth the extra step.

Watch Andrew make this recipe:

Classic Creamy Coleslaw

Servings: 4


  • 5 to 6 cups cabbage, thinly shaved (about one small head)
  • 1 tablespoon kosher salt
  • 1/3 cup red onion, finely minced
  • 1/2 cup mayonnaise
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 2 teaspoons ground caraway seed, toasted
  • 2 teaspoons mustard powder
  • Pepper
  • 3 tablespoons parsley, minced
  • 2 ribs celery, thinly sliced
  • 2 carrots, julienned


Combine the cabbage and salt, tossing well. Place in a colander and let drain for 4 to 6 hours.

In a large mixing bowl, combine the red onion, mayonnaise, vinegar, sugar, ground caraway seed and mustard powder. Season with salt and pepper. Add the parsley, celery and carrots.

Gently squeeze cabbage and add to the bowl. Stir to combine. Sprinkle with Sazon Tropical or other zesty seasoning for an optional flavor boost.

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