Summer Creamy Coleslaw
Everyone has their favorite season and mine is definitely summer although I really enjoy autumn with its beautiful colors and fresh, cool air. There are so many reasons why summer is my favorite; nice hot weather, my open-toed sandals (yes I realize I’ve mentioned them quite a few times… I love them!), outdoor activities like golfing, cycling, swimming, hiking and so on, plus the food! Everything seems to taste better. The freshness of the produce and the availability make me want to eat more of it. Although I serve salad with almost every meal throughout the year because it’s healthy – I have a healthy conscience -, I really enjoy having it more during the summer months.
There’s one particular vegetable that I was never really fond of and it’s cabbage. Growing up, everyone in my family loved it except for me, must have something to do with the taste, smell or texture. Ironically, I fell in love with David who is German. Should I continue? Yes, that’s right! Germans and their cabbage… it’s like the French and their cheese! Fair enough! LOL!!!
Last year I posted my or should I say “His” German Red Cabbage recipe. It’s an amazing recipe so that is when I went out of my way to give cabbage another chance to prove me wrong. Guess who won? Cabbage! Since then, I’ve been eating more cabbage. I still have a slight problem when cabbage is cooking because of the smell but the taste though is perfectly fine with me – keep in mind that our tastes do change with time… or is it because of my feelings toward my partner???
Now it was my turn to do something with cabbage. I came up with this Summer Creamy Coleslaw recipe and here are the reasons why. First, I love David and second, I wanted to create a recipe that I would never have imagined I would enjoy one day! Back then I was working for this American Food Website as a Food/Recipe Analyst and I submitted this recipe to them. They posted it and I actually bragged about it to my family members and friends. I know, it’s childish but I was so proud of me. C’mon! Frankie creating a recipe with cabbage… impossible!
While creating this Summer Creamy Coleslaw recipe, I had to use another one of my homemade recipes… my Homemade Mayonnaise! Perhaps that’s what makes this coleslaw so amazing. Unless you have made homemade mayo before, you have no clue how flavorful and fresh mayo can be! If you’re a “foody”, you have to put this on your “must try” list…
Anything is possible… well that’s what I’ve heard, don’t quote me on it! I love the combination of the dressing with the freshness of the ingredients. If this doesn’t scream summer out loud then I don’t know what does! It’s bright, colorful, sweet & savory with a nice fresh crisp bite to it. This Summer Creamy Coleslaw Salad is perfect with any meal and unless there’s a picky little eater like me (when I was young) around, everyone will love it! If I may, have a look at these other fresh and tasty side dishes; Cucumber Salad, Asparagus Summer Salad and Mixed Tomato Salad
Bon Appétit!
Here are even more great summer foods for you to try…
– Chipotle Stuffed Bronto Burgers
– Coney Island Hot Dogs
– Creamy Bacon Potato Salad
– Creole Shrimp & Andouille Skewers
– Texas Caviar
– Maple Walnut Ice Cream
and for even more salad recipes, click on this link… Recipe Category • Salads & Dressings
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Creamy Summer Coleslaw
Hover to scale
Ingredients
DRESSING
- 1/2 cup mayonnaise, such as Hellmann's® see Recipe
- 1/3 cup granulated sugar
- 1/4 cup milk
- 2 tsp. light sour cream
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 1/2 tbsp. white vinegar
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. cayenne pepper, or more to taste
- pinch ground Himalayan sea salt
COLESLAW
- 1/2 medium head of green cabbage, core removed
- 1/4 medium head of red cabbage, core removed
- 2 large carrots, peeled
- 1/4 cup onions, finely chopped
Directions
- In the bowl of a food processor, shred cabbage, carrots and onions to an even size.
- Transfer to a large bowl, stir until well mixed and set aside.
- In another bowl, mix mayo, sugar, milk, sour cream, lemon juice, white vinegar, salt, cayenne pepper, and freshly ground black pepper until smooth.
- Add the sauce to the cabbage mixture and stir until well blended.
- Cover and transfer to the refrigerator. Chill for 3 hours before serving but preferably overnight.
Notes
Don't forget to rate and comment on this recipe!
