The best coleslaw recipe is made by mama! Every time she makes it, people that hate coleslaw end up trying it and loving it. I think its magic!
Okay, guys. I have a treat for you today! My mama’s easy coleslaw recipe! You’re going to love it.
Just about every time we have any sort of get-together, my mama brings her famous coleslaw and everyone goes nuts for it. It always gets rave reviews and people are always asking for the recipe.
I figured it was high time I got around to sharing it with all of you! I just know you’re going to make this one again and again.
You know the KFC coleslaw recipe that everyone loves? Well, this is similar, because the cabbage is chopped up really fine. In fact, it’s chopped up smaller than the KFC coleslaw, which makes it even better in my opinion!
It’s really just the simplest recipe and takes about no time to prepare. You will want a food processor (affiliate link) to chop your cabbage. My mama starts with a bag of the traditional coleslaw mix – not the angel hair kind, because that kind doesn’t have any carrots in it. Grab the chunkier cut kind.
You just pop the mix in a food processor and stir in some mayo, cream, and a few seasonings. It’s seriously such an easy coleslaw recipe and it’s ready in minutes!
I like to serve this with my turkey meatloaf, alongside my homemade hamburger helper, and it’s divine served on top of my pulled pork with Carolina barbecue sauce! I mean, really. It goes great with just about anything!
More of my family favorites:
Fried Tacos: My kids will never stop asking for fried tacos!
Crockpot Potato Soup: We make this weekly in our house!
Amish Egg Noodles: My daughter’s favorite food!
Crockpot Pork Chops: So simple and we like to serve them over those Amish egg noodles up there.
Mama's Classic Coleslaw
Ingredients
- 14 ounce bag coleslaw mix
- 1 cup mayonnaise
- 2 tablespoons heavy cream
- 1 teaspoon prepared yellow mustard
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
Instructions
- Add all of the ingredients to the bowl of a food processor and process in short bursts until finely ground.
- Chill for 1 hour before serving.
Jan says
No recipe?
Karly says
Whoops! I forgot to add the recipe card. Haha…it’s there now! 🙂
jude says
hmmm…………where is the recipe??
Liz says
Sounds good, Karly. Thank you.
L.A. says
I rarely keep heavy cream in my fridge; I almost never used it in anything. I do usually have skim milk on hand though. Would it still work if I use 2 Tbsp of skim rather than the 2 Tbsp of heavy cream? Is the cream that important to the consistency or flavor? Thanks!
Karly says
You can try it, but it won’t be as thick or creamy.
Jen L. says
It will also be higher in carbs if you use skim milk.
Natasha @ Salt and Lavender says
Oooh this looks so yummy!! I love coleslaw 🙂
Liz says
My mom would always make a KFC copycat coleslaw! I’m going to have to make yours—it looks amazing!
Karly says
Love KFC slaw!
Sarah says
I adore coleslaw! This looks like a classic 🙂
CAROLE says
MIAMM, MIAMMMMM ,,,,
Claudine says
What would the carbs be in this coleslaw recipe. Just starting low carb so not sure . 🙂 Sounds low.
Karly says
You can plug this into any online nutrition calculator for that information, but yes, it’d be very in carbs. 🙂
Pattie says
Add some chopped apples soooooooo delicious
Becky says
This sounds really good except, I’ll do my coleslaw mix fresh. I don’t care for the bagged stuff. Thanks.
Adrienne says
I do this and add some celery seeds and finely minced onion..
Karin says
I would like to use my own cabbage and carrots , what would the quantity be ?
Karly says
14 ounces of shredded cabbage and carrots, total. I’d probably do about 2 ounces carrots to 12 ounces cabbage.
gloria pittman says
This is how I always make my recipe, except I do add a little sugar and insted of yellow, I use dijon and taste to get to just the right flavor I want. Pulsing in the food processor makes it so much easier to EAT ! I usually add a splash of ACV, too !
Barbara says
Can I use garlic powder instead of garlic salt,can’t wait to make this I love creamy coleslaw
Karly says
Sure thing!
Brenda says
click to print button not working.
Karly says
Hi Brenda! The button seems to be working fine on my end. Can you try again from another browser or device and see if that helps?
Amber says
Is there anything I can use in place of the cream? Like OP I don’t usually have that 😉
Karly says
I would probably just add a tiny splash of milk. Milk is much thinner, so you won’t need as much.
Sandra Henderson says
A tablespoon of sugar would be a great addition also. Makes a new/refreshing slaw.
Gail says
All recipes are great but recipes are recipes as written. I once had a friend that made a great seafood chowder made with half and half, a bit of heavy cream and a bit of bacon plus the other things. A friend of his said it was so good he wanted the recipe. A couple of days later we ran into this friend that said he made the chowder and it just was not as good. Turns out he used skim rather than half and half, Olive oil instead of butter and Canadian bacon rather than bacon. The point is, yes you can change up a recipe but don’t expect it to taste the same
Sandra Henderson says
I find it hard to believe that people will do things like substitute skim milk for half/half and/or Olive oil for butter, etc. and expect it to be the same delicious food. Theres a reason the original is so good and theirs is not, it is because of those “forbidden” foods are what makes the original so delicious. Don’t make the recipe if you can’t use the correct ingredients. Or treat yourself occasionally and enjoy ! After all, BUTTER makes everything better !
Wilhelmina McGarity says
Perfect! My roommate likes his unsweetened, I like mine sweet so I save his just like the recipe states and I add an envelope of Splenda to mine. The first recipe ever I have not had to tweak:) can’t wait to fix this for cook-outs, church dinners and weddings. Finally, a wonderful slaw recipe and so quick too. Thank you so much!
Sharon says
I LOVE that this recipe has no added sugar. There is WAY too much sugar in our diets as it is. I absolutely love to find recipes that do not call for it.
I cannot imagine making this with skim milk instead of the cream. It I said just not going to be as good. It will last quite a while in the fridge… the higher the fat content, the longer dairy will last. You can use the remainder in all kind so of recipes and it is great in coffee.
Dee says
Can you make this a dy or two ahead of time?
Karly says
You sure can! 🙂
Carla Skidmore says
In fact, high fat is healthier than high carb.