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.
Stacey S. says
Love this! It was devored and I doubled it too.
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.
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.
Stacy says
for sure! You are right.
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!
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 !
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
A tablespoon of sugar would be a great addition also. Makes a new/refreshing slaw.
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.
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?