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Old Fashioned Cole Slaw: A Taste of Nostalgia

I can still remember the picnic table, checkered cloth flapping in the summer breeze, laden with all the classics. Fried chicken, potato salad, watermelon… and, of course, a big bowl of creamy cole slaw. For years, I shunned it, thinking it was just another boring side dish. But then, one day, I tried my grandmother’s. The tangy dressing, the crisp vegetables, the perfect balance of sweet and savory – it was a revelation. That cole slaw wasn’t just a side; it was a memory in the making. This recipe is a love letter to those simple, perfect summer days.

Recipe Overview

Prep Time: 20 minutes
Total Time: 4 hours (including chilling time)
Servings: 12
Dietary Type: Vegetarian

Ingredients

2 (12 ounce) packages shredded broccoli slaw
4 cups red cabbage, shredded
1 cup carrot, shredded
1 cup light mayonnaise
1/2 cup reduced-fat sour cream
3/4 cup buttermilk
2 tablespoons prepared mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Equipment Needed

Large mixing bowl
Whisk
Measuring cups and spoons
Airtight container

Instructions

In a large bowl, combine the shredded broccoli slaw, shredded red cabbage, and shredded carrots. Make sure the vegetables are evenly distributed. This is the foundation of your cole slaw, so ensure a good mix.
In a separate bowl, whisk together the light mayonnaise, reduced-fat sour cream, buttermilk, and prepared mustard until smooth and well combined. This dressing is what gives the cole slaw its classic tangy flavor. Don’t skip the whisking – you want a consistent texture.
Season the dressing with salt and fresh ground black pepper. Taste and adjust seasoning as needed. Remember, salt brings out the flavors, and pepper adds a gentle kick.
Fold the dressing into the vegetable mixture. Ensure every piece of vegetable is coated evenly with the dressing. Don’t overmix, as this can make the slaw watery. Gently stir until just combined.
Cover the bowl tightly with plastic wrap or transfer the cole slaw to an airtight container.
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together. This is crucial! The flavors need time to develop and deepen. The longer it sits, the better it tastes.

Expert Tips & Tricks

Shred Your Own: While pre-shredded vegetables are convenient, shredding your own cabbage and carrots will give you a crisper, fresher texture.
Drain Excess Moisture: If you’re using pre-shredded vegetables, you might find they release excess moisture. Gently pat them dry with paper towels before mixing with the dressing.
Sweetness Adjustment: If you prefer a sweeter slaw, add a tablespoon or two of granulated sugar to the dressing.
Mustard Choice: The type of mustard you use will impact the flavor. Yellow mustard is traditional, but Dijon mustard adds a more sophisticated tang. Even a touch of honey mustard can be a pleasant twist.
Herbs: For an extra layer of flavor, consider adding a tablespoon of chopped fresh parsley or dill to the slaw.
Making Ahead: This cole slaw is best made a day ahead of serving. The flavors meld beautifully, and the vegetables soften slightly, creating the perfect texture. If you’re making it further in advance, consider holding off on adding the dressing until closer to serving time to prevent it from becoming too soggy.
Controlling Liquid: If you find your coleslaw is releasing too much liquid as it sits, drain off the excess before serving. You can also add a little more mayonnaise or sour cream to re-coat the vegetables.

Serving & Storage Suggestions

Serve the Old Fashioned Cole Slaw chilled as a side dish to your favorite barbecue, grilled meats, sandwiches, or picnic fare. It’s a perfect complement to anything rich and savory.

Storage:

Refrigerator: Store leftover cole slaw in an airtight container in the refrigerator for up to 3-5 days. After this time, the vegetables will start to lose their crispness.
Room Temperature: Do not leave cole slaw at room temperature for more than 2 hours, as the mayonnaise-based dressing can become a breeding ground for bacteria.
Freezing: Freezing is not recommended, as the texture of the mayonnaise and vegetables will change, resulting in a watery and unappetizing slaw.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	118.7 kcal	N/A
Calories from Fat	74 kcal	N/A
Total Fat	8.3 g	12%
Saturated Fat	1.9 g	9%
Cholesterol	11.6 mg	3%
Sodium	384.3 mg	16%
Total Carbohydrate	9.5 g	3%
Dietary Fiber	2.3 g	9%
Sugars	4 g	15%
Protein	3 g	6%

Variations & Substitutions

Vegan Cole Slaw: Substitute the mayonnaise and sour cream with vegan alternatives. There are many delicious vegan mayonnaises available, and cashew cream makes an excellent substitute for sour cream. Use a plant-based milk instead of buttermilk, adding a teaspoon of lemon juice to curdle it slightly.
Sweet and Tangy: Add a splash of apple cider vinegar or lemon juice to the dressing for an extra tangy kick.
Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy twist.
Fruit and Nuts: Incorporate dried cranberries or raisins and chopped pecans or walnuts for added texture and flavor.
Different Vegetables: Experiment with other vegetables like shredded Brussels sprouts, kohlrabi, or jicama.
Asian-Inspired: Use rice vinegar and a touch of sesame oil in the dressing, and add shredded napa cabbage and slivered almonds to the slaw.

FAQs (Frequently Asked Questions)

Q: Why does my cole slaw get watery?
A: This usually happens when the vegetables release moisture after being mixed with the dressing. To prevent this, make sure your vegetables are as dry as possible before adding the dressing, and don’t overmix.

Q: Can I use regular sour cream instead of reduced-fat?
A: Absolutely! Using regular sour cream will result in a richer, creamier cole slaw. The choice is yours depending on your dietary preferences.

Q: How long does cole slaw last in the refrigerator?
A: Properly stored cole slaw will last for 3-5 days in the refrigerator. After that, the vegetables may start to lose their crispness and the dressing may become watery.

Q: Can I make this cole slaw without buttermilk?
A: Yes, you can substitute the buttermilk with regular milk or a plant-based milk alternative. For a similar tang, add a teaspoon of lemon juice or white vinegar to the milk and let it sit for a few minutes to curdle slightly before adding it to the dressing.

Q: Can I use a different type of mustard?
A: Definitely! The type of mustard you use will impact the flavor of the cole slaw. Yellow mustard is traditional, but Dijon mustard adds a more sophisticated tang. Experiment to find your favorite flavor combination.

Final Thoughts

This Old Fashioned Cole Slaw recipe is more than just a side dish; it’s a taste of nostalgia, a connection to simpler times, and a reminder of the joy of sharing good food with loved ones. I encourage you to try this recipe, experiment with the variations, and make it your own. Whether you’re serving it at a backyard barbecue, a family picnic, or a casual weeknight dinner, I hope it brings as much joy to your table as it has to mine. Don’t be afraid to get creative and personalize it to your taste! And most importantly, enjoy every creamy, tangy bite.

Old Fashioned Cole Slaw Recipe