Just a great, creamy, coleslaw for tacos Coleslaw recipe with a terrific homemade Coleslaw dressing. Everything you want, none of the unnecessary extras.

A staple for that’s even better the next day! Napa cabbage can also be used. Up to 5 days in the fridge. Mayonnaise, sour cream or yogurt, vinegar, mustard, celery salt and sugar. Why does my Coleslaw get watery? Because you didn’t use enough dressing. The Dressing extracts water from the cabbage which thins the dressing.

You need to start with plenty of thick Coleslaw Dressing which is then thinned out when the cabbage wilts and leaches water. How much Coleslaw to make per person? 2 heads as part of a larger buffet. A great Coleslaw doesn’t need a ton of ingredients.

All you need is cabbage, carrot and a terrific Coleslaw dressing for this summertime classic. It lasts for days in the fridge so we have a great standby side for dinners and quick additions to lunchboxes. A traditional Coleslaw recipe is a classic that will never go out of fashion! Coleslaw dressing I’m a firm believer that Coleslaw should be JUICY. Just like it’s served up at KFC and other popular takeout chains.

And juicy means plenty of dressing! I like BUT if you just load up your dressing with tons of mayo, it weighs it down with too much fat, making the Cole slaw excessively rich and soaking the cabbage to the point of being soggy mush. So I like to make plenty of dressing with a combination of both mayonnaise and sour cream, plus mustard and celery salt for flavour, and vinegar to cut through the richness. Most likely because you are not using enough dressing. Coleslaw is meant to be set aside to wilt before serving, during which time water is extracted from the cabbage which thins the dressing. So you need to ensure there’s enough Dressing otherwise your Coleslaw becomes watery! Photo of Coleslaw in a bowl, ready to be served.