Description
Creamy Filipino-Style Coleslaw Salad is a refreshing, crunchy, and slightly sweet side dish made with fresh cabbage, carrots, and a rich mayonnaise dressing. Easy to prepare and full of flavor, this delicious salad is perfect for family dinners, BBQs, parties, and Filipino celebrations.
Ingredients
For the Coleslaw
- ½ medium green cabbage, finely shredded
- 1 large carrot, peeled and julienned or finely shredded
- ¼ cup red cabbage, finely shredded (optional)
- 2–3 tablespoons finely chopped onion (optional)
For the Creamy Dressing
- 1 cup mayonnaise
- ¼ cup all-purpose cream or table cream
- 3 tablespoons white sugar, adjusted to taste
- 2 tablespoons lemon juice or calamansi juice
- 1 tablespoon apple cider vinegar or white vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Remove the tough outer leaves of the cabbage, wash thoroughly, drain well, and finely shred.
- Peel the carrot and cut it into thin strips or shred it finely. Thinly slice the red cabbage and onion if using.
- In a mixing bowl, combine the mayonnaise, all-purpose cream, sugar, lemon or calamansi juice, vinegar, salt, and black pepper.
- Whisk the dressing until smooth and creamy. Taste and adjust the sweetness or acidity as desired.
- Place the green cabbage, carrots, red cabbage, and onion in a large mixing bowl.
- Pour the creamy dressing over the vegetables.
- Toss gently until all the vegetables are evenly coated.
- Cover and refrigerate for at least 30 minutes, preferably 1–2 hours, to allow the flavors to blend.
- Toss gently before serving and serve chilled.
Notes
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Serve chilled: This coleslaw tastes best after chilling for at least 30 minutes.
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Pair with grilled dishes: Serve alongside fried chicken, BBQ pork, burgers, grilled fish, or Filipino-style spaghetti.
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Add to party menus: This creamy salad is a delicious addition to potlucks, birthdays, picnics, and holiday gatherings.
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Keep vegetables crisp: Dry the cabbage and carrots thoroughly after washing to prevent excess water from thinning the dressing.
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Make ahead: Prepare the dressing a day in advance and refrigerate it separately. Combine with the vegetables shortly before serving for the best crunch.
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Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 3–4 days, provided it has been handled safely.
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Avoid leaving it out: Because the dressing contains mayonnaise and cream, refrigerate within 2 hours, or within 1 hour when temperatures exceed 90°F (32°C).
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Do not freeze: Freezing can make the vegetables watery and cause the creamy dressing to separate