This creamy coleslaw recipe takes only 15 minutes from start to finish. It would be a nice side dish to grilled dishes such as chicken and steak.
Summer salads are my favorite! From classic Greek salad and Turkish tomato salad to Mediterranean salad and cucumber tomato avocado salad, you can find something you like. This creamy coleslaw is a favorite of ours. I've put a twist on the classic by adding walnuts and raisins to it, and it's so good!
Table Of Contents:
About this recipe
Coleslaw is the perfect side dish for grilled meat and there are a million ways to make it. Everyone has their own favorite and here is ours. Where I come from, we call this "cabbage salad" and we add raisins and walnuts to it.
Walnuts add a nice extra crunch to the slaw and raisins give a subtle sweetness that makes it quite delicious. Follow my tips and tricks to make the best creamy coleslaw recipe at home.
- Mayonnaise and Greek yogurt: The creamy base of this slaw comes from these two. It's possible to use whole milk or low fat yogurt for this recipe and you can use sour cream instead of yogurt if you like.
- Coleslaw mix: If you're in a pinch, use store-bought coleslaw mix (available in the produce section of supermarkets) instead of making it from scratch.
- Walnuts and raisins: I suggest using raw walnuts and sultana raisins. If sultanas are not available, any other kind would work. You can also use cranberries instead of raisins.
- In a bowl mix the mayonnaise, yogurt, spices and vinegar.
- Add this mixture to the coleslaw mix and combine well.
- Add in the chopped walnuts and raisins and give it a good stir.
- Cover and refrigerate for one hour for the flavors to incorporate. Serve cold.
This creamy coleslaw goes well with grilled recipes such as beef shish kabob, spatchcock chicken, Greek grilled chicken or zaatar chicken. It would also go well with seafood such as salmon kabobs and shrimp kabobs.
Frequently Asked Questions
To make this dish vegan and dairy free, use vegan mayonnaise and yogurt (such as ones made with almond milk).
Yes, it's best to make this creamy coleslaw one hour to one day in advance for all the flavors to incorporate.
Store the leftovers in an airtight container and refrigerate for up to 3 days.
Because of the mayonnaise and yogurt and also the cabbage, coleslaw cannot be frozen. If frozen, it will lose both flavor and texture and will become watery and mushy.
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Creamy Coleslaw Recipe with Walnuts and Raisins
- ½ cup mayonnaise
- ⅓ cup Greek yogurt
- 1 tablespoon honey mustard
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 3 tablespoon white vinegar
- 1 bag coleslaw mix
- ½ cup chopped walnuts
- ½ cup raisins
- In a bowl, whisk mayonnaise, Greek yogurt, honey mustard, garlic powder, paprika, salt and vinegar until smooth and well incorporated.
- Put the coleslaw in a large bowl, add in the sauce and mix well.
- Add in walnuts and raisins, mix well. Cover and chill in the fridge for at least one hour.
- Serve cold.
- You can use sour cream instead of Greek yogurt.
- It's possible to use vegan mayonnaise and vegan yogurt to make the dressing.