I kind of have a thing for coleslaw. I think coleslaw is really yummy, but I like recipes that are creamy and easy to chew. This coleslaw fits both those requirements and is incredibly easy to make.
I knew I had to prepare this for my next burger night, and boy, am I glad I did. It was a huge success and everyone went for seconds! The secret to success here is to use a blender.
This is also my husband’s favorite preparation as it reminds him of his mom’s southern meal version.
Quick Tip – Make this recipe at least an hour in advance (I prefer about 6 hours before planning to serve).
I’m pretty sure the heavy cream is required for this recipe. There really are no substitutions when you want something creamy and decadent that only heavy cream can provide. Personally, I like the flavor of Hellman’s mayo as well, so a miracle whip substitution wouldn’t fit my tastes either.
I made this recipe and my husband RAVED for days as he enjoyed the leftovers. I hope your family loves it too!
- 14 ounce bag Fresh Express coleslaw mix
- 1 cup Hellman’s mayonnaise
- 2 tablespoons Borden’s heavy cream
- 1 teaspoon French’s yellow mustard
- 1 teaspoon McCormick garlic salt
- 1 teaspoon McCormick black pepper
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.
Quick Tip – If you’re serving this at a BBQ, keep it cool by nesting a couple of glass bowls together. In the top bowl, put the coleslaw and in the bottom bowl place ice.