Easy Creamy Coleslaw

By Victoria de la Maza
Victoria de la Maza
Victoria de la Maza
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home.
October 7, 2021 Updated: October 7, 2021

I must admit to being incredibly lazy when making coleslaw: I use pre-sliced bagged coleslaw mix. I reach for the bags with both red and green cabbage and carrots—the more colors the merrier!

Sometimes, I like to add golden raisins, shredded broccoli, finely sliced apples, and even thinly sliced Brussels sprouts, to add wonderful color, crunch, and sweetness. But for this make-ahead tailgate party version, since the coleslaw has to live a little longer in the fridge, less is more.   

coleslaw
Pre-sliced bagged coleslaw mix makes this classic side a breeze to throw together. (Victoria de la Maza)

Makes 8 cups

  • 1 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 4 tablespoons heavy cream
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper  
  • 1 pound coleslaw mix

In a large bowl, mix the mayonnaise, vinegar, lemon juice, heavy cream, sea salt, and pepper. Whisk to make a smooth sauce. Taste to adjust seasonings. Add the coleslaw mix and mix well. Cover and refrigerate overnight. 

Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home.