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
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.