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My Creamy Walnut Coleslaw Recipe is a surefire winner for all your summer party side dish needs. It’s crunchy and creamy with a tangy coleslaw dressing and so packed with flavor! (Thanks to California Walnuts for sponsoring today’s post.)
I was never a fan of coleslaw until a few years ago. The only coleslaw I’d really ever tried was the mushy, watery kind from a popular fried chicken restaurant. And I was not a fan.
But then there was the time I tasted the most magical coleslaw ever created. It was creamy, but still crunchy. It had a ton of flavor and was not at all watery. It was my turning point in the coleslaw world. I still don’t like that watery fast food version (my apologies to those who are die-hard fans) but this crunchy, creamy coleslaw with a tangy coleslaw dressing? Yeah, I could get used to that.
So I started making my own coleslaw at home. I came up with different a few different types of coleslaw dressing, both creamy versions and delicious vinegar based coleslaw dressings. My loves are combined to make this Creamy Walnut Coleslaw recipe you see here.
Here’s how to make it:
Start by combining the following:
Drown your veggies in this luscious dressing and you are good to go!
Mustard in coleslaw? I’m kind of obsessed with whole grain mustard right now, so I used quite a bit. I love the tangy mustard flavor and the slight pop from the mustard seeds – super fun! You can adjust all of these ingredients to your liking.
Walnuts in coleslaw? The walnuts are such a nice addition, providing a nice crunch and a smooth flavor. Pro tip- toast the walnuts for several minutes in a 350 degree oven for even more flavor.
Crunchy versus soft. For a nice crunchy slaw, serve immediately or shortly after combining the ingredients. But if you let it sit for a while, the cabbage will soften and it will be easier to eat, and more enjoyable. Make sure to stir it up real good before serving.
Because of the mayo in the dressing, coleslaw shouldn’t sit out longer than 2 hours. Any longer than that and it should be discarded. Properly store, coleslaw will remain fresh for 3-5 days in the fridge.
If you’re not a fan of mustard or don’t like the whole grain variety, leave it out or use less. If you are allergic to walnuts you can leave them out. For a lighter recipe, use an olive oil based mayo and replace the sour cream with Greek yogurt.
With the protein you get from the walnuts (4 grams per ounce), this Creamy Walnut Coleslaw Recipe would even make a great meal!