Coleslaw with Creamy Calico Dressing

A Sweet-Tangy Classic from Mom’s Recipe Box, Old-Fashioned Creamy Coleslaw

This coleslaw recipe comes straight from my mother’s handwritten recipe box. It’s one of those simple, dependable recipes that doesn’t require a long ingredient list or complicated steps — just a few pantry staples and fresh cabbage.

What makes this one special is the dressing. Made with evaporated milk, sugar, and vinegar, it creates a creamy, lightly sweet slaw with just the right amount of tang. It’s smooth, not heavy, and coats the cabbage beautifully.

Best of all, this is one of the few coleslaw recipes my kids will eat without complaint — and that alone makes it a keeper.

Ingredients

1 1/3 c. evaporated milk
1/4 c. sugar
1/4 c. vinegar plus 2 Tbs.
1/4 tsp. salt
6 c. shredded cabbage
1 to 2 carrots, shredded
1 onion, chopped

Directions:

In a small bowl, combine the evaporated milk, sugar, vinegar, and salt — in that order. Stir well until the sugar is mostly dissolved.

In a medium mixing bowl, combine the shredded cabbage, carrots, and chopped onion. Toss to distribute evenly.

Pour the dressing over the cabbage mixture. Stir well until everything is evenly coated.

For best flavor, refrigerate for at least 1 hour before serving to allow the flavors to blend.

Serve chilled.

Tips for the Best Coleslaw:

• Shred cabbage finely for a softer, more classic texture.
• Let the slaw chill before serving — it improves dramatically after resting.
• Stir again before serving, as dressing settles at the bottom.
• If it becomes too watery after sitting, simply stir to redistribute.

Variations and Substitutions:

• Colorful Version: Use half red cabbage and half green cabbage.
• Rainbow Slaw: Add purple carrots or thinly sliced red onion.
• Sweeter Slaw: Add 1–2 extra tablespoons sugar.
• Less Sweet: Reduce sugar slightly.
• Creamier Texture: Add 2–3 tablespoons mayonnaise if desired.

🍽 Serving Suggestions:

This creamy coleslaw pairs beautifully with:

• Buttermilk Oven-Baked Chicken
• Garlic Roasted Chicken
• Mini Meatloaves
• Beef Stew
• Hamburgers made with Homemade Yeast Rolls
• It’s especially good alongside crispy chicken and warm biscuits for a full comfort food meal.

How to Store:

• Store in an airtight container in the refrigerator for up to 3 days.
• Do not freeze, as cabbage loses texture when thawed.

Frequently Asked Questions:

Why use evaporated milk instead of regular milk?
Evaporated milk gives the dressing a richer, creamier texture without needing heavy mayonnaise.

Can I make this ahead of time?
Yes. It’s even better after chilling for a few hours.

Can I use bagged coleslaw mix?
Absolutely. Use about 6–7 cups of prepared mix.