NYC creamy coleslaw

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This recipe needs advance preparation!

NYC creamy coleslaw
NYC creamy coleslaw

Random recipe review

The ONLY slaw


I won't make any other cole slaw after making this. Rich and fattening, but fantastic!

Paul R Smith
Red cabbage makes a lovely pink slaw
Servings:Serves 10 plus
Calories per serving:257
Ready in:12 hours 30 minutes
Prep. time:12 hours 30 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:27th October 2012

A rich creamy cole slaw based on New York's Manhattan Chili Co's own recipe: Southwest-American Cookbook [ISBN 978-0517563175].

I've made this using half quantities, with great success.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Whisk the mayo, sour cream, lime juice, zest and sugar and mustard.
  2. Clean, trim and core the cabbage
  3. Using a food processor with a slicing blade; chop the cabbage
  4. Wash, peel and trim the carrots and quarter lengthwise then chop with the processor
  5. Wash, peel, core and grate the apples
  6. Peel and slive the red onion
  7. Mix everything together using your hands in a non-metallic bowl. Pick out and discard (or chop finely) any very large pieces that the food processor may have missed. Refrigerate overnight to allow the flavours to mingle

Serving suggestions

Serve with freshly grated black pepper


Use a red cabbage instead of a white cabbage for a lovely pink coleslaw.

For a really rich and luxurious slaw, use half the carrots, cabbage and apple but leave the quantities of the other ingredients as stated above.

Chef's note

If you make the recipe using the quantities above, you will need a bucket to mix them in and a big fridge to store it in afterwards - great for barbecue quantities though.

The Manhattan Chili Co. has now closed, see image above. Feb 2016. The url was

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