Creamy Tricolor Slaw

Creamy Tricolor Slaw
4.5 from 2 ratings
This creamy tricolor slaw makes an ideal side for a heaping plate of roasted pork or topping for shredded pork sandwiches. This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
Prep Time
Cook Time
Creamy tricolor slaw
Total time: 1.32 hours
  • 1 medium-size head green cabbage, cored
  • 1/2 small head red cabbage, cored
  • 2 large carrots, trimmed, peeled
  • 1 jar (16 ounces) mayonnaise
  • 1/4 cup half-and-half
  • 1 1/2 tablespoon cider vinegar
  • 1 teaspoon plus more to taste
  • 1/2 teaspoon paprika (smoked or sweet)
  1. Use a mandolin or a very sharp slicing knife and a cutting board to slice both cabbages as thinly as possible.
  2. Discard any large tough cabbage ribs.
  3. You’ll have 12 to 14 cups.
  4. Use a vegetable peeler to thinly shave the carrots into pieces about 2 inches long.
  5. Put the mayonnaise, half-and-half, vinegar, 1 teaspoon salt and paprika into a large bowl; mix well.
  6. Add the cabbages and carrots.
  7. Toss to coat the cabbage well with the dressing.
  8. Taste and season with more salt if desired.
  9. Refrigerate at least 1 hour or up to 2 days.
  10. Serve very cold.