I now share my new absolute all-time favorite coleslaw recipe. I will never buy coleslaw again (unless of course I don’t have time to make this!). To make recipe pareve omit the cream cheese and double the mayo. It’s that easy! When it’s not passover you can use soy sour cream or soy cream cheese in place of the Temp Tee cream cheese.
Creamy Colorful Coleslaw
Servings
8 Servings
Ingredients
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1/2 orange or green bell pepper thinly sliced
- 2 tablespoons lemon juice
- 1/3 cup regular or light mayonnaise
- 1/3 cup Temp Tee Whipped Cream Cheese
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Combine cabbages, carrots and peppers in a large bowl.
- Whisk together lemon juice, mayonnaise, cream cheese, sugar, salt and pepper until creamy.
- Pour desired amount of dressing over coleslaw mix and toss until well coated.
- Store any remaining dressing in a sealable container in the refrigerator for up to 2 weeks.
- Serve immediately or refrigerate for up to 3 days.
- As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now.
Thanks so much for finally writing, we love this kind of comment.
Hi Gershona – I so hope you try this recipe and terribly sorry for any confusion, as Chef Laura said, please follow the measurements posted here on the website.
Oh, I’ve been meaning to write for ages! My coleslaw-loving husband said this is the best coleslaw he ever had! So now I have a recipe we both love. (I have not yet tried making it parve – but it cannot be quite as good without cream cheese, says the queen of cheese! lol) Sweety thanks you!
The correct amount is 1/3 cup. The rest of the measurements are fine. Thanks you.
Jaimie, another question. I thought it would be simpler if it is separate.
I notice you always use Temptee. But I’m sure I remember that when you use regular cream cheese you use Philadelphia. Can you put into words why you prefer Temptee? (I know sometimes it is difficult to put that sort of thing into words.)
(I have always preferred regular cream cheese to soft or whipped, but do not suppose that can be substituted.)
Jaimie,
I have never been a cole slaw fan, but my husband loves cole slaw. I happened on this video some time ago and have been thinking about it ever since. One of these days I will again make cole slaw and want to use this recipe, (I love both cream cheese and bell peppers.)
I’m a little confused, however. In the video you say to put in the entire container of Temptee, but in the recipe you say to put in 1/3 cup. That would change the other measurements, as well.
Can you please clarify?