St. Patrick’s Day is all about the corned beef and cabbage – and you are going to love this Irish Coleslaw! Perfectly creamy Irish Coleslaw is perfect with not only corned beef, but perfect layered on top of pastrami and ham sandwiches. Irish Coleslaw is traditionally mayonnaise based, rather than vinegar-based. With my secret ingredient, this coleslaw recipe stands the test of time and doesn’t get watery! WHAT IS THE SECRET OF CREAMY COLESLAW?The basic ingredients in coleslaw aren’t the problem, it’s what happens when you mix it all together. Fruits and vegetables contain a lot of water and when you add sugar or salt, they release that water. I used to think the solution was to add extra salad dressing, as Irish coleslaw is very heavy on the mayo, but the extra dressing just slipped right through and joined the pool party at the bottom of the bowl. And now the secret ingredient comes to our rescue! With the tiniest pinch of Guar Gum, you too can master the art of making deliciously creamy coleslaw, the kind that can be made ahead of time, or brought along to potlucks without the risk of watery dressing. Just imagine – CREAMY coleslaw – every time! If you’re living a gluten-free lifestyle, you’ll already know that guar gum is a powerful natural thickener and is often used in gluten-free baking to help hold things together. Guar gum isn’t the sexiest sounding addition to any recipe, but it’s simply extracted from the guar bean – and completely natural! Guar gum is available in most health food stores – you can also find either in the baking section of grocery stores, Target and on Amazon. Bob's Red Mill is the product that I use. Just remember that a little goes a LONG way – you only need 1/8 teaspoon for this entire recipe!
INGREDIENTS:
4 cups (1 head) green or white cabbage (cored, sliced and shredded) 1 cup shredded red cabbage 2-4 carrots (shredded) 1 cup of mayonnaise (or Miracle Whip) ¼ cup Greek yogurt or sour cream 1 tablespoon Dijon mustard 2 tablespoons heavy whipping cream 1/8 teaspoon guar gum* (I use Bob’s Red Mill brand) 1 teaspoon sugar (or to taste) ¼ teaspoon garlic salt ¼ teaspoon onion powder ½ teaspoon caraway seeds HOW I MAKE THIS:
RECIPE NOTES: *HOW CAN I PREVENT MY COLESLAW FROM GETTING “SOUPY”? The basic ingredients in coleslaw aren’t the problem, it’s what happens when you mix it all together. Fruits and vegetables contain a lot of water and when you add sugar or salt, they release that water. I used to think the solution was to add extra salad dressing, as Irish coleslaw is very heavy on the mayo, but the extra dressing just slipped right through and joined the pool party at the bottom of the bowl. And now the secret ingredient comes to our rescue! With the tiniest pinch of Guar Gum, you too can master the art of making deliciously creamy coleslaw, the kind that can be made ahead of time, or brought along to potlucks without the risk of watery dressing. Just imagine – CREAMY coleslaw – every time! If you’re living a gluten-free lifestyle, you’ll already know that guar gum is a powerful natural thickener and is often used in gluten-free baking to help hold things together. Guar gum isn’t the sexiest sounding addition to any recipe, but it’s simply extracted from the guar bean – and completely natural! Guar gum is available in most health food stores – you can also find either in the baking section of grocery stores, Target and on Amazon. Bob's Red Mill is the product that I use. Just remember that a little goes a LONG way – you only need 1/8 teaspoon for this entire recipe! Originally posted March 2015; revised and reposted March 2020.
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