Classic Creamy Coleslaw

There’s something special about a big bowl of homemade coleslaw sitting on the table at a family cookout. It’s crunchy, creamy, a little tangy, and just sweet enough to make every bite delicious. This Classic Creamy Coleslaw is one of those simple side dishes that goes with almost everything, from grilled burgers to barbecue chicken and pulled pork sandwiches.

I love how easy it is to prepare ahead of time. The dressing comes together in minutes, and after a little time in the refrigerator, all those fresh flavors blend beautifully. It’s the kind of familiar, comforting recipe that everyone reaches for seconds of!

Why You’ll Love This Recipe

• Quick and easy: Ready to prepare in about 15 minutes.
• Creamy and crunchy: Fresh cabbage and carrots meet a smooth, tangy dressing.
• Perfect for gatherings: Great for picnics, potlucks, cookouts, and family dinners.
• Make-ahead friendly: Chilling helps the flavors come together.

Ingredients

For the Coleslaw

• 6 cups finely shredded green cabbage
• 1 cup shredded carrots
• 2 tablespoons finely chopped onion (optional)

For the Creamy Dressing

• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar, or to taste
• 1 teaspoon Dijon mustard
• ¼ teaspoon celery seed (optional)
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the Vegetables

Add the shredded cabbage and carrots to a large mixing bowl. Add the chopped onion if you enjoy a little extra flavor.

Step 2: Make the Dressing

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and creamy.

Step 3: Combine Everything

Pour the dressing over the cabbage mixture. Toss well until all the vegetables are evenly coated.

Step 4: Chill Before Serving

Cover and refrigerate for at least 30 minutes. For the best flavor, chill for 1–2 hours before serving. Toss again and adjust the seasoning if needed.

Helpful Tips

• Shred finely: Thinly sliced cabbage gives the coleslaw a better texture and helps it absorb the dressing.
• Adjust the sweetness: Add a little more sugar for a sweeter, traditional deli-style taste, or reduce it for a tangier version.
• Avoid watery coleslaw: If preparing it several hours ahead, keep in mind that cabbage releases moisture as it sits. Drain excess liquid and toss before serving.
• Make it extra tangy: Add another teaspoon of apple cider vinegar or a squeeze of fresh lemon juice.

Easy Variations

• Southern-style: Add a touch more sugar for a sweeter dressing.
• Lighter coleslaw: Replace half the mayonnaise with plain Greek yogurt.
• Extra crunch: Mix in thinly sliced green onions or a little shredded red cabbage.
• Creamy mustard version: Add an extra teaspoon of Dijon mustard for a sharper flavor.

What to Serve with Creamy Coleslaw

This classic side dish pairs wonderfully with barbecue ribs, grilled chicken, burgers, hot dogs, pulled pork sandwiches, fried fish, and baked potatoes. It also makes a refreshing addition to picnic spreads and summer potlucks.

Make-Ahead and Storage

Prepare the coleslaw a few hours before serving and keep it covered in the refrigerator. Store leftovers in an airtight container and enjoy within 3–4 days, provided they have been kept properly chilled. For food safety, don’t leave coleslaw at room temperature for more than 2 hours, or more than 1 hour when temperatures are above 90°F (32°C).

Freezing is not recommended because the cabbage can become soft and watery after thawing.

Recipe Details

• Prep Time: 15 minutes
• Chill Time: 30–60 minutes
• Total Time: 45–75 minutes
• Servings: 6
• Difficulty: Easy

Approximate Nutrition Per Serving

• Calories: 180
• Protein: 1 g
• Carbohydrates: 9 g
• Fat: 15 g
• Fiber: 2 g
• Sugar: 6 g

Nutrition estimates vary depending on the mayonnaise, sugar, and serving size used.

Frequently Asked Questions

1. Can I make coleslaw the night before?

Yes! Prepare it the night before and refrigerate it in an airtight container. Toss well before serving, as some liquid may collect at the bottom.

2. Why is my coleslaw watery?

Cabbage naturally releases moisture after it is mixed with dressing. Shredding the cabbage finely, serving it while fresh, and draining excess liquid before serving can help.

3. Can I use a bag of coleslaw mix?

Absolutely. Use about 7 cups of store-bought coleslaw mix to save preparation time.

4. Can I make this recipe without sugar?

Yes. Leave out the sugar or use a suitable alternative to taste. The dressing will be more tangy and less sweet.