Classic Creamy Coleslaw

There are recipes that come and go, and then there are the ones you find yourself making again and again. Classic Creamy Coleslaw is definitely one of those for me.

I made this last weekend for a family dinner, and I honestly thought we’d have plenty left for the next day. Somehow, the bowl was almost empty before everyone even finished eating! The combination of crisp cabbage, sweet carrots, and that creamy, tangy dressing is just so comforting.

A friend originally reminded me how good a simple homemade coleslaw can be, and I’ve been making my own version ever since. I especially love preparing it when I’m grilling chicken or making a weekend barbecue because it adds a cool, crunchy contrast to everything else on the plate.

It’s simple, nostalgic, and always welcome at the table.

Ingredients

Coleslaw

• 6 cups finely shredded green cabbage
• 1 cup shredded carrots
• ½ cup finely shredded red cabbage
• ¼ cup thinly sliced red onion

Creamy Dressing

• ½ cup mayonnaise
• ¼ cup plain Greek yogurt
• 1½ tbsp apple cider vinegar
• 1 tbsp fresh lemon juice
• 1–2 tsp honey
• 1 tsp Dijon mustard
• ¼ tsp celery seed
• ¼ tsp black pepper
• ¼ tsp salt

Instructions

1. Prepare the Vegetables

Add the green cabbage, red cabbage, carrots, and red onion to a large bowl. Toss gently to combine.

2. Make the Dressing

Whisk together mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, honey, Dijon mustard, celery seed, black pepper, and salt until smooth.

3. Combine

Pour the dressing over the vegetables and toss until everything is evenly coated.

4. Chill

Cover and refrigerate for at least 30 minutes. I personally like letting it sit for 1–2 hours because the flavors become even better.

5. Serve

Give the coleslaw a gentle toss before serving. Add a little freshly chopped parsley if desired.

My Tips

• Shred the cabbage finely for the best classic texture.
• Start with less dressing and add more if needed.
• Don’t skip the chilling time—the flavor improves as it rests.
• For extra crunch, add a little finely sliced celery.
• If you’re making it ahead, keep it refrigerated until serving.

Diabetes-Conscious Option

For a more diabetes-conscious version, use plain unsweetened Greek yogurt, choose mayonnaise without added sugar, and reduce or skip the honey.

You can also serve a smaller portion alongside grilled chicken, fish, or another protein and plenty of non-starchy vegetables.

Mediterranean-Inspired Twist

For a lighter Mediterranean-style version, replace some of the mayonnaise with Greek yogurt and add fresh lemon juice, parsley, dill, and a small drizzle of extra virgin olive oil.

Easy Variations

Apple Coleslaw: Add thinly sliced green apple.

Spicy Coleslaw: Add a little cayenne or finely chopped jalapeño.

Extra-Crunch Coleslaw: Add sunflower seeds or sliced almonds just before serving.

Lighter Coleslaw: Increase the Greek yogurt and reduce the mayonnaise.

Prep Time

15 minutes

Chill Time

30 minutes

Total Time

45 minutes

Servings

6

Approximate Nutrition Per Serving

• Calories: 155
• Protein: 2g
• Carbohydrates: 8g
• Fat: 12g
• Fiber: 2g
• Sugar: 5g
• Sodium: 260mg

Nutrition will vary depending on the mayonnaise, yogurt, and sweetener used.

Frequently Asked Questions

Can I make it ahead?
Yes. It can be prepared several hours ahead and refrigerated until serving.

Can I use bagged coleslaw mix?
Absolutely. It makes this recipe even quicker.

Can I leave out the honey?
Yes. The dressing will still be delicious, especially with a little extra lemon or vinegar.

How do I keep it crunchy?
Don’t overdress the cabbage, and serve it within the first day for maximum crunch.

Can I use only Greek yogurt?
Yes. It will make the dressing lighter and tangier.

What goes best with coleslaw?
It’s delicious with grilled chicken, baked fish, burgers, pulled chicken, grilled shrimp, or roasted vegetables.