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The Best Coleslaw Recipe

Creamy Coleslaw

iamwinfred
This creamy, tangy coleslaw recipe is guaranteed to steal the show at summer barbecues, cozy family dinners, or holiday feasts. With crisp cabbage, vibrant carrots, and a perfectly balanced dressing, this dish is as versatile as it is delicious. It's quick to make, endlessly customizable, and packed with nutrients to keep you feeling great.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 180 kcal

Equipment

  • Chef's knife For shredding cabbage
  • Cutting board
  • Box grater For carrots
  • Large mixing bowl 4-quart capacity recommended
  • Medium bowl For dressing
  • Whisk
  • Spatula or large spoon For tossing
  • Airtight container For storage

Ingredients
  

For the Vegetables

  • 1 medium head cabbage about 2 pounds or 900g, finely shredded
  • 2 large carrots about 1 cup or 110g, grated
  • 1 small red onion optional, finely diced

For the Dressing

  • 1 cup mayonnaise 240ml
  • 1/4 cup apple cider vinegar 60ml
  • 2 tablespoons granulated sugar 25g
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Add-Ins

  • 1/4 cup fresh parsley chopped, for color
  • 1/2 cup raisins or dried cranberries for sweetness
  • 1/4 cup sunflower seeds toasted, for crunch

Instructions
 

  • Remove outer leaves from cabbage, cut into quarters, remove core, and slice thinly into fine shreds. Peel and grate carrots using box grater, and finely dice red onion if using.
  • In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth. Taste and adjust seasoning as needed.
  • Pour dressing over vegetables in large bowl and toss with spatula until every strand is well coated. Fold in optional ingredients if using.
  • Cover tightly and refrigerate for at least 1 hour (overnight is better). Before serving, toss again and adjust seasoning if needed.

Notes

  • For maximum crunch, shred cabbage as thinly as possible using a sharp chef's knife.
  • Coleslaw tastes better after chilling overnight as flavors meld together beautifully.
  • Store in airtight container in refrigerator for up to 3 days. Drain excess liquid before serving.
  • For a lighter version, substitute mayonnaise with Greek yogurt or use a vinegar-based dressing.
  • Not recommended for freezing as dressing separates and vegetables lose crisp texture.
  • Add salt just before serving if you want maximum crunch, as salt draws out moisture over time.
  • Customize sweetness by adjusting sugar amount or adding honey, raisins, or dried cranberries.
  • For Asian-inspired variation, replace dressing with rice vinegar, sesame oil, and soy sauce.
  • Make ahead tip: Prep vegetables and dressing separately up to a day in advance, combine before serving.
  • Perfect pairing: Serve with grilled meats, pulled pork sandwiches, fish tacos, or fried foods.

Nutrition

Serving: 1ServingCalories: 180kcalCarbohydrates: 12gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 8gVitamin A: 50IUVitamin C: 60mgCalcium: 4mgIron: 2mg
Keyword bbq side dish, cabbage salad, coleslaw, creamy coleslaw, summer salad
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