Easy Creamy Coleslaw
I can’t get enough of this creamy coleslaw. This easy recipe is officially my all-time favorite and the creamy dressing is so delicious. Trust me, you’ll love this homemade coleslaw recipe! This is my absolute favorite coleslaw recipe, and so many of our readers agree! It turns out incredibly crunchy and tangy, with a deliciously creamy dressing. I love the dressing so much, I even use it on my broccoli slaw. Readers have called this slaw their “go-to dish” for potlucks, with many even calling this “the best coleslaw” they have ever made. Save this creamy coleslaw to serve during your next summer cookout or next to richer dishes like pulled pork and these super tender baked ribs. It’s also perfect next to other summer favorites like our potato salad, corn salad, and pasta salad. Key Ingredients Cabbage: I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, savoy, or Napa cabbage all work wonderfully. I’ve also used broccoli to make this recipe. See our broccoli slaw to see how I do it. If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix. If you have some cabbage leftover, save it for one of our other cabbage recipes, like this lemon garlic sautéed cabbage, bacon fried cabbage, or this easy roasted cabbage. Carrots: Adds color, a little sweetness, and flavor. I use a box grater to shred my carrots, but you can also buy them pre-shredded if that is easier. Parsley: Adds color and fresh flavor. Homemade coleslaw dressing: I’ve tried many coleslaw recipes and am convinced this recipe has the best creamy coleslaw dressing. Made with mayonnaise (try homemade mayo), vinegar, mustard, and celery seeds, it’s the perfect blend of creamy, zesty, and fresh. I don’t add sugar, but if you prefer a sweeter dressing, feel free to add a teaspoon or two of sugar or honey. For a mayo-free dressing, see our cilantro lime slaw or this red wine vinegar slaw. Cabbage: I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, savoy, or Napa cabbage all work wonderfully. I’ve also used broccoli to make this recipe. See our broccoli slaw to see how I do it. If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix. If you have some cabbage leftover, save it for one of our other cabbage recipes, like this lemon garlic sautéed cabbage, bacon fried cabbage, or this easy roasted cabbage. Carrots: Adds color, a little sweetness, and flavor. I use a box grater to shred my carrots, but you can also buy them pre-shredded if that is easier. Parsley: Adds color and fresh flavor. Homemade coleslaw dressing: I’ve tried many coleslaw recipes and am convinced this recipe has the best creamy coleslaw dressing. Made with mayonnaise (try homemade mayo), vinegar, mustard, and celery seeds, it’s the perfect blend of creamy, zesty, and fresh. I don’t add sugar, but if you prefer a sweeter dressing, feel free to add a teaspoon or two of sugar or honey. For a mayo-free dressing, see our cilantro lime slaw or this red wine vinegar slaw. Find the full recipe with measurements below. How to Make the Best Creamy Coleslaw Tip 1: Shredding your cabbage. To prepare cabbage for coleslaw, remove any damaged outer leaves. Cut the head of cabbage into quarters and slice out the core. Then, thinly slice the quarters to create perfect, fine shreds. (This same technique works great for making homemade sauerkraut!) Tip 2: Hold back a bit of the dressing. When you are ready to combine the coleslaw, start with two-thirds of the dressing. Toss well to coat, then add more as needed until you reach your perfect consistency. This simple step is the best way to prevent your coleslaw from getting soggy. If you have some dressing leftover, see my tips below the recipe for how to use it. Tip 3: Let it rest. For the best flavor, refrigerate your coleslaw for one hour before serving. This resting period allows the flavors to meld and the cabbage to soften slightly, giving you a more delicious coleslaw. If you’re short on time, you can serve it immediately, but the flavor will be even better with a little rest. What to Serve with Coleslaw Serve this coleslaw with just about anything. It’s perfect for summer cookouts. I love it with hamburgers, turkey burgers, pork ribs, and grilled chicken. It’s also excellent served on top of sandwiches. Try this pulled pork on a sandwich or makes these BBQ chicken sandwiches. I also love it served next to crab cakes and lobster rolls! This coleslaw recipe is a family and reader favorite for a reason, and I cannot wait for you to try it! Happy cooking! Easy Creamy Coleslaw PREP 25 mins TOTAL 25 mins PREP 25 mins TOTAL 25 mins Here’s how I make my favorite creamy coleslaw! The dressing is super simple but so delicious. I don’t add sugar to the dressing and love it without. To make this a sweeter coleslaw, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrots. When I have it in my kitchen, I love using homemade mayonnaise for the coleslaw dressing! For a mayo-free coleslaw, see my easy vinegar slaw made with a red wine vinaigrette. 10 Servings Watch Us Make the Recipe You Will Need 1 medium cabbage, about 2 pounds, outer leaves removed 3 medium carrots, peeled and shredded 1/2 cup loosely packed fresh parsley leaves, coarsely chopped 1 cup (225g) mayonnaise, see homemade mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard or coarse ground mustard 1 teaspoon celery seeds 1/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw Directions 1Prepare the cabbage: Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups). 2Combine veggies: Add the shredded carrot and parsley to the cabbage and toss to mix. 3Make the dressing: In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar. 4Make the coleslaw: Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool). If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage soften. 1Prepare the cabbage: Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups). 2Combine veggies: Add the shredded carrot and parsley to the cabbage and toss to mix. 3Make the dressing: In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar. 4Make the coleslaw: Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool). If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage soften. Adam and Joanne's Tips Storing: Homemade coleslaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy. Make ahead: Shred the veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving. Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. One large (16-ounce) bag should do the trick. Leftover dressing: Use it as a spread for sandwiches, a vegetable dip, served alongside the coleslaw, or with grilled or roasted vegetables, chicken, or meats. The nutrition facts provided below are estimates. We have omitted salt and sugar. Storing: Homemade coleslaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy. Make ahead: Shred the veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving. Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. One large (16-ounce) bag should do the trick. Leftover dressing: Use it as a spread for sandwiches, a vegetable dip, served alongside the coleslaw, or with grilled or roasted vegetables, chicken, or meats. The nutrition facts provided below are estimates. We have omitted salt and sugar. Nutrition Per Serving Calories 183 / Protein 2 g / Carbohydrate 7 g / Dietary Fiber 3 g / Total Sugars 4 g / Total Fat 17 g / Saturated Fat 3 g / Cholesterol 9 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us