Classic Creamy Coleslaw
This recipe is our best classic creamy coleslaw—make it for your next cookout or potluck dinner. Quick, easy, and full of flavor!
This classic creamy coleslaw is my favorite slaw to pile on pulled pork sandwiches or serve alongside fish, ham, or pork dishes. It’s not overly sweet, has a perfectly balanced acidity, and celery seeds add an extra layer of flavor. If you like a sweeter slaw, feel free to experiment with more sugar or honey, or leave the sweetener out altogether. Using this recipe, you’ll have a delicious coleslaw within 15 or 20 minutes.
This creamy coleslaw is perfect for family meals, cookouts, tailgating events, fish fries, or potluck dinners!
Why You’ll Love It
Quick and easy. Comes together in just minutes with simple ingredients you probably already have.
Versatile flavor. The balanced creamy dressing pairs beautifully with everything from seafood to sandwiches.
Make-ahead friendly. Gets even better after a rest in the fridge—perfect for prepping ahead of time.
Ingredient Notes
- Cabbage: Use green cabbage or a mix of green and purple for more color. Shred finely for the best texture.
- Carrot: Shredded or julienned—adds sweetness and color.
- Mayonnaise: Forms the creamy base of the dressing. Use full-fat for best flavor.
- Sugar or honey: Adds a touch of sweetness; adjust to taste or leave out.
- Vinegar: White wine vinegar or apple cider vinegar provides brightness.
- Celery seeds: Add subtle flavor and a classic slaw note.
- Salt and pepper: Season just before serving, adjusting to taste.
How to Make It
- Shred the cabbage and carrots and place them in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, sweetener, vinegar, and celery seeds.
- Toss the cabbage mixture with the dressing until fully coated.
- Cover and refrigerate for at least an hour to allow the flavors to meld.
- Taste and adjust salt and pepper before serving.
Tips for Making Slaw
You can slice the cabbage by hand or in the food processor with a slicing disk, but a mandoline makes it fast and super easy, and you can get it nice and thin. I use this mandoline (Amazon link) because it’s versatile, adjustable, and easy to clean.
Don’t worry if it doesn’t seem creamy enough right away. The cabbage and, to a lesser degree, the carrot begin to release their water when they come into contact with the dressing. Giving the slaw an hour or so in the fridge will help produce more moisture and the cold temperature will help the dressing thicken a bit, making a creamier texture.
Taste the slaw just before serving and adjust the seasonings as necessary. This is when you should check for salt, pepper, and vinegar.
For the best texture and flavor, use very fresh cabbage and carrots.
This OXO julienne Y-peeler (Amazon link) is great for preparing the carrots.
Recipe Variations
- Add Dijon mustard. A teaspoon adds a little extra tang and sharpness.
- Include fresh herbs. Try dill, chives, or parsley for added freshness.
- Make it spicy. Stir in cayenne, hot sauce, or finely chopped jalapeño.
- Go fruity. Add diced apples, pineapple, or raisins for sweetness.
- Add crunch. Toss in chopped pecans, walnuts, or sunflower seeds.
- Swap the sweetener. Try maple syrup or agave instead of sugar or honey.
What to Serve With Coleslaw
- Fish: Add it to your menu with this baked Chilean sea bass or a fabulous dish or fried sole or oven-fried tilapia.
- Shellfish: Serve this slaw with fried oysters, lobster rolls, or alongside this simple shrimp wiggle.
- Pork: Pulled pork isn’t a meal without the slaw. It’s also great with pork chops and grilled pork tenderloin.
- Beef: Whether as a topping or on the side, coleslaw provides fabulous flavor to hamburgers, turkey burgers, and sloppy joes.
- Chicken: Coleslaw and fried chicken is a classic combination. Add it to roast chicken dinner or baked chicken breasts for a lovely balance of flavors and freshness.
- Sandwiches: Add it to a grilled cheese sandwich for a delightful surprise, or update your Reuben with slaw instead of sauerkraut.
How to Store and Reheat
Refrigerate: Store the coleslaw in an airtight container in the fridge for up to 3 days. The flavor improves as it rests.
Freeze: Not recommended. The cabbage will lose its crisp texture after thawing.
To Refresh: If the slaw seems dry after sitting, stir in a spoonful of mayonnaise or a splash of vinegar before serving.
Classic Creamy Coleslaw
Ingredients
- 1 large cabbage, finely shredded
- 1 large carrot, shredded or julienned
- 3/4 cup mayonnaise, or to taste
- 1 tablespoon sugar , or to taste (or honey)
- 2 tablespoons white wine vinegar, or apple cider vinegar
- 1/2 teaspoon celery seeds
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Cabbage: Shred the cabbage and carrots and transfer them to a large bowl.
- Prepare the Dressing: In a small bowl, combine the mayonnaise, sugar or honey, vinegar, and celery seeds. Whisk to blend.
- Dress the Salad: Toss the cabbage mixture with the dressing until moistened. Cover and refrigerate for at least 1 hour.
- Serve: Taste the slaw and add salt and pepper to taste. Transfer to a serving bowl. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
