Creamy Coleslaw

If you’re looking for a side dish that’s crunchy, tangy, and creamy all in one bite, then my Creamy Coleslaw is exactly what you need! 🥗 This recipe is a family favorite, and it’s always a hit at barbecues, potlucks, and holiday meals. I love how simple it is to make, yet it tastes so fresh and delicious. Plus, you can easily customize it to suit your taste!

What makes this coleslaw stand out is the creamy dressing—made with a little mayo, vinegar, and a hint of sweetness. It’s the perfect balance of tangy and rich, and it coats the crunchy cabbage and veggies just beautifully.

Why You’ll Love Creamy Coleslaw

This coleslaw is the perfect combination of crunchy and creamy. It’s got the crunch from the cabbage and carrots, and the creaminess from the dressing that makes every bite irresistible. Whether you’re serving it with BBQ, fried chicken, or just on its own, it’s always a crowd-pleaser. You can make it ahead of time, and it keeps well in the fridge for a few days!

What You’ll Need to Make Creamy Coleslaw

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage (optional for color)
• 1 cup shredded carrots
• 1/2 small red onion, finely chopped (optional)

For the Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar (or white vinegar)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice (optional, for extra tang)

How to Make Creamy Coleslaw

1. Prepare the veggies: In a large bowl, combine the green cabbage, purple cabbage (if using), carrots, and red onion (if using). Toss everything together so the veggies are mixed well.
2. Make the dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, honey, salt, pepper, and lemon juice (if using) until smooth and creamy.
3. Mix the dressing and veggies: Pour the dressing over the veggies and toss until everything is evenly coated.
4. Chill: Cover the coleslaw and refrigerate for at least 30 minutes before serving. This lets the flavors meld together.
5. Serve: Once chilled, give the coleslaw a quick toss and serve it up as a crunchy, creamy side dish!

Fun Variations

Want to jazz it up? Add some chopped apple for a sweet crunch, or throw in a handful of raisins or dried cranberries for a pop of color and sweetness. You can also swap the mayo for Greek yogurt for a lighter version. If you love a little heat, try adding a pinch of cayenne pepper or a few chopped jalapeños!

Great for BBQs and Picnics

This Creamy Coleslaw is perfect for any occasion—especially BBQs, picnics, and potlucks. It pairs wonderfully with grilled meats, sandwiches, and even fish tacos. And it’s great as a topping for burgers or pulled pork sandwiches!

FAQs

1. Can I make this coleslaw ahead of time?
   Yes! In fact, the flavors get even better after sitting for a few hours. Make it up to a day ahead, and just give it a good stir before serving.
2. Can I make this recipe dairy-free?
   Yes! Simply swap the mayonnaise for a dairy-free version (or use a combo of olive oil and lemon juice for a lighter dressing).
3. How long will the coleslaw last?
   This coleslaw will keep in the fridge for about 3-4 days. The cabbage may soften a bit, but it will still taste great!
4. What other vegetables can I add?
   You can add sliced bell peppers, shredded cucumber, or even fresh herbs like parsley or dill for extra freshness.
5. Can I use pre-shredded cabbage?
   Absolutely! You can buy pre-shredded cabbage and carrots to save time. Just be sure to give everything a good toss in the dressing for that homemade touch.

Creamy Coleslaw

This creamy, tangy coleslaw is the perfect balance of crunchy cabbage, sweet carrots, and a luscious dressing. It's quick to make, perfect for BBQs, and always a hit at any gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6

Ingredients

  

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage optional for color
• 1 cup shredded carrots
• 1/2 small red onion finely chopped (optional)
• For the Dressing:
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar or white vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice optional, for extra tang

Instructions

 

• Prepare the veggies:
• In a large bowl, combine the green cabbage, purple cabbage (if using), carrots, and red onion (if using). Toss everything together so the veggies are mixed well.
• Make the dressing:
• In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, honey, salt, pepper, and lemon juice (if using) until smooth and creamy.
• Mix the dressing and veggies:
• Pour the dressing over the veggies and toss until everything is evenly coated.
• Chill:
• Cover the coleslaw and refrigerate for at least 30 minutes before serving. This lets the flavors meld together.
• Serve:
• Once chilled, give the coleslaw a quick toss and serve as a crunchy, creamy side dish!

Notes

• If you’re short on time, pre-shredded cabbage works just as well—just be sure to toss everything together well for that homemade touch.
• For extra crunch, try adding some sliced bell peppers or toasted nuts like pecans.