Creamy Coleslaw

Creamy coleslaw is a crunchy, tangy side dish that’s perfect for barbecues, burgers, or fried chicken nights. I love how quick it is to throw together and how well it balances out rich main dishes.

Why You’ll Love This Recipe

I love the crisp texture and the slightly sweet, tangy dressing. It’s cool, creamy, and refreshing—exactly what I want alongside something hot or spicy. It’s also budget-friendly and great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Green cabbage, shredded

• Carrots, shredded

• Mayonnaise

• Apple cider vinegar

• Sugar

• Dijon mustard

• Celery seed (optional)

• Salt and pepper

Directions

1. I whisk together mayo, vinegar, sugar, mustard, and seasonings to make the dressing.

2. I toss the cabbage and carrots in a large bowl.

3. I pour the dressing over and mix well to coat.

4. I chill the coleslaw for at least 30 minutes before serving.

Servings and timing

Serves 6–8
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

I sometimes add purple cabbage, green onions, or jalapeños. For a lighter version, I mix in some Greek yogurt.

Storage/Reheating

I store it in the fridge for up to 3 days. I give it a quick stir before serving. It’s not meant to be reheated.

FAQs

Can I use a coleslaw mix?

Yes, I often use bagged mix to save time.

Can I make it ahead?

Yes, it’s even better after a few hours in the fridge.

Is this too sweet?

I adjust the sugar to taste—I prefer it slightly tangy.

What if I don’t have celery seed?

It’s optional but adds a nice classic touch.

Can I make it dairy-free?

Yes, I use mayo without dairy and skip any yogurt.

Conclusion

Creamy coleslaw is a fresh, simple side that adds crunch and flavor to any meal. I love how easy it is to make and how it pairs with just about everything.

Creamy Coleslaw

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Creamy coleslaw is a crunchy, tangy side dish made with shredded cabbage, carrots, and a smooth, slightly sweet mayo-based dressing. It’s the perfect complement to barbecue, burgers, fried chicken, and more—and it’s ready in minutes!

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: Serves 6–8
• Category: Side Dish, Salad
• Method: No-Cook, Mixing
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 cups green cabbage, shredded
• 1 cup carrots, shredded
• ¾ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar (adjust to taste)
• 1 tsp Dijon mustard
• ¼ tsp celery seed (optional)
• Salt and pepper, to taste

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Instructions

1. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt, and pepper until smooth.
2. In a large bowl, combine shredded cabbage and carrots.
3. Pour the dressing over the cabbage mixture and toss until well coated.
4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
5. Give it a quick stir before serving chilled.

Notes

• Use pre-shredded coleslaw mix for convenience.
• Add red cabbage, green onions, or jalapeños for extra color and flavor.
• Substitute half the mayo with Greek yogurt for a lighter version.
• Adjust sugar and vinegar to make it sweeter or tangier.
• Best served chilled; not meant for reheating.

Nutrition

• Serving Size: 1/2 cup
• Calories: 160
• Sugar: 4g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 10mg