Classic Creamy Coleslaw with Homemade Dressing

Tweet
Share
Pin
Share

Classic creamy coleslaw is a tangy, crunchy side dish made with shredded cabbage and carrots in a mayonnaise-based dressing with a hint of sweetness and vinegar.

This homemade version beats store-bought every time and takes less than 15 minutes to prepare.

Why You’ll Love It

  • Ready in 15 minutes
  • No cooking required
  • Better than store-bought or deli coleslaw
  • Customizable sweetness and tanginess
  • Essential side for BBQ, fried chicken, and sandwiches

Ingredients

For the coleslaw base:

  • 1 medium head green cabbage (about 2 lbs), cored and shredded
  • 2 medium carrots, peeled and grated
  • 1/2 small red cabbage, cored and shredded (optional, for color)

For the creamy dressing:

  • 1 cup mayonnaise (full-fat recommended)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sugar (or honey)
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)

Optional add-ins:

  • 2 tablespoons minced fresh parsley
  • 1/4 cup thinly sliced green onions
  • 1 small apple, julienned

Steps

  1. Shred the cabbage using a sharp chef knife, mandoline, or the shredding disc on a food processor.
  2. Aim for thin, uniform shreds about 1/8 inch wide — this creates the best texture.
  3. Place the shredded cabbage in a large bowl.
  4. Grate the carrots using the large holes on a box grater and add to the cabbage.
  5. If using red cabbage, add it now and toss everything together.
  6. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, pepper, and garlic powder until smooth.
  7. Taste the dressing and adjust — add more vinegar for tanginess, more sugar for sweetness, or more salt to balance.
  8. Pour the dressing over the cabbage mixture.
  9. Toss thoroughly until all the vegetables are evenly coated — this takes a good minute of mixing.
  10. Cover and refrigerate for at least 1 hour before serving to let the flavors meld and the cabbage soften slightly.
  11. Toss again before serving and taste for seasoning — it may need a pinch more salt after resting.

Helpful Tips & Substitutions

The rest time matters. Coleslaw improves significantly after an hour in the refrigerator — the dressing softens the cabbage and the flavors come together.

Drain excess liquid. If your slaw gets watery after resting, drain off the liquid before serving or add a bit more mayonnaise to re-coat.

Shred uniformly. A mandoline slicer produces the most consistent results — uneven shreds mean uneven texture.

Shortcut option. Use a 14-16 oz bag of pre-shredded coleslaw mix instead of whole cabbage — just check that it looks fresh and isn’t browning.

Mayo substitutes. Use half mayonnaise and half Greek yogurt for a lighter version, or all Greek yogurt for a tangier, lower-fat option.

Vinegar options. White wine vinegar or rice vinegar work well if you don’t have apple cider vinegar — avoid balsamic, which will discolor the slaw.

Adjust sweetness. Start with 1 tablespoon of sugar if you prefer a less sweet slaw and add more to taste.

For extra crunch. Add the dressing just before serving if you prefer crisp, barely-wilted coleslaw.

Serving Ideas

Serve classic coleslaw alongside pulled pork sandwiches, fried chicken, ribs, or grilled burgers.

Pile it directly on top of BBQ sandwiches or fish tacos for added crunch and creaminess.

It’s a staple side for backyard cookouts, potlucks, and picnics.

For a seafood dinner, pair it with fried fish, shrimp po’boys, or crab cakes.

Transport it to events in a insulated food carrier to keep it cold.

Make-Ahead & Storage

Best timing: Make coleslaw 2-4 hours ahead for optimal flavor and texture — it’s good immediately but better after resting.

Refrigerator: Store in an airtight container for up to 3 days.

The slaw will release liquid over time — drain and stir before serving leftovers.

Day-before prep: Shred the cabbage and carrots and store in a sealed bag with a damp paper towel to keep them crisp.

Make the dressing separately and combine the next day.

Not recommended for freezing. Frozen cabbage becomes mushy and the mayonnaise separates.

The Side Dish That Makes the Meal

Good coleslaw is about balance — creamy but tangy, sweet but not cloying, and crunchy with just the right amount of softness.

Homemade dressing makes all the difference compared to the overly sweet or gloppy store-bought versions.

Once you nail this recipe, you’ll never buy pre-made coleslaw again.

Similar Posts