Let’s talk about the unsung hero of the picnic table—creamy coleslaw. This isn’t just some sad, soggy afterthought. Oh no. This is the kind of coleslaw that makes you sneak an extra spoonful when no one’s looking. The kind that turns a simple Pulled Pork Sandwich into a symphony of textures—creamy, crunchy, tangy, and just sweet enough to keep you coming back for more.
I’ve had my fair share of coleslaw disasters (we don’t talk about the mayo soup incident of 2018), but this recipe? Foolproof. It’s all about balance. The crisp bite of fresh cabbage, the subtle sweetness of carrots, and a dressing that clings just right—not too heavy, not too thin. And the best part? It gets better as it sits, making it the ultimate make-ahead side dish.
Love Creamy Coleslaw? So do we! If you're into Salad or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why This Recipe Works
- Texture is everything: A mix of green cabbage and carrots gives you that perfect crunch. Soaking the cabbage in ice water (or salting and rinsing it) plumps the cell walls for maximum crispness.
- Dressing that doesn’t drown the veggies: The golden ratio is ¾ cup dressing per 6 cups cabbage. Too much? Add more veggies. Too little? A splash of buttermilk or lemon juice saves the day.
- Flavors that meld like old friends: An hour in the fridge lets the vinegar soften the cabbage slightly while the sugar rounds out the tang.
The Perks
- Quick and easy: No cooking, just chopping and mixing. A food processor speeds things up, but a knife and elbow grease work too.
- Customizable: Like it tangier? Add more vinegar. Sweeter? A pinch more sugar. Want a kick? Throw in some hot sauce or chipotle.
- Crowd-pleaser: Bring this to a cookout and watch it disappear before the burgers are even off the grill.
Essential Ingredients & Tools
Ingredients for the Coleslaw Base
- 6 cups shredded green cabbage: The backbone. Thinly sliced is key—no one wants a mouthful of chunks. Red cabbage can sub for half for color and peppery notes.
- 1 cup shredded carrots: For sweetness and vibrancy. Pre-shredded saves time but pat dry to avoid excess moisture.
- ½ cup thinly sliced red onion: Soak in ice water for 10 minutes to mellow the bite if raw onion isn’t your thing.
Ingredients for the Dressing
- ¾ cup mayonnaise: The creamy base. Greek yogurt can replace half for lightness.
- 2 tbsp Apple Cider vinegar: Brightens the slaw. White vinegar works but lacks depth.
- 1 tbsp Dijon mustard: Adds complexity. Yellow mustard is milder but works in a pinch.
- 2 tbsp sugar: Balances acidity. Honey or maple syrup are unrefined alternatives.
- ½ tsp celery seed: Earthy and subtle. Skip if you must, but it’s a game-changer.
- ½ tsp salt + ¼ tsp black pepper: Season in layers—undersalt slightly before chilling, then adjust.
Tools
- Large mixing bowl: Room to toss without spillage.
- Box grater, food processor, or sharp knife: For shredding. A mandoline works too (watch your fingers!).
- Whisk: Ensures a smooth, lump-free dressing. A fork works in a pinch.
Serves 6 | Prep: 15 minutes | Chill: 1 hour | Total: 1 hour 15 minutes
How to Make Creamy Coleslaw
- Prep the veggies: Shred 6 cups green cabbage and 1 cup carrots into thin, even strips. Toss in a large bowl with ½ cup red onion. For extra crunch, soak cabbage in ice water for 15 minutes, then drain and pat dry.
- Whisk the dressing: In another bowl, combine ¾ cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 2 tbsp sugar, ½ tsp celery seed, ½ tsp salt, and ¼ tsp black pepper. Taste and adjust—more vinegar for tang, sugar for sweetness, or mustard for depth.
- Combine and chill: Pour dressing over veggies and toss gently. Overmixing bruises the cabbage. Cover and refrigerate for at least 1 hour (stir once halfway to redistribute dressing).
- Final tweaks: Before serving, taste and adjust seasoning. Cold dulls flavors, so a pinch of salt or splash of vinegar may be needed. If soggy, drain excess liquid or add fresh cabbage.
Pro Technique
Hydrate for Crunch
Soaking cabbage in ice water (or salting/rinsing) draws out excess moisture, preventing sogginess. Pat dry thoroughly—wet cabbage dilutes the dressing.
Dressing for Longevity
Reserve ¼ of the dressing and add it just before serving. Cabbage releases water over time, and this keeps the slaw crisp.
Chef’s Wisdom
The Golden Ratio
Too much mayo weighs down the slaw; too little leaves it dry. Start with ¾ cup dressing per 6 cups cabbage. Adjust with buttermilk or lemon juice if needed.
Layering Flavors
Cold dulls seasoning, so undersalt initially. After chilling, wake it up with:
- Smoky depth: ½ tsp toasted caraway seeds or smoked paprika.
- Brightness: Squeeze of lime or dash of hot sauce.
Storage & Freshness Guide
- Short-Term: Store in an airtight container for up to 3 days. Drain pooled liquid and refresh with vinegar if needed.
- Meal Prep: Keep dressing and veggies separate for up to 5 days. Toss before serving.
- Safety Note: Discard slaw left at room temperature for over 2 hours. For outdoor events, place the bowl on ice.
Nutrition Profile
- Calories: 180
- Fat: 15g
- Protein: 1g
- Carbs: 10g
- Fiber: 2g
Perfect Pairings
Complementary Dishes
- Pulled Pork Sandwich: The slaw’s creaminess cuts through the rich pork, while its crunch contrasts the soft bun. Opt for a lightly toasted brioche bun to hold up to the textures.
- Grilled Chicken Thighs: Tangy slaw balances smoky char. Serve with Charred Corn Salad for a summer feast.
- Fish Tacos: Swap lime juice for vinegar in the dressing and pile onto crispy fish tacos for a refreshing crunch.
Drinks
- Sauvignon Blanc: The wine’s high acidity mirrors the slaw’s tang, cleansing the palate between bites.
- Honey-Lime Iced Tea: Steep 2 tea bags with 1 tbsp honey, chill, and add lime for a sweet-tart counterpoint to creamy slaw.
Something Sweet
- Peach Cobbler: Warm, spiced peaches contrast the slaw’s cool crispness. Serve with Vanilla Ice Cream for a temperature play.
- Lemon Bars: Their zesty sharpness offsets the slaw’s richness, ending the meal on a refreshing note.
Creamy Coleslaw: The Ultimate Crunchy, Tangy Sidekick
Make the best Creamy Coleslaw with my easy recipe—crisp, tangy, and perfectly creamy. Perfect for BBQs and picnics. Get the recipe now!
Ingredients
For the Coleslaw Base
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6 cups shredded green cabbage
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1 cup shredded carrots
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½ cup thinly sliced red onion
For the Dressing
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¾ cup mayonnaise
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2 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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2 tbsp sugar
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½ tsp celery seed
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½ tsp salt
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¼ tsp black pepper
Instructions
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In a large bowl, combine 6 cups shredded green cabbage, 1 cup shredded carrots, and ½ cup thinly sliced red onion.01
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In a separate bowl, whisk together ¾ cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 2 tbsp sugar, ½ tsp celery seed, ½ tsp salt, and ¼ tsp black pepper.02
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Pour dressing over vegetables and toss gently to coat.03
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Cover and refrigerate for at least 1 hour, stirring once halfway.04
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Before serving, taste and adjust seasoning as needed.05
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