This Classic Creamy Coleslaw is crisp, creamy, tangy, and wonderfully refreshing. Shredded cabbage and carrots are tossed in a smooth homemade dressing made with mayonnaise, vinegar, and a touch of sweetness. It’s the perfect side dish for barbecues, burgers, fried chicken, sandwiches, and summer gatherings.
Ingredients
For the Coleslaw
- 6 cups finely shredded green cabbage
- 2 cups finely shredded purple cabbage
- 1 large carrot, grated
- ¼ cup finely sliced red onion, optional
- 2 tablespoons fresh parsley, chopped, optional
For the Creamy Dressing
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1½ tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Prepare the Vegetables
Place the shredded green cabbage, purple cabbage, grated carrot, and red onion in a large mixing bowl.
Toss gently to distribute the vegetables evenly.
2. Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, Dijon mustard, celery seed, salt, and black pepper.
Continue whisking until the dressing is smooth and creamy.
Taste and adjust the seasoning if needed. Add a little more vinegar for extra tang or a small amount of sugar for additional sweetness.
3. Combine Everything
Pour the dressing over the shredded vegetables.
Use tongs or a large spoon to toss everything together until the cabbage and carrots are evenly coated.
4. Chill
Cover the bowl and refrigerate for at least 30 minutes before serving.
For even better flavor, let the coleslaw chill for 1–2 hours.
Give it a good toss just before serving.
Tips for the Best Creamy Coleslaw
Slice the cabbage thinly: Fine shreds create the classic coleslaw texture and allow the dressing to coat every bite.
Don’t overdress: Start with most of the dressing and add more if needed. The cabbage will release some moisture as it sits.
Let it rest: Chilling gives the flavors time to blend and softens the cabbage slightly while keeping it crisp.
Balance the dressing: The best coleslaw has a combination of creamy, tangy, sweet, and slightly savory flavors.
Easy Variations
Add finely shredded green apple for a crisp, slightly sweet twist.
Mix in raisins or dried cranberries for extra sweetness.
For a Southern-style flavor, add a little extra sugar and a splash of pickle juice.
For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt.
Add chopped fresh dill or parsley for a fresh herbal note.
What to Serve With Coleslaw
Classic creamy coleslaw pairs beautifully with:
- BBQ pulled pork
- Grilled chicken
- Fried chicken
- Burgers
- BBQ ribs
- Hot dogs
- Fish and chips
- Pulled chicken sandwiches
- Grilled sausages
It also makes a delicious topping for pulled pork or barbecue sandwiches.
Storage
Keep the coleslaw refrigerated in an airtight container.
For the best quality, enjoy it within 3–4 days.
If the vegetables release excess liquid while refrigerated, simply stir the coleslaw before serving.
This Classic Creamy Coleslaw is crunchy, tangy, lightly sweet, and irresistibly creamy. It’s an easy side dish that works with almost any barbecue or comfort-food meal and can be prepared ahead of time for gatherings.