Recipe Overview
Why you’ll love it: This classic creamy coleslaw recipe will become a family favorite. It’s easy to prepare, can be made ahead, and is popular at picnics and barbecues. Creamy classic coleslaw is a perfect side dish.
How long it takes: 5 minutes to prep, 1 hour to chill
Equipment you’ll need: large mixing bowl
Servings: 6
Simple, Classic Coleslaw
There’s a reason coleslaw shows up next to just about everything.
Sweet and tangy, creamy coleslaw is the ubiquitous side dish in restaurants, often served in a little plastic cup alongside fried chicken (think KFC!), fish ‘n chips, hamburgers, pulled pork, you name it. Why is that? Because it’s a perfect sidekick to almost anything.
What makes mine special:
- Classic Southern style. While there are literally hundreds of recipes for coleslaw, some with a vinegar-based dressing (vinegar cole slaw), others that use less mayonnaise (check out this reduced fat coleslaw recipe), or other variations like this southwest-style taco slaw, this creamy coleslaw recipe is a classic southern-style coleslaw recipe, with a sweet creamy dressing. It’s typical of what’s usually served in restaurants.
- Can be made ahead. This coleslaw is easy to prepare and it stays fresh for a few days in the fridge, unlike most salads. It’s easy to serve, too, with no last minute preparation. Simply give it a stir and put it into a serving bowl (if you want).
- Six easy ingredients. Buy a bag of coleslaw mix from the grocery store, mix it with a mayonnaise-based dressing, and refrigerate for an hour. What could be easier?
Ingredient Notes
- Coleslaw mix/shredded cabbage: Most purchased coleslaw mixes contain shredded cabbage (green cabbage sometimes mixed with red cabbage) and shredded carrots.
- Mayonnaise: This is a creamy coleslaw recipe so the base of the dressing is mayonnaise. (I also have a healthy coleslaw recipe that’s made with Greek yogurt.)
- White vinegar: I find that simple household white vinegar is the best choice for coleslaw. It doesn’t have an assertive flavor but still provides a nice balance for the creamy mayonnaise.
- Sugar: Some coleslaw recipes can be very sweet and contain a lot of sugar. A little sugar is necessary but feel free to adjust the amount to your preference.
- Dijon mustard: The mustard adds depth to the flavor. If you’re not a fan, omit it.
- Celery salt: Instead of plain salt, I like to add a dash of celery salt for extra flavor. If you don’t happen to have that in the house, you can use regular salt and celery seed.
Recipe Tip
Freshly shredded cabbage does have a superior flavor although it’s not as convenient. If you want to shred your own cabbage, use the shredder attachment of your food processor. You can shred an entire head of cabbage in seconds, and it works great for the carrots, too.
How to Make Coleslaw
Make the dressing. In a large mixing bowl, whisk together mayonnaise, vinegar, granulated sugar, Dijon, and celery salt until smooth.
Mix with shredded cabbage. Empty the bag of coleslaw mix into the mixing bowl, and stir well until the cabbage is completely coated with the dressing.
Chill. Cover the bowl, and refrigerate for an hour to marinate. You’ll notice that the coleslaw kind of shrinks after it’s been refrigerated. It looks like that because the cabbage has softened and settled a little. That’s good! It’s what you want it to do.
Serve. When you’re ready to eat, give the coleslaw a good stir, and your homemade creamy coleslaw is ready to serve!
Serving Suggestions
As a side: Coleslaw is a healthy side dish to serve with easy air fryer chicken nuggets or baked chicken nuggets. I like to serve it with my classic meatloaf, Instant Pot Buffalo chicken pasta, or crockpot BBQ chicken. Coleslaw is a classic side for ribs (try my Instant Pot ribs or slow cooker ribs).
On sandwiches: Creamy coleslaw is really delicious alongside a sandwich but try a spoonful right on your sandwich instead of the usual toppings. Try coleslaw on oven-baked turkey sliders (Rachel sandwiches), pulled pork sandwiches (like Instant Pot pulled pork or slow cooker pulled pork). It goes well with crockpot Buffalo chicken sandwiches, too.
Recipe variations
- Shred your own cabbage. If you would rather not buy a bag of coleslaw mix, you can shred your own cabbage and carrots. You’ll need six to eight cups.
- Jazz it up. Feel free to add one (or more) of these: ¼ cup finely chopped onion, ¼ cup finely chopped parsley, ½ cup green or red bell pepper, ½ cup chopped celery, or 1 cup shredded kale.
Refrigerate: This creamy coleslaw recipe actually tastes better if you make it at least an hour before serving which makes it a perfect salad to serve if you’re in a rush or if you’re bringing it to a picnic or potluck. Coleslaw can be made a day ahead and stored in the refrigerator, tightly covered. Stir well before serving. If refrigerated, coleslaw should last 3 to 5 days.
Make ahead dressing: If you’d like to make coleslaw dressing to keep in the fridge, try my easy coleslaw dressing recipe. It’s convenient and economical, and has less sodium and sugar than most commercial dressings.
Can you freeze coleslaw? Any creamy coleslaw recipe with a mayonnaise-based dressing should not be frozen. You’ll end up with a watery mess. However, you can freeze coleslaw made with a vinegar-based dressing. Put it in an airtight resealable bag and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Creamy Coleslaw Recipe
Ingredients
- ½ cup mayonnaise (regular or light)
- 3 tablespoons white distilled vinegar
- 2 tablespoons granulated sugar (or to taste)
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon celery salt (see notes)
- 1 bag (16 ounces) coleslaw mix, about 6 cups (pre-shredded cabbage and carrots)
Instructions
- In a large bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard, and celery salt until smooth.½ cup mayonnaise, 3 tablespoons white distilled vinegar, 2 tablespoons granulated sugar, 1 teaspoon Dijon mustard, ½ teaspoon celery salt
- Add the bag of coleslaw mix and mix well, until the cabbage is completely coated with the dressing.1 bag (16 ounces) coleslaw mix, about 6 cups
- Cover the bowl, and refrigerate for at least one hour. You'll notice that the volume of the coleslaw decreases as it chills. The cabbage will soften slightly as it marinates in the dressing. Stir well before serving.
Notes
- Celery salt: Many restaurant coleslaws include celery seed. If you like that, substitute ½ teaspoon kosher salt and 1 teaspoon celery seed for the celery salt. Celery seed can be found in the spice section of the grocery store.
- Shred your own: If you prefer, shred your own cabbage and carrots rather than buying a bag of coleslaw mix. You’ll need 6 to 8 cups. You can use a mixture of green and red cabbage if you prefer.
- Add ins: Try one (or more) of these flavor boosters: ½ cup finely chopped onion, ¼ cup finely chopped parsley, or 1 cup finely shredded kale.
- Make ahead tip: Coleslaw can be made a day ahead and stored in the refrigerator, tightly covered. Stir well before serving. If refrigerated, coleslaw should last 3 to 5 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Today is the second time I'm making this coleslaw in 2 weeks–love it! And I'm making it to go with your Bourbon-Mango Pulled Pork — hope it turns out since my husband loves pulled pork!
Kristy–yay! You guys will love the pulled pork, it is delicious!
Hahahaha I love that your husband ate it until he heard it had mayo in it….:)
I think the coleslaw looks great. I'm so picky about the stuff but this recipe looks great.
Yea! I've been looking for a low-cal coleslaw recipe! Thanks Rachel :) And I like the new format of your blog : )
I love the new look of your site! It's so pretty! I'm going to have to keep this recipe…I'm not a fan of coleslaw, BUT my husband loves the stuff!