Recipe Overview
Why you’ll love it: This classic creamy coleslaw recipe will become a family favorite. It’s easy to prepare, stores well in the refrigerator, and is popular at picnics and barbecues. Creamy classic coleslaw is a perfect side dish.
How long it takes: just over an hour, but most of that is chilling time.
Equipment you’ll need: large bowl and spoon
Servings: 6
Restaurant-Style Creamy Coleslaw
A popular side dish. 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 side kick to almost anything.
Did you Know?
Coleslaw began as a Dutch recipe for cabbage salad way back in the olden days and it was called “koolsla”? I have Dutch ancestors (along with Irish and Scottish) so I kind of like that it was a Dutch recipe originally. Isn’t it so interesting to find out that foods we consider so all-American have their roots in cultures around the world?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, this recipe is more in the classic Southern creamy style, typical of what’s usually served in restaurants.
Can be made ahead. 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. I love this easy creamy coleslaw recipe because it’s such a cinch to make with only 6 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 than that?
I hope I’ve convinced you that you can make your own coleslaw to serve at home! This classic creamy coleslaw recipe is a favorite with my family and I’m sure it will become the same for yours.
What’s coleslaw mix?
Shredded cabbage (green cabbage and sometimes mixed with red cabbage) and shredded carrots. If you want to shred your own cabbage, that’s fine, too. I love freshly shredded cabbage for the flavor, but I confess that I usually buy a bag of already shredded cabbage for this recipe. It’s just so convenient. You can whip this coleslaw up in 5 minutes using a 16 ounce bag of coleslaw mix. 5 minutes!
Recipe Tip
If you want to shred your own cabbage, try using the shredder attachment of your food processor. You’ll have shredded an entire head of cabbage in seconds, and it works great for the carrots, too.
How to Make Coleslaw
Mix together a mayonnaise dressing, add the cabbage mix, and stir well until the cabbage is completely coated with the dressing.
Cover the bowl, and put the coleslaw back in the fridge for an hour to marinate a bit. When you’re ready to eat, it’s ready to serve!
Recipe variations
This is a basic, Southern style coleslaw recipe, with a sweet creamy dressing. There are plenty of ways to personalize it. Here are a few suggestions:
- Shred your own cabbage. If you would rather not buy a bag of coleslaw mix, you can simply shred your own cabbage and carrots. You’ll need about six cups.
- Add-ins: 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, or 1 cup shredded kale.
- Celery: Instead of the celery salt, substitute ½ teaspoon kosher salt, and 1 teaspoon celery seed. This will result in a slightly stronger celery flavor. I often add diced celery to my coleslaw, too, for even more celery delight.
- Make more: Since coleslaw keeps well for up to three days, feel free to double or even triple the recipe. Just make sure you have a big bowl to mix it in.
- Not crazy about cabbage? Try homemade creamy potato salad!
If you’re shredding your own cabbage, make sure the cabbage is totally dry before mixing with the dressing. Always stir the coleslaw well before serving.
One of the reasons I love coleslaw is that you can put the dressing on ahead of time and store the salad in the fridge, unlike many other salads. Put it on right away and let the shredded cabbage marinate in the dressing awhile. You’ll notice that the coleslaw kind of “shrinks” after it’s been refrigerated an hour or so. It looks like that because the cabbage has softened and settled a little. That’s good! It’s what you want it to do.
Refrigerate: Coleslaw 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.
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.
Make ahead dressing: If you’d like to make coleslaw dressing to keep in the fridge, try my easy coleslaw dressing recipe. It’s much more economical than purchased dressing, and healthier, too.
What goes with coleslaw?
Pretty much everything! I love coleslaw with a sandwich but I also love it on a sandwich. Creamy coleslaw goes great with main dishes and it’s an easy side dish. Try it with (or on):
- Oven baked turkey sliders (Rachel sandwiches) — turkey’s answer to classic Reubens
- Pulled pork sandwiches: Instant Pot Pulled Pork, Slow Cooker Pulled Pork with Plum Bourbon Sauce, or Mango Bourbon Pulled Pork
- Air Fryer Chicken Nuggets or Chicken Nuggets with Parmesan
- Classic Meatloaf
- Crockpot Buffalo Chicken Sandwiches or Instant Pot Buffalo Chicken Pasta
- Crockpot BBQ Chicken
- Instant Pot Ribs or Slow Cooker Ribs
Creamy Coleslaw Recipe
Ingredients
- ½ cup light mayonnaise (or regular mayonnaise, if you prefer)
- 3 tablespoons white distilled vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon celery salt (see notes)
- 1 bag (16 ounce) 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 light mayonnaise, 3 tablespoons white distilled vinegar, 2 tablespoons granulated sugar, 1 teaspoon Dijon mustard, ½ teaspoon celery salt
- Add the bag of coleslaw mix (shredded cabbage and carrots) and mix well, until the cabbage is completely coated with the dressing.1 bag (16 ounce) coleslaw mix (about 6 cups)
- Cover and refrigerate for at least one hour. Stir before serving.
Notes
- Shred your own: If you prefer, shred your own cabbage and carrots rather than buying a bag of coleslaw mix. You’ll need about six cups.
- Add ins: you may want to add cup finely chopped onion, ¼ cup finely chopped parsley, or 1 cup shredded kale. If you prefer, substitute ½ teaspoon kosher salt and 1 teaspoon celery seed for the celery salt.
- 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.
- Make more: Recipe is easily doubled or tripled. You’ll need a large bowl!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!