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Creamy coleslaw in a bowl with a spoon.
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4.17 from 6 votes

Creamy Coleslaw Recipe

This classic creamy coleslaw recipe will become a family favorite. It's easy to prepare, stores well in the refrigerator, and is perfect for picnics and barbecues.
Prep Time5 minutes
Chilling Time1 hour
Total Time1 hour 5 minutes
Course: Salads
Cuisine: American
Servings: 6
Author: Rachel Gurk

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.

Video

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.

Nutrition

Serving: 0.75cup | Calories: 163kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 335mg | Potassium: 134mg | Fiber: 2g | Sugar: 7g | Vitamin A: 87IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 0.4mg

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