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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 (14 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 (14 ounces) coleslaw mix, about 6 cups
  • Cover the bowl, and refrigerate for at least 1 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 ½ 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 cups. You can use a mixture of green and red cabbage if you prefer.
  • Add ins: Try one (or more) of these flavor boosters: ¼ 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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