Easy Creamy Coleslaw Recipe

You know those moments when you’re staring at a bowl of shredded cabbage and wondering what on earth to do with it? Yeah, I’ve been there too.

I used to think coleslaw was just some sad side dish your aunt brought to awkward family cookouts. But once I nailed this easy creamy coleslaw recipe, everything changed.

Now it’s my go-to for backyard burgers, slow cooked pulled pork, or let’s be honest, a midnight snack with a fork straight from the fridge.

Why This Creamy Coleslaw Hits Right

Everyone loves a good side that doesn’t try too hard, right? This coleslaw has that perfect crunchy creamy balance without going overboard on the mayo or getting soggy twenty minutes after mixing.

You can whip it up in under fifteen minutes without breaking a sweat. Feel like a kitchen boss yet?

The Must Have Ingredients

Let’s talk ingredients. Keep it simple and real. You don’t need some secret sauce your grandma’s grandma passed down through generations. Here’s what you actually need.

Core Ingredients

• Green Cabbage: About half a head, finely shredded for that perfect crunch.
• Red Cabbage: A quarter head to add color and a little bite.
• Carrots: Two medium ones, grated or julienned. Your call on the fancy grating.

Creamy Dressing Essentials

• Mayonnaise: Half a cup. Don’t skimp here. Go full fat or go home.
• Apple Cider Vinegar: Two tablespoons for a sharp tang you’ll love.
• Honey Or Sugar: One tablespoon to balance out that tang. No, it will not turn it into dessert.
• Dijon Mustard: One teaspoon to keep it from being boring.
• Salt And Pepper: To taste, obviously.

Optional Add Ins

• Celery Seed: Gives it that classic deli touch.
• Green Onions: Thinly sliced for extra zip.
• Greek Yogurt: Swap out half the mayo if you want a lighter twist.

How To Make Creamy Coleslaw

Step 1

Chop your cabbage as thin as humanly possible without calling in a food processor. Grate those carrots like you’re fighting off a bad mood. Toss them all into a giant bowl and admire the rainbow of health.

Step 2

Grab a small bowl and mix together the mayo, apple cider vinegar, honey, mustard, salt, and pepper. Stir until smooth. Try not to taste it too much or you’ll end up with no dressing left.

Step 3

Pour the dressing over your veggie mix and use tongs to toss everything until every shred glistens like it’s ready for a photo shoot. Make sure that dressing gets in every nook and cranny.

Step 4

Stick that bowl in the fridge for at least 30 minutes before serving. This is the hardest step because patience is not our strong suit.

Step 5

Pull it out when it’s time to serve. Give it another mix. Sprinkle a little celery seed or green onion if you’re feeling showy. Then watch it disappear faster than your phone battery on a Friday night.

Tips That Actually Help

• Use Pre Shredded Cabbage if you’re short on time. I won’t judge. Sort of.
• If your slaw looks dry, add a spoonful more mayo. If it’s drowning, throw in extra cabbage. Balance is key.
• Let it sit overnight for next level flavor. Leftover magic exists and it starts here.

What Makes This Coleslaw Better Than Store Bought

Have you ever had that overly sweet mess from a tub that’s somehow both soggy and too crunchy? Yeah, same. This version actually tastes fresh, with real texture and flavor control in your hands. You’re not at the mercy of mystery white goo anymore.

You also choose how zingy, how creamy, or how crunchy you want it. Want more snap? Add thin sliced green apple. Feeling lazy? Skip the red cabbage. You get to be the boss here.

Pair It Like A Pro

Wondering what to serve with your gorgeous bowl of coleslaw? Oh, the possibilities.

• Pulled Pork Or Brisket: Obviously. Barbecue and creamy slaw belong together.
• Grilled Burgers: Add a scoop right on the burger for that messy, dreamy combo.
• Fish Tacos: That crunch cuts through the spice perfectly.
• Fried Chicken: You need something cool and creamy to go with your crispy bliss.

Make It Ahead And Thank Yourself Later

This coleslaw recipe is the make ahead MVP. Honestly, it gets better after sitting in the fridge overnight. Just store it in an airtight container and give it a good stir before serving. The cabbage holds up like a champ and the flavors mix into something even tastier.

Is It Healthy Or Are We Pretending

Okay, so it’s not exactly salad light, but it’s not all bad either. Especially if you use Greek yogurt or cut back a little on sugar. Plus, cabbage is packed with vitamins. So if you ask me, it totally counts as a veggie side.

And let’s be real. If it helps us eat more vegetables without suffering, we’re basically doing self care.

Quick Variations You Can Try

Feeling bold? Here’s how to shake things up without messing up everything.

• Asian Coleslaw: Swap mayo for sesame oil and soy sauce, drop the carrots in favor of julienned snow peas.
• Southwest Twist: Add lime juice, cilantro, black beans, and corn for a zesty mix that pops.
• Spicy Slaw: Mix in sriracha or some chopped jalapenos for a kick that wakes everyone up.

Final Thoughts

Now you’ve got no excuse for using that sad plastic tub from the store. This easy creamy coleslaw recipe takes barely any time, tastes way better, and somehow makes you look like you know what you’re doing. Whether you’re grilling out or just want something good to eat out of the fridge at midnight, this slaw’s got you covered.

Give it a shot. I promise once you make it, you’ll never crave the soggy store stuff again.

Want more tasty and simple eats? Check out recipe tips and meal ideas that make home cooking less of a chore and way more fun!