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Easy Creamy Coleslaw

A crunchy, tangy, and creamy coleslaw recipe that's quick to make and far better than anything store-bought. Perfect as a side for BBQ or sandwiches.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 6 cups green cabbage shredded
  • 1 cup purple cabbage shredded
  • 1 cup carrots shredded
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sugar or honey
  • Salt and black pepper to taste

Method
 

  1. Shred the green cabbage, purple cabbage, and carrots using a knife, box grater, or pre-shredded mix, and place them in a large bowl.
  2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and sugar until smooth.
  3. Taste the dressing and season with salt and black pepper to your liking.
  4. Pour the dressing over the shredded vegetables and mix thoroughly using a spoon or your hands until all pieces are evenly coated.
  5. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and for a chilled, crisp texture.

Notes

For extra flavor, try adding sliced green onions, apple slices, or a splash of hot sauce. Use half Greek yogurt for a lighter option. Coleslaw is best served cold and can be made a few hours ahead. Store leftovers in the fridge and consume within 2-3 days for best texture.