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Easy Creamy Coleslaw

A quick and delicious creamy coleslaw that’s perfectly crunchy, tangy, and balanced—ideal for backyard barbecues, burger nights, or late-night snacking.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • Half a head green cabbage finely shredded
  • Quarter head red cabbage finely shredded
  • 2 medium carrots grated or julienned
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/2 teaspoon celery seed optional
  • 2 green onions thinly sliced (optional)
  • 1/4 cup Greek yogurt optional, as a partial mayo substitute

Method
 

  1. Finely shred the green cabbage and red cabbage and place in a large mixing bowl. Grate or julienne the carrots and add them to the bowl.
  2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey or sugar, Dijon mustard, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage and carrot mixture. Use tongs to mix thoroughly until all the vegetables are coated evenly.
  4. Refrigerate the coleslaw mixture for at least 30 minutes before serving to allow the flavors to meld.
  5. Before serving, give the coleslaw one final mix. If desired, sprinkle celery seed or sliced green onions on top and serve.

Notes

For a lighter version, substitute half of the mayonnaise with Greek yogurt. Pre-shredded cabbage can be used for convenience. For best flavor, allow the coleslaw to sit overnight in the fridge. Adjust mayo or cabbage amounts for desired consistency.