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This creamy coleslaw recipe is the perfect side dish made with crisp cabbage and carrots tossed in a simple homemade dressing. It only takes about 10 minutes to put together, and a short rest in the refrigerator gives the flavors time to come together.
It’s a good recipe to have on hand for cookouts, a summer potluck, or an easy side with dinner. You can also pile it onto sandwiches, burgers, or tacos when you want something cool and crunchy.
For more easy side dishes, try crispy sweet potato fries, homemade pico de gallo, and dense bean salad.
Why You’ll Love This Classic Creamy Coleslaw Recipe
- Quick to make: It only takes about 10 minutes of hands-on prep.
- Creamy and crunchy: Crisp cabbage and carrots are coated in a simple, tangy homemade creamy dressing.
- Easy to make ahead: Mix up this easy coleslaw recipe before dinner and let it chill in the refrigerator until you’re ready to eat.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Green and red cabbage – Using both gives the coleslaw plenty of crunch and a nice mix of color.
- Carrots – Add a little natural sweetness and even more crunch.
- Mayonnaise – Makes up the creamy base of the coleslaw dressing.
- Apple cider vinegar and lemon juice – Add just enough tang to balance the creamy mayonnaise and sugar.
- Sugar – A small amount of sugar gives the dressing that familiar sweet-and-tangy coleslaw flavor.
How to Make Creamy Coleslaw
Here are the simple steps for making this Creamy Coleslaw recipe:
Step 1: Add 4 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup shredded carrots to a large mixing bowl. Toss to combine.
Step 2: In a separate bowl, add mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and black pepper. Whisk the dressing ingredients together until smooth and well combined.
Step 3: Pour the dressing over the cabbage and carrot mixture.
Step 4: Toss everything together until the vegetables are evenly coated with the dressing.
Step 6: Cover and refrigerate for at least 30 minutes before serving.
Tips for Success
I think this may be the very best coleslaw recipe! Here are some tips for bringing out all the tangy flavors of this delicious slaw.
- Shred the cabbage fairly thinly with a sharp knife so it’s easy to eat and gets evenly coated with dressing.
- Give it time to chill. Thirty minutes in the refrigerator helps the flavors blend together.
- Adjust the sweetness if you like. You can use a little less sugar for a more tangy coleslaw.
- Toss before serving. The cabbage naturally releases some moisture as it sits, so give everything another good toss before putting it on the table.
- Make it ahead. This is an easy side dish to prepare a few hours before a cookout or gathering.
What to Serve With Coleslaw
This homemade coleslaw recipe goes so well with many things. It would be the perfect side dish with just about any meal or summer potluck.
Creamy coleslaw would go well with barbecue, chicken burgers, grilled chicken or fried chicken, teriyaki burgers, brown sugar pork chops, and other casual meals.
It also makes a crunchy topping for pulled pork sandwiches, burgers, fish tacos, and other sandwiches or tacos.
How to Store
Store leftover coleslaw covered in the refrigerator in an airtight container for up to 3 days.
The cabbage will gradually soften and release more liquid as it sits, so the coleslaw has the best crunch when eaten within about 24 hours. Toss it well before serving leftovers.
Frequently Asked Questions
Yes. You can prepare this creamy coleslaw recipe a few hours before serving and keep it covered in the refrigerator. In fact, letting it chill for a while gives the flavors time to blend.
Cabbage naturally releases moisture after it’s mixed with the dressing. This is normal, especially after the coleslaw has been refrigerated for a day or two. Simply toss it again before serving.
Yes. Feel free to reduce the sugar slightly if you prefer a more tangy and less sweet coleslaw.
Yes. A packaged cabbage and carrot coleslaw mix is an easy shortcut. You’ll need about 6 cups to replace the shredded vegetables in this recipe.
Give it at least 30 minutes in the refrigerator. You can also make it a few hours ahead and keep it chilled until serving.
More Side Dish Recipes
If you make this creamy coleslaw recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Creamy Coleslaw
Equipment
Ingredients
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the green cabbage, red cabbage, and carrots in a large bowl.
- In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and black pepper until smooth.
- Pour the dressing over the shredded vegetables.
- Toss until evenly coated.
- Chill for at least 30 minutes before serving.
Notes
- Shred the cabbage fairly thinly with a sharp knife so it’s easy to eat and gets evenly coated with dressing.
- Give it time to chill. Thirty minutes in the refrigerator helps the flavors blend together.
- Adjust the sweetness if you like. You can use a little less sugar for a more tangy coleslaw.
- Toss before serving. The cabbage naturally releases some moisture as it sits, so give everything another good toss before putting it on the table.
- Make it ahead. This is an easy side dish to prepare a few hours before a cookout or gathering.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
