Quick Summary
This Creamy Coleslaw is the perfect balance of crunchy cabbage, sweet carrots, and a tangy homemade dressing. It comes together in minutes with simple ingredients and pairs perfectly with BBQ, sandwiches, or tacos. Whether you’re hosting a cookout or just need a quick side dish, this easy slaw is always a hit.
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The Best Homemade Coleslaw Recipe (Crispy, Creamy & Easy!)
I’m going to be honest—I haven’t always enjoyed coleslaw. For years, it was that one dish I’d politely skip at potlucks, cookouts, and family BBQs. You know the kind: soggy cabbage drowning in too much bland dressing, limp carrots, and a weird tang that felt more like an afterthought than a flavor.
But all that changed the day I decided to make my own Creamy Coleslaw recipe from scratch. And let me tell you—it was a total game-changer.
This coleslaw is everything the others weren’t: crunchy, creamy, tangy, and surprisingly refreshing. The cabbage stays crisp, the carrots add a touch of natural sweetness, and the dressing? It’s a perfect balance of zesty vinegar, smooth mayonnaise, a hint of honey, and just enough Dijon mustard to keep it interesting.
It’s the kind of side dish that holds its own at the table. It brightens up heavy mains like pulled pork, mac and cheese, burgers, ribs, and it even works as a crunchy topping on sandwiches, tacos, or sliders. My boys love it with honey mustard chicken.
What I love most is how easy and adaptable it is. You can make it ahead, tweak the flavor to your liking, and it always disappears fast—no sad leftovers here.
So if you’ve ever been on the fence about coleslaw, or if you’re just looking for a simple homemade slaw that actually tastes good, this recipe is for you. I promise, once you try it, you’ll never look at coleslaw the same way again.
Key Ingredients
- Cabbage: Using a mix of green and red cabbage adds both visual appeal and balanced flavor—green cabbage brings a mild, classic crunch, while red cabbage offers a pop of color and a slightly peppery bite. Freshly shredded cabbage stays crisp and flavorful—skip the pre-bagged mix if you can.
- Carrots: Adds natural sweetness and color. Use a box grater or food processor for quick prep! Don’t use pre-shredded carrots, they are usually dry.
- Mayonnaise: Choose a brand you love, since it makes up the base of the dressing and will impact the overall flavor.
- Apple cider vinegar: Brings brightness and balances the richness. White vinegar can work, but cider vinegar has more flavor.
- Honey: Adds a touch of sweetness. Granulated sugar or pure maple syrup will work too!
- Dijon mustard: A little goes a long way—adds depth and a subtle tang without overwhelming the dressing.
- Celery seed: A classic ingredient in traditional slaw—gives it that nostalgic deli-style flavor. Look for it in the spice aisle at the grocery store.
Maria’s Tips for the Best Coleslaw
- Use Fresh Ingredients: For the best texture and flavor, shred your own cabbage and carrots—freshly prepared veggies stay crisp and taste brighter. In a pinch, pre-shredded coleslaw mix works too, but I always recommend going fresh when time allows.
- Dry Your Veggies: If your cabbage or carrots are watery, blot with paper towels before mixing. This prevents a soupy slaw.
- Chill Before Serving: Letting the slaw rest in the fridge for 30 minutes helps the flavors come together and softens the cabbage slightly for that perfect texture.
- Adjust Sweetness & Tang: Taste after chilling. You might want to tweak the vinegar or sweetener based on your preference.
Easy Creamy Coleslaw
A crisp and creamy homemade coleslaw made with fresh cabbage, carrots, and a tangy-sweet dressing. Quick to make and perfect as a side for BBQ, burgers, or tacos—this classic slaw is always a crowd-pleaser.
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 green onions, chopped
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In a large bowl, whisk together the mayonnaise, apple cider vinegar, mustard, honey, celery seeds, salt, and pepper.
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Add the shredded cabbage, carrots, and green onions. Toss until evenly coated. Refrigerate at least 30 minutes before serving so the flavors can develop.
How to Store: Store the coleslaw in an airtight container in the refrigerator. It stays fresh for up to 3 days, though it’s best within the first 24 hours when it’s still crisp. The longer it sits, the softer the cabbage gets. If you prefer crunch, keep the dressing and veggies separate until you’re ready to serve.Â
Calories: 154kcal, Carbohydrates: 10g, Protein: 2g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 363mg, Potassium: 245mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3994IU, Vitamin C: 36mg, Calcium: 48mg, Iron: 1mg
Have you tried this recipe?
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Recipe Variations
- No Mayo Coleslaw: Swap mayo for plain Greek yogurt or use a mix of yogurt and mayonnaise for a lighter version.
- Vegan Option: Use vegan mayo and maple syrup instead of honey for a fully plant-based option.
- Go Spicy: Add a pinch of cayenne pepper or a diced jalapeño for a spicy kick. Sriracha in the dressing also works wonders.
- Sweet and Fruity: Mix in diced apples, pineapple, golden raisins, or dried cranberries for a sweet twist that pairs well with grilled meats.
- Crunchy: Add a handful of sunflower seeds, pepitas, sliced almonds, or chopped pecans for a crunch!
- Tex-Mex Style: Add cumin, lime juice, and chopped cilantro to the dressing. Great as a topping for tacos or burrito bowls.
