Bright, tangy, and impossibly creamy, this coleslaw is a weeknight hero and a potluck staple.
It comes together fast and keeps well, making it ideal for last-minute gatherings.
Crisp cabbage, sweet carrots, and a whisper of celery seed deliver classic flavor without fuss.
Serve it beside grilled meats, on sandwiches, or scoop it into picnic-ready containers.
Why You’ll Love This Creamy Coleslaw
– Quick to make with pantry-friendly ingredients.
– Creamy, tangy dressing with balanced sweetness.
– Keeps well in the fridge for several days.
– Versatile as a side, sandwich topper, or BBQ classic.
– Requires no special equipment beyond a grater or food processor.
– Easily customized for texture or diet preferences.
This Creamy Coleslaw tastes bright and slightly sweet with a silky mayonnaise base and a faint tang from apple cider vinegar. The cabbage stays crisp while the dressing softens it just enough, creating a satisfying contrast between crunchy shreds and smooth, flavorful dressing.
“Five stars — I made this for a family BBQ and everyone asked for the recipe. Perfect balance of cream and tang, and it held up on the table for hours.” — Dana R.
Key Ingredients for Creamy Coleslaw
Cabbage (green)
Cabbage is the backbone of Creamy Coleslaw. Choose a small head that’s dense, heavy for its size, and has crisp, pale-green leaves. If you substitute with pre-shredded coleslaw mix, you’ll save time but may add moisture and lose slightly on crunch.
Carrots (large)
Fresh carrots add sweet color and toothsome texture to Creamy Coleslaw. Buy firm, bright carrots without soft spots; peel if the skins are tough. Using pre-shredded carrots is convenient, but they can be softer and release more moisture into the salad.
Mayonnaise (1 cup)
Mayonnaise provides the creamy mouthfeel that defines Creamy Coleslaw. Use a good-quality mayo with real oil and eggs for the best flavor; light mayo will thin the dressing and change the mouthfeel. Greek yogurt or sour cream can replace some mayo if you want tang and fewer calories, but expect a slightly looser dressing.
Apple Cider Vinegar (2 tablespoons)
Apple cider vinegar brings the acid that balances richness in Creamy Coleslaw. Use unfiltered ACV for a touch of fruitiness; regular white vinegar is sharper and less complex. If you omit or reduce it, add a squeeze of lemon to achieve bright acidity.
Full Ingredient List for Creamy Coleslaw
– 1 small head of green cabbage, shredded
– 2 large carrots, grated
– 1 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 2 tablespoons sugar
– 1 teaspoon celery seed
– Salt and pepper to taste
Step-by-Step Instructions for Creamy Coleslaw
Step 1: Prep the cabbage and carrots
Trim the cabbage, remove any tough outer leaves, and halve the head to expose the core. Thinly shred the cabbage with a sharp knife, mandoline, or food processor, then grate the carrots on the large holes of a box grater or in the food processor bowl.
Pro Tip: The cabbage should look feathery and feel crisp when you shake the bowl; carrot ribbons should be bright and slightly moist but not soggy.
Step 2: Make the dressing
Whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper until smooth and well emulsified. Taste and adjust: add a bit more sugar for sweetness or a splash more vinegar for extra tang.
Pro Tip: The dressing should be glossy, pourable, and cling to the back of a spoon without separating.
Step 3: Combine and toss
Add the shredded cabbage and grated carrots to a large mixing bowl, pour the dressing over them, and toss thoroughly until every strand is evenly coated. Work gently but quickly to prevent bruising the cabbage; use tongs or clean hands to ensure even distribution.
Pro Tip: The slaw should look evenly dressed — no dry pockets or heavy clumps — and the vegetables should still appear fresh and crisp, not wilted.
Step 4: Chill to meld flavors
Cover the bowl and refrigerate the Creamy Coleslaw for at least 30 minutes to let the flavors marry and the cabbage soften slightly. For best results, chill 2–4 hours; the dressing will infuse into the cabbage for deeper flavor.
Pro Tip: After chilling, the slaw should smell bright and tangy, with cabbage that gives a satisfying crunch when pinched.
Expert Tips for Creamy Coleslaw
– Chill before serving: Cold temperature firms the cabbage and helps the flavors meld; refrigerate at least 30 minutes, ideally 2 hours.
– Drain excess moisture: If your cabbage or carrots seem wet, salt them lightly and let sit in a colander for 10–15 minutes, then pat dry to prevent a watery dressing.
– Control texture: Slice cabbage finely for a delicate slaw or keep larger shreds for more chew; thicker shreds require slightly more dressing.
– Emulsify the dressing: Whisk mayo, vinegar, and sugar until smooth to prevent separation; a pinch of mustard helps stabilize the emulsion.
– Equipment tip: A food processor with a shredding disk speeds prep and creates uniform ribbons; a sharp chef’s knife gives the most control if you prefer hand-cut shreds.
– Avoid over-mixing: Toss gently; aggressive mixing bruises cabbage and releases water, making the slaw soggy.
– Taste and adjust: After chilling, re-taste and tweak salt, pepper, or vinegar — flavors can mellow in the fridge.
– Common mistakes: Using watery pre-shredded produce, skipping the chill time, or over-sugaring can all throw off balance — start conservative and adjust.
Storage & Freezing for Creamy Coleslaw
Fridge storage: Store Creamy Coleslaw in an airtight container for 3–4 days. Keep it chilled at or below 40°F (4°C) and use within that window for best texture and safety.
Freezer storage: Creamy Coleslaw does not freeze well because mayonnaise and raw vegetables separate and become mushy after thawing. If you must, freeze the dressing separately in a freezer-safe container for up to 1 month, but refrigerate the shredded vegetables instead.
Thawing: If you froze the dressing, thaw it in the refrigerator overnight, then whisk vigorously before folding into fresh cabbage and carrots. Do not thaw already-dressed slaw; it will be watery.
Reheating: This is a cold salad — do not heat Creamy Coleslaw. If you need a warm side, serve the slaw chilled alongside a hot entree.
Best containers: Use shallow, airtight plastic or glass containers to help the slaw chill quickly and evenly. Mason jars are great for individual servings and portability.
Variations & Substitutions for Creamy Coleslaw
Smoky Apple Coleslaw
Add 1 apple (cored and julienned) and 1 teaspoon smoked paprika to the dressing. The apple adds crisp sweetness and the smoked paprika gives a subtle BBQ note, making the slaw a perfect partner for pulled pork.
Tangy Yogurt Coleslaw
Replace half the mayonnaise with plain Greek yogurt and reduce sugar to 1 tablespoon. This yields a tangier, lighter dressing with more probiotics and a slightly thinner consistency.
Vinegar-Forward Coleslaw (Low Mayo)
Use 1/4 cup mayonnaise and 3/4 cup apple cider vinegar-based dressing (whisked with oil and a touch of sugar). The result is a bright, sharp slaw that leans more toward classic vinegar coleslaw, ideal for cutting through rich meats.
Crunchy Herb Coleslaw
Fold in 1/4 cup chopped fresh parsley and 2 tablespoons chopped chives, and add 2 tablespoons toasted sunflower seeds. The herbs brighten the slaw while seeds introduce a nutty crunch and interesting texture contrast.
Frequently Asked Questions About Creamy Coleslaw
Q: How long does Creamy Coleslaw keep in the fridge?
A: Properly stored in an airtight container, Creamy Coleslaw keeps 3–4 days in the refrigerator. After about three days the cabbage softens and the dressing can separate slightly; stir before serving and discard if it smells off.
Q: Can I make Creamy Coleslaw ahead of time?
A: Yes — make the dressing up to 2 days ahead and keep chilled. For best texture, shred the vegetables the day you plan to serve and toss with the chilled dressing 1–4 hours before eating to preserve crunch.
Q: Is there a dairy-free version of Creamy Coleslaw?
A: Replace the mayonnaise with a dairy-free mayo or a blended avocado dressing for a creamy, egg-free option. Taste and adjust acidity, since some plant-based mayos can be milder than traditional mayo.
Q: How do I prevent watery Creamy Coleslaw?
A: Remove excess moisture by draining shredded cabbage and carrots in a colander, patting them dry with paper towels, or briefly salting and draining then rinsing. Also avoid over-thinning the dressing and add it just before serving.
Q: Can I add other vegetables or fruits to Creamy Coleslaw?
A: Absolutely — thinly sliced red onion, bell pepper, shredded apple, or jicama all work well. Add them in moderation so they complement rather than overwhelm the cabbage and maintain balance in texture and flavor.
Final Thoughts on Creamy Coleslaw
This Creamy Coleslaw is an easy, adaptable side that delivers consistent crowd-pleasing flavor. Leave a star rating in the recipe card below and pin this recipe to Pinterest for later.
Conclusion — Creamy Coleslaw
If you want another take on classic textures and balance, check this traditional version for comparison at The Best Old-Fashioned Creamy Coleslaw.
For a lighter, herb-forward twist, this recipe shows clever vegetable-forward swaps at Creamy Coleslaw Recipe – Love and Lemons.
To see how this style stacks up against other popular creamy options, read the ranking and testing details at I Tried Our 5 Most Popular Creamy Coleslaw Recipes and the ….
Creamy Coleslaw
Ingredients
Method
- Trim the cabbage, remove any tough outer leaves, and halve the head to expose the core.
- Thinly shred the cabbage with a sharp knife, mandoline, or food processor.
- Grate the carrots on the large holes of a box grater or in the food processor bowl.
- Whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper until smooth.
- Taste and adjust sweetness or tanginess as needed.
- In a large mixing bowl, add the shredded cabbage and grated carrots.
- Pour the dressing over the vegetables and toss thoroughly until coated.
- Cover the bowl and refrigerate the coleslaw for at least 30 minutes to meld flavors.