My Go-To Creamy Coleslaw Recipe
This is the classic creamy coleslaw I want piled high on everything. ♡
You know the one — cool, crunchy, tangy-sweet, and just creamy enough without feeling heavy. We love serving it alongside burgers, pulled pork, fried chicken, fish tacos, or BBQ chicken, piled onto sandwiches and wraps, or honestly just eaten with a fork straight from the bowl. The seasonings are balanced perfectly and it always hits the spot!
It’s also wonderfully quick and easy to make. All you need is a bag of coleslaw mix, a few sliced green onions, and a homemade dressing made with mayo, apple cider vinegar, honey, Dijon, celery seeds, salt and pepper. It takes all of 10 minutes to stir together, then the fridge does the rest while the cabbage softens slightly and all of those flavors have time to mingle.
Let’s make some coleslaw!
Recipe Tips
Here are a few quick tips to help make your coleslaw extra crisp, creamy and flavorful:
- Use a fresh bag of coleslaw mix. Since cabbage is the main ingredient here, freshness really makes a difference. Look for a bag that’s crisp, dry (not wet and soggy), and not browning around the edges.
- Whisk the dressing separately. It may be tempting to toss everything in one bowl, but whisking the dressing first helps the honey, Dijon, vinegar and mayo fully combine so the flavor is evenly distributed.
- Don’t skip the chill time. Thirty minutes in the fridge gives the cabbage a chance to soften slightly and lets the dressing soak in. The texture becomes much better after a little rest.
- Taste before serving. Coleslaw can mellow as it chills, so give it one final toss and taste before serving. Add an extra splash of vinegar for tang, a pinch of salt for flavor, or a little more honey if you prefer it sweeter.
- Make it the same day. You can prep it a few hours ahead, but for the best crunch, I recommend serving it within the first day.
Variations To Try
Want to change things up? Here are a few ways to customize this classic coleslaw:
- Add fresh herbs. Stir in chopped parsley, cilantro, dill or chives for a fresher, more colorful slaw.
- Make it sweeter. Add an extra teaspoon or two of honey if you love a sweeter, deli-style coleslaw.
- Swap in Greek yogurt. Replace half of the mayo with plain Greek yogurt for a tangier, slightly lighter dressing.
- Add extra crunch. Toss in thinly sliced radishes, chopped celery, toasted sunflower seeds or sliced almonds.
- Make it spicy. Add a pinch of cayenne, a few dashes of hot sauce, or some finely minced jalapeño.
- Add apple. Stir in thinly sliced or matchstick-cut apple for a sweet, crisp twist.
- Make it more tangy. Add an extra splash of apple cider vinegar or a squeeze of fresh lemon juice.
- Make it dairy-free. This recipe is already dairy-free as written, as long as your mayonnaise is dairy-free too.
FAQ
Yes, definitely. This coleslaw is best after at least 30 minutes in the fridge, and you can make it a few hours ahead of time. But for the best crunch, I recommend serving it the same day.
Absolutely. You’ll need about 6 to 7 cups of shredded cabbage and carrots total. A mix of green cabbage, purple cabbage and carrots works beautifully.
Cabbage naturally releases moisture as it sits, especially once it’s tossed with dressing and salt. To help avoid watery slaw, serve it within the first day and give it a quick toss before serving.
Sure. The celery seeds add that classic coleslaw flavor, but you can skip them if you don’t have any on hand. A tiny pinch of celery salt can also work, but reduce the added salt if using it.
Creamy Coleslaw
Ingredients
Coleslaw Mix
- 1 (14-ounce) bag coleslaw mix
- 3 green onions, thinly sliced
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3/4 teaspoon celery seeds
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Toss the vegetables. Add the coleslaw mix and sliced green onions to a large mixing bowl and toss briefly to combine.
- Make the dressing. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar (or honey), Dijon mustard, celery seeds, salt and pepper until smooth and well combined.
- Combine. Pour the dressing over the cabbage mixture and toss until evenly coated.
- Chill. Cover and refrigerate for at least 30 minutes before serving so the cabbage softens slightly and the flavors meld.
- Taste and adjust. Give the slaw a quick toss and taste before serving. Adjust seasoning with additional salt, pepper or vinegar if needed.
Did you make this?Let me know how it turned out in the comments below!
Hola Ali…I’ve been following you and making your delicious recipes since before your beautiful sons. I’m vegan and I make the dressing with dairy free yogurt and it tastes delicious. I love it with my “tacos de papa”. Thank you for posting it and reminding me…❤️❤️ Connie Rios