Creamy Coleslaw Recipe: Easy Homemade Side Dish

If you’re looking for a reliable, delicious coleslaw recipe that tastes fresh, creamy, and just a little tangy, you’re in the right place. I love having a go-to slaw that works for everything from backyard cookouts to simple weeknight dinners, and this one checks every box. It’s crunchy, colorful, and coated in a silky dressing that brings the cabbage and carrots together without making the salad feel heavy.

What I really love about this creamy coleslaw is how easy it is to make with everyday ingredients. You don’t need anything fancy, and the flavor gets even better after a short rest in the fridge. Whether you’re serving it next to grilled chicken, piling it onto pulled pork sandwiches, or just scooping a little onto your plate with dinner, this is the kind of side dish you’ll find yourself making again and again.

The texture is exactly what I want in a homemade slaw: crisp shredded cabbage, sweet carrot, a glossy dressing, and a finishing touch of green onion, herbs, and black pepper for extra freshness. I’ll walk you through every step so you can make a bowl of creamy coleslaw that tastes just right for you.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6
• Difficulty: Easy

Why You’ll Love It

• It’s quick to make and comes together in about 15 minutes.
• The dressing is creamy, tangy, and nicely balanced with a touch of sweetness.
• You get wonderful crunch from the cabbage and carrot.
• It pairs with everything from burgers and barbecue to baked fish and roasted chicken.
• You can make it ahead, which makes entertaining so much easier.
• It’s easy to adjust based on your taste—more tangy, more sweet, or extra peppery.
• The clear, homemade look makes it feel fresh and inviting on the table.

Nutritional Benefits and Adaptable Variations

• Cabbage adds crunch, fiber, and vitamin C.
• Carrots bring natural sweetness, color, and beta-carotene.
• Green onions and herbs add fresh flavor without much extra effort.
• Use Greek yogurt in place of part of the mayonnaise for a lighter dressing.
• Make it sweeter with a little extra honey or sugar if you prefer classic deli-style slaw.
• Make it tangier by adding another splash of apple cider vinegar or lemon juice.
• Add more texture with thinly sliced red cabbage for extra color and crunch.
• Keep it herb-forward by mixing in more chopped parsley or dill.

Step-by-Step Instructions

1. Prep the vegetables. Shred the cabbage into thin strips and place it in a large mixing bowl. Add the shredded carrot, sliced green onions, and chopped herbs.
2. Make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, honey, Dijon mustard, celery seed, salt, and black pepper until smooth and creamy.
3. Combine. Pour the dressing over the cabbage mixture. Toss thoroughly with tongs or large spoons until every strand is lightly and evenly coated.
4. Rest the slaw. Let the coleslaw sit for 10 to 15 minutes, or refrigerate it for up to a few hours before serving. This gives the cabbage time to soften slightly and absorb the dressing.
5. Taste and adjust. Before serving, toss again and taste. Add a little more salt, pepper, or vinegar if needed.
6. Serve. Transfer to a serving bowl and finish with an extra sprinkle of black pepper and a few more green onions or herbs if you like.

Nutrition Information

Nutrition values are approximate estimates per serving and can vary depending on the specific ingredients you use.

Storage & Make-Ahead Tips

This creamy coleslaw is a great make-ahead side dish. You can prepare the dressing and shred the vegetables separately up to 1 day in advance, then combine them before serving for the freshest texture. If fully mixed, store the coleslaw in an airtight container in the refrigerator and enjoy it within 3 days.

Because this recipe contains a mayonnaise-based dressing, keep it refrigerated and avoid leaving it at room temperature for more than 2 hours, or 1 hour if the weather is very hot. Give it a good stir before serving leftovers, since a little liquid may collect at the bottom over time.

FAQ

1. Can I make this coleslaw recipe ahead of time?

Yes. In fact, I think it tastes even better after a short chill. You can make it a few hours ahead, or prep the vegetables and dressing separately a day in advance.

2. How do I keep coleslaw from getting watery?

Make sure the vegetables are dry before mixing, and store the slaw chilled. If it sits for a while, just toss it again before serving.

3. Can I use bagged coleslaw mix?

Absolutely. A bagged mix is a great shortcut and works very well in this recipe. You may want to add fresh green onion and herbs to boost the flavor.

4. Is this creamy coleslaw sweet or tangy?

It’s balanced, with a creamy base, mild sweetness, and a gentle tang from vinegar and lemon juice. You can easily adjust it in either direction to suit your taste.

5. What dishes go best with creamy coleslaw?

It’s wonderful with barbecue, burgers, sandwiches, grilled meats, fried chicken, and seafood. I also love it spooned onto tacos or served alongside a picnic-style meal.

Creamy Coleslaw

A crisp and creamy homemade coleslaw recipe with shredded cabbage, carrot, herbs, and a tangy mayonnaise dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

Vegetables

• 6 cups green cabbage shredded
• 2 cups white cabbage shredded
• 1 cup carrot shredded
• 2 green onions thinly sliced
• 2 tablespoons fresh parsley or dill chopped

Creamy Dressing

• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon kosher salt or to taste
• 1/4 teaspoon black pepper plus more for serving

Equipment

• 1 Large mixing bowl
• 1 Small bowl for the dressing
• 1 whisk
• 1 tongs or large spoons for tossing
• 1 knife
• 1 cutting board

Method

 

Prepare the coleslaw

1. Place the shredded green cabbage, shredded white cabbage, shredded carrot, sliced green onions, and chopped herbs in a large mixing bowl.
2. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, honey, Dijon mustard, celery seed, kosher salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss well until all of the vegetables are evenly coated.
4. Let the coleslaw rest for 10 to 15 minutes, or chill for a few hours, to allow the flavors to blend and the cabbage to soften slightly.
5. Toss again, taste, and adjust with more salt, pepper, or vinegar if needed before serving.

Notes

For the best texture, keep the vegetables dry before mixing. For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt. Refrigerate leftovers promptly and use within 3 days.