I can’t get enough of this creamy coleslaw. This easy recipe is officially my all-time favorite and the creamy dressing is so delicious. Trust me, you’ll love this homemade coleslaw recipe!
My favorite coleslaw is incredibly crunchy and tangy, with the most delicious creamy dressing. I love the dressing so much that I also use it on my broccoli slaw! If you were looking for a mayo-free option, see my vinegar slaw instead!
This slaw is fantastic, served with our pulled pork or served next to these amazing ribs. It’s also the perfect complement to other summery sides like our potato salad, corn salad, and pasta salad.
Key Ingredients
- Cabbage: I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, savoy, or Napa cabbage all work wonderfully. I’ve also used broccoli to make this recipe. See our broccoli slaw to see how I do it. If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix.
- Carrots: Adds color, a little sweetness, and flavor. I use a box grater to shred my carrots, but you can also buy them pre-shredded if that is easier.
- Parsley: Adds color and fresh flavor.
- Homemade coleslaw dressing: I’ve tried many coleslaw recipes and am convinced this recipe has the best creamy coleslaw dressing. Made with mayonnaise (try homemade mayo), vinegar, mustard, and celery seeds, it’s the perfect blend of creamy, zesty, and fresh. I don’t add sugar, but if you prefer a sweeter dressing, feel free to add a teaspoon or two of sugar or honey. For a mayo-free dressing, see our cilantro lime slaw or this red wine vinegar slaw.
When you are ready to combine the coleslaw mix with the dressing, start with about two-thirds of it, then add more as needed. There’s plenty to go around, so add as much as you think you need. If you have some dressing leftover, I’ve offered suggestions for what to do with it in the tips section below.
After tossing the veggies with the dressing, you can serve the coleslaw straight away or slide it into the fridge for an hour, which helps the flavors meld a bit. I can’t wait for you to try this one! It’s a family and reader favorite!
For more cabbage recipes, see our homemade sauerkraut, my favorite roasted cabbage, or our bacon fried cabbage (yum).
Easy Creamy Coleslaw
- PREP
- TOTAL
Here’s how I make my favorite creamy coleslaw! The dressing is super simple but so delicious. I don’t add sugar to the dressing and love it without. To make this a sweeter coleslaw, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrots. When I have it in my kitchen, I love using homemade mayonnaise for the coleslaw dressing!
Watch Us Make the Recipe
You Will Need
1 medium cabbage, about 2 pounds, outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (225g) mayonnaise, see homemade mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw
Directions
1Prepare the cabbage: Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
2Combine veggies: Add the shredded carrot and parsley to the cabbage and toss to mix.
3Make the dressing: In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
4Make the coleslaw: Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool). If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage softens.
5Storing: Homemade coleslaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy.
Adam and Joanne's Tips
- Make ahead: Shred the veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving.
- How to prepare the cabbage: Remove any damaged outer leaves and cut the head into quarters (making it easier to slice the core at an angle). Then, create the perfect coleslaw shreds by slicing the cabbage thinly (you can also see me do this in our video).
- Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. One large (16-ounce) bag should do the trick.
- Leftover dressing: Use it as a spread for sandwiches, a vegetable dip, served alongside the coleslaw, or with grilled or roasted vegetables, chicken, or meats.
- What to serve it with: Serve this coleslaw with just about anything. It’s perfect for summer cookouts. I love it with hamburgers, turkey burgers, pork ribs, and grilled chicken. It’s also excellent served on top of sandwiches. Try a pulled pork sandwich or a BBQ chicken sandwich. I also love it served next to crab cakes and lobster rolls!
- The nutrition facts provided below are estimates. We have omitted salt and sugar.
This has become my go-to dish whenever I am invited to a potluck. The first time I did, people were really enchated (I live in the French Caribbean so this is not a dish people are familiar with) and the host asked me for the recipes. I made it again the following time I was invited and the response was the same. Now, whenever I am invited at my cousin, they request I bring it. So, let’s just say that now I no longer get stuck about what to bring to a potluck. It’s always this dish and I know it will be well received, so thank you so much for that and wishing all the best creating wonderful recipes 🙂
You made our day with this review 🙂