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Creamy Coleslaw

There is something wonderfully comforting about a bowl of homemade creamy coleslaw. Crisp cabbage, sweet carrots, and a smooth, tangy dressing come together to create a side dish that is refreshing enough for a summer gathering yet satisfying enough to accompany a hearty dinner.

This creamy coleslaw is easy to prepare, requires simple ingredients, and tastes even better after the flavors have had time to mingle. The secret is finding the right balance between creaminess, sweetness, tanginess, and crunch. Rather than drowning the vegetables in dressing, this recipe uses just enough to coat everything generously while allowing the cabbage and carrots to remain crisp.

Serve it alongside grilled chicken, burgers, pulled pork, fried chicken, sandwiches, or barbecue dishes. It also makes an excellent addition to potlucks, picnics, and family gatherings.

Why You’ll Love This Coleslaw

This recipe is designed to be simple without sacrificing flavor. The fresh vegetables provide plenty of crunch, while the creamy dressing adds richness and a pleasant tang.

A little sugar balances the acidity of the vinegar and lemon juice, while mayonnaise creates the smooth base. A touch of Dijon mustard gives the dressing extra depth without making the coleslaw taste strongly of mustard.

Another advantage is that you can prepare the dressing ahead of time. When you’re ready to serve, simply combine it with the vegetables and allow the coleslaw to chill.

Ingredients

For the Coleslaw

6 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 large carrot, peeled and grated
2 green onions, thinly sliced
2 tablespoons finely chopped fresh parsley, optional

For the Creamy Dressing

1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1½ tablespoons granulated sugar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1–2 tablespoons milk or buttermilk, as needed

How to Make Creamy Coleslaw Step by Step

Step 1: Prepare the Vegetables

Begin by removing any damaged outer leaves from the cabbage. Cut the cabbage into manageable sections and remove the tough core.

Using a sharp knife, mandoline, or food processor, shred the green and red cabbage into thin, even strips. Thinly sliced cabbage works particularly well because it absorbs the dressing while maintaining its crunch.

Peel and grate the carrot. Slice the green onions thinly and chop the parsley if you are using it.

Place all of the prepared vegetables in a large mixing bowl.

Step 2: Make the Creamy Dressing

In a separate bowl, add the mayonnaise, apple cider vinegar, lemon juice, sugar, Dijon mustard, salt, and black pepper.

Whisk everything together until the dressing is completely smooth.

Taste the dressing before adding it to the vegetables. If you prefer a sweeter coleslaw, add a little more sugar. For a sharper flavor, increase the vinegar or lemon juice slightly.

If the dressing seems too thick, whisk in 1 tablespoon of milk or buttermilk. Add another tablespoon only if necessary. The dressing should be creamy and pourable but not watery.