Crisp, colorful, and effortlessly addictive, this Creamy Coleslaw is made from bright purple and green cabbage, sweet shredded carrots, and a tangy-smooth dressing that ties everything together. It’s quick to make, scales easily, and sits beautifully next to grilled meats, sandwiches, or on a picnic spread.
If you like a coleslaw that’s creamy but not cloying, then this is the go-to recipe. Ready in about 15 minutes of hands-on time, plus a short chill if you like it extra melded, it’s great for weeknight BBQs, potlucks, and meal-prep sandwiches.
What is Perfect Creamy Coleslaw?
Coleslaw, from Dutch koolsla, is a simple raw cabbage salad dressed with either a creamy or vinegar-based dressing. This recipe uses creamy mayonnaise with apple vinegar, honey, and mustard, so it never tastes heavy. It’s a classic American side, and coleslaw has been served in some form since the 18th century. What makes this a great dish is the crisp veg, dressing that clings, and just enough acidity to lift the whole bowl.
Pro Tips for the Best Coleslaw
- Shred thin for the best texture. Use a sharp knife, mandolin, or food processor with a shredding blade for even ribbons.
- Salt the cabbage lightly and let it sit 5-10 minutes if you want it slightly softened and less bitter. You can then squeeze out excess water for a firmer slaw.
- Make the dressing extra-smooth by whisking vigorously or blending briefly so it coats every strand.Adjust the sweetness to your taste. Add more honey for sweetness or a splash more vinegar for brightness.
- For crunch contrast, fold in a tablespoon of toasted sunflower seeds or finely chopped apple at the end.
- Avoid overdressing by starting with about 80% of the dressing. Then add more if needed because cabbage absorbs dressing over time.
Frequently Asked Questions
What kind of mayonnaise is best?
Use a good-quality, full-fat mayonnaise for the creamiest mouthfeel. If you prefer a lighter slaw, use a light mayo or replace half the mayo with Greek yogurt.
Why is my coleslaw watery?
If cabbage was washed excessively or not well dried after salting, excess water can be released into the bowl. Also, dry the veg well, and if needed, squeeze the carrots to remove extra moisture.
Can I Freeze Creamy Coleslaw?
Freezing is not recommended because the dressing separates, and the cabbage becomes soggy after thawing.
How to Store Coleslaw
Store in an airtight container in the refrigerator. If you expect to keep it more than a day, store dressing separately and toss just before serving to preserve maximum crunch. If made too far in advance, it will soften considerably.
Ingredients
How to Make Perfect Creamy Coleslaw
Cut each cabbage in half and remove the core. Lay a half flat and slice crosswise into very thin ribbons.
Cut each cabbage in half and remove the core. Lay a half flat and slice crosswise into very thin ribbons.
Cut the red cabbage and shred the carrots.
Cut the red cabbage and shred the carrots.
Mix the shredded green and red cabbage plus carrots into a large mixing bowl.
Mix the shredded green and red cabbage plus carrots into a large mixing bowl.
In a separate bowl, whisk together mayonnaise, apple vinegar, honey, mustard, salt, and pepper.
In a separate bowl, whisk together mayonnaise, apple vinegar, honey, mustard, salt, and pepper.
Pour the dressing over the mixture and mix so everything gets coated.
Pour the dressing over the mixture and mix so everything gets coated.
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