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Creamy Coleslaw is an easy summer side dish made with crisp cabbage, carrots, and green onions tossed in a creamy homemade dressing. Fresh, healthy, and delicious, it’s the perfect accompaniment to BBQs, picnics, and family dinners.
Why You’ll Love This Recipe
This creamy coleslaw is everything a great coleslaw should be—cool, creamy, crunchy, and packed with fresh flavor. The combination of crisp cabbage, sweet carrots, and green onions tossed in a creamy dressing creates the perfect balance of textures and flavors in every bite.
One of the things I love most about this recipe is how easy it is to make. It comes together in just minutes, making it a great last-minute side dish for busy weeknights, backyard barbecues, or summer potlucks. You can even prepare the dressing ahead of time, making assembly even quicker when you’re ready to serve.
This homemade coleslaw recipe is also incredibly versatile. It pairs beautifully with grilled meats, burgers, pulled pork, and fried chicken, and it makes a delicious topping for your favorite BBQ sandwich. Whether you’re serving it at a picnic, potluck, cookout, or holiday gathering, it’s always a crowd-pleaser.
And if you’re planning ahead, this recipe is a lifesaver. The ingredients can be prepped a day or two in advance and stored in the refrigerator until you’re ready to serve, making entertaining easy and stress-free.
Ingredients Needed
- Cabbage, 16 oz. coleslaw mix or shredded red and green cabbage
- Red Onion
- Mayonnaise
- Mustard, Dijon and Stone Ground
- White Balsamic Vinegar or apple cider vinegar
- Worcestershire Sauce
- Garlic Clove
- Sugar
- Celery Seed
- Green Onion
- Cilantro
- Salt
How to Make Creamy Coleslaw
- Mix all the dressing ingredients together in a medium bowl.
- Place cabbage in a large bowl and pour dressing over the top and toss to mix.
- Keep coleslaw refrigerated until ready to serve.
- Dressing may settle in bottom of bowl so stir and redistribute before serving.
Tips from leigh Anne
- The star of this recipe is the creamy coleslaw dressing. For the best flavor, make the dressing a day or two ahead of time and store it in the refrigerator. This allows the flavors to meld together and makes assembling the coleslaw quick and easy when you’re ready to serve.
- For the freshest texture, use freshly shredded cabbage rather than a packaged coleslaw mix. A sharp knife, mandoline, box grater or food processor will help you create thin, even slices that absorb the dressing beautifully.
- Don’t skip the grated carrots. They add a touch of sweetness along with extra crunch and beautiful color that makes the coleslaw even more appealing.
- For the best flavor and texture, prepare the coleslaw 1 to 2 hours before serving. This gives the dressing time to coat the vegetables and allows the cabbage to soften slightly while still maintaining its crunch.
- Be sure to keep the coleslaw refrigerated until serving time. Since it contains a mayo-based dressing, it is best served cold and should not sit out for extended periods, especially during warm weather.
- If you’re making coleslaw for a picnic, barbecue, or potluck, transport it in a cooler or place the serving bowl inside a larger bowl filled with ice to keep it chilled.
- Taste the coleslaw before serving and adjust the seasoning if needed. A little extra salt, pepper, or a splash of vinegar can brighten the flavors after the salad has rested.
Frequently Asked Questions
How long will coleslaw last?
Creamy Coleslaw will last 2-3 in the refrigerator when kept covered in an airtight container. If you need it to last longer, store the cabbage and the dressing separately and add dressing before serving.
After it sits in the refrigerator for a day or two it will release some liquid. Just drain it before serving. If it dries out a bit add in some additional mayonnaise.
Can I make coleslaw ahead of time?
Yes! In fact, coleslaw is often better when made ahead. Prepare it 1 to 2 hours before serving to give the flavors time to meld. You can also make the dressing several days in advance and store it in the fridge until needed.
Why is my coleslaw watery?
Cabbage naturally releases moisture as it sits. If your coleslaw becomes watery, simply give it a good stir before serving. Making it just a few hours ahead of time instead of a day ahead can also help maintain a crisp texture.
What other ingredients can I add to my coleslaw?
Yes! Try adding shredded red cabbage, diced apples, sunflower seeds, chopped green onions, or even dried cranberries for extra flavor and texture.
How do I keep coleslaw crunchy?
Use fresh cabbage, avoid overdressing the salad, and refrigerate it until serving time. Preparing it just 1 to 2 hours before serving gives the flavors time to develop while maintaining a crisp, crunchy texture.
Whether you’re planning a backyard barbecue, packing a picnic basket, or looking for the perfect side dish to accompany dinner, this Creamy Coleslaw is always a great choice. With its crisp cabbage, colorful carrots, and creamy homemade dressing, it’s a easy coleslaw recipe that delivers big flavor. Best of all, it can be made ahead of time, making entertaining easy and stress-free. Give it a try at your next gathering and watch it disappear—it just might become your new favorite coleslaw recipe!
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Creamy Coleslaw Recipe
Ingredients
- 16 oz. coleslaw mix or equivalent amount of shredded red cabbage and green cabbage
- 1 clove garlic minced
- 1/2 cup red onion chopped
- 3 Tbsp white balsamic veibnar
- 1 Tbsp Dijon mustard
- 1 Tbsp stone ground mustard
- 2 Tbsp mayonnaise
- 1 1/2 Tbsp sugar
- 1 tsp salt
- 1 Tbsp Worcestershire Sauce
- 1/4 tsp celery seed
Instructions
- Mix all ingredients together.
- Pour over shredded cabbage.
- Refrigerate for at least one hour before serving.
Tips & Notes:
- If using a store bought coleslaw mix I like to add in 1-2 grated carrots for extra crunch and color.
- Prepare your coleslaw at least 1-2 hours before serving to give the flavors time to meld together and allow the cabbage to soften slightly. Keep the coleslaw in the refrigerator until ready to serve.
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Atdoorstep says
This looks so creamy and refreshing. I love a good classic coleslaw recipe, and this one sounds perfect for summer meals and BBQ nights.
Adelina Priddis says
I’m a coleslaw convert too…but I truly did not like it as a kid. There is such a thing as bad coleslaw and good. As soon as I had some good, I’ve been hooked. I’ve never tried it on my BBQ though.
Thanks for sharing on Foodie Friday!