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Creamy Coleslaw is the perfect, easy summer side dish. A combination of cabbage, carrots, and green onions, this recipe is healthy and delicious.
Why You’ll Love This Recipe
You will love the cool, creamy, crunchy texture of this coleslaw recipe. Perfect as a side or to top your favorite BBQ sandwich. It only takes minutes to prepare. You can mix up the dressing ahead of time so it is even quicker when you are ready to serve it.
It is the perfect side dish for a picnic, potluck or party and goes with just about everything and anything. You can prep it a day or two ahead and keep it in the refrigerator until ready to serve.
Ingredients Needed
- Cabbage, 16 oz. coleslaw mix or shredded red and green cabbage
- Red Onion
- Mayonnaise
- Mustard, Dijon and Stone Ground
- White Balsamic Vinegar
- Worcestershire Sauce
- Garlic Clove
- Sugar
- Celery Seed
- Green Onion
- Cilantro
- Salt
How to Make Creamy Coleslaw
- Mix all the dressing ingredients together.
- Pour over cabbage 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 the show here is the creamy coleslaw dressing. The dressing can be made several days ahead of time.
- Prepare your creamy 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.
- Use fresh grated cabbage for the best results. Use a sharp knife or a mandoline to slice the cabbage.
- Add some grated carrot for some additional crunch and color.
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.
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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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Diane Balch says
Well your coleslaw recipe sounds much more exciting than the average one. I’m pinning this. Thanks for sharing it with us on foodie friday.
Miz Helen says
Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
Miz Helen
Cindy says
Leigh Anne, I grew up in Tennessee. If you did not tell the servers not to put slaw on your BBQ sandwich it came on it. I love slaw on my BBQ as an adult. When I was growing up…not so much. Can’t wait to try your recipe.
Catherine says
Dear Leigh Anne, I love your site…it’s so cheerful! Coleslaw is a classic and one of my very favorites…it looks scrumptious in the sandwich. Now I’m ready for a picnic!
Found your site through Foodie Fridays. Have a very blessed weekend, Catherine
Leigh Anne says
So glad you found me and thanks for stopping by!
Heidi @ handmadefrenzy.blogspot.com says
This looks DELICIOUS! I was never a huge fan of coleslaw either, and then I moved to the South. I LOVE it on barbecue!!!! The combo, it just works.
Leigh Anne says
Heidi – it does work, doesn’t it! It’s such an amazing combination. Thanks for stopping by!