My Go-To Creamy Coleslaw Recipe
This is the classic creamy coleslaw I love piled high on everything. Cool, crunchy, tangy-sweet, and just creamy enough without feeling heavy.
Serve it beside burgers, pulled pork, fried chicken, fish tacos or BBQ chicken, tuck it into sandwiches and wraps, or enjoy it straight from the bowl. The balance of seasonings hits the spot every time.
It’s quick and simple to prepare. All you need is a bag of coleslaw mix, a few sliced green onions, and a dressing of mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt and pepper. Stir it together in about 10 minutes, then chill so the cabbage softens slightly and the flavors meld.
Let’s make some coleslaw!
Recipe Tips
A few simple tips to make your coleslaw extra crisp, creamy and flavorful:
- Use a fresh bag of coleslaw mix. Fresh cabbage makes a big difference — look for a crisp, dry mix without browning edges.
- Whisk the dressing separately. Combining the mayo, vinegar, honey and Dijon in a separate bowl ensures a smooth, evenly seasoned dressing.
- Don’t skip the chill time. Thirty minutes in the fridge helps the cabbage soften and lets the flavors marry.
- Taste before serving. Chilling can mellow the dressing, so toss and adjust with a splash of vinegar, a pinch of salt, or a little more honey if needed.
- Make it the same day. You can prep a few hours ahead, but the best crunch is within the first day.
Variations To Try
If you want to change things up, try one of these easy variations:
- Add fresh herbs. Chopped parsley, cilantro, dill or chives brighten the slaw.
- Make it sweeter. Add an extra teaspoon or two of honey for a deli-style sweetness.
- Swap in Greek yogurt. Use half Greek yogurt and half mayo for a tangier, lighter dressing.
- Add extra crunch. Thinly sliced radishes, chopped celery, toasted sunflower seeds or sliced almonds add texture.
- Make it spicy. A pinch of cayenne, a few dashes of hot sauce, or minced jalapeño brings heat.
- Add apple. Thin matchstick-cut apple gives a sweet, crisp contrast.
- Make it more tangy. Add extra apple cider vinegar or a squeeze of lemon juice.
- Make it dairy-free. This recipe is dairy-free if your mayonnaise contains no dairy.
FAQ
Yes. This coleslaw benefits from at least 30 minutes in the fridge and can be made a few hours ahead. For the best crunch, serve it the same day.
Absolutely. Use about 6 to 7 cups total of shredded cabbage and carrots. A mix of green cabbage, purple cabbage and carrots is ideal.
Cabbage releases moisture as it sits, especially after dressing and salt are added. To reduce watery slaw, serve within the first day and give it a quick toss before serving.
Yes. Celery seeds give a classic flavor, but you can omit them. A tiny pinch of celery salt can work too—just reduce added salt if you use it.
Creamy Coleslaw
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Ingredients
Coleslaw Mix
- 1 (14-ounce) bag coleslaw mix
- 3 green onions, thinly sliced
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3/4 teaspoon celery seeds
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Toss the vegetables. Add the coleslaw mix and sliced green onions to a large bowl and toss briefly to combine.
- Make the dressing. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt and pepper until smooth.
- Combine. Pour the dressing over the cabbage mixture and toss until evenly coated.
- Chill. Cover and refrigerate at least 30 minutes so the cabbage softens slightly and the flavors meld.
- Taste and adjust. Toss again and taste before serving; add salt, pepper or vinegar if needed.
Did you make this?
Let me know how it turned out in the comments below!