Creamy Coleslaw Recipe
This Creamy Coleslaw Recipe is the quintessential side dish to any backyard barbecue. A simple combination of cabbage, carrots, onions, and the most delicious creamy dressing – makes this the salad you’ll come back to again and again!
The BEST Coleslaw
While it’s easy to buy a container of coleslaw at the grocery store these days, making your own is SO much better. YOU get to control what goes in the salad, so adding a little of this and subtracting a little of that is up to you.
And the best part? This coleslaw couldn’t be easier to make — just chop your veggies, whisk together a quick dressing, and toss it all together. That’s it!
This coleslaw is ALL the things:
- Creamy – That mayo based dressing is creamy and delish!
- Crunchy – The cabbage stays pretty crunchy, even after a few hours (or more) in the refrigerator.
- Tangy – Apple Cider vinegar provides the perfect zip for the dressing. One of my favs!
- Slightly Sweet – There is a tad bit of sugar, but it’s the perfect balance to all the other flavors. Not too sweet…but just sweet enough!
Ingredients and ways to adapt:
- Cabbage – Use whatever variety of cabbage mix you prefer. Choose from green, red, Napa, an easy packaged mixture (without dressing!) etc.
- Onion – We’re using green onions here.
- Mayo – I prefer a mayonnaise made with olive oil, but any mayo works. Stay away from the fat-free super light kind though.
- Sugar – I used just three tablespoons of sugar. If you like your coleslaw on the sweeter side, use more.
- Apple Cider Vinegar – This is my favorite vinegar for coleslaw, but lots of folks use a regular distilled vinegar as well. Either works well.
- Spices – I used celery seed, ground mustard, kosher salt, and freshly ground black pepper. You could add or subtract spices according to what you like best. Experiment a little and let me know what works for you!
One important reminder. If you are bringing this coleslaw to a backyard barbecue, make sure it stays chilled, especially in the summertime. You can pack it in a cooler and serve it nice and cold, preferably in a bowl on ice. Gotta be careful to avoid letting the salad get warm in the sunshine as it is mayo based!
How to make the BEST creamy coleslaw:
Step 1
Prep veggies. Thinly slice the green and red cabbage. Use a potato peeler to shred the carrot (or use a knife to slice into thin strips). Chop the green onion. Add veggies to a serving bowl.
Step 2
Make dressing. In a mixing bowl, combine the dressing ingredients – the grated onion, mayonnaise, sugar, apple cider vinegar, and seasonings (celery seed, ground mustard, salt, and pepper). Whisk to combine.
Step 3
Add dressing to cabbage. Pour the dressing over the prepared veggies and toss well to combine.
Step 4
Serve. Serve coleslaw immediately or let the salad sit in the refrigerator for an hour or so before serving (to let the flavors meld together).
How to serve creamy coleslaw:
- On a sandwich – There is nothing better than adding a scoop of coleslaw to a pulled pork sandwich. Am I right? WITH some homemade barbecue sauce, of course!
- With a main dish – Serve a scoop of creamy coleslaw with some Stuffed Flank Steak, a couple of big Juicy Lucy Burgers, alongside a Smoked Spatchcock Chicken, or with smoked baby back ribs.
- As a salad trio – You could serve coleslaw with a couple of other salads for a salad trio. How about with our Healthy Broccoli Salad and Chicken Curry Salad with Grapes.
If you love coleslaw, you’ll also love our Crunchy Asian Cabbage Salad and Cruciferous Salad with Honey Balsamic Dressing. All of these have different flavor profiles, but so delicious!
Recipe FAQs:
While a bag of pre-shredded coleslaw mix is a time saver, we prefer to shred/slice our own. Use a combination of green and red cabbage gives for the best flavor and a gorgeous pop of color.
Coleslaw actually gets better as it sits – make it at least 30 minutes ahead to let the flavors meld. It keeps in the refrigerator for up to 3 days, just give it a good stir before serving!
Yes – just swap half the mayonnaise for Greek yogurt for a lighter, tangier version that is just as delicious.
More favorite potluck dishes:
Headed to a barbecue? Here are some other foods you should consider preparing!
- Creamy Potato Salad – My mother’s recipe, and it is THE BEST. Seriously!
- Dill Pickle Potato Salad – This potato salad uses mayonnaise and lots of dill.
- Classic Caprese Salad with Balsamic Glaze – Easy and best if using home-grown tomatoes!
- Best Creamy Cucumber Salad – An adaption of my mom’s recipe. A favorite summer recipe here!
- Crunchy Curry Chicken Salad – Oh that curry! It adds the perfect flavor to an otherwise regular chicken salad recipe. Try it!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Creamy Coleslaw Recipe
Ingredients
Salad ingredients:
- 5 cups green cabbage – sliced thin
- 2 cups red cabbage – sliced thin
- 1 large carrot – shredded
- 4 green onions – chopped
Dressing:
- 1 Tablespoon grated red onion
- 3/4 cup mayonnaise – we use one with olive oil in it
- 3 Tablespoons granulated sugar – more or less to taste
- 3 Tablespoons apple cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon ground mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prep veggies. Thinly slice the green and red cabbage. Use a potato peeler to shred the carrot (or use a knife to slice into thin strips). Chop the green onion. Add veggies to a serving bowl.5 cups green cabbage, 2 cups red cabbage, 1 large carrot, 4 green onions
- Make dressing. In a mixing bowl, combine the dressing ingredients – the grated onion, mayonnaise, sugar, apple cider vinegar, and seasonings (celery seed, ground mustard, salt, and pepper). Whisk to combine.1 Tablespoon grated red onion, 3/4 cup mayonnaise, 3 Tablespoons granulated sugar, 3 Tablespoons apple cider vinegar, 1 teaspoon celery seed, 1 teaspoon ground mustard, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Add dressing to cabbage. Pour the dressing over the prepared veggies and toss well to combine.
- Serve. Serve coleslaw immediately or let the salad sit in the refrigerator for an hour or so before serving (to let the flavors meld together).
Notes
How to serve creamy coleslaw:
- On a sandwich – There is nothing better than adding a scoop of coleslaw to a pulled pork sandwich. Am I right? WITH some homemade barbecue sauce, of course!
- With a main dish – Serve a scoop of creamy coleslaw with some Stuffed Flank Steak, a couple of big Juicy Lucy Burgers, alongside a Smoked Spatchcock Chicken, or with smoked baby back ribs.
- As a salad trio – You could serve coleslaw with a couple of other salads for a salad trio. How about with our Healthy Broccoli Salad and Chicken Curry Salad with Grapes.
Nutrition
Wednesday #BBQWeek Recipes
Appetizers and Drinks
- Blackberry Lemonade by Sweet Beginnings
- Grilled Nachos by Kate’s Recipe Box
Side Dishes
- Bacon Ranch Pasta Salad by Daily Dish Recipes
- Cheddar Bacon Ranch Corn by Making Miracles
- Cowboy Beans by Devour Dinner
- Creamy Coleslaw Recipe by SueBee Homemaker
- Grilled French Fries by Palatable Pastime
- Memphis-Style Coleslaw by House of Nash Eats
- Slow Cooker Baked Beans by Karen’s Kitchen Stories
- Slow Cooker BBQ Green Beans with Bacon by Blogghetti
- Sweet and Spicy BBQ Chicken Macaroni Salad by Hezzi-D’s Books and Cooks
Main Dishes
- Bacon and Cheddar Smash Burgers by Family Around the Table
- Easy Smoked Ribs by A Kitchen Hoor’s Adventures
- Greek Chicken Pita Sandwich by A Day in the Life on the Farm
- The Best Grilled BBQ Chicken Breasts by Cheese Curd In Paradise
Desserts
- Grilled Banana Bread with Vanilla Ice Cream and Homemade Caramel Sauce by Our Good Life
- Magic Chocolate Walnut Fudge by The Spiffy Cookie
- Old Fashioned Whoopie Pies by Jolene’s Recipe Journal
Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.
I love this on a pulled pork sandwich!
Me too!