This Creamy Coleslaw is a classic summer side dish that has an amazing, crunchy texture and incredible flavor. Simple, fresh ingredients combine and become a flavor bursting slaw that pairs perfectly with any meal.
While coleslaw is typically served on the side, this homemade coleslaw somehow steals the show every time!
Reasons You’ll Love This
Oh So Creamy – There is no dry coleslaw in this house! Only silky, creamy batches of goodness allowed.
Get Your Veggies – This traditional coleslaw is packed full of vegetables, but still manages to taste like you’re eating anything but!
Coleslaw Dressing – It’s creamy, it’s sweet, it’s tangy, it’s zesty, it’s everything you could ever ask for!
Easy to Make – This only takes 20 minutes to whip up, the rest of the time is spent allowing it to marinate in the fridge. AKA you don’t have to touch it!
Texture Explosion – If you love food that has a good crunch, you’ve got to make this ASAP!
Creamy Coleslaw is the ultimate side for a backyard barbecue. The sweetness and tanginess pair perfectly with any savory main dish, plus it adds lots of nutrients to your plate to make your whole meal complete. If you’re iffy about coleslaw, I promise you this recipe will change your mind!
Ingredient Info
Let’s discuss how to make creamy coleslaw, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Cabbage – You’ll need a mix of red and green cabbage for this recipe. The cabbage should be finely shredded. I recommend using a mandolin slicer. I really like this veggie chopper that has a mandolin attachment.
- Carrot – This recipe calls for fresh carrots that you shred yourself, but you can also buy pre-shredded carrots if you’d like.
- Mayo – Try your best to get high quality mayonnaise for this slaw recipe. Recommended brands are Hellman’s and Best Foods
- Horseradish – This is what adds that zesty bite to the dressing. If you can get some horseradish for this recipe that’s great! If not, dijon mustard will work as a substitute.
- Apple Cider Vinegar – Apple cider vinegar is ideal for this recipe because it has the tang of regular vinegar with an extra splash of sweetness.
- Honey – Honey is what gives coleslaw that sweet taste.
- Celery Seeds – This is a classic coleslaw ingredient. If you can’t find any, caraway seeds would also work or black mustard seeds.
- Dill – Fresh dill is optional, but makes an amazing garnish for this coleslaw recipe.
Step By Step Instructions
- Start by finely shredding the cabbages, and carrot until you have thin strand-like ribbons of veggies.
- Grab large mixing bowl and start on the dressing. To the bowl, add mayonnaise, apple cider vinegar, lemon juice, honey, horseradish, celery seeds, salt and pepper. Whisk that together until thoroughly combined.
- In a separate large mixing bowl, add all of your veggies.
- Pour the homemade coleslaw dressing over the shredded cabbage and carrots, and toss well to combine. Garnish with dill if you’d like, cover, and let it sit in the fridge for an hour to soak up all the flavors. Toss once more before serving and enjoy!
Tips & Advice
Storage – Store the leftover coleslaw covered in an airtight container in the fridge for up to 3-4 days. Before you serve your leftovers, toss the batch of coleslaw to evenly incorporate the dressing, because it’s likely to sink to the bottom.
You might even find that the coleslaw tastes better the 2nd or even 3rd day of sitting in the fridge!
Double Up
This coleslaw recipe is so good, you’ll want to double up the recipe! Thankfully, it’s very easy to make a big batch of this slaw.
You might be thinking – “But this looks like so much cabbage, I’m gonna have too much!” Once the dressing is able to soak into the coleslaw, the cabbage will shrink, and it won’t look like an overwhelming amount.
Equipment
For this recipe, you’ll want a few or all of the following items to help you flawlessly make this coleslaw.
- Large Mixing Bowls
- Tongs
- Mandolin or Veggie Chopper w/ Mandolin Attachment
- Whisk
- Measuring Cups and Spoons
FAQs
Oftentimes, allowing the coleslaw to chill for a while will help the dressing thicken up. However, if you like your dressing a bit thicker, you can try adding a few extra tablespoons of mayonnaise.
Yes! Cabbage and carrots are fairly thick vegetables, and it takes a good amount of time for the flavor of the dressing to soak into the veggies. If you can make this the night before serving, and allow it to chill overnight, I really recommend it!
It’s really up to you, but the thinner the better in my opinion.
Serves Well With
Not only does homemade coleslaw make a wonderful side dish, it makes a great topping to fried chicken sandwiches, fish or shrimp tacos, or even on top of salads! If you need some ideas on what to serve creamy coleslaw with, here are a few good ones!
- Buttermilk Fried Chicken
- Maple Brown Sugar Pork Tenderloin
- BBQ Chicken Sandwiches
- Sloppy Joes
- Macaroni and Cheese
- Jiffy Cornbread
- Homemade Dinner Rolls
- Honey Mustard Pork Chops
- Curried Chicken Salad
- Air Fryer Steak Bites
More Recipes You’ll Love!
Creamy Coleslaw
Ingredients
- 6 cups shredded cabbage about 1/2 a large cabbage
- 1 cup shredded red cabbage about 1/4 medium cabbage
- 1 cup shredded carrots about 1 large carrot
- 1 1/2 cups mayonnaise
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon fresh lemon juice
- 4 teaspoons honey
- 1 tablespoon prepared horseradish
- 2 teaspoons celery seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh dill optional
Instructions
- Start by finely shredding the cabbages, and carrot until you have thin strand-like ribbons of veggies.
- Grab large mixing bowl and start on the dressing. To the bowl, add mayonnaise, apple cider vinegar, lemon juice, honey, horseradish, celery seeds, salt and pepper. Whisk that together until thoroughly combined.
- In a separate large mixing bowl, add all of your veggies.
- Pour the homemade coleslaw dressing over the shredded cabbage and carrots, and toss well to combine. Garnish with dill if you'd like, cover, and let it sit in the fridge for an hour to soak up all the flavors. Toss once more before serving and enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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