My Go-To Creamy Coleslaw Recipe
This is the creamy coleslaw I reach for again and again: cool, crisp, tangy-sweet, and just creamy enough without feeling heavy.
It pairs beautifully with burgers, pulled pork, fried chicken, fish tacos, or BBQ chicken, and it’s also excellent on sandwiches or wraps. Sometimes I’ll admit I eat it straight from the bowl with a fork. The flavors are well balanced and it consistently hits the spot.
The recipe is quick and simple. You only need a bag of coleslaw mix, a few sliced green onions, and a dressing made from mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt and pepper. It takes about 10 minutes to prepare, then chilling in the fridge softens the cabbage slightly and lets the flavors meld.
Let’s make some coleslaw!
Recipe Tips
Quick tips to make your coleslaw extra crisp, creamy and flavorful:
- Use a fresh bag of coleslaw mix. Fresh, dry, crisp cabbage (not browning or soggy) makes a noticeable difference.
- Whisk the dressing separately. Whisking the dressing before adding it to the cabbage ensures the honey, Dijon, vinegar and mayo are fully combined for even flavor.
- Don’t skip the chill time. Thirty minutes in the fridge softens the cabbage slightly and allows the dressing to soak in, improving texture and taste.
- Taste before serving. Chilling can mellow flavors, so toss and taste before serving. Add a splash of vinegar for tang, more salt to brighten, or extra honey if you prefer it sweeter.
- Serve the same day for best crunch. You can prep it a few hours ahead, but for maximum crispness, serve within the first day.
Variations To Try
Ways to customize this classic coleslaw to suit your taste:
- Add fresh herbs. Stir in chopped parsley, cilantro, dill or chives for a bright, fresh note.
- Make it sweeter. Increase the honey by a teaspoon or two for a deli-style sweet slaw.
- Swap in Greek yogurt. Replace half the mayo with plain Greek yogurt for a tangier, lighter dressing.
- Add extra crunch. Mix in thinly sliced radishes, chopped celery, toasted sunflower seeds or sliced almonds.
- Make it spicy. Add a pinch of cayenne, a few dashes of hot sauce, or minced jalapeño.
- Add apple. Thinly sliced or matchstick apple adds a sweet, crisp twist.
- Boost the tang. Add an extra splash of apple cider vinegar or a squeeze of fresh lemon juice.
- Make it dairy-free. This recipe is dairy-free as written if you use a dairy-free mayonnaise.
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 and purple cabbage with carrots works well.
Cabbage releases moisture as it sits, especially when dressed and salted. To minimize watery slaw, serve within the first day and give it a quick toss before serving.
Yes. Celery seeds give a classic flavor but can be omitted. A tiny pinch of celery salt can substitute, just reduce any added salt accordingly.
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 mixing 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 and well combined.
- Combine. Pour the dressing over the cabbage mixture and toss until evenly coated.
- Chill. Cover and refrigerate for at least 30 minutes before serving so the cabbage softens slightly and the flavors meld.
- Taste and adjust. Give the slaw a quick toss and taste before serving. Adjust seasoning with additional salt, pepper or vinegar if needed.
Did you make this?
Let me know how it turned out in the comments below!