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Creamy Coleslaw Recipe

Creamy Coleslaw

Steven
When it comes to classic side dishes that never go out of style, nothing beats a good creamy coleslaw recipe. This crunchy, tangy, and perfectly sweet salad has been gracing picnic tables and cookout spreads for generations. The combination of crisp shredded cabbage and carrots coated in a rich, creamy dressing creates a refreshing contrast to grilled meats and hearty sandwiches. The secret lies in the perfectly balanced dressing that brings together creamy mayonnaise, tangy vinegar, a touch of sweetness, and aromatic celery seed.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 180 kcal

Equipment

  • Large mixing bowl - for combining the vegetables and dressing
  • Medium bowl - for whisking together the dressing ingredients
  • Sharp chef's knife or mandoline slicer - for shredding cabbage
  • Box grater or food processor - for shredding carrots
  • Whisk
  • Rubber spatula - for tossing and coating the vegetables
  • Measuring cups and spoons - for accurate measurements
  • Cutting board - for prep work
  • OXO Good Grips Mandoline Slicer - optional - for uniform thin slices
  • Cuisinart Food Processor - optional - with shredding disc
  • OXO Good Grips Large Mixing Bowl - optional - with non-slip base

Ingredients
  

  • 1 medium head green cabbage - about 2 pounds / 900g, shredded (approximately 8 cups / 720g shredded)
  • 2 medium carrots - about 6 ounces / 170g, shredded (approximately 1 cup / 110g shredded)
  • 3 green onions - thinly sliced (optional)

For the Dressing

  • 1 cup mayonnaise - 240ml
  • 2 tablespoons apple cider vinegar - 30ml
  • 2 tablespoons granulated sugar - 25g
  • 1 tablespoon fresh lemon juice - 15ml
  • 1 teaspoon Dijon mustard - 15ml
  • 1 teaspoon celery seed - 3g
  • 1/2 teaspoon fine sea salt - 3g, plus more to taste
  • 1/4 teaspoon freshly ground black pepper - 0.5g, plus more to taste

Instructions
 

  • Remove any damaged outer leaves from the cabbage. Cut into quarters, remove the core, and shred into very thin strips about 1/8 inch thick. Transfer to a large mixing bowl and fluff to separate clumps.
  • Peel and shred the carrots using a box grater or food processor. Slice green onions thinly if using. Add both to the bowl with the cabbage.
  • In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, lemon juice, Dijon mustard, celery seed, salt, and pepper until smooth and emulsified. Taste and adjust seasonings.
  • Pour about two-thirds of the dressing over the vegetables. Toss gently but thoroughly for 1-2 minutes until evenly coated. Add more dressing if desired for a creamier consistency.
  • Cover and refrigerate for at least 1 hour, preferably 2-4 hours. Stir before serving and adjust seasoning if needed. Serve cold.

Notes

  • Shred cabbage and carrots uniformly for even texture.
  • Optional: Salt the shredded cabbage and let sit 1 hour, then rinse and pat dry for extra crispness.
  • Start with less dressing and add more as needed to avoid overdressing.
  • Coleslaw tastes even better after chilling as flavors meld.
  • Pat vegetables dry after shredding to prevent watery dressing.
  • Use high-quality mayonnaise for the best flavor.
  • Store in an airtight container in the refrigerator for up to 3-5 days; best within first 2 days.
  • Do not freeze as the mayonnaise will separate and vegetables become mushy.
  • For make-ahead, prepare vegetables and dressing separately up to 24 hours in advance.
  • Serve chilled; nestle bowl in ice for outdoor gatherings.
Keyword bbq side dish, cabbage salad, classic coleslaw, creamy coleslaw, pulled pork topping