This easy homemade coleslaw recipe is the best I’ve made. My favorite coleslaw features crispy, crunchy cabbage and a simple creamy dressing that’s seriously good.
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This creamy coleslaw recipe is the one I turn to the most. It’s packed with colorful vegetables, easy to make, and tastes much better than store-bought.
If you are looking for a vinegar based coleslaw see our mayo-free version.
Key Ingredients
- Cabbage:I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, savoy, or Napa cabbage all work wonderfully. I’ve also used broccoli to make this recipe. See our broccoli slaw to see how I do it.
- Carrots:Adds color, a little sweetness, and flavor. I use a box grater to shred my carrots, but you can also buy them pre-shredded if that is easier.
- Parsley:Adds color and fresh flavor.
- Homemade coleslaw dressing:Made with mayonnaise (try homemade mayo), vinegar, mustard, and celery seeds.
Recipe shortcut!If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix. They usually come in 10 to 16-ounce packs, so grab one or two for this recipe.
How to Make the Best Coleslaw
This coleslaw recipe is easy and tastes incredible. I start with a head of cabbage. To prepare cabbage for coleslaw, remove any damaged outer leaves and cut the head into quarters. This will make it easier to slice the core at an angle.
Then, create the perfect coleslaw shreds by slicing the cabbage thinly. For this recipe, I also grate a few carrots, and chop fresh parsley.
When your veggies toss are ready, you can toss them with my favorite creamy coleslaw dressing.
I’ve tried many coleslaw recipes, and this is the best creamy coleslaw dressing. It’s the perfect blend of creamy, zesty, and fresh. To make the dressing, stir mayonnaise, apple cider vinegar, Dijon mustard, and celery seeds. Season with salt and pepper, and add it to your cabbage.
I don’t add sugar to my coleslaw dressing, butif you prefer a sweeter dressing, feel free to add a teaspoon or two of sugar or honey.
After tossing the veggies with the dressing, you can serve the coleslaw straight away or slide it into the fridge for an hour, which helps the flavors meld a bit.
Storing Homemade Coleslaw
Coleslaw keeps well in the refrigerator for one to two days. For the best crunch, enjoy it within a day since the cabbage will soften over time. I do not recommend freezing coleslaw.
To save time, you can shred the vegetables a day or two in advance and store them in a resealable bag in the fridge. The coleslaw dressing lasts for up to two weeks when stored in an airtight container in the refrigerator.
What to Serve with Coleslaw
Serve this coleslaw with just about anything. It’s perfect for summer cookouts. I love it with burgers, turkey burgers, pork ribs, and grilled chicken.
It’s also excellent served on top of sandwiches. Try this pulled pork sandwich or barbecue chicken sandwich. I also love it served next to crab cakes and lobster rolls!
Coleslaw is perfect when served next to other side dishes like potato salad, pasta salad, corn salad (so good), and our Cajun grilled corn.
More Cabbage Recipes
- Warm Cabbage and Apple Salad
- Easy Roasted Cabbage (a reader favorite)
- Homemade Sauerkraut (beginner-friendly recipe)
- Lemon Garlic Sautéed Cabbage
- Bacon Fried Cabbage
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Easy Creamy Coleslaw
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This is how I make my favorite creamy coleslaw, which has fresh, lively flavors that wake up anything you serve it with. Unlike some traditional coleslaw recipes, we do not add sugar to our dressing.
Sugar: To make this a sweeter coleslaw, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrots.
Makes approximately 10 servings
Watch Us Make the Recipe
You Will Need
1 medium cabbage, about 2 pounds, outer leaves removed 3 medium carrots, peeled and shredded 1/2 cup loosely packed fresh parsley leaves, coarsely chopped 1 cup (225g) mayonnaise, try homemade mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard or coarse ground mustard 1 teaspoon celery seeds 1/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw
Directions
1Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8cups).
2Add the shredded carrot and parsley to the cabbage and toss to mix.
3In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
4Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool).
5If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage softens.
Adam and Joanne's Tips
- Cabbage: Use green, red, savoy, or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties.
- Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. 1 large (16-ounce) bag should do the trick.
- Make ahead: Shred veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving.
- Leftover dressing: This can be used as a spread for sandwiches, dip for vegetables, served alongside the coleslaw, or with grilled or roasted vegetables, chicken, or meats.
- The nutrition facts provided below are estimates. We have omitted salt and sugar.
Nutrition Per Serving Calories 183 / Protein 2 g / Carbohydrate 7 g / Dietary Fiber 3 g / Total Sugars 4 g / Total Fat 17 g / Saturated Fat 3 g / Cholesterol 9 mg
AUTHOR: Adam and Joanne Gallagher
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