This deliciously creamy coleslaw is the perfect side dish for your barbecue, picnic and summer potluck!
It’s hard to imagine a barbecue, picnic or summer potluck without coleslaw! And we’ve got the perfect creamy coleslaw recipe for you to try!
This classic side dish is an American staple. It features crispy cabbage and carrots tossed in a tangy and seasoned mayonnaise dressing. It’s the classic dish to bring to picnics, potlucks, cookouts and barbecues.
The name coleslaw arose from the Dutch word koolsla which means “cabbage salad.” Shredded cabbage salads exist around the world in different variations, most commonly with a base of oil and vinegar. But when mayonnaise was invented by a French chef in the mid-18th century its popularity took off in America and soon the classic creamy coleslaw was born.
Quick and easy to make, this recipe provides the perfect balance of flavors and rivals your favorite restaurant or deli version!
What to Serve With Coleslaw
It’s the quintessential classic summer side dish along with things like potato salad, pasta salad and corn on the cob.
It’s enjoyed as a side dish and is also phenomenal heaped on pulled pork sandwiches, wraps, hot dots, burgers and tacos!
Can I Freeze Coleslaw?
The mayonnaise makes it unsuitable for freezing because it tends to separate after being frozen and becomes very watery. Raw cabbage likewise does not freeze very well. For a delicious variation that can be frozen, try our Freezer Slaw.
How to Make the BEST Coleslaw
Let’s get started!
A key to making the best coleslaw is eliminating excess water so the end result isn’t watery which will dilute the flavor and prevent that great creamy consistency we’re after. To do that we need to draw out the water from the vegetables before adding the dressing.
Place the veggies in a bowl and sprinkle with a teaspoon of salt. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl.
Combine the dressing ingredients in a medium sized bowl. Be sure to use a good quality mayonnaise, it makes all the difference. Pour the dressing over the veggies and stir to coat. Cover and chill in the fridge for at least 2 hours before serving.
This dish is naturally gluten-free and for a vegan coleslaw simply use vegan mayonnaise.
Enjoy!
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For another delicious variation be sure to try our Freezer Slaw!
Perfect Creamy Coleslaw
Ingredients
- 16 ounces shredded cabbage/carrot blend (classic is green cabbage but you can add some red cabbage for color)
- For the Coleslaw Dressing:
- 1 cup quality mayonnaise
- 1/4 cup sour cream
- 1 1/2 teaspoons yellow mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon celery seeds
- 1 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl.
- Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving.
Kristina says
Fantastic! My husband NEVER eats anything creamy, I served this with pulled bbq chicken and he had 2 large helpings. I look forward to making this again soon!
Kimberly @ The Daring Gourmet says
That’s awesome, Kristina, thanks so much!
Anjelica says
Why do you draw the water out and then rinse it? I’m looking at a big wet mess of cabbage now when I thought the purpose was to dry it out, unless I’m missing something?
Kimberly @ The Daring Gourmet says
Hi Anjelica, the purpose of salting the cabbage is to drain out the water from inside the cabbage itself. Rinsing it is to get rid of the salt, otherwise the coleslaw will be too salty. Just be sure to thoroughly drain the cabbage after rinsing.
Anjelica says
Thanks! Second comment is that I had to use about 4 cups of cabbage vs the 2 suggested in the recipe and it’s still VERY creamy – when I put two cups in, it was like a coleslaw soup. Wondering if I missed something – the flavour is great but I had a big delay as I had to salt/drain more cabbage after making it as per the recipe.
Lisa says
I tried the salt trick a few times myself. I didn’t like it. It made the cabbage/carrot mixture too salty. Sometimes it looked more brown and didn’t last as long… also wasn’t crunchy. I’ve been making coleslaw for at least 45 years. I stick with the good old shredding method and mix in the dressing. If it ain’t broke… 😉