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!
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 creamy coleslaw recipe provides the perfect balance of flavors and rivals your favorite restaurant or deli version!
Let’s get started!
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 drain.
Combine the dressing ingredients in a medium sized bowl. Pour the dressing over the veggies and stir to coat. Cover and chill in the fridge for at least 2 hours before serving.
Enjoy the best creamy coleslaw!
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 drain.
- 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.
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Anna says
Creamy coleslaw is a must side dish for all the barbecue parties here! I love the addition of celery seeds. It makes it so tasty!
Nutmeg Nanny says
Perfect for the summer! Saving!
I Heart Naptime says
Yum! Perfect for Summer BBQ’s!
Dorothy at Shockinglydelish says
I love a good batch of coleslaw! It is the perfect side dish for so many meals.
Nicole says
Your coleslaw looks delish! I love creany slaw but have never tried adding sour cream to it!
Kirsten/Comfortably Domestic says
Cole slaw is practically a mandatory side dish with summer barbecue. Your recipe sounds delicious. I love the addition of celery seeds!
GaryT says
Take out every bit of the sugar and you’ll have a great coleslaw.
Kimberly @ The Daring Gourmet says
Gary, no way, the sugar is a must for balancing the tang! Of course if you prefer it without sugar, feel free to omit it :)
Dee says
Yummy! I love coleslaw this time of year!
GaryT says
Thanks for the reply, Kimberly. Of course such things are a matter of preference, but I do find most recipes for coleslaw cloyingly, unpalatably sweet. I don’t think they require tang-balancing any more than a well-made vinaigrette, the addition of sugar to which Julia Child rightly called “heresy.” On a less contentious note: I’m happy to be on your mailing list. Your recipes especially are models of precision and good sense and I use and have learned a great deal from them. Carry on!
Kimberly @ The Daring Gourmet says
Lol, Gary, well it is a little difficult to argue with Julia, isn’t it? :) Thanks so much for the compliment and have a terrific week! Kind regards, Kimberly
Krista says
This does look perfect! I love a good coleslaw!
Amy says
Made this for a large group at church. Many raved about how good it was. Will be my go to slaw recipe from now on. Thank you!!!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Amy, thanks so much for the feedback!
Jennifer says
Another hit! Mine came out a little watery but I guess I didn’t try the cabbage completely.
Kimberly @ The Daring Gourmet says
Awesome, Jennifer, thank you! Yes, a slotted spoon is always a good idea with coleslaw :)
grayslady says
Just made this last Friday for the weekend. It’s a great basic recipe except for the amount of sugar–2 tablespoons is plenty to counteract the acidity of the vinegar; 3 tablespoons left me having to add more mayo, vinegar and mustard to achieve the right balance. I used Dijon mustard, since I never have yellow mustard in the house, and it worked out fine. Finally, I made up the dressing and refrigerated it until 90 minutes before I was ready to dress the slaw. That kept the coleslaw from having any watery residue. Other than the adjustment for sugar, this will now be my go-to recipe for coleslaw. Thanks.
Kimberly @ The Daring Gourmet says
Fantastic, grayslady, thanks so much for the feedback!
Tanya Adkins says
Came across your recipe maybe 2 months ago and have made it 4 or 5 times now. It is great and I am pretty picky with coleslaw. I follow the recipe almost exact. The only thing I change is that I use about half the amount of mustard. This will be the only coleslaw I make from here on out ! Thank you !
Kimberly @ The Daring Gourmet says
Fantastic, Tanya, I’m so happy to hear that, thank you!