The BEST coleslaw and the perfect side dish for your barbecue, picnic and summer potluck! This classic creamy coleslaw recipe is quick to make and features the perfect texture and balance of flavors, rivaling your favorite restaurant or deli version!
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.
BEST Coleslaw Recipe
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!
For more delicious salads be sure to also try our:
- BEST Chicken Salad
- Broccoli Salad
- Classic Potato Salad
- Freezer Slaw
- BEST Macaroni Salad
- Pea Salad
- German Potato Salad
- Waldorf Salad
- Pepperoni Pizza Pasta Salad
- Watermelon Salad
- Greek Wheat Berry Salad
- Italian Barley Salad
- Curried Couscous Salad
- Thai Quinoa Salad
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. Â
- 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.
Nutrition
Originally published on The Daring Gourmet June 21, 2018
Julie says
Yummy.
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!
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!
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 :)
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!
Krista says
This does look perfect! I love a good coleslaw!
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
Dee says
Yummy! I love coleslaw this time of year!
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 :)
P Byrd says
I was thinking about subbing the sugar and cider vinegar out for mirrin. I made this earlier, and it needs the sweetness..I love it the way it is, but I’m always thinking of ways to hack recipes. I think the next time i will try that.
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!
Nicole says
Your coleslaw looks delish! I love creany slaw but have never tried adding sour cream to it!
Dorothy at Shockinglydelish says
I love a good batch of coleslaw! It is the perfect side dish for so many meals.
I Heart Naptime says
Yum! Perfect for Summer BBQ’s!
Nutmeg Nanny says
Perfect for the summer! Saving!
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!