Creamy Coleslaw
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The BEST creamy 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.
Quick and easy to make, this creamy coleslaw recipe provides the perfect balance of flavors and rivals your favorite restaurant or deli version!
Where Did Coleslaw Originate?
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.
BEST Creamy Coleslaw Recipe
Let’s get started!
Pro Tip: 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!
What to Serve With Creamy Coleslaw
Creamy coleslaw is the quintessential classic summer side dish and pairs beautifully with any protein of your choice and so many other favorite side dishes. Here are a few terrific pairings:
- Classic Potato Salad, Macaroni Salad, Broccoli Salad, Pea Salad, Four Bean Salad
- Baked Beans
- Corn on the Cob and Mexican Corn Salad
- Grilled meats, chicken, seafood, Grilled Salmon
- Baked chicken, pork, and fish
- Heaped on tacos, wraps, pulled pork and BBQ Pulled Chicken sandwiches
- Jamaican Jerk Kabobs
- Fish cakes, crab cakes, fish and chips
- Burgers and hot dogs
- Chicken Salad sandwiches or tuna salad sandwiches
- Barbecue Ribs, BBQ Chicken, Jamaican Jerk Chicken, Lemon Pepper Chicken Wings, Mango Chutney Chicken
Can You Freeze Coleslaw?
No. 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. However, for a delicious variation that can be frozen, try my Freezer Slaw!
For more delicious salads be sure to also try my:
- German Potato Salad
- Waldorf Salad
- Olivier Salad
- Maroulosalata
- Mexican Corn Salad
- Black Eyed Pea Salad
- Pepperoni Pizza Pasta Salad
- Watermelon Feta Salad
- Pea Salad
- Four Bean Salad
- Broccoli Salad
- Italian Barley Salad
- Curried Couscous Salad
- Thai Quinoa Salad
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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.
Nutrition
Originally published on The Daring Gourmet June 21, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Just made it today, only thing I changed was I used broccoli & cabbage slaw mix & it is amazing except it came out a little watery :( hopefully next time it’s perfect! Love it, yummy!
Awesome, Lauren, thank you! Try letting the salt and slaw mixture sit for a bit longer to draw out the water, that will help prevent it from being watery.
Yummy.
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 !
Fantastic, Tanya, I’m so happy to hear that, thank you!
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.
Fantastic, grayslady, thanks so much for the feedback!
Another hit! Mine came out a little watery but I guess I didn’t try the cabbage completely.
Awesome, Jennifer, thank you! Yes, a slotted spoon is always a good idea with coleslaw :)
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!!!
I’m so happy to hear that, Amy, thanks so much for the feedback!
This does look perfect! I love a good coleslaw!
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!
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