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!
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!
That’s awesome, Kristina, thanks so much!
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?
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.
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.
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… 😉
Seen you have been making slaw for 45 years . Is it a creamy one ? If so, would use share with me ? Thank you
Betty
Hi Betty
I am looking for a good creamy cole slaw recipe. I would be interested in seeing the recipe you have used for 45 years. Thanks so much!
Judy
Hello Lisa… would you share your recipe? Please and thank you!
First time I’ve made coleslaw and I love this recipe! I took it to a neighborhood bbq and it was a huge hit. I doubled the recipe and sadly there was none to bring home.
I’m so glad it was a hit, Landa, thank you!
Isn’t the cabbage going to be soggy when you rinse it?
I’ve heard the best coleslaw is made with sour cream so I searched for a 5 star one.
Made this for hubby’s 65 birthday. The best we’ve ever tasted. Had to make another batch the next day. Sugar’s not a problem for us so everything was on point. I used my immersion blender to mix.
I’ve already sent the recipe to my husband on demand in case I go before him. ;)
That’s wonderful, Valerie, I’m absolutely thrilled you both enjoyed it, thank you! :)
Made this yesterday for Memorial Day bbq with family and it was so good! I made just a couple tweaks-1/2 tsp celery salt instead of seeds (didn’t have seeds) no additional salt, out of mustard so that was out but will add (Dijon) next time. I also added green onion to it. Everyone loved it. I made the dressing in the morning and then mixed it up maybe an hour before we ate. I only used maybe 3/4 of the dressing so I can make a small bowl for me later this week :)
Fantastic, Angie, I’m so glad it was a hit, thank you!
So refreshing to see OAG instead of OMG!
I am not fond of celery seed. Is there some way to substitute celery salt for the seed. Like maybe 1/4 tsp celery salt and 1/2 tsp regular salt in place of /3/4 tsp of salt.? I do like the flavor of celery.
Thanks for your help.
Hi Janet, sure you can definitely do that. Just tweak it according to your personal preferences.