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!
As an elderly widower, I almost always have leftovers of the recipes I’ve made. Is it possible to extend the life of the leftover portions of the cole slaw leftovers by vacuum packaging them, and then placing them in the refrigerator?
I can definitely understand that, Richard. And that’s a great question but is unfortunately one I don’t have the answer to as I’ve never tried that. I’d be really curious to know how well it stores that way though!
Real yummy. Next time I shall cut back on the salt though.
OMGosh, so, so good!
I used regular Vinegar because I did not have Apple Cider Vinegar. I also cut the sugar in half because a family member is diabetic.
At first, I thought it made too much, but, I was wrong. It’s the perfect amount and we absolutely love it.
Thank you so much!
I’m so glad to hear that, Carol, thank you very much for the feedback!
would adding a granny smith apple and raisins detract from the original flavor?
Hi Mary, those would make very nice additions, go for it!
This is my go to recipe now, I just love the flavours. I use honey instead of sugar and the taste is great. My husband loves it and normally doesn’t like this kind of thing at all. I don’t bother with the salting. I can never seems to rinse enough of the salt out for some reason, and I like it extra crunchy. It does not last long here so I don’t worry about it getting too watery (it does get a bit watery the next day) I shred up my own cabbage and buy the bags of shredded carrots to add. I use homemade mayo and 15% fat sour cream.
I’m thrilled to hear that, Squeaky, thanks so much for the feedback!
Just the recipe I was looking for. Used store bought slaw dressing once…..it tasted horrible threw it out. I didn’t use celery seed cause I don’t like them, but I add a small grated sweet onion.
SoOoOO Good I will made this over and over. Yummy
Fantastic, Theresa, thank you so much!
I thought I’d never find a good creamy coleslaw recipe but I was wrong! This one is so yummy. We don’t care for apple cider vinegar so I switched it out with balsamic vinegar. I take this salad to all my gatherings now and it always gets rave reviews!
That is terrific, thank you so much, Lisa!
This is the absolute best coleslaw. My family requests it all the time :) my one question is where do you find your quality mayonnaise? What store and brand?
Thank you so much, Katie! :) Well, the very best mayonnaise would be homemade. In the absence of homemade I recommend avoiding generic brands. Even though it still contains soybean oil (something I try to avoid wherever possible), Hellmann’s has my vote for the best flavor (rebranded “Best Foods” in some regions). I would prefer to use avocado oil-based mayo but every brand I’ve tried just tastes sooooo bad.