Salads

Homemade Coleslaw with Creamy Dressing

Name: Homemade Coleslaw with Creamy Dressing
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 6 cups shredded green cabbage; 2 cups shredded purple cabbage; 1 ½ cups shredded carrots; 1 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 2 tablespoons sugar; ½ teaspoon celery seed; Salt and black pepper to taste

August 27, 2025

Servings: 6 Total Time: 15 mins Difficulty: Beginner

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Introduction

Coleslaw is a classic side dish that has earned its spot at picnics, barbecues, potlucks, and family dinners around the world. It’s crisp, refreshing, and coated in a creamy, tangy dressing that ties everything together. This Homemade Coleslaw with Creamy Dressing recipe strikes the perfect balance between crunchy shredded cabbage and carrots and a luscious dressing made with mayonnaise, vinegar, sugar, and seasoning.

I love this recipe because it takes simple, inexpensive ingredients and transforms them into something fresh and satisfying. It’s versatile enough to pair with grilled meats, fried chicken, burgers, or even as a topping for sandwiches and tacos. Best of all, it tastes even better when made ahead, making it the perfect make-ahead side dish for gatherings.

Why I Love This Recipe

Crunchy and refreshing – The cabbage and carrots stay crisp, even after being dressed.
Creamy yet tangy – The dressing is smooth, flavorful, and balanced.
Easy and budget-friendly – Minimal ingredients, maximum flavor.
Crowd-pleasing – Loved by kids and adults alike.

Why It’s a Must-Try Dish

This coleslaw is a must-try because it proves that the simplest dishes can sometimes be the most memorable. It’s not just a side—it elevates a meal by adding freshness, crunch, and creaminess. Once you make it from scratch, you’ll never go back to store-bought coleslaw again.

Recipe Details

Preparation Time: 15 minutes
Chilling Time (optional for best flavor): 30 minutes – 2 hours
Total Time: 15–20 minutes (plus chilling if preferred)
Servings: 6–8 servings
Calories per serving: ~180–200 kcal (depending on dressing quantity)

Cuisine & Course

Cuisine: American
Course: Side dish, Salad

Ingredients

For the Salad

6 cups shredded green cabbage (about 1 small head)
2 cups shredded purple cabbage (optional, for color)
1 ½ cups shredded carrots (about 2 large carrots)

For the Creamy Dressing

1 cup mayonnaise
2 tablespoons apple cider vinegar (or white vinegar)
1 tablespoon Dijon mustard (optional, for a tangy kick)
2 tablespoons sugar (adjust to taste)
½ teaspoon celery seed (optional but traditional)
Salt and black pepper to taste

Simple Cooking Directions

Shred cabbage and carrots.
Whisk together dressing ingredients.
Combine cabbage mixture with dressing.
Chill before serving for best flavor.

Step-by-Step Preparation Method

Prepare the vegetables: Finely shred the green cabbage, purple cabbage, and carrots using a sharp knife, mandoline, or food processor. Transfer them to a large mixing bowl.
Make the dressing: In a separate bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth and well combined.
Combine: Pour the dressing over the cabbage mixture. Toss thoroughly to coat all the vegetables evenly.
Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld. (Optional but recommended.)
Serve: Toss lightly before serving and adjust seasoning if needed.

How to Serve

As a side dish for BBQ ribs, fried chicken, or grilled burgers.
As a topping for pulled pork sandwiches, fish tacos, or hot dogs.
With baked beans and cornbread for a classic picnic plate.

Additional Recipe Tips

For extra crunch, add thinly sliced bell peppers or red onions.
If making ahead, keep the dressing and cabbage separate until closer to serving time to maintain maximum crunch.
For lighter dressing, substitute part of the mayo with Greek yogurt.

Variations

Vinegar-based coleslaw: Skip the mayo and use olive oil and vinegar for a lighter version.
Asian-style coleslaw: Add sesame oil, rice vinegar, and soy sauce, and top with sesame seeds.
Sweet coleslaw: Add crushed pineapple or raisins for a touch of sweetness.
Spicy coleslaw: Mix in sriracha or jalapeños for a fiery kick.

Freezing and Storage

Storage: Store in an airtight container in the refrigerator for up to 3 days. It may soften slightly over time but will still taste great.
Freezing: Not recommended—cabbage and creamy dressing do not freeze well, as they become watery and lose texture.

Special Equipment Needed

Large mixing bowl
Whisk (for dressing)
Mandoline slicer or food processor (optional, for shredding cabbage quickly)
Knife and cutting board

Conclusion

Homemade Coleslaw with Creamy Dressing is a fresh, crunchy, and creamy side dish that belongs at every cookout, picnic, or family dinner. It’s easy to make, highly versatile, and always a crowd-pleaser. Whether you’re serving it with BBQ, fried chicken, or using it as a topping for sandwiches, this coleslaw is guaranteed to become a staple in your kitchen. Once you taste it homemade, you’ll never want store-bought again!

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