Homemade Coleslaw with Creamy Dressing is a classic side dish that perfectly complements everything from barbecue ribs and fried chicken to sandwiches and burgers. This traditional salad features finely shredded cabbage and carrots tossed in a luscious, tangy-sweet dressing made with mayonnaise, vinegar, and a hint of sugar. The result is a refreshing, crunchy, and creamy balance of flavors that brightens any meal.
What makes this dish truly delightful is its simplicity — just a handful of fresh ingredients and a quick stir yield a vibrant, crowd-pleasing side that tastes far better than store-bought versions. Whether served at summer picnics, potlucks, or family dinners, coleslaw adds color, crunch, and coolness to the plate.
Why I Love This Recipe
I absolutely love this recipe because it strikes the perfect harmony between creamy, tangy, and slightly sweet. The crispness of the cabbage and carrots paired with the smooth, rich dressing makes each bite incredibly satisfying. Unlike many store-bought coleslaws that are overly sweet or soggy, this homemade version has just the right texture and flavor balance.
It’s also incredibly versatile and forgiving — you can make it in advance, tweak the dressing to your liking, and pair it with almost any dish. For me, there’s something nostalgic and comforting about a bowl of chilled, freshly made coleslaw—it feels like a taste of summer sunshine in every spoonful.
Why It’s a Must-Try Dish
This Homemade Coleslaw is a must-try for several reasons:
- Fresh and Crisp: The vegetables stay crunchy and refreshing.
- Balanced Flavors: Creamy dressing with tang from vinegar and sweetness from sugar.
- Quick to Prepare: Ready in under 20 minutes with minimal ingredients.
- Perfect Pairing: Complements grilled meats, sandwiches, and even spicy foods beautifully.
- Make-Ahead Friendly: Tastes even better after chilling, as the flavors meld together.
Whether you’re hosting a cookout, packing a picnic, or just need a quick side, this coleslaw fits the bill perfectly.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 15 minutes (plus 30 minutes chilling time)
- Servings: 6 servings
- Calories: ~180 kcal per serving
- Course: Side Dish / Salad
- Cuisine: American
Ingredients
For the Coleslaw:
- 4 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded (optional for color)
- 1 large carrot, grated
- 2 tablespoons finely chopped red onion (optional)
For the Creamy Dressing:
- ¾ cup mayonnaise
- 1½ tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar (adjust to taste)
- ½ teaspoon celery seed (optional but adds great flavor)
- Salt and freshly ground black pepper, to taste
Step-by-Step Preparation Method
Step 1: Prepare the Vegetables
- Remove any wilted outer leaves from the cabbage.
- Cut the cabbage into quarters, remove the core, and finely shred using a sharp knife or mandoline.
- Peel and grate the carrot.
- (Optional) Finely dice red onion for extra flavor and color.
- Place all vegetables in a large mixing bowl.
Step 2: Make the Dressing
- In a separate small bowl, combine mayonnaise, vinegar, Dijon mustard, sugar, celery seed, salt, and pepper.
- Whisk until smooth and creamy. Taste and adjust seasoning — add more vinegar for tang, sugar for sweetness, or mayo for creaminess.
Step 3: Combine and Mix
- Pour the dressing over the shredded vegetables.
- Toss thoroughly until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld and the cabbage to slightly soften.
Step 4: Serve
- Give the coleslaw a gentle stir before serving.
- Adjust salt and pepper if needed.
How to Serve
Serve your Homemade Coleslaw chilled as a refreshing side.
Perfect Pairings:
- Barbecue ribs or pulled pork sandwiches
- Fried chicken or grilled burgers
- Hot dogs or sausages
- Fish and chips
- Tacos or wraps for a crunchy topping
Presentation Tip:
Garnish with a sprinkle of fresh parsley, black pepper, or a few celery seeds for an appealing look.
Recipe Tips
- Use fresh cabbage: Pre-shredded mixes work in a pinch, but freshly shredded cabbage has superior crunch and flavor.
- Chill before serving: The coleslaw tastes best when chilled for at least 30 minutes.
- Adjust sweetness and acidity: Taste the dressing and tweak it based on your preference.
- Add crunch: Toss in toasted sunflower seeds, pumpkin seeds, or chopped nuts for texture.
- Don’t overdress: Add the dressing gradually—too much can make it soggy.
Variations
- Vinegar Coleslaw (No Mayo):
Swap the creamy dressing for one made with olive oil, vinegar, and a bit of honey for a lighter version. - Greek Yogurt Coleslaw:
Replace half (or all) of the mayonnaise with Greek yogurt for a healthier twist. - Spicy Coleslaw:
Add 1–2 teaspoons of hot sauce or a pinch of cayenne pepper to the dressing. - Asian-Style Coleslaw:
Use rice vinegar, sesame oil, soy sauce, and a touch of honey. Add chopped peanuts or sesame seeds on top. - Apple Coleslaw:
Mix in julienned apples for a fruity and sweet variation that pairs well with pork. - Herb-Infused Coleslaw:
Add chopped dill, parsley, or cilantro for a fresh herbal flavor.
Freezing and Storage
- Storage:
Store coleslaw in an airtight container in the refrigerator for up to 3 days. Stir before serving, as dressing may settle. - Freezing:
Not recommended — the cabbage and dressing will lose texture and become watery after thawing. - Make-Ahead Tip:
Shred the cabbage and carrots up to 2 days in advance. Store them dry and toss with dressing just before serving.
Special Equipment Needed
- Large mixing bowl
- Small whisking bowl
- Sharp knife or mandoline slicer
- Grater (for carrots)
- Measuring spoons and cups
Conclusion
Homemade Coleslaw with Creamy Dressing is a timeless, refreshing, and versatile side dish that pairs effortlessly with countless meals. With its crisp vegetables and velvety dressing, it’s a harmony of textures and flavors in every bite.
Whether you’re serving it alongside barbecue, fried chicken, or a sandwich spread, it always brings brightness and balance to the plate. Once you make this from scratch, you’ll never go back to the store-bought kind — it’s fresher, tastier, and incredibly easy to whip up.
Homemade Coleslaw with Creamy Dressing
Homemade Coleslaw with Creamy Dressing is a classic side dish that perfectly complements everything from barbecue ribs and fried chicken to sandwiches and burgers.
Ingredients
For the Coleslaw:
For the Creamy Dressing:
Instructions
-
Step 1: Prepare the Vegetables : Remove any wilted outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and finely shred using a sharp knife or mandoline. Peel and grate the carrot. (Optional) Finely dice red onion for extra flavor and color. Place all vegetables in a large mixing bowl.
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Step 2: Make the Dressing : In a separate small bowl, combine mayonnaise, vinegar, Dijon mustard, sugar, celery seed, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasoning — add more vinegar for tang, sugar for sweetness, or mayo for creaminess.
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Step 3: Combine and Mix :Pour the dressing over the shredded vegetables. Toss thoroughly until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld and the cabbage to slightly soften.
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Step 4: Serve :Give the coleslaw a gentle stir before serving. Adjust salt and pepper if needed.
