Meet my best coleslaw recipe! Made with colorful cabbage and a creamy homemade dressing, it's a perfect side dish for picnics and BBQs.
This easy coleslaw recipe is great for just about any occasion—a weeknight dinner, a summer BBQ, or a fun picnic lunch. Shredded cabbage and carrots create its colorful base, and a homemade coleslaw dressing ties the whole thing together. Crunchy, creamy, tangy, and lightly sweet, it’s one of my favorite quick side dishes. I’ve made it for countless cookouts over the last 6 years, and this creamy coleslaw recipe is always a hit!
Why You’ll Love This Coleslaw Recipe
- It’s easy to make. Just shred the veggies, mix up the dressing, and toss it all together! To make it even simpler, use store-bought coleslaw mix instead of cutting the vegetables yourself.
- You can make it ahead. I actually like this coleslaw best after it sits for an hour (or even a day) in the fridge. The dressing gets even creamier as the vegetables soften.
- The homemade dressing packs it with flavor. Mayo makes it creamy, mustard and apple cider vinegar add tang, and a little sugar gives it just the right amount of sweetness. My favorite ingredient—celery seed—adds savory flavor that takes it over the top!
Coleslaw Recipe Ingredients
You only need a few basic ingredients to make this homemade coleslaw recipe!
- Green and red cabbage – They create the slaw’s crunchy base. I like to use both kinds for color, but feel free to use just one type of cabbage if you prefer. If you have napa cabbage or savoy cabbage on hand, you can use them in this recipe, but they won’t be quite as crisp as regular green or red cabbage.
- Carrots – They add earthy sweetness and bright pops of orange.
- Red onion – For savory depth of flavor.
Can I use pre-shredded coleslaw mix?
Yes, pre-shredded coleslaw mix works well in place of the carrots, cabbage, and onion in this recipe. I prefer the juicier texture of freshly shredded veggies, but if you’re short on time, a store-bought mix is a great way to simplify.
My Homemade Coleslaw Dressing
In addition to the veggies, you’ll need these ingredients for the creamy, tangy coleslaw dressing:
- Mayonnaise – It creates the dressing’s creamy base.
- Apple cider vinegar and Dijon mustard – For tangy flavor.
- Sugar – It balances the sharpness of the vinegar and mustard. For a naturally sweetened option, substitute maple syrup.
- Celery seed – I think celery seed is the secret ingredient that takes this recipe over the top! It adds a unique savory flavor that pairs so well with the light sweetness of the dressing. That said, I’ve also made this recipe without it, and it still tastes great. If you can’t find it, feel free to skip.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Coleslaw
Making this coleslaw recipe couldn’t be easier! Here’s what you need to do:
1. First, make the dressing. Combine the mayonnaise, sugar, vinegar, mustard, celery seed, salt, and pepper in a medium bowl. Whisk until smooth.
2. Next, prep the veggies. Shred the red and green cabbage using a sharp knife, or thinly slice them with a mandoline slicer. To do this, first cut the cabbage in half lengthwise, then cut the halves into wedges. Thinly slice the wedges crosswise so that they come apart into thin shreds.
Thinly slice the onion, and julienne the carrots or shred them on the large holes of a box grater.
3. Toss the slaw together. Place the shredded carrots, onion, and cabbage (or coleslaw mix) in a large bowl and add the dressing. Toss well to coat.
4. Season to taste and serve right away, or better yet, chill the slaw for an hour before serving. The cabbage will soften slightly and the flavors will meld. Delicious!
Serving Suggestions
Serve this classic coleslaw recipe as a side dish at summer potlucks and barbecues. It pairs well with these recipes:
- Best Veggie Burger
- Portobello Mushroom Burgers
- Black Bean Burgers
- BBQ Jackfruit Sandwiches (a plant-based spin on pulled pork!)
I also love to pack this creamy coleslaw for picnics. It’s fantastic with a Caprese sandwich, chickpea salad sandwich, or egg salad sandwich. Don’t forget the brownies for dessert!
How to Store and Make Ahead
You can make this homemade coleslaw up to 2 days ahead. Store it in an airtight container in the refrigerator until you’re ready to serve. Give it a good stir and taste before serving. I sometimes find that I need to pep up the flavors with a squeeze of lemon juice or a pinch of salt.
Leftovers keep well in an airtight container in the fridge for up to 5 days. The vegetables will gradually lose their crunch as they sit.
More BBQ Side Salads to Try
If you love this easy coleslaw recipe, try one of these classic BBQ side salads next:
- Easy Pasta Salad
- Best Broccoli Salad
- Best Potato Salad
- Easy Macaroni Salad
- Or any of these 51 Best Salad Recipes!
Easy Creamy Coleslaw Recipe
Ingredients
- ¾ cup mayonnaise, slightly scant
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ¾ teaspoon celery seeds
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, julienned or shredded on the large holes of a box grater
- 1 cup thinly sliced red onion
Instructions
- Make the coleslaw dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, celery seeds, salt, and several grinds of pepper.
- Make the coleslaw. In a large bowl, toss together the green and red cabbage, carrots, and onion. Pour the dressing over the top and toss to coat. Season to taste with salt and pepper.
- Chill in the refrigerator for at least 1 hour before serving to allow the cabbage to soften and the flavors to meld.
A total hit amongst adults and children. Was immediately asked for the recipe. Served with slow-cooked lamb.
I’m so glad everyone loved it!
Great dressing. Pretty salad.
I just made this to share at our family’s Sunday bbq. Flavourful slaw, not too creamy with a nice tang from the vinegar. Was tasty as a condiment with our sausages. Will make again.
Hi Victoria, I’m so glad you enjoyed it!
Easy and Delicious!
I just made this. It is so delicious that my toddler loves it too!!!
I don’t care for the taste of maple syrup in most dressings, so I used agave nectar. It was very good, and I completely agree with adding celery seeds. I put them in my potato salad, too.
Hi Rebecca, I’m so glad you loved the coleslaw!
Made this for a family dinner – it was a hit with everyone. I especially love the touch of maple syrup.?
This was great. I had a leftover half a head of red cabbage and now I have more slaw than I can probably eat, but it is really good. I didn’t have maple syrup on hand so I just dabbed in a little sugar.
Hi Zac, I’m so glad you loved the coleslaw!
How long does the dressing last in the fridge?
Hi Daniela – about a week.
Wow…I made this exactly as shown, it is amazing . Thank you
Hi Amanda, I’m so glad you loved the coleslaw!
I was looking for a creamy coleslaw recipe to go with some fish sandwiches, and this was incredible. Perfect tang and sweetness. Highly recommend, and is going in my rotation!
I’m so glad it was a hit!
Craving coleslaw today and found your recipe. I chose it because of the celery seed and maple syrup. Whipped it together and used a hefty half bag of tri color slaw and I am in complete bliss. Exactly the flavor I was imagining and in less than 10 minutes I have taste buds rejoicing. Rest is in the fridge combining until actual suppertime lol. Thank you!
I’m so glad you loved it!
Hi,
How many of the bagged Coleslaw mix would you got for this recipi?
Best,
George
I originally found your site in search of perfect hard boiled eggs. Now when I need a recipe I always search your site, thank you for you wisdom & for providing vegan options that taste heavenly. I did use regular mayo for your coleslaw and it turned out deliciously – to everyone: DO add the green onions it makes a big difference!!
Aww thanks for your comment! I’m so glad you’re loving the recipes.
Love this – favourite creamy coleslaw I’ve made yet
I’m so happy to hear!
Hello – Love your recipes!! Is there nutrition information available anywhere? Thank you!
My beautiful wife made this,and it’s perfect.
Why did you only give it four stars if it was perfect?
Until now, I was just eye-balling the amounts of mayo in creamy coleslaw and adding a little sour cream. When I had celery stalks at hand, I used them.
But the I followed your recipe, with celery seeds and maple sirup and apple vinegar and I liked it so much, I made a second batch a few days later 😀
The second time I put some greek yoghurt in it, I had 2 tablespoons sitting t the bottom of a huge cpontainer and I wanted to get rid of it – no one noticed 😉
But I may add my “special ingredient” – cellery stalks – when I have them at hand the next time.
Ha, I’m so glad you’ve enjoyed this recipe and the variations of it!
Made this tonight and it’s pretty darn good! I halved the recipe since I’m only 1 person. I also substituted less honey for the maple syrup -didn’t have any. Every thing else was the same. It’s going to be great with my pulled pork sammy. Thanks!
My mom loves vegetable and I think she will like it. Thank you for sharing!
Oh my goodness does this look tasty! I used to not like coleslaw so much. But then I realized that coleslaw tastes amazing when eaten within a sandwich rather than as a side. Adds so much crunch and flavor. Can’t wait to try this beautiful dish of yours!
I hope you love it!
It looks so simple and so tasty. Thanks for the idea!