This Creamy Coleslaw is a vibrant blend of crisp, fresh vegetables and a luxuriously smooth dressing that’s impossible to resist. Each bite offers a satisfying crunch from shredded cabbage and carrots, perfectly balanced by the rich, tangy creaminess of the sauce. With just 30 minutes of prep, it’s a quick yet impressive side dish that elevates any meal.
The harmony of textures and flavors makes this coleslaw a standout—cool, refreshing, and subtly sweet with a hint of zesty brightness. Whether paired with barbecue, sandwiches, or enjoyed on its own, it’s a crowd-pleaser that’s as versatile as it is delicious. Simple to make yet bursting with freshness, it’s the perfect addition to your table.
What You’ll Need for Creamy Coleslaw?
- Scant 3/4 cup mayo or Vegan Mayo (use vegan mayo for a plant-based option)
- 2 tablespoons apple cider vinegar (adds tanginess; white vinegar can be substituted)
- 1 tablespoon Dijon mustard (for a hint of spice; yellow mustard works too)
- 1 tablespoon pure maple syrup (or honey for a non-vegan alternative)
- ¾ teaspoon celery seeds (optional, but adds depth of flavor)
- ¼ teaspoon sea salt (adjust to taste)
- Freshly ground black pepper (to taste)
- 6 cups shredded green cabbage (or pre-shredded coleslaw mix for convenience)
- 2 cups shredded red cabbage (adds color and crunch)
- 2 medium carrots, sliced into thin peels (use a vegetable peeler or grate them)
- 3 scallions, chopped (green onions for a mild onion flavor)
How to Make Creamy Coleslaw
- Make the dressing: In a medium bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper until smooth and well combined.
- Prepare the vegetables: In a large bowl, toss together the shredded green cabbage, shredded red cabbage, carrot peels, and chopped scallions until evenly mixed.
- Combine and coat: Pour the dressing over the cabbage mixture. Use tongs or a large spoon to toss everything together until the vegetables are evenly coated with the dressing.
- Season to taste: Taste the coleslaw and add more salt and pepper if needed. For best flavor, let it chill in the fridge for at least 30 minutes before serving.
- Serve and enjoy: Transfer to a serving bowl and enjoy as a side dish or topping for sandwiches and burgers!
Perfect Pairings: Serving Suggestions
This creamy coleslaw is a versatile side dish that pairs beautifully with grilled meats like pulled pork, BBQ chicken, or burgers. It also complements fish tacos or fried chicken sandwiches for a refreshing crunch. For a lighter meal, serve it alongside a hearty grain bowl or as a topping for veggie wraps.
Make It Your Own: Recipe Variations
Switch up the flavors by adding shredded apples for sweetness or jalapeños for a spicy kick. Swap the maple syrup for honey or agave, or use Greek yogurt instead of mayo for a tangier, lighter dressing. For extra texture, toss in some toasted sunflower seeds or chopped nuts.
Keep It Fresh: Storage Tips
Store your coleslaw in an airtight container in the fridge for up to 3 days. If it starts to lose its crunch, give it a quick toss and add a splash of apple cider vinegar to revive the flavors. Avoid freezing, as the cabbage will become soggy when thawed.
Quick Prep: Time-Saving Tips
Save time by using pre-shredded cabbage and carrots from the store. You can also make the dressing a day ahead and store it in the fridge—just give it a good stir before tossing it with the veggies. For a quicker chop, use a mandoline slicer for the carrots and scallions.
Essential Tools: Equipment Guidance
A large mixing bowl is key for tossing the coleslaw evenly. A whisk helps blend the dressing smoothly, and a sharp knife or mandoline slicer ensures thin, even cuts for the carrots and scallions. If you’re shredding your own cabbage, a box grater or food processor with a shredding attachment can save time.
Creamy Coleslaw
Ingredients
- Scant 3/4 cup mayo or Vegan Mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 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, sliced into thin peels
- 3 scallions, chopped
Instructions
- Make the coleslaw dressing. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
- Make the coleslaw. In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat. Season to taste with more salt and pepper, as desired.