Creamy Coleslaw Recipe: Crunchy Cabbage Salad with Tangy Dressing

This creamy coleslaw recipe is the side dish I make more than almost anything else once the grill comes out for the summer. Crisp cabbage and carrots get tossed in a tangy mayonnaise dressing with a hit of celery seed, and it comes together in about 15 minutes with no cooking at all. It holds up well in the fridge, so it is one of the easiest things to prep ahead of a cookout or potluck.

Why this creamy coleslaw recipe works

A good coleslaw comes down to how thin the cabbage is cut and how long it sits before serving. Slicing it thin, closer to shredded than chopped, means the dressing coats every piece instead of pooling at the bottom of the bowl. Giving it at least an hour in the fridge lets the cabbage soften just slightly and pick up the tang of the dressing instead of tasting raw and sharp.

The first few times I made this, I dressed the cabbage right after slicing it and served it within the hour. It tasted fine but stayed crunchy in a way that did not let the dressing really sink in. Now I make it earlier in the day, sometimes the night before, and the difference in flavor is noticeable, the cabbage actually tastes seasoned instead of just coated.

If you are already planning a potluck spread, our classic potato salad is another make-ahead side that only gets better after a few hours in the fridge.

Ingredient notes and substitutions

Cabbage: a mix of green and red cabbage gives the best color and crunch, but an all-green head works fine too, just look for one that feels heavy and dense for its size.

Carrots: freshly grated carrots hold their color and crunch better than the pre-shredded bags, though those work in a pinch.

Mayonnaise: this is the base of the dressing, full-fat gives the creamiest texture, but light mayonnaise works if that is what you have.

Vinegar and mustard: apple cider vinegar and Dijon mustard add the tang that keeps the dressing from tasting flat, plain mayonnaise alone tends to taste heavy.

Celery seed: this is the ingredient that makes a coleslaw dressing taste like coleslaw rather than a plain mayo salad, it is worth seeking out if your grocery store carries it.

Sweetener: a small spoon of sugar balances the vinegar, honey works as a substitute if you prefer.

Onion: finely diced red onion adds a little bite, leave it out if you are serving this to kids or prefer a milder slaw.

Short on time: a bag of pre-shredded coleslaw mix can replace the cabbage and carrots entirely, it will not be quite as crisp but it gets dinner on the table faster.

Creamy coleslaw recipe

Creamy Coleslaw

Recipe by Mounalisa

0.0 from 0 votes

Servings

4

servings

Prep time

30

minutes

Total time

1

hour 

10

minutes

A creamy coleslaw recipe with crisp cabbage and carrots in a tangy mayonnaise and celery seed dressing. Ready in about 15 minutes, plus time to chill.

Ingredients

• 6 cups thinly sliced green cabbage (about half a medium head)

• 2 cups thinly sliced red cabbage

• 1 1/2 cups grated carrots (about 2 large carrots)

• 1/4 cup red onion, finely diced (optional)

• 3/4 cup mayonnaise

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon granulated sugar

• 3/4 teaspoon celery seed

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

• 2 tablespoons chopped fresh parsley, for garnish (optional)

Directions

• Prep the vegetables: in a large bowl, combine the green cabbage, red cabbage, carrots and red onion, if using.
• Make the dressing: in a separate bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, celery seed, salt and pepper until smooth.
• Toss: pour about three quarters of the dressing over the vegetables and toss until evenly coated, reserving the rest of the dressing for later.
• Chill: cover and refrigerate for at least 1 hour, or up to overnight, so the cabbage softens slightly and the flavors have time to meld.
• Taste and adjust: right before serving, taste the slaw. If it looks dry or the flavor has faded, stir in the reserved dressing and adjust the salt to taste, cold food often needs a little more seasoning than you expect.
• Garnish and serve: give it one more good stir, top with parsley if using, and serve cold.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Chill time (1 hour minimum) is not included in the times above since it is hands off, but plan for it before serving.

Tips for the best coleslaw

If you want the crunchiest possible coleslaw that still holds a good coating of dressing, salt the cut cabbage first. Toss it with about a teaspoon of salt, let it sit in a colander for 30 to 60 minutes, then pat it dry before adding the dressing. This pulls out some of the water the cabbage would otherwise release into the bowl later, so the dressing stays thick instead of turning watery.

Cut the cabbage as thin as you comfortably can, closer to shredded than chopped. A food processor with a slicing disc or a mandoline makes this fast, but a sharp knife works fine too, it just takes a few more minutes.

Hold back some of the dressing when you first toss everything together. Cabbage releases liquid as it sits, so what looks perfectly dressed at first can look underdressed after an hour in the fridge, that reserved dressing fixes it without watering down the flavor.

Ways to vary this coleslaw

Vinegar style, no mayo: skip the mayonnaise entirely and double the vinegar, add a tablespoon more sugar, and toss with the cabbage while it is well chilled for a lighter, tangier slaw that holds up outdoors longer.

Sesame ginger: swap the mayo dressing for a mix of sesame oil, rice vinegar, a little soy sauce and grated fresh ginger, then top with toasted sesame seeds for a version that pairs well with grilled chicken or fish.

Apple and raisin crunch: fold in a grated apple and a handful of raisins for a sweeter, more textured slaw, this version is a good match for pulled pork sandwiches.

Coleslaw is at its best as part of a bigger spread. It holds its own next to a classic macaroni salad, and set beside a broccoli salad with bacon and cheddar the two give you crunch from completely different vegetables.

Storage and make-ahead

This coleslaw keeps well in an airtight container in the refrigerator for 2 to 3 days, though the cabbage will keep softening and losing a little crunch the longer it sits. Because the dressing is mayonnaise based, keep it cold right up to serving: the USDA puts the limit at 2 hours at room temperature and 1 hour once it is above 90°F, as set out in its danger zone guidance.

For the best make-ahead option, cut the vegetables and mix the dressing separately, then store them in the fridge in separate containers for up to 2 days and toss them together no more than a few hours before serving. This keeps the cabbage crisp until the last possible moment.

This is not a good candidate for the freezer. The mayonnaise dressing separates once thawed and the cabbage turns limp, so it is best made fresh within a few days of serving.

Nutrition estimate

These numbers are an estimate only, based on the ingredients in this recipe, not lab tested or calculated automatically. Actual values will vary depending on the exact brands and quantities you use. Per serving (based on 8 servings): approximately 140 to 160 calories, 1 to 2g protein, 6 to 8g carbohydrates, 13 to 15g fat, and 220 to 260mg sodium.

Frequently asked questions