Coleslaw Recipe

The BEST Creamy Coleslaw Recipe (Quick & Easy!)

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Hey everyone! It’s your friend from scooks.com, and I am SO excited to share this one with you. Are you ready to say goodbye forever to bland, watery, and just plain sad coleslaw? I thought so! This is the ultimate creamy coleslaw recipe you’ve been searching for, I promise. It’s perfectly crunchy, perfectly tangy, and has just the right whisper of sweetness. Whether you’re piling it high on a pulled pork sandwich (my personal favorite) or serving it next to some juicy grilled chicken, this classic side dish is a guaranteed crowd-pleaser that comes together in just 10 minutes. Seriously, it’s that easy!

Read Also: The Best Food Processors for Making Pie Dough Quickly

Why You’ll Love This Recipe

  • Perfectly Creamy, Not Soupy: We’ve all been there—the dreaded pool of watery dressing at the bottom of the bowl. Not with this recipe! We share the secret to a rich, creamy dressing that lovingly clings to every shred of cabbage without turning into a soupy mess.
  • Quick & Easy: Got 10 minutes? Then you’ve got time to whip up this incredible side dish. Using just a few simple, everyday ingredients, this is my go-to for a last-minute potluck contribution.
  • The Ideal Balance of Sweet & Tangy: This dressing just sings. It hits all the right notes—a little sweet from the sugar, a little tangy from the vinegar, and full of that classic, nostalgic flavor you crave.
  • A Crowd-Pleasing Classic: Let me tell you, whenever I bring this coleslaw recipe to a potluck, summer barbecue, or family dinner, it’s always the first bowl to be scraped clean. It’s a certified hit!

Ingredients You’ll Need

Let’s talk about what you’ll need to make this magic happen. It’s all simple stuff!

For the Slaw:

  • Green Cabbage: About half a large head, shredded. This is the crunchy, hearty foundation of our slaw.
  • Red Cabbage: About a quarter of a head, shredded. It adds such a beautiful pop of color and a slightly different, peppery texture.
  • Carrots: Two medium carrots, grated. They bring a touch of sweetness and that vibrant orange color we all love.
  • Note: In a hurry? I get it! You can absolutely substitute a 14-ounce bag of pre-shredded coleslaw mix. No judgment here!

For the Creamy Dressing:

  • Mayonnaise: 1 cup. Use a good-quality, full-fat mayonnaise like Hellmann’s or Duke’s for the richest flavor and creamiest texture. It makes all the difference! Substitution: For a lighter version, feel free to use half mayonnaise and half plain Greek yogurt.
  • Apple Cider Vinegar: 2 tablespoons. This provides the perfect tangy kick to cut through the richness of the mayo. Substitution: White vinegar or a squeeze of fresh lemon juice will also work in a pinch.
  • Granulated Sugar: 2 tablespoons. Just a touch of sweetness is needed to balance the vinegar. Substitution: A tablespoon of honey or pure maple syrup can be used instead for a different flavor profile.
  • Dijon Mustard: 1 teaspoon. This is my secret weapon! It adds a wonderful depth and a subtle, zesty flavor that you can’t quite put your finger on, but you’d miss if it were gone.
  • Celery Seed: ½ teaspoon. Okay, this is the classic, quintessential flavor of a great American coleslaw! It’s what makes it taste authentic. Please, please don’t skip it!
  • Salt & Freshly Ground Black Pepper: ¼ teaspoon of each, plus more to taste.

Step-by-Step Instructions

Ready to see how simple this is? Let’s do it.

  1. Prepare the Vegetables: In a large bowl, toss together your shredded green cabbage, red cabbage, and carrots. Get them all mixed up and happy.
  2. Whisk the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed until it’s perfectly smooth and creamy. Give it a little taste and season with salt and pepper to your liking.
  3. Combine: Pour that glorious dressing all over the cabbage and carrot mixture. Use a pair of tongs or a large spoon to toss everything together. Keep going until every last bit of vegetable is evenly coated in creaminess.
  4. Chill and Serve: Now for the hardest part: waiting! For the absolute best flavor, cover the bowl and pop it in the refrigerator for at least 30 minutes before serving. This little rest allows all the flavors to meld together into something truly special.

Baker’s Tips for Success

Want to take your coleslaw from great to unforgettable? Here are a few of my tried-and-true tips.

  • Shred Your Own: I know those pre-shredded bags are convenient, but if you have a few extra minutes, shredding your own cabbage and carrots by hand or with a food processor’s shredding disk will give you a much fresher, crunchier texture.
  • The Salt Trick for Extra Crispy Slaw: This is a game-changer for preventing watery coleslaw! Place your shredded cabbage in a colander, toss it with 1 teaspoon of salt, and let it sit in the sink for about an hour. The salt will draw out all the excess water. Rinse the cabbage thoroughly under cold water, then pat it completely dry with paper towels before proceeding with the recipe. It’s an extra step, but SO worth it.
  • Don’t Skip the Chill Time: I know I mentioned it above, but it’s a crucial step! Chilling softens the cabbage just slightly and allows the dressing to really soak in, which creates a much more flavorful and cohesive coleslaw. Trust me!
  • Taste and Adjust: Your taste buds are your best guide! Before you serve it, give your coleslaw one last toss and a taste. Does it need another pinch of salt? A little more sugar for sweetness? A splash more vinegar for tang? Now’s the time to make it perfect for you.

Storage Instructions

Store any leftover coleslaw in an airtight container in the refrigerator for up to 3-4 days. Just a heads-up, the coleslaw will naturally soften and become a bit more watery the longer it sits, but it will still be delicious! This coleslaw recipe does not freeze well—the mayo and veggies don’t thaw gracefully.

Frequently Asked Questions (FAQ)

  • Can I make this coleslaw recipe ahead of time?
    Yes, you totally can! You can make it up to 24 hours in advance. For the absolute crunchiest result, I recommend storing the shredded vegetable mix and the dressing in separate airtight containers in the fridge. Then, just combine them an hour or two before you plan on serving.
  • How do I stop my coleslaw from getting watery?
    The best method, hands down, is using our “Salt Trick” detailed in the Baker’s Tips section above. Drawing that excess moisture out of the cabbage before you add the dressing is the absolute key to a creamy, not soupy, slaw.
  • Can I use a different type of dressing?
    Absolutely. If you’re not a fan of creamy, mayo-based dressings, this slaw is also fantastic with a vinegar-based version. Just whisk together some olive oil, apple cider vinegar, a little honey or maple syrup, and a spoonful of Dijon mustard for a lighter, tangier option.
  • What should I serve this coleslaw with?
    Oh, the possibilities! This coleslaw is the perfect companion for all the best American cookout fare. Think Pulled Pork Sandwiches, saucy BBQ Ribs, crispy Fried Chicken, juicy burgers, and classic hot dogs. It’s the ultimate sidekick!

Enjoy Your Perfect Homemade Slaw!

We really hope you love this simple yet unbelievably delicious coleslaw recipe. It’s a classic for a reason, and I just know it’ll become a staple in your kitchen for every gathering. If you try it, please be sure to leave a comment and a star rating below—we absolutely love hearing from you! For more amazing side dishes perfect for your next BBQ, check out our [link to Potato Salad Recipe] and [link to Macaroni Salad Recipe]. Happy cooking!

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