A creamy coleslaw recipe that’s crisp and bright, tangy and a little sweet, and seasoned with just the right hit of spice and salt is kind of a unicorn. This one is super simple, but it has it all.
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Coleslaw is an essential part of many meals—from summer barbecues to fried chicken dinners—but it is often treated as an afterthought.
This one is no afterthought. It’s quick and easy to make, but it has all the flavor and crunch you want alongside hearty grilled meats or fried foods.
Do you prefer mayonnaise based coleslaw or no mayo coleslaw?
This is a mayo-based version. I love a good vinegar-based coleslaw, but in certain cases, only a creamy mayo-based version will do.
For a great vinegar based version, try my friend Helen’s No Mayo Coleslaw.
What ingredients do you need to make this Creamy Coleslaw Recipe?
- Coleslaw mix (or a combo of shredded green cabbage, shredded red cabbage, and shredded carrot)
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Sugar
- Celery salt
- Freshly ground black pepper
How do you make it?
It’s literally as easy as 1-2-3.
- Combine the dressing ingredients and stir to mix well.
- Put the coleslaw mix (or your own homemade cabbage/carrot mix) in a salad bowl. Add the dressing and toss to coat all of the veggies with the dressing.
- Cover and refrigerate for anywhere from 30 minutes to 24 hours (or longer!).
Tips for success
- Use a bagged coleslaw mix to save time.
- If you can’t find a good bagged coleslaw mix, combine 1/2 a head of green cabbage, shredded, with 1/4 head of red cabbage, shredded. Add to shredded carrots.
- Let the coleslaw stand in the refrigerator for a minimum of 30 minutes before serving. If you can make the coleslaw a day ahead of time, that’s even better.
- You can keep coleslaw covered in the refrigerator for up to 3 days.
What do you serve with it?
I serve this with my Instant Pot Spare Ribs and Instant Pot Country Style Ribs. It’s also great with Instant Pot Ham, Chinese Salt and Pepper Chicken Wings, Air Fryer Fried Chicken, and as a topper on my Air Fryer Chicken Sandwich.
Pair it with these Air Fryer Twice Baked Potatoes and any grilled or seared meat dish, like juicy grilled marinated pork chops.
More great salad recipes you’ll love
- Creamy Coleslaw
- Mexican Corn Salad
- Thai Green Papaya Salad
- Japanese Cucumber Salad
- Warm Potato Salad
- Kale Salad with Miso Dressing
- Zucchini Salad with Almonds and Corn
- Beet Salad with blue Cheese
- Watermelon and Feta Salad
Creamy Coleslaw
Ingredients
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon celery salt
- ¾ teaspoon freshly ground black pepper
- 1 9-ounce bag coleslaw mix (or use a 2:1 mixture of green cabbage and red cabbage plus a couple of shredded carrots)
Instructions
- In a small bowl or glass measuring cup, combine the mayonnaise, mustard, vinegar, sugar, celery salt, and pepper and mix well.
- Put the coleslaw mix (or your own homemade cabbage/carrot mix) in a salad bowl. Add the dressing and toss to coat all of the veggies with the dressing.
- Cover and refrigerate for at least 30 minutes, or as long as overnight (the longer the better!)
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