Every home cook needs an all-purpose, quick, and easy creamy coleslaw recipe.
This classic recipe starts with shredded green and purple cabbage and carrots tossed in a zesty mayo-based dressing with toasted cumin seeds and room for extras.
Crunchy and Colorful Coleslaw!
- Gatherings such as picnics, barbecues, and make-and-take potlucks, are the perfect time to serve homemade creamy coleslaw.
- This recipe can be customized for a sweet, savory, or even spicy dish that is perfect served as a side, burger topper, or taco filling.
- Coleslaw is simple, cost-effective, and perfectly portable, plus does not require special skills to create.
- Creamy coleslaw tastes best when it’s made up to a day ahead, and the flavors have more time to blend.
Ingredients and Variations
- Cabbage: Two colors of cabbage and carrots make up the crunchy base for creamy coleslaw. Grab a bag of prewashed, pre-shredded coleslaw mix and save on prep time. A box grater with the holes on the larger side makes shredded carrots in minutes. A mandoline or spiralizer makes quick work of shredding cabbage. (Both are very sharp, so consider using a protective glove to guard against cuts).
- Dressing: Mayonnaise, white vinegar, and sugar in the right combination make up this creamy dressing. Instead of white vinegar, use red wine, or apple cider vinegar. If cumin seeds aren’t available, switch them out for celery seeds, caraway seeds, coriander, or dill seeds.
- Variations: Use a store-brand of coleslaw dressing if time is short. Match the menu and mix in extras like green chilis or jalapenos for a taco night slaw, or diced apples, pineapple, or pears for a sweet, crunchy texture. Other veggies to try are sliced radishes, peas, onions, or celery.
How to Make Creamy Coleslaw
- Whisk dressing ingredients and set aside.
- Toss shredded cabbage and carrots with dressing.
- Refrigerate until ready to serve.
What Goes with Coleslaw?
Unlike a green leaf salad, coleslaw stays fresher longer on a picnic or potluck table. Coleslaw is a classic side dish at any barbecue, and goes great with grilled burgers, carnitas, or grilled sausage and peppers.
It’s also delish as a topping for ham and Swiss cheese sliders, in smash burger tacos, chicken fajitas, or pulled pork sandwiches. Just match the seasonings to the menu.
Keeping Coleslaw Crisp
Store extra creamy coleslaw in a covered container in the refrigerator for up to 3 days. Drain the salad if needed, and stir in a splash of fresh white vinegar or lemon juice to bring up the flavors again. It’s not recommended to freeze coleslaw due to the mayonnaise base, but it’s so easy to make, just start fresh.
More Side Salads To Try!
Did you try this Creamy Coleslaw Recipe? Leave a comment and rating below!
Creamy Coleslaw Recipe
Equipment
Ingredients
- ½ small head green cabbage finely shredded (using a mandoline or spiralizer)
- ½ small head purple cabbage finely shredded (using a mandoline or spiralizer)
- 2 carrots peeled and grated (or julienned)
Dressing
- 1 ½ cups mayonnaise
- ½ cup white vinegar
- ⅓ cup granulated sugar
- 1 Tablespoon toasted cumin seeds *
- ½ teaspoon freshly ground black pepper
Instructions
- In a small bowl, whisk mayonnaise, vinegar, sugar, cumin, and pepper to make dressing.
- In a large bowl, add dressing to shredded cabbage and carrots and mix thoroughly. Refrigerate to allow flavors to meld.
- Toss again immediately before serving.
Notes
- This coleslaw can be made a few hours ahead of time. Toss before serving.
- Refrigerate for up to 3 days. When reserving, stir or drain if the coleslaw is too watery and refresh the dressing.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Slightly adapted from Barbecue Secrets
This sounds so delicious, I can’t wait to put it on a pulled pork sandwich!
Thank you Bailey! It’s so good!