For picnics, barbecues, and make-and-take potlucks, nothing beats a homemade creamy coleslaw!
You’ll love this coleslaw, made with crunchy, colorful shredded cabbage and carrots tossed in a brightly-flavored creamy dressing flavored with earthy, pungent cumin seeds!
This classic, Southern-style coleslaw recipe is the perfect summer side that goes with everything!
The Best Creamy Coleslaw
- Make this recipe with just a few simple ingredients for a quick side dish.
- Adjust the seasonings to make the dressing as sweet, sour, or savory as you like!
- Easily make ahead and enjoy leftovers all week.
Ingredients and Variations
Cabbage – A mix of green cabbage, red, or purple cabbage along with some shredded carrots are the base for this salad. Short on time? Use a bag of coleslaw mix, broccoli slaw, or any variety of ‘slaw’ your store might carry. Omit the carrots entirely for a low-carb coleslaw and use other veggies like chopped broccoli or shredded Brussels sprouts.
Dressing – This recipe is all about the creamy dressing! White, red, or apple cider vinegar all work! Switch out the mayonnaise for plain yogurt for less fat and feel free to use your favorite non-sugar sweetener. No cumin seeds in the pantry? Use toasted celery, coriander, or caraway seeds. A store-bought dressing can be used if time is short.
Variations – Homemade coleslaw is the perfect vehicle to add new ingredients into. So match the menu and create a new recipe every time! Try a handful of dried cranberries with a holiday meal, chopped apples or pears for a summer bbq, toasted sunflower or pumpkin seeds for a harvest dinner, and toasted slivered almonds for any day!
How to Make Creamy Coleslaw
Crunchy cabbage and carrots are tossed in a creamy dressing for this easy peasy summer salad!
The Veggies
I have used a mandoline in the past to shred the cabbage and carrots, along with a protective glove – mandolines are super sharp! More recently I have had success using a spiralizer. But if you have neither, simply and carefully, use a sharp knife to cut the cabbage thin. And a simple kitchen grater will work to shred the carrots!
Dressing
- Whisk dressing ingredients together in a bowl, as per the recipe below. Set aside.
- Place shredded cabbage and carrots in a large bowl and toss with dressing.
Ways to Use Coleslaw
No BBQ, picnic, or potluck is the same without a big bowl of creamy coleslaw! Serve it as a side dish along with burgers, beef, ribs, even chicken!
Creamy coleslaw can also be used to tuck into homemade carnitas and is delicious on top a pulled pork sandwich.
Storing Coleslaw
- Keep leftover creamy coleslaw in a covered container in the refrigerator for 3-5 days. Drain the salad before serving again, if necessary.
- Mayonnaise-based salads don’t freeze well, so enjoy creamy coleslaw until it’s all eaten up!
Other Side Salads To Try!
Did you try this Creamy Coleslaw recipe? Be sure to leave a comment and rating below!
Creamy Coleslaw
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 carrot 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.
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!