The first time I made this creamy coleslaw I was skeptical that something so simple could taste so fresh and balanced.
It became the side that guests asked for seconds of, every single time.
This recipe is unfussy, fast, and the kind of classic you can actually improve on with tiny tweaks.
If you’re hunting for a reliable slaw to pair with weeknight tacos or backyard BBQ, this one hits the mark.
It keeps well and plays nicely with bold mains, or mellow sandwiches.
Pair it with warm, toasted bread or grilled proteins for an ideal contrast.
Why You’ll Love This Recipe
- Ready in minutes with storecupboard pantry staples.
- A perfect balance of tang, sweet, and crunchy mouthfeel.
- Makes a big bowl for gatherings and improves after a chill in the fridge.
- Flexible: easy to lighten, brighten, or turn into a vegan version.
The texture is what sells this slaw: crisp, thinly shredded cabbage gives a light snap, while the grated carrots add pockets of sweet, tender crunch. The dressing is indulgently creamy but not heavy; apple cider vinegar cuts through the richness and sugar smooths the edges so every bite lands clean on the palate. Celery seed gives those faint herbal, anise-like pops that make this classic coleslaw sing without stealing the show.
“Absolutely perfect — light, tangy, and not too sweet. My family devoured it in minutes!” — 5★ reader review
Key Ingredients
Green cabbage (1 small head, shredded)
Green cabbage is the backbone of this slaw. Choose a firm head with tight, crisp leaves. Fresh cabbage has a clean, slightly grassy flavor that stands up to the creamy dressing without getting soggy quickly.
Carrots (2 large, grated)
Carrots add natural sweetness and color. Grating them finely distributes sweetness and texture evenly through the slaw. Use a box grater or food processor with a grating disk for quick consistency.
Mayonnaise (1 cup)
Mayonnaise is the emulsified base that gives the dressing its silky texture. Use a good-quality mayo you enjoy straight from the jar — it’s 90% of the flavor. I reach for a full-fat, jarred mayo for the creamiest mouthfeel, but light or olive-oil based versions work if you want a healthier swap.
Apple cider vinegar (2 tablespoons)
Apple cider vinegar brings the bright tang that balances the mayo. It also softens the cabbage just enough without wilting it. If you like a sharper tang, substitute half the cider vinegar with lemon juice.
Full ingredient list:
- 1 small head of green cabbage, shredded
- 2 large carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep the cabbage and carrots
Trim the cabbage and remove any tough outer leaves.
Thinly shred the cabbage using a sharp knife, mandoline, or food processor.
Grate the carrots on a box grater or with the grating disk of a food processor.
Pro Tip: For the best texture, shred the cabbage as thin as you can without turning it into confetti. You’ll know it’s ready when the pieces bend slightly but still feel crisp.
Step 2: Make the dressing
In a separate bowl whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper.
Whisk vigorously until the dressing is glossy and smooth.
Pro Tip: Taste the dressing before you add it to the veg. Adjust vinegar or sugar in small increments — you want tang and balance, not shock.
Step 3: Combine and toss
Add the shredded cabbage and grated carrots to a large bowl.
Pour the dressing over the vegetables and toss until everything is evenly coated.
Pro Tip: Use tongs or two large spoons to gently fold the dressing through. You’ll know it’s well mixed when every strand of cabbage has a light, even sheen.
Step 4: Chill to meld flavors
Cover the bowl and refrigerate for at least 30 minutes before serving.
This brief chill relaxes the cabbage and lets the flavors marry into a smoother whole.
Pro Tip: If you have time, chill 2–4 hours. The slaw softens slightly and tastes more integrated without losing that fresh crunch.
Expert Tips for Success
- Use the right shred size: finely shredded cabbage and grated carrots give the best mouthfeel. Thicker slices can make the dressing feel heavy and uneven. If you’re in a rush, a food processor with a shredding disk saves time and gives consistent results.
- Salt strategically: add a light sprinkle of salt to the shredded cabbage and toss before adding the dressing if your cabbage feels especially raw or reserved. This draws out a touch of moisture and softens the leaves slightly. Be cautious — you can always add more salt after tasting.
- Adjust the sweet-tart balance: the recipe uses 2 tablespoons sugar and 2 tablespoons apple cider vinegar as a starting point. Taste and tweak: add another teaspoon of sugar for a milder slaw, or a splash more vinegar if you want more brightness. Honey or maple syrup are fine swaps for sugar, but they change the flavor profile slightly.
- Celery seed is subtle but essential: it provides aromatic bursts that round out the mayo and vinegar. If you don’t have it, a pinch of ground celery salt or a few drops of celery bitters will work in a pinch. Avoid substituting celery seed for celery stalks — the texture will change.
- Chill time matters: this slaw behaves like many dressed salads — it improves after resting. Plan for at least 30 minutes, but if serving at a cookout, make it in the morning. It keeps its texture better than mayo-based coleslaws that sit out for hours when refrigerated properly.
- Equipment choices: a mandoline and a box grater speed up the work and give the best uniformity, but a sharp knife and elbow grease do the job well. When grating carrots, wear a cut-resistant glove if you use a mandoline.
- Lighten the mayo without losing creaminess: whisk in a couple tablespoons of Greek yogurt or sour cream to cut calories but maintain body. Add a teaspoon of Dijon mustard to help the dressing emulsify if switching to yogurt.
- Avoid watery slaw: if your cabbage looks wet after shredding, wait 10 minutes and blot with paper towels. Excess moisture dilutes the dressing. Toss gently when combining to maintain crispness.
Storage & Freezing
Fridge storage: store the coleslaw in an airtight container for up to 3 days.
Keep it chilled and only remove it from the fridge when ready to serve.
Note: the slaw will soften over time; day-one texture is the crispiest.
If you want to prepare in advance: store the shredded cabbage and grated carrots separately in sealed containers for up to 3 days.
Keep the dressing in another container. Combine just before serving for the freshest texture.
Freezing: do not freeze prepared creamy coleslaw.
Mayonnaise-based dressings separate and become watery after thawing, and the cabbage’s texture turns limp and mushy.
If you must freeze for a longer-term plan, freeze only the mayonnaise-free components (e.g., shredded cabbage alone) — but expect quality loss once thawed.
Reheating: coleslaw is served cold.
If you accidentally chill it too long, let it sit at room temperature for 10–15 minutes before serving to take the chill off. Do not microwave or heat a mayo-based slaw.
Variations & Substitutions
- Lighter lemon-herb slaw: replace half the mayo with plain Greek yogurt and swap apple cider vinegar for fresh lemon juice. Add chopped dill and chives for an herby lift. For reference on creamy swaps, see this bright one-pot creamy vegetable idea that uses yogurt to keep things tangy and light.
- Vinegar-forward Southern slaw: omit the sugar and add an extra tablespoon of apple cider vinegar plus a tablespoon of yellow mustard. This turns the slaw into a punchy, tang-driven match for fried chicken.
- Crunch & color boost: fold in thinly sliced red cabbage, finely diced apple, or a handful of toasted sunflower seeds for texture and color contrast. For grilled protein pairings, try serving with creamy and flavorful grilled malai boti for a delightful contrast.
- Vegan or dairy-free: swap mayonnaise for an avocado oil-based vegan mayo and use maple syrup or agave instead of sugar if you prefer. You’ll keep the same creamy texture while staying plant-based. Also consider a smoky twist by stirring in a teaspoon of smoked paprika.
- Make it a meal: fold in shredded rotisserie chicken and toasted walnuts to bulk up the coleslaw into a light lunch. It pairs wonderfully with toasted bagels or sandwiches like our savory creamy bacon cheddar bagels for a hearty bite.
Frequently Asked Questions
Q: Can I make this slaw ahead of time?
A: Yes. Make the dressing and shred the vegetables up to 24 hours ahead. Store them separately in airtight containers. Combine 30 minutes before serving to maintain the best texture. If already dressed, it will still be tasty for 24–48 hours but will soften gradually.
Q: How do I prevent soggy coleslaw?
A: Dry the cabbage well after shredding. If the cabbage looks damp, pat it with paper towels or let it sit in a colander for 10 minutes. Toss the dressing in gently and chill — avoid sitting at room temperature for long periods, which speeds up breakdown.
Q: Can I reduce the sugar or use a substitute?
A: Absolutely. The sugar balances the tang of the vinegar and smooths the mayo. Reduce it by half for a less sweet slaw, or use honey or maple syrup in equal measure. Taste as you go so the balance remains pleasing.
Q: Is celery seed necessary?
A: Celery seed is traditional and gives a subtle, aromatic complexity. If you’re out, a pinch of celery salt or a drop of celery bitters works, but skip large amounts of fresh celery — it changes texture and adds bulk.
Q: How long will this slaw last at a picnic or cookout?
A: Keep it chilled until serving and bring it out only for the length of your meal. Mayo-based salads are safest when they haven’t sat out for more than 2 hours in warm weather. Use a cooler or ice-packed bowl for all-day events.
Final Thoughts
This creamy coleslaw is the sort of reliable, crowd-pleasing side that becomes a weeknight staple and a go-to at gatherings.
Make it your own with small tweaks and watch how it compliments grilled meats, sandwiches, and picnic spreads.
If you make it, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Conclusion
For a classic take with approachable technique, consider this recipe alongside other well-tested versions such as The Best Old-Fashioned Creamy Coleslaw to compare dressings and textures.
If you prefer an herb-forward, lighter slaw, take inspiration from Love and Lemons’ coleslaw recipe for fresh twists.
Or read an editors’ roundup to see how different cooks tackle creamy slaw in the Allrecipes roundup of creamy coleslaw recipes.
Creamy Coleslaw
Ingredients
Coleslaw Base
- 1 small head green cabbage, shredded Choose a firm head with tight, crisp leaves.
- 2 large carrots, grated Grating finely distributes sweetness and texture evenly.
Dressing
- 1 cup mayonnaise Use a good-quality mayo for the best flavor.
- 2 tablespoons apple cider vinegar Adds tang and balances the mayo.
- 2 tablespoons sugar Adjust to taste for sweetness.
- 1 teaspoon celery seed Provides subtle herb-like flavor.
- Salt and pepper to taste Season according to preference.
Instructions
Preparation
- Trim the cabbage and remove any tough outer leaves.
- Thinly shred the cabbage using a sharp knife, mandoline, or food processor.
- Grate the carrots on a box grater or with the grating disk of a food processor.
Making the Dressing
- In a separate bowl whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and a pinch of salt and pepper.
- Whisk vigorously until the dressing is glossy and smooth.
Combining
- Add the shredded cabbage and grated carrots to a large bowl.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
Chilling
- Cover the bowl and refrigerate for at least 30 minutes before serving.
