The first time I made this creamy coleslaw recipe, I served it at a backyard cookout and watched it disappear faster than the burgers.
It’s simple, reliably tangy-sweet, and the dressing clings to every shred of cabbage without getting soggy.
If you are looking for an easy, crowd-pleasing side that takes ten minutes to assemble, this is it.
Serve alongside a bowl of comforting one-pot creamy vegetable soup for a cozy weeknight meal.
Why You’ll Love This Recipe
- Ready in minutes with pantry staples.
- Classic creamy texture without needing raw eggs.
- Bright acidity from vinegar and lemon keeps the slaw lively.
- Holds up well at picnics and potlucks when chilled properly.
This coleslaw hits a perfect balance: the Miracle Whip base gives it a sweet tang and a silkiness that pools just enough between cabbage ridges. The apple cider vinegar and lemon juice add a layered brightness that cuts through the mayo-like richness. Texturally, the shredded cabbage stays crisp because the dressing coats it lightly instead of drowning it.
“My family called this ‘the best slaw we’ve had’—light, tangy, and not too sweet. I’ll never buy pre-made again!” — Sara J., reader
Key Ingredients
Coleslaw mix (16 oz. bag)
The pre-shredded coleslaw mix saves time and gives a consistent texture. Look for a bag that lists cabbage and shredded carrots first and doesn’t include added dressing or preservatives. Freshness matters—choose a bag that smells clean and looks vibrant.
Miracle Whip (1 cup)
Miracle Whip is the backbone of this dressing, contributing sweetness and a tangy, spiced flavor that’s different from plain mayonnaise. If you prefer a less sweet profile, substitute half Miracle Whip and half plain mayonnaise to mellow the flavor.
Apple cider vinegar (1 tablespoon)
Apple cider vinegar brings a fruity acidity that brightens the dressing and helps slightly soften the cabbage without making it limp. Unfiltered apple cider vinegar with the “mother” adds a faint complexity, but standard ACV works perfectly.
Fresh squeezed lemon juice (1 tablespoon)
Lemon juice adds clean, citrusy lift and complements the apple cider vinegar. Fresh is best—bottled lemon can be a bit flat and will change the sharpness of the dressing.
Full ingredient list:
- 1 (16 oz.) bag coleslaw mix
- 1 cup Miracle Whip
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 tablespoon fresh squeezed lemon juice
- Salt, to taste
- Pepper, to taste
Step-by-Step Instructions
Step 1: Make the dressing
In a small mixing bowl, combine 1 cup Miracle Whip, 1 tablespoon apple cider vinegar, 1 tablespoon fresh squeezed lemon juice, and 1 teaspoon sugar.
Whisk until the mixture is smooth and the sugar dissolves.
Taste and adjust: add a pinch of salt and a few grinds of black pepper to lift the flavors.
Pro Tip: For an ultra-smooth dressing, whisk vigorously for 30–45 seconds. You’ll know it’s ready when the surface looks glossy and slightly thickened.
Step 2: Prepare the coleslaw base
Empty the entire 16 oz. bag of coleslaw mix into a large mixing bowl.
Give it a quick toss so the carrots and cabbage are evenly distributed.
Season lightly with salt and pepper before the dressing goes on.
Pro Tip: Salt the cabbage early to help draw out a hint of water, which softens the interior slightly while keeping the outer crunch. If the bagged mix feels damp, skip extra salting.
Step 3: Combine and coat
Pour the creamy dressing over the coleslaw mixture.
Use a large spoon or salad tongs to fold the dressing through the slaw until every shred is lightly coated.
Taste and add more salt or pepper if needed.
Pro Tip: Don’t over-mix. Gentle folding keeps the cabbage crisp and prevents bruising. You’ll know it’s well-coated when no dry streaks of cabbage remain.
Step 4: Chill and let flavors marry
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
Chilling allows the vinegar and lemon to mellow and the flavors to meld into the cabbage.
Before serving, give the slaw one last gentle toss and adjust seasoning if necessary.
Pro Tip: For best results, make the slaw 2–4 hours ahead. If prepping the day before, hold back 1–2 tablespoons of dressing, toss just before serving to revive texture.
Expert Tips for Success
- Temperature matters. Keep the dressing and coleslaw cold before serving. Cold temps help maintain crispness and prevent wilting, especially when serving outdoors.
- Use a wide shallow bowl. A broad mixing bowl makes it easier to fold dressing evenly without crushing the cabbage.
- Balance the sweetness. Miracle Whip adds sweetness; taste before adding the 1 teaspoon of sugar. If your Miracle Whip brand is very sweet, you can omit the sugar.
- Control acidity. If the slaw tastes too sharp after chilling, a small pinch of sugar will round it out. Conversely, if it’s flat, add a few drops of lemon juice or a bit more apple cider vinegar.
- Texture adjustments. If the slaw feels too wet, add a handful of extra dry coleslaw mix or a tablespoon of shredded carrots to absorb excess moisture.
- Equipment shortcuts. A salad spinner can remove any bagged mix moisture faster and give a crispier result. If you want a creamier dressing, whisk it with a fork in a narrow jar or shake it in a sealed mason jar.
- Prevent sogginess at potlucks. Transport the dressing separately and toss the slaw just before serving for the crispiest texture.
- Flavor layering. Add a teaspoon of dijon mustard to the dressing for a deeper savory note without changing the overall creaminess.
- For a lighter version, swap half the Miracle Whip with plain Greek yogurt and compensate with a pinch of sugar for sweetness.
- Dessert pairing. This bright, tangy slaw cuts through rich mains and pairs beautifully with chocolate or spice-forward desserts like best homemade red velvet brownies.
Storage & Freezing
Fridge storage: Store coleslaw in an airtight container and refrigerate for up to 3 days.
The texture will gradually soften over time as the dressing continues to marinate the cabbage.
If you plan to eat leftovers, stir them briefly before serving to redistribute any liquid.
Freezing: I don’t recommend freezing coleslaw made with this creamy dressing.
The high-water content in cabbage causes ice crystals to form, which will make the slaw mushy when thawed.
If you need to prep ahead, freeze the dry coleslaw mix separately in its sealed bag (unopened or resealed) and freeze the dressing in an airtight container or ice cube tray for up to 1 month.
How to revive chilled leftovers: If the slaw loosens after storing, drain any excess liquid and add a fresh tablespoon of Miracle Whip or a squeeze of lemon to brighten it up.
Gently fold rather than vigorously toss to prevent turning the cabbage limp.
Variations & Substitutions
Yogurt swap (lighter): Replace half or all of the Miracle Whip with plain Greek yogurt for tang and protein. This reduces sweetness and adds creamy tang. Add a pinch of sugar if you miss the sweetness.
Vegan option: Use a plant-based mayonnaise in place of Miracle Whip and swap the sugar for maple syrup if you want a natural sweetener. Ensure the vegan mayo has the tang you enjoy.
Crunch and fruit: Add 1/2 cup raisins, dried cranberries, or finely diced apple for sweet contrast. Toasted sunflower seeds or slivered almonds add a nutty crunch.
Spicy kick: Stir in 1/2 teaspoon cayenne or 1 tablespoon finely chopped jalapeño for a spicy slaw. This works well with grilled meats and bold flavors.
Frequently Asked Questions
Q: Can I make this coleslaw ahead of time?
A: Yes. Make the dressing and toss the slaw 1–4 hours before serving for ideal texture. If you need to prep the day before, store the dressing separately and combine on the day you serve to keep the cabbage crisp.
Q: What can I substitute for Miracle Whip?
A: You can use plain mayonnaise, half mayonnaise and half Greek yogurt, or a vegan mayo depending on dietary needs. Keep in mind that Miracle Whip has a distinct sweet-tang profile, so you may want to add a teaspoon of sugar if using plain mayo.
Q: Why does my coleslaw get watery?
A: Watery slaw usually means the cabbage released moisture into the bowl. To prevent this, ensure the bagged mix is dry, salt lightly and refrigerate right away, or toss just before serving. Drain any large puddles of liquid before serving.
Q: Is apple cider vinegar necessary?
A: Apple cider vinegar adds a fruity tang that balances the richness of the Miracle Whip. You can substitute white wine vinegar or rice vinegar, but adjust to taste because each vinegar has a different acidity and flavor profile.
Q: Can I use a different cabbage mix?
A: Yes. Finely shredded green or red cabbage works, and a mix with shredded Brussels or kohlrabi adds interest. Adjust dressing quantities slightly if you increase the vegetable volume.
Final Thoughts
This homemade creamy coleslaw is one of those weeknight champions—simple to pull together, crowd-pleasing, and flexible to tweak.
If you enjoyed this recipe, please leave a star rating in the recipe card below or pin it to Pinterest for later.
For more classic takes and variations, I also like the texture and approach in The Best Old-Fashioned Creamy Coleslaw | Classic, Easy, and ….
If you want a plant-forward twist, check out this fresh take at Creamy Coleslaw Recipe – Love and Lemons.
To compare different popular styles and see how they rank, this roundup was helpful: I Tried Our 5 Most Popular Creamy Coleslaw Recipes and the ….
Creamy Coleslaw
Ingredients
Coleslaw Base
- 1 16 oz. bag coleslaw mix Freshness matters—choose a bag that smells clean and looks vibrant.
Dressing
- 1 cup Miracle Whip Can be substituted with half Miracle Whip and half plain mayonnaise for a less sweet profile.
- 1 tablespoon apple cider vinegar Unfiltered with the “mother” adds complexity.
- 1 tablespoon fresh squeezed lemon juice Fresh is best; bottled lemon can be flat.
- 1 teaspoon sugar Balance the sweetness according to taste.
Instructions
Make the dressing
- In a small mixing bowl, combine 1 cup Miracle Whip, 1 tablespoon apple cider vinegar, 1 tablespoon fresh squeezed lemon juice, and 1 teaspoon sugar. Whisk until smooth.
- Add a pinch of salt and black pepper to taste.
- For an ultra-smooth dressing, whisk vigorously for 30–45 seconds.
Prepare the coleslaw base
- Empty the entire 16 oz. bag of coleslaw mix into a large mixing bowl and toss to distribute.
- Season lightly with salt and pepper before adding dressing.
Combine and coat
- Pour the creamy dressing over the coleslaw mixture and fold until every shred is lightly coated.
- Adjust seasoning if needed and avoid over-mixing.
Chill and let flavors marry
- Cover and refrigerate for at least 1 hour before serving.
- Taste and adjust seasoning if necessary before serving.
