The first time I made this old-fashioned creamy coleslaw I thought, “Why didn’t I do this sooner?”
It’s crisp, tangy, and comforting in that backyard-picnic sort of way.
This recipe is a true weeknight-ready side that doubles as a make-ahead star for potlucks.
I love that it takes pantry staples and a single head of cabbage and turns them into something spoonable and bright.
If you’re serving something rich, like a hearty chicken dinner, this slaw cuts the richness perfectly—think of it as the crunchy foil to a creamy entrée like creamy smothered chicken and rice.
It’s simple, forgiving, and even picky eaters will ask for seconds.
Why You’ll Love This Recipe
- Speed: Ready in about 15 minutes active time.
- Crunch: Thinly shredded cabbage gives satisfying snap in every bite.
- Balance: Tang from apple cider vinegar brightens a creamy mayo base.
- Make-ahead friendly: Flavors deepen after chilling for 30 minutes or more.
- Versatile: Serves with BBQ, sandwiches, burgers, or as a cold side for weeknight meals.
This coleslaw lands exactly where comfort meets refreshment.
The mayonnaise gives a rich, silky coating while the apple cider vinegar keeps it lively and not cloying.
The shredded cabbage and grated carrots maintain a firm, fresh texture rather than going soggy, so each forkful has a mix of cream and crunch.
“Five stars — made this for a backyard barbecue and it vanished before the burgers did. Fresh, bright, and the dressing is just right.” — Reader Janelle
Key Ingredients
Below are the top players that determine whether your coleslaw is memorable or just “fine.”
- Green cabbage (1 medium head, shredded): The backbone of classic coleslaw. Choose a firm, heavy head with tight leaves for the best texture. A medium green cabbage has a neutral flavor and is widely available; look for bright, unblemished outer leaves. Shredding it thin ensures a pleasant crunch and prevents large, floppy pieces that don’t hold the dressing well.
- Mayonnaise (1 cup): Mayonnaise is the cream vehicle here and controls mouthfeel. Use a good-quality full-fat mayo for the silkiest result — brands like Duke’s or Hellmann’s give a balanced tang and thickness. If you prefer lighter, try a high-quality light mayo, but expect a thinner dressing and slightly muted richness.
- Apple cider vinegar (2 tablespoons): This brings the bright acid that prevents the salad from tasting flat. Apple cider vinegar has a mild fruitiness that complements the cabbage without being harsh, unlike straight white vinegar. If you enjoy smoked or sweeter dressings, you can reduce it slightly, but don’t omit it entirely; it’s essential for brightness.
- Carrots (1 cup, grated): Carrots add color, a touch of sweetness, and a different crunch profile. Fresh, firm carrots are best — avoid ones that are wrinkly or soft. Grating them finely lets them meld into the slaw instead of standing out as chunky bits.
- 1 medium head green cabbage, shredded
- 1 cup carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step-by-Step Instructions
Step 1: Prep the vegetables
Start by trimming the cabbage core and slicing the head into quarters.
Shred the cabbage thinly using a sharp knife, mandoline, or food processor blade, aiming for ribbon-like strips that are easy to bite.
Peel and grate the carrots on the large hole of a box grater or in the food processor so they blend evenly with the cabbage.
Pro Tip: For extra crunchy cabbage, place the shredded cabbage in ice water for 10 minutes, then drain and dry thoroughly; you’ll know it’s ready when the strands feel crisp and make a distinct rustling sound.
Step 2: Make the dressing
In a large mixing bowl whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
Taste the dressing before adding vegetables; it should be tangy with a gentle sweetness and enough salt to elevate the cabbage.
Pro Tip: If the dressing is too thick, add a teaspoon of cold water at a time to loosen it without diluting the flavor; you’ll know it’s the right texture when it coats the back of a spoon but still flows.
Step 3: Combine vegetables and dressing
Add the shredded cabbage and grated carrots to the bowl with the dressing.
Gently toss everything until the vegetables are evenly coated; use your hands or two large forks for a gentle lift-and-fold motion.
Pro Tip: Don’t over-toss or mash the cabbage; the goal is even coating with intact crunch. You’ll know it’s done when every cabbage ribbon is lightly glossy and there are no dry patches.
Step 4: Chill and finish
If time allows, let the coleslaw chill in the refrigerator for at least 30 minutes to let the flavors meld and the salt draw out a touch of moisture.
Give it a final toss before serving to re-fluff the cabbage and redistribute the dressing.
Pro Tip: For best flavor, chill for 1–2 hours. If the slaw sits longer and releases water, drain a little liquid and add a splash more mayo before serving; you’ll know it’s perfect when it looks creamy but not soupy.
Expert Tips for Success
- Use a sharp knife or food processor for consistent shreds: Uniform ribbons cook the same with the dressing and stay crunchy. A dull knife tears leaves and creates uneven texture.
- Salt early and taste: The teaspoon of salt both seasons and helps the cabbage soften slightly. Add it to the dressing then re-taste after chilling and adjust if needed.
- Sugar balances the acid: The tablespoon of sugar tames sharp vinegar but doesn’t sweeten the salad. Use granulated sugar or swap for honey for a floral note, reducing the amount slightly if you prefer less sweetness.
- Mind the mayo quality: Full-fat mayonnaise yields the best mouthfeel. If you have store-made or homemade mayo, you’ll immediately notice the difference in creaminess and flavor.
- Temperature matters: Serve chilled, but take the slaw out of the fridge 10 minutes before serving so the dressing loosens and flavors open. Cold masks some flavor; a brief rest helps.
- Equipment hacks: A box grater is fine, but a food processor with a shredding disk cuts prep time and gives uniform texture. If you use a mandoline, keep safety first and use a hand guard.
- Pairing ideas: This slaw is a classic side for fried or grilled proteins; it also complements lighter mains and adds a crisp contrast to creamy mains and soups like these best winter soups.
Storage & Freezing
Fridge: Store coleslaw in an airtight container for up to 3 days.
For best texture, keep it chilled and consume within that window — the cabbage gradually softens and the dressing can separate slightly over time.
If you plan to make ahead beyond 24 hours, under-dress the slaw by keeping the dressing separate in a sealed jar.
Toss right before serving; this preserves maximum crunch.
Freezer: Fresh coleslaw doesn’t freeze well because the mayonnaise and vegetables separate and become watery when thawed.
If you must freeze, freeze only the dry shredded cabbage and carrots in a freezer bag for up to 3 months, then thaw and drain thoroughly before mixing with fresh dressing.
Reheating: This is a cold side and should not be reheated.
If serving with a hot main, let the slaw rest on the counter for 10 minutes so it isn’t painfully cold against a hot plate — but avoid long exposure to room temperature.
Variations & Substitutions
– Vinegar-forward Southern style: Swap apple cider vinegar for white vinegar and add a tablespoon of yellow mustard for a sharper tang. This renders a punchier, more vinegary slaw that stands up to grilled sausages and rich fried chicken. I often recommend pairing it with smothered chicken with rice for a contrast of textures.
– Lighter version: Use half mayonnaise and half plain Greek yogurt for tang and reduced fat. Greek yogurt adds a protein boost and a pleasant tartness; choose full-fat yogurt for creaminess.
– Herb and citrus lift: Add 1 tablespoon chopped fresh dill or parsley and the zest of half a lemon to brighten the flavor profile. This version pairs beautifully with fish or lighter sandwiches.
– Crunch upgrade: Stir in 1/4 cup thinly sliced celery or green onion for extra bite, or sprinkle toasted sunflower seeds or slivered almonds on top just before serving for nutty crunch.
Frequently Asked Questions
Can I make this coleslaw ahead of time?
Yes. You can make the slaw up to a day ahead; I recommend mixing the dressing and vegetables a few hours before serving.
For the best texture, keep the dressing separate if making more than 24 hours ahead and combine just before serving.
Is there a dairy-free alternative to mayonnaise?
Yes. Use a high-quality vegan mayonnaise made from avocado oil or olive oil to create a dairy-free, egg-free dressing.
Taste and adjust the seasoning; some vegan mayos are sweeter or thinner than traditional versions.
How can I prevent soggy coleslaw?
Use thinly shredded cabbage, avoid over-salting until the end (salt draws moisture), and drain any excess liquid after chilling.
If it becomes watery, add a touch more mayo to rebind and give the slaw a creamy texture again.
Can I add other vegetables or fruits?
Absolutely. Thinly sliced red onion, julienned apple, or diced pineapple are classic add-ins.
Keep cuts small and uniform so they integrate evenly into the salad.
How do I scale the recipe for a crowd?
Multiply ingredients proportionally and taste as you go.
Larger batches benefit from being made in a very large bowl and chilled at least an hour so flavors settle evenly.
Final Thoughts
This old-fashioned creamy coleslaw is an easy, dependable recipe that brings fresh crunch and balanced tang to any meal.
If you enjoyed it, please leave a star rating in the recipe card below or pin this to Pinterest so others can find it.
For a classic nostalgic take, check out Grandma’s Coleslaw at Gather for Bread for inspiration.
For a tangier Southern variation with pickles and vinegar, see Southern Vinegar Coleslaw with Dill Pickles.
If you want another creamy-old-fashioned approach, compare notes with this version at The Best Old-Fashioned Creamy Coleslaw.
Old-Fashioned Creamy Coleslaw
Ingredients
Base Ingredients
- 1 medium head green cabbage, shredded Choose a firm, heavy head with tight leaves for the best texture.
- 1 cup carrots, grated Fresh, firm carrots are best; avoid ones that are wrinkly or soft.
Dressing Ingredients
- 1 cup mayonnaise Use a good-quality full-fat mayo like Duke’s or Hellmann’s.
- 2 tablespoons apple cider vinegar Essential for brightness, complements the cabbage without being harsh.
- 1 tablespoon sugar Balances the acid without sweetening the salad.
- 1 teaspoon salt Helps season and soften the cabbage slightly.
- 1/2 teaspoon black pepper
Instructions
Preparation
- Trim the cabbage core and slice the head into quarters. Shred the cabbage thinly using a sharp knife, mandoline or food processor.
- Peel and grate the carrots on a large hole box grater or food processor.
- For extra crunchy cabbage, place it in ice water for 10 minutes, then drain and dry.
Making the Dressing
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Taste the dressing; it should be tangy and slightly sweet. Adjust if needed.
Combining Ingredients
- Add the shredded cabbage and grated carrots to the bowl with the dressing.
- Gently toss until the vegetables are coated, avoiding over-tossing.
Chilling and Serving
- Let the coleslaw chill in the refrigerator for at least 30 minutes before serving.
- Give it a final toss before serving to re-fluff the cabbage.
