For a perfectly simple, healthy, and delicious side dish, try this creamy coleslaw recipe. The dressing is both savory and tangy, and the best part is that it’s ready in 5 minutes! Great for BBQ’s, tacos, potlucks, or busy weeknights.
As a busy mom who works from home AND homeschools her kids, I’m always looking for easy dishes for a super fast dinner.
I’ve been experimenting with coleslaw over the years and while we absolutely love my cilantro lime coleslaw, I was wanting something a little less fancy and a little more… everyday?
Not “everyday” as in “boring,” but “everyday” as in “I can make this any day of the week because it’s super easy, super fast, my family LOVES it,”… and goes with pretty much anything.
Yep! That pretty much summarizes my newest creamy coleslaw recipe!
Easy Creamy Coleslaw Recipe
If you’ve been leery to try a creamy coleslaw recipe before, let me reassure you – this recipe is FAILPROOF. Even when my son accidentally doubled the salt AND pretty much ignored every other instruction I gave him for this coleslaw, it still came out excellent!
This creamy coleslaw recipe is:
- Super easy to make. Mix, dump, stir, done.
- The best “I don’t know what to make” side-dish – you probably have everything but the cabbage already!
- Perfect for busy weeknights. We’re talking 5 minutes to make this, tops!
- Great with any meal – seriously, it’s my default side dish for everything I make.
- A perfect balance of creamy and tangy, crunchy and fresh.
Give this recipe a try and it just might be your new favorite creamy coleslaw recipe too!
The BEST Coleslaw Recipe Ingredients
The ingredients needed for this coleslaw recipe are absolutely minimal. Aside from the vegetables, I usually have all of these on hand anyway, making this side dish an easy pick for busy weeknights!
- Shredded Green Cabbage (either bagged or shredded yourself)
- Shredded Carrots (either bagged or shredded yourself)
- Greek Yogurt (plain or make your own)
- Mayonnaise (store-bought or homemade)
- Mustard (any variety)
- Vinegar (or suitable substitute – see “Tips” section below)
- Garlic, Salt, and Pepper
Note what’s NOT in this recipe: onion, celery seed
How to Make Creamy Coleslaw (Step by Step)
Step 1: Combine the coleslaw dressing ingredients in a large bowl and mix well using a spoon or a whisk.
Tip: A medium bowl isn’t big enough – go for the large bowl so you have plenty of room to stir!
Step 2: Shred the cabbage or open the bag of coleslaw mix (veggies only!) and add it to the dressing. Add the shredded carrots and toss the entire cabbage mixture together well and store in the refrigerator until serving (up to 4 hours).
Step 3: Toss the coleslaw again before serving and enjoy!
Tips for Making Creamy Dressing for Coleslaw
The creamy dressing for coleslaw is very forgiving, and you can make any numerous changes without affecting the outcome too much (which means using what you have and saving money!):
- Vinegar – I usually use apple cider vinegar because I buy it in gallon jugs, but you can use rice wine vinegar or distilled white vinegar. I’ve also used lime juice for a slight Mexican flare, and sometimes use lemon juice when I’m feeling sassy. Red wine vinegar would be fun alternate, and it would add a fun Greek flavor to the dish!
- Greek Yogurt – This adds a bit of tang to the coleslaw, and I highly recommend using plain Greek yogurt over regular yogurt. Cabbage will release water as it sits, so starting with regular yogurt means running the risk of runny coleslaw. (See “FAQ” section below for how to prevent this from happening!)
- Mayonnaise – The best coleslaw isn’t all tang, but has a savory flavor too, and that’s from the mayo. You can substitute Greek yogurt for the mayonnaise, but it will be less tangy. I’ve found that a 50/50 ratio between Greek yogurt and mayo gives the best flavor.
- Mustard – I like to use spicy mustard, but we’ve used yellow mustard and Dijon mustard and it always tastes delicious!
- Spices – Feel free to add more salt, pepper, garlic powder and even a pinch of cayenne pepper to give it some extra kick! (I often add cumin if I use lime juice!)
FAQs
Unfortunately, no. Neither mayo nor cabbage do well in the freezer… at least not for the texture we want our slaw to be. You can however make this early in the day and store in the refrigerator!
Because cabbage releases water when it’s combined with salt, you can sometimes run into the issue of runny or soggy coleslaw. One way to avoid this is by using Greek yogurt instead of regular yogurt.
Another way is to “pre-salt” your cabbage. To do this, place the shredded cabbage in a colander and sprinkle ¼ teaspoon of salt over the cabbage. Toss it together and let it sit for about 10 minutes. Line your counter with paper towels, toss your cabbage over them and use the paper towels to soak up the excess moisture. (Or if you have a salad spinner, spin like heck!) Proceed with the recipe as written – no need to rinse!
You can use either a food processor or a sharp knife to shred cabbage, whichever is easier for you. A food processor will usually give you smaller pieces, while shredding by hand with a knife can give you long slivers of cabbage.
What to Serve with Homemade Coleslaw
We love serving creamy coleslaw with Slow Cooker Chicken Fajitas or Slow Cooker Carnitas. It also makes a great side dish for Crock Pot Mississippi Chicken, or an easy contribution to a potluck or neighborhood cookouts!
Creamy coleslaw is also a good option instead of potato salad, especially if you’re keto or low-carb.
Here are a few other ideas:
- Burgers
- Tacos
- Pulled Pork or BBQ Chicken Sandwiches
- Korean Beef Bowls
- Roasted Chicken
Dinner on a Dime
Subscribe to my newsletter and get instant access to “Dinner on a Dime”: 15+ family-friendly and kid-approved recipes that are quick, cheap and healthy!Creamy Coleslaw
Simple, healthy, delicious creamy coleslaw recipe with tangy dressing that’s ready in 5 minutes. Great for BBQ’s, tacos, potlucks or a fast weeknight side dish.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: Serves 4 –6 1x
- Category: Sides
- Method: Mix
- Cuisine: American
Ingredients
- 1 12-16oz package of shredded coleslaw mix (or 1 small head of green cabbage)
- 1 10 oz package of shredded carrots (or 1 large carrot, shredded)
- 2 Tbsp plain Greek yogurt (make your own)
- 2 Tbsp mayo (how to make homemade mayonnaise)
- 1 Tbsp mustard (any variety)
- 1 Tbsp apple cider vinegar (make your own)
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- If necessary, shred the cabbage and carrots and set aside.
- In a large bowl, combine all the ingredients, except the cabbage and carrots. Whisk well.
- Add the cabbage and carrots and toss together using a pair of tongs.
- Taste and add additional seasonings if desired.
- Serve immediately, or store in the refrigerator for up to 4 hours. Toss well before serving.
Notes
- Cabbage: I like green cabbage, but you can use a combination of green and red cabbage.
- Vinegar: I like apple cider vinegar, but you can use rice wine vinegar, distilled white vinegar, lime juice or lemon juice.
- Greek Yogurt: Regular yogurt is too thin, but you can strain it to make your own Greek yogurt. Follow this tutorial to learn how.
- Mustard: Any variety works here, but I like spicy brown mustard or whole grain mustard.
Nutrition
- Serving Size: 1 Serving
- Calories: 236
Keywords: Creamy Coleslaw
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