For a simple, healthy, and delicious side dish, try this creamy coleslaw recipe. The perfect combination of savory, tangy, crunchy, and fresh, it comes together in only 5 minutes! Take this easy coleslaw recipe to your next cookout or serve it with a busy weeknight dinner.
As a busy mom who works from home AND chauffeurs all the activities, I’m always looking for easy ways to get healthy food on the table quickly.
I’ve been experimenting with coleslaw over the years and while we absolutely love my Cilantro Lime Coleslaw, I wanted something a little less fancy and a little more… every day.
Not “every day” as in “boring,” but “every day” as in “I can make this EVERY DAY of the week” because it’s super easy, super fast, my family LOVES it, and it goes with pretty much anything.
Yep! That pretty much summarizes this creamy coleslaw recipe!
EASY CREAMY COLESLAW RECIPE
If you’ve been leery to try a homemade 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!
Besides being pretty failproof, this creamy coleslaw recipe is also:
- 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, tangy, crunchy, and fresh.
Give this recipe a try and it just might be your new favorite classic coleslaw recipe too!
THE BEST SLAW RECIPE INGREDIENTS
The best slaw recipe actually has pretty minimal ingredients. 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 (apple cider vinegar, white vinegar, or even red wine vinegar all work!)
- Garlic powder, salt, and black pepper
No sugar, onion, or celery salt is necessary for this recipe for coleslaw. We’re keeping it simple.
Psst…Did you know that many salts contain MICROPLASTICS? It’s a sneaky toxin that may be in your everyday salt, and thus your everyday food (um, gross). I love Ava Jane’s Kitchen because their salt is FREE of microplastics, and it tastes delicious! (PLUS, you can get a free 8oz. bag of sea salt – just pay shipping and handling!)
HOW TO MAKE CREAMY COLESLAW (STEP BY STEP)
Step 1: Combine the homemade 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 – if your bagged coleslaw mix includes dressing, just skip that, and make your own) and add it to the dressing. Add the shredded carrots and toss the entire cabbage mixture together well.
Step 3: Store in the refrigerator until serving (up to 4 hours). Toss the coleslaw again before serving and enjoy!
This creamy coleslaw will only keep for 2-3 days in the refrigerator, and you’ll get the most crunch the first day. Luckily, it’s easy to whip up a fresh batch!
CREAMY SLAW RECIPE TIPS
The dressing for this creamy slaw recipe is very forgiving, and you can make 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 keep it stocked in my pantry, 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 a fun alternative, and it would add a bit of Greek flavor to the dish!
- Greek Yogurt – This adds a bit of tang to the coleslaw dressing, 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.
- Mayonnaise – The best coleslaw isn’t all tang but has a savory flavor too, and that’s from the mayo. You can substitute mayonnaise for Greek yogurt, 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 also 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.)
- Cabbage and Carrots – I usually stick with green cabbage and shredded carrots for this coleslaw, but you can add red cabbage, chopped broccoli stems, shaved Brussels sprouts, or even thinly sliced apple for a bit of sweetness. If you’re using a whole cabbage, a food processor will work best for shredding. You can use the large holes of a box grater or a mandoline slicer as well.
WHAT TO SERVE WITH HOMEMADE CREAMY 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, and it’s a classic easy contribution to a potluck or neighborhood cookout!
Creamy coleslaw is a good low-carb option instead of potato salad or pasta salad, especially if you’re eating keto.
Coleslaw also pairs well with these main dishes:
- Burgers
- Fish or Shrimp Tacos
- Pulled Pork Sandwiches or BBQ Chicken Sandwiches
- Korean Beef Bowls
- Roasted Chicken
RECIPE FOR COLESLAW FAQS
Can I freeze coleslaw?
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 it in the fridge!
How do you keep this recipe for coleslaw from getting soggy?
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!
What’s the best way to shred cabbage?
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.
COLE SLAW
Knowing how easy cole slaw is to make, you’ll want to pick up some cabbage and add this to your menu plan this week!
MORE QUICK AND EASY SIDE DISHES
- Make a Baked Potato Fast
- Instant Pot Steamed Vegetables
- Butter Parmesan Zoodles
- Fajita Veggies
- Easy Pan-Roasted Broccoli
- Sauteed Garlic Green Beans
- Easy Oven-Roasted Potatoes
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For a simple, healthy, and delicious side dish, try this creamy coleslaw recipe. The perfect combination of savory, tangy, crunchy, and fresh, it comes together in only 5 minutes! Take this easy coleslaw recipe to your next cookout or serve it with a busy weeknight dinner.
- 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
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