Creamy Coleslaw Recipe

Let’s talk coleslaw. Not the sad, store-bought kind that sits in a plastic tub for days. Nah, we’re going for fresh, creamy, tangy, slightly sweet, and totally craveable homemade coleslaw.

You know what I’m talking about—like at backyard barbecues or next to fried chicken or pulled pork. That stuff you kinda eat while pretending you’re not scarfing it down? Yeah, that coleslaw.

And guess what? It’s easier than you think to make it from scratch. No fancy tricks, no weird ingredients. Just cabbage, carrots, onion, and a killer dressing.

I’ll walk you through everything. Step by step. Like we’re hanging out in your kitchen. Let’s go.

What You’ll Need: Ingredients

This is a pretty standard list. But I’ve added some swaps too, just in case you don’t have something on hand.

For the Slaw Mix:

• 1 large green cabbage (~3 1/2 lbs), shredded super fine — mandoline makes this easier, but knife skills work too
• 1 red onion, sliced thin (again, mandoline if you got it)
• 1 carrot, peeled and grated (use the big holes on your grater)
• A handful of fresh parsley — optional, but adds freshness
• 1 cup white sugar (yes, that much — balances the tanginess)
• ½ cup kosher salt (trust me, it works)

For the Dressing:

• ¾ cup mayonnaise (no substitutes here, folks — mayo is key)
• ¼ cup apple cider vinegar (white vinegar can sneak in if needed)
• 2 tbsp Dijon mustard (or regular mustard in a pinch)
• 1 tbsp freshly ground black pepper (don’t skip the fresh grind)
• 3 tbsp sugar (again, sweetness helps balance the tang)

How to Make Coleslaw (It’s Easier Than You Think)

Okay, let’s break it down. It’s mostly waiting around for the cabbage to release its water, so don’t rush it.

Step 1:

Toss the shredded cabbage, sliced onion, grated carrot, and parsley into a huge bowl. Add the 1 cup sugar and ½ cup salt. Mix it all up. Let it sit for 5 minutes.

Step 2:

Dump the whole thing into a colander and rinse under cold water. Really rinse it — get rid of all that salty, sugary liquid. This step pulls out extra moisture so your slaw doesn’t get soggy later.

Step 3:

Now dry it out. If you have a salad spinner, spin like crazy. If not, lay it on a baking sheet lined with paper towels (or clean dish towels) and pat it dry. Don’t skip drying — seriously. Moisture = watery slaw.

Step 4:

Make the dressing. Whisk together mayo, vinegar, mustard, pepper, and 3 tablespoons of sugar until smooth.

Step 5:

Pour that glorious dressing over your dried veggies and toss until every shred is coated. Taste and tweak — more salt? More vinegar? Do what feels right.

Let it chill in the fridge for at least an hour before serving. The flavors marry better when they hang out together.

Tips to Nail the Perfect Slaw Every Time

• Use a mandoline. Shreds come out way more even and look legit. Plus, it saves your wrists.
• Don’t skip salting and rinsing. It’s the secret step most people miss. Skipping it = crunchy but wet slaw. Not ideal.
• Grate carrot vertically. Hold it straight up and down for longer shreds. Looks nicer and gives texture.
• Want it sweeter? Add another tablespoon or two of sugar to the dressing.
• Want it tangier? Up the vinegar a splash.
• Make ahead? Yep! Slaw gets better after sitting a few hours. Just keep it chilled.

Ways to Serve Your Coleslaw

Here’s the fun part — what to pair it with.

• Classic BBQ setup: burgers, ribs, grilled chicken
• Tacos! Especially fish tacos or pulled pork tacos
• Sandwiches — especially fried chicken sandwiches or sloppy joes
• Picnics, potlucks, summer dinners — basically anywhere there’s food and friends

It’s the side dish that plays well with everyone.

More Summer Salads You’ll Love

If you’re into light, fresh sides during warmer months, here are a few faves:

• Potato Salad (Classic Style) – Creamy, mustardy, crowd-pleaser
• Pasta Salad – Loaded with peppers, olives, mozzarella
• Watermelon Feta Salad – Sweet, salty, refreshing
• Corn Salad – Fresh off the cob or frozen, mixed with mayo and herbs

All perfect for cookouts, picnics, or just chilling on the porch with a cold drink.