Make this creamy coleslaw recipe for your next potluck, picnic, or backyard bbq. Made with a crisp coleslaw mix and a sweet yet tangy from-scratch dressing, this classic coleslaw hits the spot!

A bowl of creamy coleslaw with a silver spoon on a grey counter.

What stands out

Coleslaw can elicit some serious love or hate feelings in a lot of people. When it’s done well you get crisp bites of cabbage tossed in a not too sweet, but deliciously tangy dressing that holds its own when paired with pulled pork or tacos. This from-scratch creamy coleslaw strikes the reliable balance between sweet and tangy, yet crisp and fresh. No soggy slaw here!

We love this coleslaw recipe because it’s creamy but not in that gloppy mayonnaise-y way.

Whether you eat it as a side dish or on sandwiches, this is such A straightforward, basic coleslaw dressing to keep tucked away for whipping up a batch in a hurry. No store-bought bottle necessary!

How to Make It

Step #1: Make Your Coleslaw Mix

If you are making this recipe from scratch here are the steps to prepare your own coleslaw mix. Skip this section if you plan to use a pre-made coleslaw mix bag and move to the directions for making the dressing.

Prepare the cabbage: Wash and drain the head of cabbage. Quarter the cabbage vertically from the top to the core at the bottom.
Cut out the core: Remove the core from each of the quarters by cutting a V-shape along the left and right side of the core to cut it out.
Shred the cabbage: Rotate the cabbage quarter and slice it from the short edge to produce small thin shreds of cabbage. Repeat with the remaining quarters until you have about 4 cups of shredded cabbage.
Shred the carrot: Use the large holes on a standard box grater. You could also use a shredding disc for a food processor and follow the instructions in the manual for shredding carrots. You will need about 1 medium-sized carrot to get ½-cup of shredded carrot.

Step #2: Mix the Coleslaw Dressing

Mix together the dressing: In a large bowl stir together mayonnaise, sugar, vinegar, salt, pepper, and celery seed if using.
For immediate use: Keep the dressing in the bowl if you are planning to mix up the coleslaw right away.
For future use: If you are making the dressing in advance, transfer the from-scratch dressing to an airtight container and store for up to 3 days.

Step #3: Mix Together the Coleslaw

Add mix to the bowl: In a large bowl with the dressing add the from-scratch or pre-made coleslaw mix.
Coat with dressing: Stir until the coleslaw is evenly coated with the dressing.
Chill: Refrigerate for at least 1 hour before serving.

Storing and Making Ahead

Storing: Store this creamy coleslaw in an airtight container in the refrigerator for up to 2 days.
Freezing: Since the dressing contains mayonnaise, we would not recommend freezing coleslaw for longer storage. The mayo will separate in the thawing process and leave you with a soggy slaw.
Making Ahead: If you are looking to save some time and prep in advance we would suggest making the coleslaw mix and storing it in an airtight container separate from the dressing. They can be prepped up to 3 days in advance. Toss the dressing with the mix at least 1 hour or up to 12 hours before you plan to serve.

Serving Suggestions

This straightforward, creamy coleslaw makes the reliable addition to a weekend BBQ, potluck, cookout, or picnic. Serve it up with one (or more!) of these main dishes for a filling meal.

Some other sides that go well with coleslaw include:

Common questions

Creamy Coleslaw

Yield: 6 to 8 servings
Prep: 5 minutes
Total: 5 minutes

Ingredients

¾ cup ( 168 g ) mayonnaise
2 tablespoons ( 1 tablespoon ) granulated sugar
2 tablespoons vinegar, cider or rice, preferably
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon ( 453.59 g ) celery seed, optional
1 14-ounce bag coleslaw mix

Method

In a large bowl, stir together the mayonnaise, sugar, vinegar, salt, pepper, and celery seed, if using.
Add the coleslaw mix to the bowl and stir until it is evenly coated. Refrigerate for at least 1 hour before serving.

Notes

From-scratch Coleslaw Mix: In lieu of bagged coleslaw mix, you can use 4 cups of shredded green cabbage (about 1 head) and add ½ cup shredded carrot.

Sugar and Vinegar Adjustments: Both of these ingredients can be scaled up or down to suit your personal preference. Make it a sweeter or tangier dressing easily!

Add-ins: Optional add-ins for different flavors and textures could include chopped apple, green onion, purple cabbage, dried cranberries, sliced almonds (or other nuts), and sunflower seeds.

Storing: Store this creamy coleslaw in an airtight container in the refrigerator for up to 2 days.

Freezing: Since the dressing contains mayonnaise, we would not recommend freezing coleslaw for longer storage. The mayo will separate in the thawing process and leave you with a soggy slaw.

Making Ahead: If you are looking to save some time and prep in advance we would suggest making the coleslaw mix and storing it in an airtight container separate from the dressing. They can be prepped up to 3 days in advance. Toss the dressing with the mix at least 1 hour (or up to 8) before you plan to serve.