This classic creamy coleslaw balances crisp cabbage and sweet carrot with a tangy, lightly honeyed dressing. It is a cool, make-ahead side for burgers, barbecue, sandwiches, and picnic plates, with about 20 minutes of hands-on prep and a 30-minute chill.
Why this creamy coleslaw works
Shredding the vegetables finely gives every bite a good mix of cabbage, carrot, and dressing. Apple cider vinegar and Dijon keep the mayonnaise-based dressing bright, while a small spoonful of honey softens the sharp edges. Chilling gives the cabbage time to relax and the flavors time to blend.
Ingredients and useful swaps
Use about 1 pound of green cabbage, or a 1-pound bag of plain coleslaw mix. Two medium carrots add color and sweetness. The dressing uses 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon honey, plus kosher salt, black pepper, and optional celery seed. For a less sweet slaw, start with 1 teaspoon honey and add more only if needed. Greek yogurt can replace up to half of the mayonnaise, though the result will taste tangier and less rich.
How to make classic creamy coleslaw
Whisk the dressing in a large bowl first, then add the shredded vegetables and toss until evenly coated. Cover and chill for 30 minutes. Give it one more toss before serving, tasting for salt and acidity. If the cabbage releases a little liquid, drain off excess and stir the slaw again.
Texture tips and troubleshooting
- Too sharp: whisk in another teaspoon of honey or a spoonful of mayonnaise.
- Too rich: add vinegar 1 teaspoon at a time, tossing between additions.
- Watery after chilling: drain a little liquid and re-season; freshly shredded cabbage can release moisture as it rests.
- Want extra crunch: keep the slaw chilled and toss shortly before serving.
Make-ahead and storage
For the best texture, prepare it a few hours ahead or the day before and store it covered in the refrigerator. Toss before serving and adjust the seasoning. Leftovers keep in a sealed container in the refrigerator for up to 3 days; the cabbage will soften gradually. Do not freeze creamy coleslaw, since thawing can separate the dressing and soften the vegetables.
What to serve with coleslaw
Pair this cool side with our homemade cheeseburgers or crispy onion rings for a relaxed cookout-style meal. It also works well in a pulled-pork sandwich or beside grilled chicken.
Estimated nutrition per serving
Approximate values for 1 of 8 servings; actual nutrition varies with mayonnaise, cabbage size, and substitutions.
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 8 g |
| Protein | 1 g |
| Total fat | 10 g |
| Saturated fat | 2 g |
| Fiber | 2 g |
| Total sugars | 5 g |
| Sodium | 300 mg |
Frequently asked questions
Can I make coleslaw a day ahead?
Yes. Refrigerate it covered and toss it again before serving. If you prefer a very crisp texture, hold back a little dressing and mix it in just before serving.
Can I use bagged coleslaw mix?
Yes. A 1-pound bag of plain shredded cabbage and carrot is a convenient substitute for the fresh vegetables listed in the recipe.
Classic Creamy Coleslaw
Ingredients
Method
- Whisk the mayonnaise, vinegar, Dijon, honey, salt, pepper, and celery seed in a large bowl until smooth.
- Add the cabbage, carrots, and red onion. Toss until evenly coated.
- Cover and refrigerate for 30 minutes so the cabbage softens slightly and the flavors blend. Toss again and adjust salt or vinegar before serving.
