Creamy Coleslaw

My creamy coleslaw has fresh cabbage, carrots, and a tangy dressing. It’s crisp, fresh, and pairs well with pulled pork, fish tacos, and more.

We’ve been making this homemade creamy coleslaw for years. It the same Southern coleslaw dressing that’s on our broccoli bacon salad. It’s a little bit sweet and a little tangy. We think it’s the perfect balance.

Whether you’re serving this coleslaw as a classic BBQ side, stuffing it into slow cooker pulled pork sandwiches, or topping off fish tacos, it works every time.

Kim’s Tips for Great Coleslaw

Use fresh cabbage if possible. I prefer fresh cabbage for this slaw. It has a better flavor and texture. That said, I’m not above using a large bag of coleslaw mix when I’m in a hurry.

Don’t overdress the slaw. A cup of coleslaw dressing is usually enough to coat the cabbage mixture. Always start with less and add more if needed. You don’t want to end up with soupy slaw.

How to Make Creamy Coleslaw

Use a food processor or a knife to cut the cabbage into thin strips. For a more traditional texture, cut it about ⅛-inch thick. For a heartier texture, cut it to about ¼-inch thick.

Optional: Salt the cabbage and drain some of the moisture ahead of time. Place the cabbage in a colander, sprinkle it with salt, and work it in gently using your hands.

Place the colander over a large bowl, and let it drain for at least 30 minutes. Squeeze out as much excess liquid as you can or use a salad spinner to spin it out.

While the cabbage drains, make the coleslaw dressing. In a mixing bowl, combine the mayo, granulated sugar, white wine vinegar, salt, and ground black pepper until smooth.

Use whatever brand of mayonnaise you already like. We really like Duke’s, but Hellman’s is another great option. Refrigerate the dressing until you’re ready to use it.

Place the shredded cabbage in a large mixing bowl with the matchstick carrots and sliced onions. I usually buy a package of matchstick carrots, but you can slice them super thin, too.

Pour some of the dressing onto the ingredients, and toss to coat. It takes about 1 cup. Make sure to only use as much as you need. You can always add more later.

At this point your creamy coleslaw is ready to go! John and I make it as we need it and save the leftovers. The longer its in the fridge, the softer and more watery it gets.

This coleslaw makes an easy side for pepper jack stuffed cheeseburgers, pulled pork, or grilled chicken. Serve it with your favorites!

Ingredient Swaps and Substitutions

Sometimes you might want to change out an ingredient. Here are some of my favorite swaps:

• Use green onions in place of purple onions for a milder flavor.
• Add a bit of Dijon mustard to the dressing for extra depth.
• Mix in some chopped apples, raisins, or sunflower seeds for a bit of texture and sweetness.
• Add celery seeds for extra flavor.

How to Store Leftover Slaw

Store coleslaw in an airtight container in the refrigerator for 1 to 2 days. After that, the cabbage starts to break down and lose its crunch. If it looks watery, drain the excess liquid before serving. 

Coleslaw Recipe

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Author: Kimberly Vargo

Prep Time: 15 minutes minutes

Drain Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 Servings

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Ingredients

For the Coleslaw:

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots, or matchstick carrots
• ½ cup sliced purple onions
• 1 cup coleslaw dressing, recipe below

For the Dressing:

• 1 cup mayonnaise
• ¼ cup granulated sugar
• ¼ cup white wine vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper

💌 Don't forget to save this recipe!

Instructions

 

• Use a food processor or sharp knife to cut the cabbage into thin strips, about ⅛-inch thick for a traditional texture or ¼-inch thick for a heartier texture.
  4 cups shredded green cabbage

  1 cup shredded purple cabbage
Optional: Place the cabbage in a colander, sprinkle it lightly with salt, and gently work the salt into the cabbage. Set the colander over a large bowl, and let the cabbage drain for at least 30 minutes. Squeeze out the excess liquid, or use a salad spinner to remove as much moisture as possible. While the cabbage drains, make the dressing.
• Whisk together the mayonnaise, sugar, white wine vinegar, salt, and pepper in a mixing bowl until smooth. Refrigerate the dressing until ready to use.
  1 cup mayonnaise

  ¼ cup granulated sugar

  ¼ cup white wine vinegar

  ½ teaspoon salt

  ¼ teaspoon black pepper
• Add the cabbage, carrots, and sliced onions to a large mixing bowl. Pour in about 1 cup of dressing, and toss until the vegetables are evenly coated. Add more dressing as needed.
  1 cup shredded carrots

  ½ cup sliced purple onions

  1 cup coleslaw dressing
• Serve immediately, or refrigerate until ready to serve. The coleslaw will soften and release more liquid the longer it sits.

Notes

• The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of coleslaw. Actual calories will vary.
• The prep time is listed as 15 minutes because that’s what it took me using a food processor. If you use a knife to cut the vegetables, it may take a little longer.
• I’ve added the time it takes to drain the cabbage into the total time. That step is optional. If you don’t do it, the total time is a less.
• Store leftover coleslaw in the fridge for 1 to 2 days. It’s best served immediately but can be stored.

Nutrition

Serving: 0.5cupCalories: 239kcalCarbohydrates: 12gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 345mgPotassium: 162mgFiber: 2gSugar: 9gVitamin A: 2850IUVitamin C: 21mgCalcium: 30mgIron: 0.4mg

More Slaw Recipes to Try

Apple Cranberry Coleslaw

Mexican Taco Slaw

Spicy Coleslaw Recipe

Creamy Fish Taco Slaw