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Coleslaw is the perfect summer side dish, and this Creamy Coleslaw Recipe is my favorite! It’s easy, it’s simple, it’s quick, and it goes with my go-to best summer recipes. This homemade coleslaw dressing is so flavorful; it’s the perfect thing to eat with burgers, BBQ, or sandwiches!
What’s in This Creamy Coleslaw Recipe?
This creamy coleslaw recipe is my favorite one to make. The combination of ingredients is so flavorful, with just a little hint of sweetness mixed in. The crisp cabbage slaw mix with the creamy mayo-based dressing is perfect!
- Mayonnaise: The not-so-secret to extra creamy coleslaw.
- Vinegar: Balances the creaminess and sweetness of the slaw. I like apple cider vinegar because it a great balance of sweet and sour flavors. Rice wine vinegar, white wine vinegar, or even red wine also work well, but I don’t recommend white vinegar (the flavor is too sharp).
- Mustard: Dijon mustard adds depth, tanginess, and spiciness to the slaw.
- Sugar: Granulated sugar adds just a touch of sweetness to balance the acidic vinegar and mustard.
- Coleslaw Mix: I love anything that makes a recipe easier, and pre-shredded store-bought tricolor coleslaw mix is a godsend. No tedious chopping required!
Variations To Try
I love the simplicity of this creamy coleslaw recipe! It takes just minutes to throw together, and it’s so good! When I’m feeling fancy, I’ll sometimes add diced apples and walnuts or chopped pineapple. It’s also good with crumbled bacon!
How to Store and Reheat
If you have any leftovers, be sure to save them! Store homemade coleslaw in an airtight container and refrigerate. It will be best if eaten within about 3 days, but typically lasts up to 5 days. Toss to refresh before serving.
Serving Suggestions
I’ll be serving this coleslaw with burgers, sandwiches, BBQ, fried chicken, hot dogs, and more. It goes with everything, and it’s the best thing to bring to summer parties.
Notes from the Test Kitchen
Now that summer is here, everyone needs a coleslaw recipe. It’s the quintessential side of the season. This recipe is so easy– like, no cooking, no chopping, just mix some things together kind of easy.
5-Star Review
“This coleslaw was a hit at our dinner the other night! Thank you for another delicious recipe!” -Jocelyn
Creamy Coleslaw Recipe
Ingredients
- 1 cup mayonnaise
- ⅓ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- ¼ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup granulated sugar
- 14 ounces tricolor coleslaw mix
- Chopped fresh parsley optional, for garnish
Instructions
- In a medium-sized mixing bowl, combine the mayonnaise, vinegar, mustard, salt, pepper, and sugar. Whisk until incorporated and smooth.1 cup mayonnaise, ⅓ cup apple cider vinegar, 2 tablespoons Dijon mustard, ¼ teaspoon kosher salt, 1 teaspoon freshly ground black pepper, ¼ cup granulated sugar
- Pour the slaw mixture into a large bowl and ¾ of the dressing on top. Toss to coat and add additional dressing, if needed. Season to taste with additional salt, pepper, sugar, and/or vinegar, if desired.14 ounces tricolor coleslaw mix
- Garnish with chopped fresh parsleyChopped fresh parsley
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Coleslaw Step by Step
Make the Dressing: In a medium-sized mixing bowl, combine 1 cup of mayonnaise, ⅓ cup of apple cider vinegar, 2 tablespoons of Dijon mustard, ¼ teaspoon of kosher salt, 1 teaspoon of freshly ground black pepper, and ¼ cup of granulated sugar. Whisk until incorporated and smooth.
Toss the Slaw: Pour 14 ounces of tricolor coleslaw mix into a large bowl and ¾ of the dressing on top. Toss to coat and add additional dressing, if needed. Season to taste with additional salt, pepper, sugar, and/or vinegar, if desired. Garnish with chopped fresh parsley.
Not particularly! Coleslaw is relatively high in fat, sodium, and sugar, so enjoy it in moderation as part of a balanced diet. Substitute some or all of the mayonnaise in the dressing with Greek yogurt for a lighter option
I don’t recommend freezing mayonnaise-based coleslaw because mayonnaise doesn’t freeze well. It tends to curdle once thawed, although it’s still safe to eat.
Older cabbage tends to taste more bitter than fresh, so make sure to choose a fresh package with a late ‘best by’ or ‘use by’ date to avoid a bitter taste.
Because there is salt in the coleslaw dressing, and salt draws the water out of vegetables (through a process called osmosis), this slaw can turn watery if left to sit for too long. Simply drain off the excess liquid or stir it back in before serving.
This coleslaw was a hit at our dinner the other night! Thank you for another delicious recipe!
Great to hear you all loved it! Thanks!
Thanks for always sharing amazing recipes with us. I really appreciate it. God bless you.
Thank you!
That is exactly how I make my cole slaw except I do add some celery seed for more flavor and sometimes, a dollop of sour cream. Wonderful. I also like to add some golden raisins, especially if this is served with chicken.
With summer parties coming up, side-dishes like this one are surely needed! Thanks!
Coleslaw is one of my favorite summer sides! The creamier, the better!
Right?! Thanks, April!
The best cole slaw recipe!
This coleslaw is sooooo amazing! The perfect summer side! Thanks for sharing!
Thanks, Chelsea!
What a savory dish for summer! I know what I will be having with dinner tonight; this looks delicious!