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.

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.

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