Creamy coleslaw is the perfect side dish for any meal. Serve it at a family dinner or bring it to a potluck.
How to Make Delicious Coleslaw the Easy Way
This creamy coleslaw recipe might be easy, but it doesn’t scrimp on flavor. In fact, I would put it up against any of the more difficult versions.
Coleslaw is one of those dishes that you can serve any time of year. It’s delicious as a side dish for a family meal or for a buffet table at a potluck.
It’s also perfect for a picnic. Simply pack the coleslaw in a plastic container with a lid and drop it into your cooler.
Creamy Coleslaw Ingredients
The base of the coleslaw consists of shredded cabbage and shredded carrots. You’ll also need mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper.
In addition to the basic recipe, you can sprinkle in raisins, seeds, nuts, or diced pickles. Doing this not only brings another layer of flavors, but it also adds texture.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Creamy Coleslaw
Sometimes I shred the cabbage on my mandolin. However, to save time, I often buy it already shredded.
I can only tell a slight difference, but with the other ingredients added, it’s not that noticeable. So it’s up to you if you have the time and feel inclined to shred.
You’ll need a fairly large bowl to mix everything in. Or you’ll wind up tossing everything overboard if you’re not careful. At least, that’s what happens to me.
I always start out by mixing the dressing first. Combine the mayonnaise, mustard, apple cider vinegar and sugar and mix well.
Next, add the shredded cabbage and carrots. Stir until they are coated with the dressing.
Finally, sprinkle some salt and pepper to the mixture. I only put a dash of each in, but it’s completely up to you how much to add.
I like to taste the coleslaw to make sure it’s the way we like it. Sometimes I add more vinegar, mayonnaise, or sugar.
Finally, refrigerate the coleslaw for a couple of hours so the ingredients have time to set. The flavor gets better after all the ingredients have time to hang out together.
I made the coleslaw to go with this sweet chili chicken that I’m cooking in the Crockpot at this very moment. My mouth is watering, just thinking about it.
We also like coleslaw with this barbecue pork tenderloin. It adds just the right amount of creaminess to go with the meat.
Another dish to serve coleslaw with is this yummy southern-fried chicken from Julia’s Simply Southern blog. Julia is obviously an amazing cook!
Make this deliciously sweet, extra-moist cornbread from Back to My Southern Roots. It’s perfect for all of this southern food!
- 3 cups of shredded cabbage (any color of cabbage is good)
- 1/2 cup of shredded carrots
- 1/3 cup of mayonnaise
- 1/2 teaspoon of prepared mustard
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of sugar
- Dash of salt and pepper (to taste)
- In a medium bowl, combine the mayonnaise, mustard apple cider vinegar, and sugar. Mix well.
- Add a dash of salt and pepper.
- Add the shredded cabbage and carrots. Mix until the vegetables are coated.
- Taste the coleslaw to make sure it has the right balance of creaminess, sweetness, and tartness. You can add a little more mayonnaise, vinegar, or sugar to get it just right.
- Refrigerate until ready to serve.
If you like extra flavor and texture in you coleslaw, you can add diced pickles, raisins, seeds, nuts, or olives to the mixture.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 161Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 178mgCarbohydrates 9gFiber 3gSugar 5gProtein 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.