Creamy Coleslaw
This creamy coleslaw has crisp cabbage, sweet carrots, and a tangy homemade dressing. It’s a simple side to serve with grilled chicken or tuck into a pulled pork sandwich.
Looking for something to serve alongside your main dish? Browse my easy side dish recipes for fresh salads, golden potatoes, and simple vegetable sides.
My homemade coleslaw dressing combines mayonnaise and sour cream for a smooth coating, with apple cider vinegar and a little Dijon to balance the richness. A spoonful of sugar rounds out the tang. I leave out onion and celery seed to keep the flavor simple.
For a few more salads to share around the table, try my Spicy Marinated Cabbage Salad, Mushroom Salad, or Caprese Salad. Each makes a simple addition to a family dinner or a weekend gathering.
Why You’ll Love This Creamy Coleslaw
This easy, no-cook side dish comes together with everyday ingredients and a couple of mixing bowls. The dressing stirs together by hand, so there’s no blender to pull out or bottled dressing to buy.
You can slice the vegetables yourself or use a plain bagged coleslaw mix when you’re short on time. Once everything is tossed together, a 30-minute chill leaves you free to finish the rest of dinner.
Quick Look at the Ingredients
A few simple ingredients give this homemade coleslaw its creamy dressing and fresh crunch. You’ll find the full measurements in the recipe card below.
- Green cabbage: Regular green cabbage gives the slaw its crisp texture. Remove the tough core and slice the leaves into thin strips.
- Carrot: Adds color and natural sweetness. Coarsely grate it or cut it into short, thin strips that mix easily with the cabbage.
- Mayonnaise and sour cream: Mayonnaise gives the dressing body, while sour cream adds a gentle tang.
- Apple cider vinegar: Balances the creamy dressing with a little acidity.
- Dijon mustard: A teaspoon adds a mild savory note without making mustard the main flavor.
- Sugar: A small amount rounds out the vinegar’s sharpness.
- Salt and black pepper: Season the dressing, then taste the finished slaw after chilling before adding more.
How to Make Creamy Coleslaw
Prepare the vegetables. Remove the cabbage core and slice the leaves into thin strips. Coarsely grate the carrot or cut it into short, thin strips, then place both vegetables in a large mixing bowl.
Mix the dressing. In a separate bowl, stir together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth. The creamy coleslaw dressing should be thick enough to coat the vegetables, so there’s no need to thin it with water or milk.
Toss everything together. Pour the dressing over the cabbage and carrots. Toss thoroughly, lifting the vegetables from the bottom of the bowl until evenly coated.
Chill before serving. Cover and refrigerate for 30 minutes. Give the coleslaw another stir, taste, and adjust the seasoning if needed.
After 30 minutes in the fridge, my dressing still clung to the cabbage and carrots, with no liquid pooling at the bottom of the bowl.
Pro Tips for Creamy Coleslaw
- Keep the cabbage strips thin and even. Thick pieces can feel tough and are harder to coat evenly with dressing.
- Dry washed vegetables well. Water clinging to the cabbage or carrots can dilute the dressing before the salad even reaches the fridge.
- Leave the dressing thick. There’s no need to add milk or water. The cabbage will release some moisture as it sits, gradually loosening the sauce.
- Toss gently instead of squeezing. You don’t need to massage the cabbage for this recipe. Mixing thoroughly is enough to coat the vegetables while preserving their crunch.
- Keep things separate for advance prep. If preparing the ingredients the day before, refrigerate the vegetables and dressing in separate covered containers. Toss them together 30 minutes before serving.
Variations and Substitutions
- Use bagged coleslaw mix. Replace the cabbage and carrot with 700 g (about 25 oz) of plain shredded coleslaw mix, without any dressing included.
- Add red cabbage. Replace some of the green cabbage with an equal weight of red cabbage for extra color. It may tint the dressing pink as the salad sits.
- Swap the sour cream. Plain, thick Greek yogurt can be used in the same amount. The dressing may taste a little sharper, depending on the yogurt.
- Adjust the sweetness. For a sweeter slaw, stir an extra teaspoon of sugar into the dressing, then taste before adding more.
How to Store Creamy Coleslaw
Keep leftover coleslaw in an airtight container in the refrigerator and enjoy it within 2 days for the best texture. The cabbage will soften and may release some liquid over time, so give everything a good stir before serving.
Freezing isn’t recommended for this creamy coleslaw. Once thawed, the vegetables lose their crunch and the dressing can separate, leaving the salad watery.
What to Serve with Creamy Coleslaw
Creamy coleslaw pairs especially well with smoky, savory dishes like grilled chicken, barbecue ribs, and pulled pork. Serve it alongside burgers or fried fish, or tuck a spoonful into a sandwich for a cool crunch.
For an easy family dinner, try it with pork chops and roasted potato wedges. The tangy dressing adds a refreshing bite between the richer parts of the meal.
Frequently Asked Questions
Why does coleslaw get watery?
Cabbage releases moisture after it’s mixed with a salted dressing, which can gradually thin the sauce. Dry the vegetables well after washing and keep the dressing separate if you’re preparing the salad a day ahead. Toss everything together 30 minutes before serving.
Can I serve coleslaw right after mixing?
Yes, but the cabbage will be firmer and the dressing thicker. The recommended 30-minute chill gives the flavors time to blend and allows the cabbage to soften slightly.
Why does my coleslaw taste different each time?
Mayonnaise, sour cream, and Dijon vary between brands in saltiness, sweetness, and acidity. Taste the dressed salad after chilling before deciding whether it needs more seasoning.
Creamy Coleslaw
Ingredients
For the Coleslaw
- 1 1/2 lb (about 600g) green cabbage, cored and thinly sliced
- 3.5 oz (about 100g) carrot, coarsely grated or cut into short, thin strips
- For the Dressing
- ½ cup plus 2 tablespoons mayonnaise about 140 g
- ¼ cup sour cream 60 g
- 2 tablespoons apple cider vinegar 30 ml
- 1 tablespoon granulated sugar about 13 g
- 1 teaspoon Dijon mustard
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the vegetables. Remove the cabbage core and slice the leaves into thin strips. Coarsely grate the carrot or cut it into short, thin strips. Place both vegetables in a large mixing bowl.
- Make the dressing. In a separate bowl, stir together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth.
- Combine. Pour the dressing over the cabbage and carrots. Toss thoroughly, lifting the vegetables from the bottom of the bowl until everything is evenly coated.
- Chill and serve. Cover and refrigerate for 30 minutes. Stir again before serving, taste, and adjust the seasoning if needed.
Notes
- Measuring the dressing ingredients: ½ cup plus 2 tablespoons mayonnaise equals 10 tablespoons. ¼ cup sour cream equals 4 tablespoons.
- Keep the dressing thick: Do not add milk or water. The cabbage will release some moisture as it sits, gradually loosening the dressing.
- Make ahead: Prepare the vegetables and dressing a day ahead and refrigerate separately in covered containers. Combine 30 minutes before serving.
- Storage: Refrigerate leftovers in an airtight container and enjoy within 2 days for the best texture. Stir before serving, as some liquid may collect over time. Freezing is not recommended.
