Looking for the best creamy coleslaw recipe? This is an easy, dependable slaw with crunchy cabbage, shredded carrots, and a rich tangy dressing. It’s a fantastic side on its own and perfect for barbecues and summer cookouts.
Coleslaw often gets overlooked, but a well-made slaw lifts a meal with bright acidity and satisfying crunch. Store-bought versions can be soggy or bland, yet this homemade creamy coleslaw comes together quickly and keeps a fresh texture when made properly.
This recipe uses crisp green cabbage, shredded carrots, fresh cilantro, and a simple creamy dressing that mixes in minutes. The balance of mayonnaise and sour cream with apple cider vinegar and Dijon mustard creates a lively, slightly sweet dressing thanks to a touch of maple syrup. It’s easy to adjust to your preferred level of creaminess and acidity.
Serve this coleslaw beside grilled chicken, burgers, pulled pork, or fish tacos. It also makes an excellent topping for sandwiches and can even add a bright crunch to warm dishes like a bowl of spaghetti or a rice plate. The slaw is versatile and easy to customize.
Ingredients You Need
- Salad ingredients — green cabbage for crispness, carrots for sweetness and color, and cilantro for a fresh, citrusy note.
- Dressing ingredients — mayonnaise and sour cream for creaminess, apple cider vinegar and Dijon mustard for tang, maple syrup for a gentle sweetness, plus celery salt and black pepper to season.
Quick and Simple (Under 10 Minutes Active)
You can prepare this slaw quickly. The full ingredient amounts and steps follow in the recipe section below.
- Whisk the dressing ingredients in a small bowl until smooth and well combined.
- Toss the shredded cabbage, carrots, and cilantro in a medium bowl, pour the dressing over, and mix until everything is evenly coated.
- Cover and chill for at least 30 minutes to allow the flavors to meld. Toss again before serving.
Can I Use Store-Bought Coleslaw Mix?
Yes. Freshly shredded cabbage gives the best texture, but a pre-packaged coleslaw mix is a convenient shortcut. To refresh packaged mix, rinse it briefly under cold water in a colander and let it drain completely — this firms up the cabbage and improves crunch.
Tips and Variations
- Chill before serving: Let the slaw rest refrigerated for at least 30 minutes so the flavors meld and the cabbage softens slightly.
- Adjust creaminess: Start with less dressing and add more until you reach your preferred texture.
- Make it spicy: Add diced pickled jalapeños or a pinch of cayenne for heat.
- Try green onions: Sliced green onions add a mild onion flavor that complements the slaw without overpowering it.
If You Prefer No Mayo
Sour cream in this recipe reduces the strong mayonnaise flavor. If you want to skip mayo entirely, use extra sour cream or plain Greek yogurt for a tangier, lighter dressing. Expect a slightly different texture and flavor, but it will still be delicious.
Storage and Shelf Life
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good toss; the cabbage will release some moisture over time and the mixture may become slightly looser. If needed, drain a bit of liquid or add a touch more dressing to revive creaminess.
Recipe — Best Creamy Coleslaw
Best Creamy Coleslaw
Crunchy cabbage and carrots tossed in a creamy, tangy dressing — a simple, crowd-pleasing side dish.
Course: Side Dish | Cuisine: American
Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 6
Calories: 214 kcal (estimate)
Ingredients
Salad
- 6–8 cups green cabbage, shredded (about ½ medium cabbage)
- 2 medium carrots, shredded
- ¼ cup cilantro, roughly chopped
Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ⅓ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- ½ teaspoon celery salt, or to taste
- 1 teaspoon black pepper
Instructions
- Add the shredded cabbage, carrots, and chopped cilantro to a medium bowl and set aside.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, maple syrup, celery salt, and black pepper until smooth. Taste and adjust seasonings.
- Pour the dressing over the slaw, then toss thoroughly with tongs or a large spoon so everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Toss again before serving.
Notes
Adjust the vinegar, maple syrup, and Dijon to suit your taste. This version is fairly creamy—add less dressing for a lighter slaw. Serve it on sandwiches, tacos, or as a refreshing side with grilled meats and seafood.
Nutrition (per serving, estimate)
Calories: 214 | Carbohydrates: 12 g | Protein: 2 g | Fat: 18 g | Fiber: 2 g | Sugar: 8 g
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