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easy coleslaw recipe

Classic Creamy Coleslaw

This Classic Creamy Coleslaw is a crunchy, creamy side dish perfect for summer barbecues, pulled pork sandwiches, or weeknight dinners, made with a simple, homemade dressing.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the coleslaw
  • 1 medium head green cabbage, finely shredded (about 8 cups)
  • 2 large carrots, peeled and grated
  • 1/2 cup thinly sliced red onion (optional) optional ingredient
For the dressing
  • 3/4 cup mayonnaise (full-fat for best results)
  • 1/4 cup sour cream or Greek yogurt Greek yogurt can add protein
  • 2 tablespoons apple cider vinegar increase to 3 tablespoons for a tangier slaw
  • 1 tablespoon Dijon mustard
  • 1 tablespoon granulated sugar (or honey)
  • 1 teaspoon celery seeds
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded cabbage, grated carrots, and red onion (if using). Toss gently to mix.
  2. In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seeds, salt, and pepper until completely smooth and emulsified.
  3. Pour the dressing over the cabbage mixture. Using tongs or two large spoons, toss everything together until the vegetables are evenly coated.
  4. Cover the bowl and refrigerate the slaw for at least 1 hour before serving to allow the flavors to meld and the cabbage to soften slightly.
  5. Give it a final toss, adjust seasoning with additional salt or pepper if needed, and serve.

Notes

Serve this classic slaw alongside grilled chicken, burgers, or fried fish. It’s also the perfect topping for pulled pork sandwiches. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The slaw will soften over time but remains delicious.