I can’t get this creamy coleslaw. This simple recipe is officially my all-time favorite and the creamy flavor is so delicious. Trust me, you will love this homemade coleslaw recipe!
My favorite coleslaw is incredibly crispy and rich, with the most delicious creamy flavor. I love this seasoning so much that I use it on broccoli salads too!
This salad is great and served with our pork or next to these amazing ribs. This is also a perfect addition to other summer seasons, such as our potato salad, corn salad and pasta salad.
Key Ingredients
- cabbage: I like to use red and green cabbage (it looks pretty), but you can only use one. Green, red, Savoy or Napa Cabbage all work well. I also use broccoli to make this recipe. See our broccoli skin and see how I made it. If your time is short, try a bag of pre-cut cabbage or coleslaw.
- carrot: Add color, a little sweetness and flavor. I use a box grater to chop my carrots, but you can also pre-buy them if it’s easier.
- coriander: Add color and fresh flavor.
- Homemade coleslaw dressing: Made with mayonnaise (try homemade mayonnaise), vinegar, mustard and celery seeds. For vinegar-based dressings, see our mayonnaise-free coleslaw.
How to make the best coleslaw
I started with the cabbage. To prepare cabbage for coleslaw, remove any damaged outer leaves and cut the head into quarters. This will make it easier to cut the core at an angle.
Then, create the perfect coleslaw by slicing the cabbage into thin slices (I cut the menu the same way when I make homemade sauerkraut). Remember that you can combine red and green cabbage together (like in our photos). This means you’ll have some leftovers, but you can use it to make my favorite roasted cabbage or our bacon fries (yum).
I grind some carrots, chopped fresh parsley (I like the extra color they add), and tossed everything away with my favorite creamy coleslaw sauce. I tried many coleslaw recipes and it’s the best creamy coleslaw sauce. It’s a perfect blend of creamy, flavor and freshness.
To make my favorite coleslaw seasoningstir mayonnaise, apple cider vinegar, niyang mustard sauce and celery seeds. Season with salt and pepper and add it to the cabbage. I won’t add sugar to the seasoning of coleslaw, But if you prefer a sweet dressing, feel free to add a teaspoon or two sugars or honey.
Once you throw away the veggies with a dressing, you can immediately eat the coleslaw or slide it into the refrigerator for an hour, which helps the flavor blend slightly.
Served with coleslaw
Almost anything serves this coleslaw. Perfect for summer picnics. I love burgers, turkey burgers, pork chops and grilled chicken. It’s also excellent on sandwiches. Try this pull-pork sandwich or grilled chicken sandwich. I also like it served next to the crab cakes and lobster rolls!
Simple creamy coleslaw
This is my favorite way to creamy coleslaw! The seasoning is super simple, but delicious. I don’t add sugar to the seasoning and I don’t love it. To make it a sweeter coleslaw, add a teaspoon or two of sugar (or honey) to the seasoning before mixing with the cabbage and carrots. When I put it in the kitchen, I love to use homemade mayonnaise for coleslaw!
10 servings
Watch us make recipes
You will need
1 medium cabbage, about 2 pounds, remove the outer leaves
3 medium carrots, peeled and chopped
1/2 cup loosely packed fresh parsley leaves, chopped
1 cup (225g) mayonnaise, see Homemade mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons of simplified mustard sauce or rough mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt
1/4 teaspoon fresh black pepper
1 to 2 teaspoons sugar or honey, Optional, add sweeter coleslaw
direction
1Pass the cabbage through the core and cut out the core. Cut each quarter in half and chop. Place the chopped cabbage in a large bowl (you will have 6 to 8 cups).
2Add chopped carrots and parsley to the cabbage and mix well.
3In a separate bowl, whisk together mayonnaise, vinegar, mustard sauce, celery seeds, salt and pepper. Taste the acidity and seasoning and adjust as needed. If the seasoning tastes too sour and you prefer sweet coleslaw, stir in the optional sugar.
4Pour two-thirds of the seasoning over the cabbage and carrots and mix. (Clean hands are the fastest tool).
5If the coleslaw looks dry, add more seasonings. Eat immediately or let it sit in the refrigerator for about an hour to allow the flavor to blend and the cabbage to soften.
Adam and Joanne’s Tips
- cabbage: Use green, red, Savoy or Napa Cabbage. For multi-colored or multi-textured coleslaw, use a combination of two varieties.
- Store-purchased Coleslaw: You can buy pre-cut cabbage or coleslaw. 1 large (16 oz) bag should solve the problem.
- storage: Coleslaw stays in the refrigerator for up to 2 days. In the past, cabbage became soft and not so crisp.
- in advance: Cut the vegetables a day or two in advance and place them in a resealable bag in the refrigerator. Dress up 2 weeks in advance. Combine the cabbage, carrots and dressing together and then serve the day before or on the previous day.
- Remaining dressing: This can be used as a spread for sandwiches, dipped in vegetables, served with coleslaw next to coleslaw, or with grilled or roasted vegetables, chicken or meat.
- The nutrition facts provided below are estimates. We omitted salt and sugar.
Nutrition per serving
Calories
183
/
protein
2 g
/
carbohydrate
7 g
/
Dietary fiber
3 g
/
Total sugar
4 g
/
Total fat
17 g
/
Saturated fat
3 g
/
cholesterol
9 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
