Joyful.

Classic Creamy Coleslaw

By Martis Guleryan Updated

In short: Whisk mayonnaise, cider vinegar, sugar, Dijon and celery seed into a dressing, then toss it with thinly sliced green and purple cabbage and shredded carrots. It takes about 15 minutes and serves 8 as a side.

  • 15 min
  • 8 servings
  • Easy
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A bowl of creamy coleslaw with shredded green and purple cabbage and carrots on a picnic table
Illustrative AI-generated photo.

Why you’ll love this recipe

Homemade coleslaw tastes fresher and crunchier than deli tubs, and the dressing is just a few pantry staples whisked in the serving bowl. The two cabbages make it look as good as it tastes on a cookout table.

  • Ready in 15 minutes — no cooking, one bowl.
  • Balanced dressing — creamy, tangy and just a little sweet.
  • Goes with everything — pulled chicken, burgers, fish tacos and sandwiches.

How to get the texture right

The thinner the cabbage, the better the slaw. Aim for shreds about ⅛ inch wide; thick ribbons stay stiff and the dressing slides off. Coleslaw also changes as it sits. Right after mixing it is crisp and bright; after an hour in the fridge the cabbage softens slightly and the flavors blend. Both are good, so pick based on when you need it. If you like a thinner, pourable dressing, add 1 to 2 tablespoons of milk or buttermilk.

Ingredient substitutions

Instead ofYou can use
Fresh cabbage and carrotsOne 14- to 16-ounce bag of coleslaw mix.
MayonnaiseReplace up to half with plain Greek yogurt or sour cream for extra tang.
Granulated sugar2 teaspoons of honey.
Creamy coleslaw in a white serving bowl with tongs beside a checkered napkin

Classic Creamy Coleslaw

Prep
15 min
Cook
0 min
Total
15 min

Ingredients

Servings
8 servings

Slaw

Creamy dressing

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Slice the cabbage

    Quarter the cabbage through the core, cut out the core, and slice each quarter crosswise as thinly as you can. Shred the carrots on the large holes of a box grater.

    Tip: Thin shreds absorb the dressing evenly. A food processor slicing disc does the whole head in under a minute.

  2. Step 2: Make the dressing

    In a large bowl, whisk the mayonnaise, cider vinegar, sugar, Dijon, celery seed, salt and pepper until smooth.

  3. Step 3: Toss

    Add the green cabbage, purple cabbage and carrots to the bowl and toss with tongs until every shred is coated.

  4. Step 4: Taste and serve

    Taste and adjust with a pinch more salt, sugar or a splash of vinegar. Stir in the herbs and serve right away, or cover and chill until serving.

    Tip: For a softer, more blended slaw, refrigerate it for 30 minutes to 1 hour before serving.

  5. Step 5: Keep it cold

    At a cookout, set the bowl over a larger bowl of ice. Do not leave mayo-based slaw out more than 2 hours, or 1 hour when it is above 90°F (32°C) outside.

Equipment

Tips for the best results

  • Celery seed is the classic deli-coleslaw flavor. Do not skip it if you can find it.
  • Dress the slaw no more than a few hours ahead. Cabbage releases water over time and the dressing thins out.
  • If you need it ahead, store the shredded vegetables and dressing separately and toss just before serving.

Storage, reheating and freezing

Refrigerator
Refrigerate in an airtight container for up to 3 days. It gets softer and more watery each day; drain off excess liquid and stir before serving.
Reheating
Serve cold. Coleslaw is not reheated.
Freezing
Not recommended. Mayonnaise-based dressing separates and the cabbage turns limp when thawed.

Frequently asked questions

How do I keep coleslaw from getting watery?

Dress it close to serving time. For a very crisp slaw, toss the shredded cabbage with 1 teaspoon of salt, let it sit in a colander for 30 minutes, then rinse, dry well and reduce the salt in the dressing.

How long can coleslaw sit out at a picnic?

No more than 2 hours at room temperature, or 1 hour when it is above 90°F (32°C). Keep it over ice and return it to the cooler between servings.

Can I make coleslaw the day before?

You can, but it will be softer. For the best crunch, prep the vegetables and dressing a day ahead and combine them up to a few hours before serving.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references