Creamy Coleslaw Recipe (Easy, Creamy & Healthy)
This easy coleslaw recipe combines crisp cabbage, fresh carrots, and a creamy, tangy-sweet homemade dressing—fresh, balanced, and perfect for any meal. Serve it up at your next summer party or take it along to a potluck.
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The Best Homemade Coleslaw Recipe
When it comes to cookouts and summer parties, a big bowl of coleslaw is a must for me! Skip the watery store-bought salad and whip up a batch of this healthy and creamy coleslaw recipe. This coleslaw recipe hits that perfect balance – creamy but not heavy, tangy but not sharp, and just sweet enough to bring everything together. If you love a more vibrant twist, you can also try my red cabbage slaw for a slightly bolder flavor and color.
What makes this different from other recipes? I don’t just mix and serve – I let it rest so the flavors actually develop. That one small step transforms it from a basic salad into a restaurant-quality homemade coleslaw. Whether you’re making this for a backyard BBQ or just topping a sandwich, this is the kind of easy coleslaw recipe that always steals the show.
I love serving this creamy coleslaw alongside BBQ chicken or pulled pork sandwiches, grilled chicken kebabs, or even tucked into fish tacos—it’s one of those sides that works with just about anything at a summer BBQ.
Key Ingredients
For the Slaw
- Green and purple cabbage – this is the base of any classic creamy coleslaw recipe. I like to use green and purple cabbage but you can use only green if you prefer. Make sure you slice it thin for the best texture.
- Carrots – bring natural sweetness and balance the tanginess.
For the Coleslaw Dressing
- Mayonnaise – creates that creamy, classic texture (use a good-quality one—it really matters here)
- Apple cider vinegar – adds brightness; you can swap with lemon juice in a pinch
- Honey – softens the acidity (omit for keto/Whole30 or replace with a low-carb sweetener).
- Whole grain mustard (optional) – I personally love this for a subtle tangy depth
- Salt & black pepper – simple but essential for bringing everything together
💡 Healthy Swap Idea: For a lighter or healthy coleslaw recipe, you can replace part of the mayo with Greek yogurt. I’ve tested a half-and-half version and it still tastes fantastic.
Best Way to Shred Cabbage for Homemade Coleslaw
From my testing, thinner shreds make a big difference in how well the dressing coats the cabbage.
- Mandoline (my favorite): Quick and gives perfectly even, thin slices that soak up the dressing perfectly
- By hand: Cutting it into strips by hand works great—just slice as thinly as possible
- Food processor: Fast option; cut into wedges and use the shredding attachment
💡 My Tip: Thin slices = better texture and flavor. Thick pieces won’t absorb the dressing as well.
How To Make My Creamy Coleslaw Recipe
It takes less than 10 minutes to make a batch of this yummy carrot and cabbage slaw recipe. The recipe is also easily doubled if you are serving a crowd.
- Place the shredded cabbage and carrots in a very large mixing bowl.
- In a small mixing bowl, whisk together the coleslaw dressing ingredients – mayonnaise, apple cider vinegar, honey, mustard if using, salt, and pepper.
- Pour the mayo dressing all over the cabbage and carrots mixture, and toss well to evenly coat.
- Let the coleslaw rest in the fridge for at least 30 minutes before serving, then enjoy!
TIPS FROM NELI’S KITCHEN
Top Tips for the Best Coleslaw Recipe
- Use a mandoline to cut the vegetables. The slices are even and crunchy.
- If you are cutting the veggies by hand, try your best to cut them as evenly as you can.
- Let the coleslaw sit in the fridge for 30 minutes before serving. This will allow the flavors to really develop.
- I use homemade mayonnaise in this recipe, but you can substitute it for a store-bought mayo, or sour cream if you want to cut down on calories.
- Don’t overdress – start with slightly less dressing if you prefer a lighter texture
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Place the shredded cabbage and carrots in a very large mixing bowl.
Place all the dressing ingredients in a small mixing bowl and whisk to combine.
Pour the coleslaw dressing all over the shredded cabbage and carrots, and toss well to evenly coat.
Let the cole slaw rest in the fridge for at least 30 minutes before serving.
Top tips for the best coleslaw recipe
- Use a mandoline to cut the vegetables. The slices are even and crunchy.
- If you are cutting the veggies by hand, try your best to cut them as evenly as you can.
- Let the coleslaw sit in the fridge for 30 minutes before serving. This will allow the flavors to really develop.
- I use homemade mayonnaise in this recipe, but you can substitute it for a store-bought mayo, or sour cream if you want to cut down on calories.
- Don’t be tempted to add more mayo. As it sits, the cabbage will release some of its moisture, if you add more mayo the slaw can become too wet.
Calories: 235kcal | Carbohydrates: 11g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 371mg | Potassium: 200mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2991IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
How To Serve It
I make this coleslaw recipe often because it’s easy and pairs so well with just about anything. I like to serve it with other sides like potato salad, baked beans, or cornbread – it’s an easy way to create a complete, crowd-friendly spread. Here are some other ways to serve it:
- Pulled Pork Sandwiches – Pile this creamy coleslaw right on top for that classic sweet, tangy crunch
- BBQ Chicken – I love serving it alongside grilled or baked BBQ chicken to cut through the richness
- Fish Burgers – Add it as a topping or serve it on the side for a fresh contrast
- Salmon Tacos – This works beautifully as a crunchy topping, especially with grilled or fried fish
- Baked Chicken Tenders – A simple side that balances out crispy, savory flavors
Make Ahead & Storage Tips for Coleslaw
This coleslaw recipe is best within 24 hours—when it’s crisp and fresh. It will keep for 2–3 days in the fridge, but it can turn watery and softer over time. Store your homemade coleslaw in an airtight container and toss before serving.
To prep ahead, shred the veggies a day in advance and refrigerate. Add the dressing just before serving to keep your creamy coleslaw crisp and flavorful.
More Potluck Salads
If you enjoyed this coleslaw recipe, I think you’ll love having a few more fresh, flavor-packed salads in your rotation. I’ve made all of these on repeat, especially when I’m planning meals for gatherings:
- Three Bean Salad – hearty, tangy, and perfect for make-ahead meals or potlucks
- Italian Chopped Salad – crisp, bold, and packed with texture in every bite
- Tomato Cucumber Avocado Salad – light, refreshing, and great for warmer days
- Caprese Salad with Balsamic Glaze – simple, fresh, and full of classic Italian flavor
- Cowboy Caviar Salad – colorful, zesty, and always a crowd-pleaser
I usually pick one of these fresh salads when I’m hosting—it’s such an easy way to add color, texture, and fresh flavor to the table.
