Creamy Coleslaw

Perfectly Creamy Coleslaw, made with just a handful of ingredients and ready in 10 minutes or less. Our favorite side dish for picnics, cookouts, or Friday fish fry!

When it comes to side dishes, coleslaw is a classic. It’s a staple at summer cookouts, a welcome addition at pot lucks, and an essential part of any Friday night fish fry.

Of course, it goes without saying that all coleslaws are not created equal. Because from one recipe to the next, they vary in flavor and texture and sweetness and acidity. I like to think there’s a coleslaw for everyone.

But. If you’re looking for the absolute BEST Creamy Coleslaw… this recipe is IT! It’s perfectly creamy with the right balance of acidity, it has just a hint of sweetness, and it has the classic hint of celery seed I LOVE in a good coleslaw.

Not to mention… it’s insanely easy to make. This slaw is ready to enjoy in just 10 minutes or less, and it holds up in the fridge for days. We love adding the leftovers to Pulled Pork Sandwiches, Roast Turkey Reubens, and Cuban Sliders!

what you’ll need for this recipe

Cabbage – I used tri-color cabbage mix, which is a pre-shredded mixture of green cabbage, purple cabbage, and carrots. Feel free to substitute freshly shredded cabbage and carrots.

Mayo – 2/3 cup mayo. I used Hellmann’s Real Mayonnaise, but any brand is fine. *For a creamier coleslaw, use up to 1 cup of mayo.

Vinegar – White vinegar gives the slaw a bit of tanginess and cuts the creaminess of the mayo. I used 1 1/2 Tablespoons white vinegar. For a sweeter flavor, substitute apple cider or white balsamic vinegar.

Sugar – 1 Tablespoon granulated sugar adds a touch of sweetness to this recipe without being overly sweet. Use more or less to taste.

Seasonings – I kept the seasonings simple with 1/2 teaspoon each celery seed, salt and pepper.

how to make the best coleslaw

Make the dressing. In a small bowl, combine the mayo, vinegar, sugar, celery seed, salt & pepper. Mix well.

Combine the dressing & shredded cabbage. Pour the dressing over the shredded cabbage and mix to combine. Enjoy immediately or refrigerate until ready to use. *Coleslaw tastes best when it has some time to marinate, so if possible, make it at least 30 minutes in advance.

storage tips

The great thing about coleslaw is that it gets better with age! Leftovers can be stored in an airtight container in the refrigerator and will last up to one week.