The Ultimate Creamy Coleslaw (Easy & Never Watery!)
Imagine that perfect bowl of coleslaw at a summer barbecue—the one that’s unbelievably creamy but still has a glorious, satisfying crunch. The dressing is the perfect balance of tangy and slightly sweet, and it clings to every single shred of crisp cabbage and carrot. That, my friends, is not just a side dish; it’s a…
Imagine that perfect bowl of coleslaw at a summer barbecue—the one that’s unbelievably creamy but still has a glorious, satisfying crunch. The dressing is the perfect balance of tangy and slightly sweet, and it clings to every single shred of crisp cabbage and carrot. That, my friends, is not just a side dish; it’s a masterpiece. And it’s exactly what we’re making today.
Here’s the thing: for years, I was haunted by the memory of sad, soupy, store-bought slaws. I was on a lifelong quest for a homemade version that was actually creamy, not watery. This recipe is the triumphant result of that mission. The secret isn’t just in the ingredients; it’s in the simple technique that ensures a perfectly creamy, crunchy slaw every single time.
I promise you, this is the last coleslaw recipe you will ever need. It comes together in minutes with simple, fresh ingredients and is a million times better than anything you can buy in a tub. It’s the perfect, cool and crunchy counterpoint to smoky barbecue, spicy chicken, or a juicy burger.
Get ready to master a timeless classic that will make you the undisputed hero of every potluck and picnic from now on.
Why This Is the Best Coleslaw Recipe, Period!
You are going to be so thrilled with how this turns out. It’s a simple classic done right, and that makes all the difference! Here’s why it’s a total winner:
- Perfectly Creamy, Never Watery: Our simple method and perfectly balanced dressing ensures your coleslaw stays creamy and delicious, not sad and soupy.
- Incredibly Fast & Easy: With just a little chopping and stirring, you can have this amazing side dish ready in about 25 minutes. No cooking required!
- The Perfect Balanced Flavor: The dressing is the star here—it’s the perfect harmony of creamy mayo, tangy vinegar, and zesty Dijon, with a classic hint of celery seed.
- A Fantastic Make-Ahead Side: This is the perfect dish to make a few hours or even a day ahead of time. The flavors actually get better as they meld in the fridge!
- The Ultimate BBQ Sidekick: This is the absolute best coleslaw for piling on top of pulled pork sandwiches, serving alongside ribs, or bringing to any summer gathering.
Recipe Snapshot
| Prep Time | 25 minutes |
| Cook Time | 0 minutes |
| Total Time | 25 minutes |
| Servings | 10 servings |
| Calories | 183 kcal per serving |
| Course | Side Dish, Salad |
| Cuisine | American |
| Difficulty/Method | Easy / No-Cook |
Your Shopping List for the Freshest Slaw
This recipe celebrates simple, fresh ingredients. Quality really shines through here!
→ For the Slaw
- 1 medium cabbage → The crunchy, hearty backbone of our slaw. You’ll need about 2 pounds.
- 3 medium carrots, peeled → For a beautiful pop of color and a touch of sweetness.
- 1/2 cup fresh parsley leaves → Adds a wonderful, fresh, herbaceous note that brightens everything up.
→ For the Creamy Dressing
- 1 cup mayonnaise → Use a good quality, full-fat mayo for the best, creamiest result.
- 2 tablespoons apple cider vinegar → Provides the perfect bright, tangy kick.
- 2 tablespoons Dijon mustard → My secret weapon! It adds a zesty depth of flavor.
- 1 teaspoon celery seeds → The non-negotiable, classic flavor that makes coleslaw taste like coleslaw!
- 1/4 teaspoon fine sea salt & 1/4 teaspoon fresh ground black pepper → To season everything perfectly.
- 1 to 2 teaspoons sugar or honey (optional) → Just a touch, if you prefer a sweeter, more traditional slaw.
Let’s Make Some Slaw! Your Step-by-Step Guide
Ready for the freshest, crunchiest, creamiest coleslaw of your life? This comes together in a few super simple steps.
Part 1: Prep the Veggies
- Shred the Cabbage: Quarter your cabbage through the core, then cut out the tough core pieces. Cut each quarter in half crosswise, and then use a sharp knife to finely shred it. You want long, thin ribbons. Place all that glorious shredded cabbage in a very large bowl.
- Combine the Veggies: Add the shredded carrots and the coarsely chopped parsley to the bowl with the cabbage. Give it all a good toss to combine.
Part 2: Whip Up the Dressing & Combine
- Make the Dressing: In a separate, medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, and pepper. Give it a taste! If you prefer a sweeter slaw, now is the time to stir in a teaspoon or two of sugar or honey until it’s dissolved.
- Dress the Slaw: Pour about two-thirds of the dressing over your cabbage mixture. Now, get in there with your clean hands—it’s truly the best tool!—and toss everything together until every shred is evenly coated.
- Adjust and Chill: Take a look. If the coleslaw seems a little dry, add the rest of the dressing. You can serve it immediately, but for the absolute best flavor, cover it and let it sit in the refrigerator for about an hour. This lets the flavors mingle and the cabbage soften just slightly.
WiseRecipes’ Top Tips for Perfect Coleslaw
I’ve made my share of sad, watery slaw. These are the secrets to making it perfect every single time.
- The 1-Hour Chill is Magic. Don’t skip it if you can help it! That hour in the fridge does two things: it allows all the flavors in the dressing to meld together beautifully, and it tenderizes the cabbage just enough to take away that raw, tough edge, all while keeping it crunchy.
- Don’t Drown Your Slaw! The biggest mistake people make is adding way too much dressing upfront. By adding two-thirds of the dressing first and then adding more only if needed, you ensure a perfectly creamy, not soupy, result. You can always add more, but you can’t take it away!
- Shred Your Own Veggies. I know the bagged stuff is tempting, but taking a few extra minutes to shred your own cabbage and carrots results in a much fresher, crunchier, and more delicious coleslaw. It’s a small step with a huge payoff.
- Taste Your Dressing! Before you ever pour it on the cabbage, taste the dressing on its own. Does it need more salt? More tang? A little sweetness? Adjust it until you love it, and you’re guaranteed to love the final slaw.
- The Pro Move: Salt Your Cabbage First. If you have an extra 30 minutes and want to guarantee a super crunchy, never-watery slaw, try this restaurant trick. Toss your shredded cabbage with a tablespoon of salt, let it sit in a colander for 30-60 minutes, then rinse it well and pat it completely dry before dressing it. This pulls out excess water!
Creative Twists: Delicious Ways to Customize Your Slaw
This classic recipe is a perfect canvas for your own creativity! Here are some fun ideas:
- Add a Little Blue Cheese: Crumble in a half-cup of your favorite blue cheese for a sharp, funky, and delicious twist.
- Make it Spicy: Add a finely minced jalapeño or a few dashes of your favorite hot sauce to the dressing.
- Apple & Poppy Seed: Add one julienned Granny Smith apple and a tablespoon of poppy seeds for a sweet, tart crunch.
- Add Some Bacon: Because of course! Stir in a half-cup of crispy, crumbled bacon right before serving.
- Use a Vinegar-Based Dressing: Not a fan of mayo? Swap it for a dressing made with olive oil, apple cider vinegar, a little honey, and Dijon.
- Add a Little Crunch: A half-cup of toasted sunflower seeds or chopped pecans adds a wonderful texture.
- Use Broccoli Slaw: Swap the cabbage and carrots for a bag of pre-shredded broccoli slaw for a different flavor and texture.
- Add Some Red Onion: A quarter-cup of very thinly sliced red onion adds a nice, sharp bite.
Easy Creamy Coleslaw
Ingredients
Method
- Finely shred the cabbage. Place it in a very large bowl with the shredded carrot and chopped parsley. Toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together to make the dressing.
- Taste the dressing. If you prefer a sweeter coleslaw, stir in the optional sugar or honey until dissolved.
- Pour about two-thirds of the dressing over the cabbage mixture and toss well to combine (using your hands is best!). Add more dressing if it seems dry.
- For best results, let the coleslaw sit in the refrigerator for at least 1 hour to allow the flavors to meld before serving.
Notes
Keep It Fresh! Make-Ahead & Storing Guide
This is the ultimate make-ahead side dish for any party. Here’s how to do it right.
- Make-Ahead Plan (The Best Method): For the absolute crunchiest slaw, keep the components separate until you’re ready to serve. You can shred the cabbage and carrots and store them in a zip-top bag in the fridge for up to 2 days. The dressing can be made and stored in an airtight container in the fridge for up to a week! Just toss everything together an hour before your party.
- Refrigerator (Combined): The finished coleslaw will keep well in an airtight container in the refrigerator for up to 2 days. It will soften a bit on the second day, but it will still be delicious!
FAQs: Your Creamy Coleslaw Questions, Answered!
Help! My coleslaw is watery. What did I do wrong?
This is the number one coleslaw problem! It happens because cabbage has a very high water content, which it releases when it comes into contact with salt and dressing. The two best ways to prevent this are: 1) Don’t overdress your slaw (start with less dressing and add more as needed), and 2) For a foolproof method, salt your shredded cabbage first, let it sit in a colander for an hour to draw out the water, then rinse and dry it thoroughly before dressing.
Can I use a bag of pre-shredded coleslaw mix?
Yes, absolutely! It’s a fantastic shortcut for a busy day. One large (16-ounce) bag of coleslaw mix is the perfect amount for this recipe. Just be aware that it might not stay quite as crunchy for as long as freshly shredded cabbage.
Can I make this recipe vegan?
Easily! The only ingredient you need to swap is the mayonnaise. Just use your favorite brand of high-quality vegan mayo, and if you’re using a sweetener, opt for the sugar instead of honey. The result will be just as creamy and delicious!
Do I really need the celery seeds?
I highly, highly recommend them! That tiny little seed packs a huge punch of that classic, slightly savory, and distinctive flavor that we all associate with a traditional coleslaw. If you absolutely can’t find them, you could add some very finely minced celery, but it’s just not quite the same.
My Final Thoughts: The Perfect Side Dish
This Easy Creamy Coleslaw is a beautiful reminder that sometimes, the simplest recipes are the absolute best. It’s a fresh, crunchy, and perfectly balanced side dish that complements just about any meal you can think of. I hope this becomes your new go-to recipe for every picnic, potluck, and barbecue on your calendar!
