This creamy coleslaw recipe is a staple side dish that never disappoints. It’s crisp, tangy, and comes together in minutes with just a few simple ingredients. Perfect for BBQs, potlucks, or a casual weeknight dinner—this slaw holds its own next to anything grilled. If you’re a fan of no-fuss recipes with big flavor, this one’s a keeper.
Why you’ll love it
Let’s be real—coleslaw isn’t always exciting. But this version? It’s creamy with a punch of vinegar, a little sweetness, and just enough seasoning to keep you coming back for more. It’s a total time-saver and a great way to balance out richer dishes.
Recipe Tips
- Let the coleslaw chill in the fridge for a few hours if you can—it gets even better as the flavors meld.
- Depending on how creamy you like it, you might not need all the dressing.
- Want a little extra zip? A splash of pickle juice works wonders.
- For a spicy twist, stir in a spoonful of prepared horseradish—it adds a subtle heat that pairs especially well with grilled meats and smoked dishes.
Ingredient notes
- Mayonnaise – Full-fat mayo gives the richest flavor, but you can use light mayo if you’re looking to cut calories. Avoid Miracle Whip.
- Greek yogurt or sour cream – Both add tang and balance the richness of the mayo. Greek yogurt makes it lighter and higher in protein. Use full-fat for the best texture, or swap in dairy-free yogurt if needed.
- White vinegar – You can substitute apple cider vinegar or even pickle juice for a twist—just adjust the sugar to balance.
- Dijon mustard – If you don’t have Dijon, use a small amount of yellow mustard or stone-ground as a backup.
- Sugar – You can reduce it or substitute with honey, maple syrup, or a sugar-free alternative if needed.
- Celery seeds – Tiny but full of flavor. If you don’t have them, the coleslaw will still work, but they do add a nice old-school deli-style touch.
- Onion powder – You can use a small amount of grated fresh onion instead, but keep it minimal to avoid overpowering the dressing.
- Coleslaw mix – A standard 14–16 oz bag works great, but if you’re shredding your own, aim for about 6 cups cabbage and 2 cups carrots. Red cabbage adds extra color, too!
How to make coleslaw
This is a quick overview. Full ingredients and instructions are in the recipe card below.
In a medium bowl, whisk together everything except the coleslaw mix until smooth and well blended.
Add your coleslaw mix to a large bowl.
Pour the dressing over and toss until everything’s evenly coated.
Chill for a few hours before serving, or serve right away if you’re short on time.
Substitutions and variations
- Swap the Greek yogurt for sour cream (or vice versa).
- Add shredded apple or raisins for a sweet twist.
- Toss in thin-sliced green onions or fresh herbs like parsley or dill for extra freshness.
What to serve it with
Coleslaw is a no-brainer with pulled pork, grilled chicken, or burgers. It also makes a great topping for BBQ sandwiches or tacos. We love it with crispy air fryer fish or as a light side to heavier mains.
Leftovers and storage
Store any leftover coleslaw in an airtight container in the fridge for up to 3 days. It’ll soften a bit over time but still taste great. Give it a quick stir before serving again.
❓ FAQs
Yes! In fact, it tastes better after a few hours in the fridge. Just give it a stir before serving, as some dressing may settle at the bottom.
Absolutely. The yogurt or sour cream adds tang, but if you prefer all mayo (or that’s what you have), it still works perfectly.
You can! Just use a dairy-free mayo and skip the yogurt or sour cream—or replace with a dairy-free alternative like unsweetened coconut yogurt.
Try mixing in shredded apple, raisins, sliced green onions, or a touch of prepared horseradish for extra zing.
If you give this coleslaw a try, we’d love it if you could leave a rating or a quick comment below—it seriously makes our day and helps more folks find the recipe! 😊
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Best Coleslaw
Ingredients
For the dressing:
- ¾ cup mayonnaise
- ¼ cup Greek yogurt, or sour cream
- 2½ tablespoons white vinegar, or pickle juice
- ½ teaspoon Dijon mustard
- 3 teaspoons granulated sugar
- ½ teaspoon celery seeds
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
- Salt, as needed
For the salad:
- 8 cups coleslaw mix, shredded cabbage and carrots, 14-16 ounces
Instructions
- In a medium bowl, whisk together all ingredients except the coleslaw mix until smooth and well combined. Taste and adjust seasoning, if needed.
- Place the coleslaw mix in a large serving bowl. Pour the dressing over the slaw and toss to coat evenly. Depending on your preferred level of creaminess, you may not need to use all of the dressing.
- For best results, cover and refrigerate the coleslaw for a few hours to allow the flavors to meld. However, it can also be served immediately if time is limited.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi
I have been making this type of Coleslaw for Years Now
I serve it with Mild Italian Grilled Sausages, , Schnitzels, Hamburgers, Hot Dogs
and also with Ribs. I have always used the Packaged Shredded Coleslaw Mix
Hi Sonya! That sounds like an amazing combo! I bet it adds the perfect crunch and creaminess to all those meals. So glad to hear it’s a staple in your kitchen too—thanks for taking the time to share! 😊
Hands down the best coleslaw I’ve ever made. The balance of tangy and creamy is just perfect. I brought it to a BBQ, and people were raving. Definitely keeping this one bookmarked.
Thanks so much, Jason! We’re thrilled it was a hit at the BBQ. It’s amazing how something so simple can steal the show!