Featured 5-Star Comment
So easy to make and so good!!!! Goes with so many things! Family and friends love it.
Roz
The Slaw My Mama Made — And I’ve Never Stopped Making
In my family, coleslaw is not a side dish. It is a requirement.
My Mama made it. My Grandmother made it before her. And I have been making this same creamy, tangy, just-sweet-enough version at every cookout, potluck, and summer supper for as long as I can remember. It is one of those recipes that is so simple you almost feel like you should not love it as much as you do.
Here is the thing about great coleslaw: it is all about the dressing. A little mayo, a touch of apple cider vinegar, a pinch of sugar, and good seasoning. That is it. The apple cider vinegar is the Southern move — it adds a gentle tang that cuts through the richness and gives you that bright, crisp flavor you cannot get from straight mayo alone.
XO,
What I’ve Learned After Making This a Hundred Times
Use good-quality mayonnaise. The mayo is the backbone of the dressing, and the flavor shows up in every bite. I use Duke’s — it is the Southern standard, and it makes a real difference.
Do not over-mix. Stir until everything is just coated and stop. Over-mixing breaks down the cabbage and turns your slaw mushy. A light hand gives you that satisfying crunch in every forkful.
Make it ahead. This coleslaw is genuinely better after it has had time to chill. An hour minimum, overnight if you can. The dressing soaks into the cabbage and the flavors come together beautifully.
Start with less vinegar, taste as you go. Apple cider vinegar varies in strength. Start with less than the recipe calls for, taste, and add more if you want more tang. Season to your palate — that is what great home cooking is.
Keep it cold at cookouts. Set the bowl of coleslaw inside a larger bowl filled with ice. It stays cold, stays safe, and looks great on a buffet table.
What Goes Into This Coleslaw
- Coleslaw mix is the shortcut that makes this a 5-minute prep. A bag of shredded green cabbage and carrots gives you the perfect base without any chopping or shredding.
- Duke’s mayonnaise is the Southern standard and the backbone of the dressing. The flavor is richer and tangier than most brands and it makes a real difference in the finished dish.
- Apple cider vinegar is the Southern secret. It cuts through the richness of the mayo and adds a bright, tangy note that makes this coleslaw taste fresh and light instead of heavy.
- Sugar balances the vinegar and rounds out the dressing. Just enough to take the edge off without making the slaw taste sweet.
- Celery seed adds a subtle, herby depth that you cannot quite put your finger on but would absolutely notice if it were missing.
- Kosher salt and black pepper pull every other flavor into focus. Season to taste and do not be shy.
How To Make Coleslaw Dressing
I add all the creamy dressing ingredients to the bowl over the top of the cabbage, then mix everything together. You can also whisk the dressing up and pour it over the cabbage.
Need To Feed A Crowd?
This easy coleslaw recipe is perfect for making when feeding a crowd! Just like salad recipes, coleslaw is easy to double or even triple.
Craving More? Try These Easy Recipes
Ingredients
Creamy Coleslaw
- 1 14-ounce package coleslaw mix
- ¾ cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
Instructions
- Add coleslaw mix to a bowl along with the mayonnaise, sugar, vinegar, salt and pepper. Mix together until well blended.
- Store in the refrigerator covered until ready to serve.
Notes
- Since this recipe is made with mayonnaise, it needs to be stored in the refrigerator in a sealed container.
- When serving, make sure it’s not left out for more than 2 hours at room temperature. If you are going to serve it outside, here’s a great tip – fill a large bowl with ice then place the bowl of coleslaw on top to keep it cool.
- Use good quality mayonnaise. The flavor of the mayonnaise will make a big difference in the overall taste of the coleslaw.
- Don’t over-mix the coleslaw. Over-mixing will make the cabbage mushy.
- Add a little bit of grated carrot and purple cabbage to the coleslaw for added color and sweetness.
- If you want a spicier coleslaw, add a pinch of cayenne pepper to the dressing.
Nutrition
Common Questions For The Best Coleslaw Recipe
Yes — and it is better that way. Make it the night before, cover tightly, and refrigerate. The dressing soaks into the cabbage overnight and the flavors develop beautifully. Just give it a quick stir before serving.
You can shred the cabbage using a mandoline or chop it using a knife. Both methods work great.
This creamy side dish recipe is made with mayonnaise and must be stored in a sealed container in the refrigerator.
No more than 2 hours at room temperature. If you are serving it outdoors, set the bowl inside a larger bowl filled with ice to keep it cold and safe all party long.
Two things help: do not over-mix, and make sure your coleslaw mix is as dry as possible before you add the dressing. If you are using a fresh cabbage, pat it dry after shredding. The apple cider vinegar in this recipe also helps balance the moisture naturally.
Absolutely. Shred half a head of green cabbage on a mandoline or with a sharp knife. Add a handful of shredded carrots for color and sweetness. It comes out beautifully and tastes even fresher.
What To Serve With Homemade Coleslaw
- Air Fryer Hot Dogs
- BBQ Chicken Legs, Carolina Slaw Dogs, and potato salad for cookouts.
- Crock Pot Country Style Pork Ribs
- Pulled Pork Sandwiches made with Crock Pot Pulled Pork.
If you tried this Creamy Coleslaw Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Love this recipe, but I also add 3 small boxes of raisins. So good!
That sounds like a delicious addition! Raisins add such a nice little pop of sweetness — I can see why you love it that way. Thanks so much for sharing your twist!
~Donya
So easy to make and so good!!!! Goes with so many things! Family and friends love it.
Thanks, Roz! Glad you enjoyed it.
~Donya
overall good, I’m a new coleslaw eater lol and quite picky so I’m dedicating time to make new versions. I did yours to the letter and the Apple cider vinegar was a little overpowering maybe its me. I added more salt and it was to my taste good. thanks for sharing
Sometimes I like to add Bow Tie Pasta to the mix along with the carrots and red cabbage.
This was delicious. I made it as written and tasted it, and it was good. But since I like a tangy coleslaw, I added 1/2 tablespoon white vinegar and it was perfect for my tastes! I also cut my coleslaw mix into smaller pieces since it was very roughly shredded, and I intend to use it on hot dogs. Saving this recipe–thank you!
I did as you suggested after reading your reply about hot dog sauce. I will now make both for Labor day but will substitute Tarragone vinegar for the apple cider vinegar and add some poppy seeds. Thanks again! Adding this new vinegar will change your life!!! haha
Hey there Baltisraul!
Yayyy! I am so happy to hear that you’re giving the Carolina Slaw Dogs a try, I promise the combination of this Creamy Coleslaw and my Hot Dog Chili is a match made in heaven, you’re going to love it! Adding poppy seeds and trading out the vinegar is a great idea, I am a big proponent of preparing recipes to fit your own tastes. Thank you so much for your kind words and your fantastic rating, I really appreciate all your continuous support!
~Donya
Your circus, your monkey’s. I try and catch all your performances. Your stuff is always top shelf.
Hey there!
Thank you so much for all your support, I am so happy that you’ve been enjoying my recipes! Let me know if you ever have any questions, I’m always happy to help!
~Donya
That sounds good!! I like tarragon vinegar
This is probably a silly question but what is the difference between Kosher salt and Sea Salt??
Hey there Susan!
That’s not a silly question at all, it’s a very good one! The main difference between Kosher and regular sea salt is the purification process. Kosher Sea Salt is made entirely of sodium chloride, whereas regular salt can contain trace minerals, iodine, or anti-clumping agents. For this recipe, you want to use Kosher Sea Salt if you can, it really adds to and deepens the flavor of the slaw. Thank you so much for your interest in this recipe, I’d love to hear what you think if you give it a try!
~Donya
I saw the picture and recipe yesterday and decided I needed to make Creamy Coleslaw now! I’m not a big coleslaw fan, but this is SO GOOD! I can’t wait now to
try the Pineapple slaw!
Hey there Dede!
Wow! I am so happy to hear that you enjoyed this recipe, it’s hard to resist even if you aren’t a coleslaw lover. If you’re trying new slaw recipes, you should definitely check out my Pineapple Slaw, but I think you’d also really like my Brussels Sprouts slaw, it’s made with pomegranate seeds and it’s totally delicious. Thank you so much for your kind words and your phenomenal rating, I really appreciate your support!
~Donya