If you’re looking for that perfect summer side dish that’s crunchy, tangy, and downright delicious, this Creamy Cabbage Coleslaw Recipe will totally blow you away. I’ve been making this coleslaw for years, and every time I bring it to a cookout or dinner, people ask me for the recipe. It’s crisp yet creamy, with just the right hint of sweetness and tang. Keep reading—I’ll share all my tips and tricks so you can nail this fan-freaking-tastic side dish every time!
Why You’ll Love This Recipe
- Super Creamy Yet Light: Thanks to the perfect balance of mayo, apple cider vinegar, and maple syrup, it’s creamy but never heavy.
- Vibrant Crunch: A combo of green cabbage, red cabbage, carrots, and scallions gives it a fresh and colorful pop.
- Easy & Quick to Toss Together: The dressing comes together in a snap, no fancy equipment needed.
- Versatile for Any Occasion: Whether it’s a picnic, BBQ, or weeknight dinner, this coleslaw fits right in.
Ingredients You’ll Need
I love how these simple ingredients work beautifully together to create that classic creamy coleslaw flavor. You want fresh, crunchy cabbage and carrots because they soak up the dressing and stay crisp. The dressing ingredients are easy pantry staples but make all the difference!
- Mayo or Vegan Mayo: I recommend using a good quality mayo like Sir Kensington’s or your favorite vegan version for the creamiest texture.
- Apple Cider Vinegar: This adds a nice tang and brightness that balances the creaminess perfectly.
- Dijon Mustard: A little sharpness here boosts the dressing without overpowering the cabbage.
- Pure Maple Syrup: It adds a subtle, natural sweetness that complements the tang nicely.
- Celery Seeds: Such a simple addition but it brings a lovely, slightly earthy flavor that you might not expect.
- Sea Salt: Enhances all the flavors; taste and adjust as you go.
- Freshly Ground Black Pepper: Adds just a touch of heat and complexity.
- Green Cabbage: Shredded fresh for that satisfying crunch.
- Red Cabbage: For color and a slightly different texture—it’s not just pretty, it’s delicious.
- Carrots: Thinly peeled for sweetness and color contrast.
- Scallions: I love how the green tops add a fresh zing and sharp bite.
Variations
I like to switch things up depending on the season or who I’m feeding. This Creamy Cabbage Coleslaw Recipe is pretty forgiving and lends itself well to creative twists, so don’t be shy about making it your own!
- Add Pineapple or Apple: I discovered adding diced pineapple once and my family went crazy for the juicy sweetness it brought to the mix.
- Try Greek Yogurt Instead of Mayo: For a tangier, lighter option, substitute half or all the mayo with creamy Greek yogurt.
- Kick Up the Heat: Toss in some finely chopped jalapeños or a pinch of cayenne if you like it spicy—really wakes up the flavors.
- Make It Vegan: Use vegan mayo and maple syrup, and you’ve got a fully plant-based crowd-pleaser.
How to Make Creamy Cabbage Coleslaw Recipe
Step 1: Whisk Together the Dreamy Dressing
In a medium bowl, grab your mayo (or vegan mayo), then whisk in the apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and several grinds of fresh black pepper. I love doing this part first because you can taste and adjust the balance while it’s still just sauce. If it’s too tangy, add a little more maple syrup. Too thick? A tiny splash more vinegar will loosen it up.
Step 2: Toss Your Veggies
In a large bowl, toss together your shredded green cabbage, red cabbage, thinly peeled carrots, and chopped scallions. Use your hands if you want—there’s nothing quite like giving it a good mix to get everything evenly combined.
Step 3: Marry It All Together
Pour the dressing over your veggie mix and toss well to coat every crunchy bit with that creamy magic. Taste it and add more salt or pepper if it needs a little extra zing. For best results, let it sit for about 15 to 30 minutes before serving so the flavours marry and the cabbage softens just enough but still has a bite.
Pro Tips for Making Creamy Cabbage Coleslaw Recipe
- Better Shredding: Use a mandoline or your food processor’s slicing blade for consistently thin, even cabbage and carrot strips that soak up dressing beautifully.
- Make Ahead Magic: Prepare the dressing a day ahead and toss with veggies just before serving to keep everything fresh and crisp.
- Celery Seeds Secret: Don’t skip the celery seeds—they may be small but they pack a subtle flavor punch that you’ll notice if they’re missing.
- Avoid Watery Slaw: Resist adding too much vinegar or watery veggies, or your slaw can get soggy fast; always drain excess moisture if needed.
How to Serve Creamy Cabbage Coleslaw Recipe
Garnishes
I like sprinkling a few extra celery seeds or chopped fresh parsley on top for a little visual flair and fresh flavor boost. If I’m feeling fancy, a squeeze of fresh lemon over the top right before serving really wakes it up.
Side Dishes
This creamy cabbage coleslaw pairs like a dream with grilled chicken, pulled pork, crispy fried fish, or even as a topping on burgers and sandwiches. It’s my go-to side for BBQs or when I want that vibrant crunch alongside richer mains.
Creative Ways to Present
For parties, try serving this coleslaw in mini glass jars or small cups for individual servings. It’s cute, portable, and keeps the slaw fresh longer at the table. I’ve also layered it in picnic bowls with grilled corn and black beans for a fun twist.
Make Ahead and Storage
Storing Leftovers
I keep leftover coleslaw in an airtight container in the fridge, and it stays great for up to 3 days. Just give it a little stir before serving again since the dressing tends to settle. I don’t recommend keeping it longer because the cabbage can start to get limp.
Freezing
I wouldn’t recommend freezing this creamy cabbage coleslaw because the fresh veggies and mayo-base don’t freeze well—they get soggy and separate upon thawing.
Reheating
This coleslaw is best served cold or at room temperature, so no reheating needed. If you do have leftovers, just pull it out of the fridge an hour before serving to take the chill off for maximum flavor.
FAQs
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Can I use pre-shredded cabbage for this coleslaw?
You can absolutely use pre-shredded cabbage if you’re in a pinch; just be sure to give it a good rinse and drain well to avoid extra moisture diluting your dressing. Freshly shredded cabbage tends to have better texture and less water content.
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How far in advance can I make the coleslaw?
I recommend making the dressing a day ahead and keeping it chilled, then mixing it with the shredded veggies a few hours before serving. This keeps the cabbage crisp and the flavors bright without getting soggy.
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Can I make this recipe vegan?
Yes! Simply swap the mayo for a vegan mayo and ensure your maple syrup is pure and vegan-friendly. This version is just as creamy and tasty—I’ve tested it many times with rave reviews.
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What can I substitute for celery seeds if I don’t have any?
If you don’t have celery seeds, a small pinch of ground celery salt or even a few dashes of celery bitters can work as a substitute, but celery seeds really have a unique flavor that’s worth picking up for this recipe!
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How can I make the coleslaw less sweet?
If you prefer your coleslaw less sweet, just reduce the maple syrup by half and taste the dressing as you go. You can always add a little more later if you want a touch more sweetness.
Final Thoughts
I absolutely love how this Creamy Cabbage Coleslaw Recipe comes together with such simple ingredients but delivers so much flavor and texture. It’s one of those recipes you can make in your sleep, yet guests always rave about it. Whether it’s your first time or you’re tweaking it to perfection, I know you’ll enjoy every crunchy, creamy bite. So next time you want a crowd-pleasing side that’s fresh, easy, and totally delicious, give this recipe a try—you’ll be so glad you did!
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Creamy Cabbage Coleslaw Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and creamy coleslaw recipe featuring shredded green and red cabbage, fresh carrots, and scallions tossed in a tangy, slightly sweet dressing made from mayo, apple cider vinegar, Dijon mustard, and maple syrup. Perfect as a refreshing summer side dish that’s easy to prepare and versatile for many meals.
Ingredients
Dressing
- Scant 3/4 cup mayo or Vegan Mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¾ teaspoon celery seeds
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Coleslaw
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, sliced into thin peels
- 3 scallions, chopped
Instructions
- Make the coleslaw dressing: In a medium bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, pure maple syrup, celery seeds, sea salt, and several grinds of freshly ground black pepper until smooth and well combined.
- Prepare the coleslaw: In a large bowl, combine the shredded green cabbage, shredded red cabbage, thinly peeled carrots, and chopped scallions. Toss them together evenly to distribute the vegetables.
- Toss with dressing: Pour the prepared dressing over the mixed vegetables. Toss thoroughly to coat all the cabbage, carrots, and scallions evenly with the creamy dressing.
- Season and serve: Taste the coleslaw and adjust seasoning with additional salt and freshly ground black pepper if desired. Chill for a short time if preferred before serving as a perfect summer side dish.
Notes
- This easy coleslaw recipe is the perfect summer side dish!
- For the best results, use high-quality store-bought mayonnaise like Sir Kensington’s or make your own mayo from scratch.
- To keep the coleslaw crisp, prepare it shortly before serving and avoid excessive stirring or dressing ahead of time.
- Feel free to customize with additional herbs or spices like fresh parsley or a pinch of smoked paprika for added flavor complexity.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
