If you’re looking for a fresh, tangy, and irresistibly satisfying salad, you’ve got to try this Creamy Cabbage Coleslaw Recipe. It’s one of those recipes I keep coming back to, especially when summer hits or I need a bright side dish that everyone just gobbles up. The creamy dressing perfectly balances the crunch of green and red cabbage with sweet carrots and zingy scallions. Trust me, once you make this, you’ll be hooked!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these in your fridge or pantry, making it super accessible.
- Perfectly Balanced Flavors: The creamy, tangy, and slightly sweet dressing elevates the crunchy veggies like nothing else.
- Quick and Easy: This coleslaw comes together in about 30 minutes, which is perfect for busy days or last-minute guests.
- Versatile Side Dish: It pairs wonderfully with BBQ, sandwiches, or as a refreshing salad on its own.
Ingredients You’ll Need
The magic of this Creamy Cabbage Coleslaw Recipe comes down to using fresh, crisp veggies and a perfectly seasoned dressing. Each ingredient plays its part, so I recommend choosing fresh cabbage and good-quality mayo (or vegan mayo) for that dreamy creaminess.
- Mayo or Vegan Mayo: I love to use a high-quality brand like Sir Kensington’s for rich flavor.
- Apple Cider Vinegar: It adds the right tanginess without overpowering the dressing.
- Dijon Mustard: Gives a subtle kick and depth to the dressing.
- Pure Maple Syrup: Balances acidity with a gentle sweetness—feel free to adjust to your taste.
- Celery Seeds: A classic coleslaw seasoning that adds a lovely subtle earthiness.
- Sea Salt: Enhances all the flavors beautifully.
- Freshly Ground Black Pepper: Adds a little heat and complexity—freshly ground makes all the difference.
- Green Cabbage: Provides sweetness and crunch—shred it finely for the best texture.
- Red Cabbage: Adds vibrant color and a slightly earthier flavor contrast.
- Carrots: Thinly peeled for sweetness and color contrast.
- Scallions: They add a mild oniony note that brightens the salad.
Variations
I love how easy it is to tweak this creamy cabbage coleslaw recipe to fit different diets or flavor preferences. Feel free to play around with some add-ins or swaps to make it your own.
- Vegan Version: Swap mayo for your favorite vegan mayo—I’ve used it with great success, and you’d never guess it’s dairy-free.
- Crunch Boost: Add some toasted sunflower seeds or chopped nuts for crunch variation. My family goes crazy when I toss those in!
- Fresh Herbs: Mix in fresh dill or parsley to brighten things up for a fresh twist.
- Spicy Kick: If you like a little heat, sprinkle in some cayenne or finely diced jalapeño. I discovered this trick at a summer picnic, and it was a hit.
How to Make Creamy Cabbage Coleslaw Recipe
Step 1: Whisk Together the Dressing
Start by making the dressing to give it a chance to blend the flavors. In a medium bowl, whisk together the mayo (or vegan mayo), apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and a few grinds of freshly ground pepper. I like to whisk until it’s smooth and slightly fluffy, which makes it cling beautifully to the veggies later.
Step 2: Prep Your Veggies
Next, shred about 6 cups of green cabbage and 2 cups of red cabbage. Make sure to shred them finely—this helps keep the texture light and easy to eat. Thinly peel 2 medium carrots and slice them into thin strips. Chop 3 scallions finely to add that subtle onion flavor. Toss all the veggies together in a large bowl.
Step 3: Combine and Toss
Pour the creamy dressing over your shredded veggies and toss gently but thoroughly until everything is evenly coated. This is where the magic happens—every crunchy bit gets wrapped in that luscious dressing. Taste it and adjust seasoning with more salt or pepper if needed. I sometimes let it chill for 15-20 minutes to let the flavors marry, but it’s delicious served right away.
Pro Tips for Making Creamy Cabbage Coleslaw Recipe
- Use Fresh Cabbage: I learned that fresh, crisp cabbage makes all the difference—avoid grocery store pre-shredded bags if possible.
- Whisk the Dressing Well: Giving the dressing a proper whisk helps emulsify ingredients, making the texture silky and smooth.
- Taste and Adjust: Don’t be shy to tweak salt, acidity, or sweetness—it’s your coleslaw, and adjusting makes it perfect.
- Serve Soon After Tossing: While it can sit for a bit, I avoid making it too far in advance to keep veggies crisp and fresh.
How to Serve Creamy Cabbage Coleslaw Recipe
Garnishes
I usually like to sprinkle a bit of extra celery seed or freshly chopped parsley on top just before serving—it adds a bit of flair and fresh aroma. Some toasted sesame seeds also bring a subtle nuttiness that complements the creaminess beautifully.
Side Dishes
This creamy cabbage coleslaw pairs perfectly with grilled meats, especially BBQ ribs or pulled pork sandwiches. I often serve it alongside fish tacos or crispy fried chicken to balance out the richness with its fresh crunch. It’s also great as a topping on burgers or even wrapped inside a pita for a quick lunch option.
Creative Ways to Present
For a special occasion, I like to present the coleslaw in a big glass bowl layered with thin avocado slices and radish rounds for extra color contrast. It’s also fun to serve individual portions in cute mason jars or small cups if you’re hosting a picnic or casual party — practical and pretty!
Make Ahead and Storage
Storing Leftovers
I store leftover coleslaw in an airtight container in the fridge, where it keeps nicely for 2 to 3 days. Just give it a gentle stir before serving again. Keep in mind, it might release some liquid over time, so draining excess moisture or adding a bit of fresh mayo or vinegar before serving helps revive the creaminess.
Freezing
I don’t recommend freezing this coleslaw because the fresh crunchy veggies lose their texture when thawed. It’s best enjoyed fresh or refrigerated.
Reheating
No need to reheat coleslaw—it’s meant to be enjoyed chilled or at room temperature. If you find it’s too cold straight from the fridge, letting it sit out for 10 minutes before serving helps bring out the flavors.
FAQs
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Can I make this Creamy Cabbage Coleslaw Recipe ahead of time?
Absolutely! You can prepare it a few hours in advance and refrigerate it. Just toss it again before serving to redistribute the dressing. For best texture, avoid making it more than one day ahead as the cabbage may soften too much.
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What can I substitute for mayo in this recipe?
If you want to avoid mayo, vegan mayo works wonderfully too. You can also try Greek yogurt for a tangier and lighter dressing, but it may alter the creaminess and flavor slightly.
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How do I keep my coleslaw from getting soggy?
To keep the coleslaw crisp, make sure to shred the cabbage finely and don’t salt it ahead of time, as salt draws out moisture. Toss the dressing just before serving rather than hours in advance to maintain crunchiness.
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Can I add other vegetables to this Creamy Cabbage Coleslaw Recipe?
Definitely! Thinly sliced bell peppers, jicama, or even chopped apples add fresh flavor and texture. Just adjust the dressing quantities slightly if you add a lot of extra veggies.
Final Thoughts
I absolutely love how this Creamy Cabbage Coleslaw Recipe strikes that perfect balance between creamy, tangy, and crunchy. It’s become my go-to side dish for everything from casual family dinners to larger gatherings. When I first tried making it, I was amazed at how simple ingredients can transform into something so vibrant and satisfying. You’ll enjoy the freshness and versatility it brings to your table, and I promise it might just become a favorite staple in your recipe box too!
Print
Creamy Cabbage Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This creamy coleslaw recipe combines shredded green and red cabbage, carrots, and scallions with a tangy, slightly sweet dressing made from mayo, apple cider vinegar, Dijon mustard, and maple syrup. It’s a refreshing, crunchy side dish perfect for summer meals, offering a vibrant contrast to grilled dishes or sandwiches.
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, peeled and sliced thinly
- 3 scallions, chopped
Instructions
- Make the 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 fresh black pepper until smooth and well combined.
- Prepare the coleslaw base: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, thinly sliced carrots, and chopped scallions. Toss them together to mix evenly.
- Combine and season: Pour the prepared dressing over the cabbage mixture. Toss thoroughly to ensure every piece is coated with the dressing. Taste and adjust seasoning by adding more salt and freshly ground pepper if needed.
Notes
- This easy coleslaw is a perfect refreshing side for summer barbecues and picnics.
- For best flavor, use high-quality store-bought mayonnaise such as Sir Kensington’s, or homemade mayo for a fresher taste.
- The slaw tastes best when chilled at least 30 minutes before serving to allow the flavors to meld.
- Vegan mayo can be substituted to make this dish vegan-friendly.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 5 mg
