This creamy coleslaw recipe is easy to make with crisp cabbage, fresh carrots, and a rich, tangy dressing. Perfect for BBQs, potlucks, and sandwiches, it’s a classic side dish that comes together in minutes. Make it ahead and keep it fresh in the fridge for up to three days. Ideal for summer cookouts and weeknight dinners.
A classic, creamy coleslaw that’s crisp, tangy, and perfectly balanced with a touch of sweetness. This easy side dish is perfect for barbecues, picnics, or as a crunchy topping for sandwiches.
Ingredients
- ½ large white cabbage (or 1 small)
- 2 medium carrots, peeled
- ¼ brown onion, peeled
- 240 g (1 cup) mayonnaise
- 3 tbsp sour cream
- 1 tbsp white wine vinegar
- ½ tsp salt
- 2 tsp granulated or superfine sugar
- ⅛ tsp mustard powder
- Pinch of white pepper
Instructions
- Prepare the vegetables:
Thinly slice the cabbage and carrots into fine julienne strips using a mandoline for the best texture. Place them in a large mixing bowl. - Grate the onion:
Using a fine grater, carefully shred the onion and add it to the bowl with the cabbage and carrots. - Make the dressing:
In the same bowl, add mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder, and a pinch of white pepper. - Mix well:
Stir everything together thoroughly until the vegetables are well coated in the creamy dressing. - Serve or store:
Serve immediately, or cover and refrigerate for later use. It keeps well in the fridge for 2–3 days.
Tips
- Use a mandoline for uniform, thin slices—this gives the coleslaw a professional texture.
- Let it rest in the fridge for at least 30 minutes before serving to enhance the flavor.
- Blot the grated onion lightly with paper towels to reduce excess moisture or intensity.
Variations and Substitutions
- No sour cream? Use Greek yogurt for a lighter option.
- Add crunch: Toss in a handful of shredded red cabbage or sliced green apple.
- Swap the vinegar: Apple cider vinegar or lemon juice works well in place of white wine vinegar.
- Make it spicier: Add a pinch of cayenne or a splash of hot sauce.
FAQs
Can I make this coleslaw ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Just give it a good stir before serving.
Can I freeze creamy coleslaw?
Freezing is not recommended, as the mayo-based dressing may separate.
How long does it last in the fridge?
Store in an airtight container for up to 2–3 days.
Serving Suggestions
- Serve alongside grilled meats or burgers.
- Add to pulled pork sandwiches or tacos for a crunchy contrast.
- Spoon over baked potatoes for a satisfying side.
Why You’ll Love This Recipe
- Quick and easy to prepare with basic ingredients
- Perfectly creamy with a hint of tang and sweetness
- Versatile—goes with nearly any main dish
- Make-ahead friendly for stress-free entertaining
Creamy Coleslaw Recipe
12
servings10
minutesIngredients
½ large white cabbage (or 1 small)
2 medium carrots, peeled
¼ brown onion, peeled
240 g (1 cup) mayonnaise
3 tbsp sour cream
1 tbsp white wine vinegar
½ tsp salt
2 tsp granulated or superfine sugar
⅛ tsp mustard powder
Pinch of white pepper
Directions
- Prepare the vegetables:
- Thinly slice the cabbage and carrots into fine julienne strips using a mandoline for the best texture. Place them in a large mixing bowl.
- Grate the onion:
- Using a fine grater, carefully shred the onion and add it to the bowl with the cabbage and carrots.
- Make the dressing:
- In the same bowl, add mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder, and a pinch of white pepper.
- Mix well:
- Stir everything together thoroughly until the vegetables are well coated in the creamy dressing.
- Serve or store:
- Serve immediately, or cover and refrigerate for later use. It keeps well in the fridge for 2–3 days.
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