Classic Creamy Coleslaw Recipe Made from Scratch

4.75 from 4 votes

Classic creamy coleslaw with green and red cabbage, carrots, and a tangy mayo dressing, perfect for BBQs, sandwiches, and meal prep sides.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Keyword: easy

Servings: yields

Calories: 176kcal

Prepare the vegetables: Cut the cabbages into quarters, remove the cores, and shred thinly using a sharp knife or mandoline. Peel and grate the carrots. Combine all the shredded vegetables in a large mixing bowl.
Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and creamy.
Combine: Pour the dressing over the shredded vegetables and toss well until everything is evenly coated. Let sit for 10–15 minutes before serving to allow the flavors to meld.

Storage: Store coleslaw in an airtight container in the fridge for up to 3–4 days. Stir before serving. Not freezer-friendly.
Make it lighter: Swap half or all of the mayonnaise with Greek yogurt or light mayo for a lighter version.
Extra creamy: If you prefer a creamier slaw, feel free to add an extra 2-3 tablespoons of mayonnaise.
Mix-ins: Add extras like sliced green onions, chopped parsley, celery seeds, or a splash of lemon juice for a flavor boost.
Make ahead: You can prep the vegetables a day in advance and store them dry in the fridge. Add dressing just before serving to keep it crisp.
Use a large mixing bowl: This recipe makes a big batch, so use a very large bowl to make tossing the cabbage and dressing easier and mess-free.
Texture tip: Use a mandoline for thin, even shreds or a food processor to speed up prep.
Serving ideas: Great with grilled meats, burgers, tacos, or inside sandwiches (especially fried chicken sandwiches!).