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This Creamy Coleslaw is cool, crunchy and lightly sweet, with a tangy dressing made from a handful of pantry ingredients. It takes about 15 minutes, and most of that is shredding.
Cabbage is one of the best buys in the produce aisle. Half a head makes enough slaw for eight, and the other half keeps for weeks in the crisper.
Serve it as a side, or pile it right onto a burger or a pulled chicken sandwich. It’s one of the make-ahead sides on our backyard BBQ menu.
Ingredients and Swaps
- Cabbage: Green cabbage, shredded thin. A 14 to 16-ounce bag of coleslaw mix is the shortcut, and it deserves a rinse and a good dry even if the bag says pre-washed.
- Carrot: One large carrot adds color and sweetness. Skip it if you’re using a bagged mix that already has carrots.
- Mayonnaise: Regular mayo makes the creamiest dressing. Swap up to half for plain Greek yogurt if you like it lighter.
- Vinegar and sugar: Apple cider vinegar and a little sugar give the classic sweet-tangy balance. White vinegar or lemon juice also work.
- Celery seed: Optional, but it’s the flavor that makes slaw taste like the deli kind.
Tips for Crisp, Creamy Slaw
- Shred the cabbage as thin as you can with a sharp knife, a box grater or a food processor.
- Dry the cabbage well after rinsing. A salad spinner is the fastest way, and dry cabbage keeps the dressing from getting watery.
- Whisk the dressing in the bottom of the bowl first, then add the cabbage. One less dish to wash.
- Let it rest for 30 minutes in the fridge so the cabbage softens slightly and the flavors come together.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $1.96 from Walmart, $2.02 from ALDI · Per Serving – $0.25
Creamy Coleslaw
Ingredients
Method
- In a large bowl, whisk the mayonnaise, vinegar, sugar, celery seed, salt and pepper until smooth.
- Add the cabbage and carrot. Toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes.
- Toss again, taste and add more salt, sugar or vinegar if needed. Serve cold.
Notes
- Using a bagged mix that includes carrots? Leave out the grated carrot.
- For a creamier slaw, add 2 more tablespoons of mayonnaise.
- Vinegar slaw: replace the mayonnaise with 3 tablespoons of oil and use 3 tablespoons of vinegar.
What to Serve With It
Spoon it next to Grilled BBQ Chicken Thighs or Backyard Cheeseburgers, or tuck it into sandwiches made with Slow Cooker Shredded Chicken and BBQ sauce.
Make-Ahead and Storage
- Shred the cabbage and mix the dressing up to 2 days ahead. Store them separately and toss up to 4 hours before serving.
- Dressed slaw keeps for up to 3 days in the fridge. It softens and gets juicier as it sits, so stir it and drain off extra liquid before serving.
- Like other mayo-based salads, don’t leave it out for more than 2 hours, or 1 hour in hot weather.
- Coleslaw doesn’t freeze well.
Coleslaw Questions
Why is my coleslaw watery?
Salt and sugar pull water out of cabbage over time. Dry the cabbage well, dress it closer to serving and drain off any liquid that collects.
Can I use purple cabbage?
Yes. A mix of green and purple looks great. Purple cabbage is a little firmer and will tint the dressing pink after a day.
Can I make it without mayo?
Yes. For a vinegar slaw, whisk 3 tablespoons each of oil and apple cider vinegar with the sugar, salt and pepper and leave out the mayonnaise.
