Classic Homemade Coleslaw Recipe with Creamy Dressing

This classic homemade coleslaw recipe delivers the perfect balance of crunchy vegetables and creamy dressing that makes it the ultimate side dish for any occasion. Whether you’re planning a backyard BBQ, preparing for a potluck, or packing a picnic basket, this easy cabbage salad is sure to impress. The best part? It gets even better as it sits, making it the perfect make-ahead dish that saves you time when entertaining.

What sets this coleslaw apart is the homemade creamy dressing that’s tangy, sweet, and perfectly balanced—no store-bought dressing can compare. Plus, we’ve included expert tips to help you customize it for tacos, sandwiches, or as a refreshing side that complements any main dish.

Ingredients

For the Coleslaw:

• 1 medium head green cabbage, thinly sliced (about 6 cups)
• 2 large carrots, grated
• 1/2 red onion, thinly sliced (optional)
• 1/4 cup fresh parsley, chopped

For the Creamy Dressing:

• 1 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons honey or sugar
• 1 teaspoon celery seed
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Start by thinly slicing the cabbage using a sharp knife or mandoline slicer. Place the sliced cabbage in a large mixing bowl. Grate the carrots using a box grater and add them to the bowl along with the thinly sliced red onion (if using) and chopped parsley.

Step 2: Make the Creamy Dressing

In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.

Step 3: Combine and Chill

Pour the dressing over the cabbage mixture and toss thoroughly to coat all the vegetables evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to meld and the vegetables to soften slightly.

Step 4: Serve and Enjoy

Before serving, give the coleslaw a good stir and adjust seasoning if necessary. Serve chilled as a side dish with BBQ, on tacos, or alongside sandwiches.

Expert Tips

For Extra Crunch

Add 1/2 cup of shredded red cabbage or sliced radishes for additional color and crunch. You can also include 1/4 cup of chopped pecans or sunflower seeds right before serving.

Make-Ahead Friendly

This coleslaw can be made up to 24 hours in advance. The vegetables will soften slightly over time, which many people prefer. If making ahead, add the dressing no more than 4-6 hours before serving for optimal texture.

Customize for Different Uses

For Tacos: Chop the vegetables finer and add a squeeze of lime juice.
For Sandwiches: Use less dressing for a drier slaw that won’t make bread soggy.
For BBQ Parties: Double the batch—this recipe easily scales up for crowds.

Frequently Asked Questions

How long does homemade coleslaw last?

Properly stored in an airtight container in the refrigerator, homemade coleslaw will stay fresh for 3-5 days. The vegetables will become softer over time but remain delicious.

Can I use bagged coleslaw mix?

Yes, you can substitute 1 pound of pre-shredded coleslaw mix for the cabbage and carrots. However, fresh cabbage tends to have better texture and flavor.

Is this coleslaw gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your mayonnaise and other condiments are certified gluten-free if needed.

Can I make this coleslaw vegan?

Absolutely! Substitute the mayonnaise and sour cream with vegan alternatives, and use maple syrup instead of honey.

Classic Homemade Coleslaw Recipe with Creamy Dressing

This classic homemade coleslaw recipe features crunchy vegetables paired with a tangy, sweet creamy dressing that makes it the perfect side dish for any occasion. The coleslaw gets even better as it sits, making it ideal for make-ahead preparation while being customizable for tacos, sandwiches, or BBQ parties.

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Prep Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 medium head green cabbage, thinly sliced (about 6 cups)
• 2 large carrots, grated
• 1/2 red onion, thinly sliced (optional)
• 1/4 cup fresh parsley, chopped
• 1 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons honey or sugar
• 1 teaspoon celery seed
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

Method

 

Instructions

1. Prepare the vegetables by thinly slicing the cabbage using a sharp knife or mandoline slicer. Place sliced cabbage in a large mixing bowl, then grate carrots and add them to the bowl along with thinly sliced red onion (if using) and chopped parsley.
2. Make the creamy dressing by whisking together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed, garlic powder, salt, and pepper in a separate medium bowl until smooth and well combined. Taste and adjust seasoning as needed.
3. Combine and chill by pouring the dressing over the cabbage mixture and tossing thoroughly to coat all vegetables evenly. Cover with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to allow flavors to meld and vegetables to soften slightly.
4. Serve by giving the coleslaw a good stir and adjusting seasoning if necessary. Serve chilled as a side dish with BBQ, on tacos, or alongside sandwiches.

Notes

For extra crunch, add shredded red cabbage or sliced radishes; can be made up to 24 hours in advance; customize for tacos by chopping vegetables finer and adding lime juice, or for sandwiches by using less dressing.