This Coleslaw Recipe is tangy, delicious, and easy to make with the absolute best creamy (and homemade) dressing!
author’s note
The Secret to a Really Good Coleslaw!
Coleslaw has always been one of my favorite BBQ and potluck dishes. Whenever I see it at a gathering, I make sure to save room on my plate. Honestly, I usually save about half my plate just for the coleslaw. And when burgers or sandwiches show up, even better, because I love piling a big scoop right on top.
Over time I noticed not all coleslaw recipes hit the same. Some were too sweet, others too heavy, and some just didn’t have enough flavor to stand out next to everything else on the table. So I started tweaking my own version, aiming for a coleslaw that’s creamy but still bright and tangy with plenty of crunch.
After plenty of testing, the balance finally clicked. The dressing is where it really shines. Instead of just mayo, I combine sour cream and vinegar with a few extra ingredients to create a creamy, flavorful dressing that takes this coleslaw to the next level. It’s fresh, crisp, and the kind of side dish I bring to BBQs or pile onto sandwiches every chance I get.
Coleslaw Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Green & red cabbage | Slice very thin for the best texture; using both adds color and flavor |
| Carrots | Grate on the small side of a grater for a finer texture |
| Granny Smith apple | Adds a crisp crunch; leave out for a more classic slaw |
| Mayo & sour cream | Use a smooth mayo like Hellmann’s/Best Foods; full-fat sour cream gives the best texture |
| Apple cider vinegar | White vinegar can be used instead |
| Honey | Maple syrup works just as well |
| Celery seed | A pinch of celery salt can be used instead |
How To Make This Coleslaw Recipe
- Dressing: Whisk together the mayo, sour cream, vinegar, mustard, honey, and seasoning until smooth.
- Slice the cabbage: Remove the core, then slice the cabbage into very thin shreds.
- Prep the veggies: Grate the carrots and cut the apple into thin matchsticks.
- Combine: Add the cabbage, carrots, and apple to a large bowl and dress.
- Toss well: Mix until all the cabbage is coated in dressing.
- Chill: Refrigerate for at least 30 minutes so the flavors develop.
chelsea’s recipe tip
My Top Tips For The Best Coleslaw Recipe
- Slice the cabbage very thin: Thin shreds absorb dressing better and create a better texture.
- Let it chill: Coleslaw always tastes better after it sits in the fridge for a while.
- Taste before serving: Sometimes it needs a small squeeze of lemon juice or another splash of vinegar to brighten it up.
Storage
- Use an Airtight Container: Place the coleslaw recipe in an airtight container to maintain freshness and prevent it from absorbing other flavors in the refrigerator.
- Refrigerate: Keep the coleslaw in the refrigerator. It’s best consumed within 3-5 days.
- Avoid Freezing: Freezing is not recommended as it can affect the texture and flavor of the coleslaw.
More Summer Side Dishes To Love:
Coleslaw
Video
Equipment
Ingredients
- 6 cups shredded green cabbage half of 1 green cabbage
- 2 cups shredded red cabbage 1/4 of 1 red cabbage
- 1-1/2 cups shredded carrots 2 large carrots
- 1 Granny Smith apple cut into matchsticks, optional
- 1/2 cup mayo Hellman’s/Best Foods
- 1/2 cup sour cream full-fat
- 1-1/2 tablespoons apple cider vinegar
- 1/2 tablespoon Dijon-style mustard
- 2 tablespoons honey or 2 tablespoons granulated sugar
- 3/4 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 lemon optional
Instructions
- In a medium bowl, mix together all the dressing ingredients. Taste and adjust to personal preference. If desired, add in 1-1/2 tablespoons lemon juice (add slowly, to personal preference). Refrigerate while preparing the cabbage.
- Remove any outer leaves that are browned or crumpled. Cut the green cabbage exactly in half and in half again (to get 4 quarters). Cut out the core of each quarter. Slice each cabbage quarter into very thin shreds. To make things faster, use a mandoline slicer. If the shreds are long, cut in half. Transfer the sliced cabbage to a salad spinner. Wash thoroughly and spin to dry completely. Repeat with red cabbage. Grate carrots on the small side of a cheese grater. Cut apple into thin slices. Cut the slices into matchsticks. Add the green cabbage, red cabbage, carrots, and apple to a very large bowl.
- Pour the dressing over everything and toss well to combine. It will seem dry at first, but keep mixing. Cover and refrigerate for at least 20–30 minutes and preferably 2 hours or up to overnight.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First tried this at Chelsea’s house on the 4th of July, we threw it in burgers and I swear it as the best coleslaw I’ve ever tried. I could eat it forever. Trust me, if you haven’t put coleslaw in your burger you need to.
will be making this soon can i use vegan mayo and coconut cream as am dairy free i never had coleslaw before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Hope you love it!