Creamy Homemade Coleslaw: Tangy & Fresh Recipe (Print Version)

Whip up a batch of creamy homemade coleslaw with this easy recipe! Tangy, fresh, and perfect for potlucks or BBQs. My secret to super crunchy slaw.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Shredded Base

01 - 1 medium head green cabbage (about 2 lbs), finely shredded
02 - 1/4 head red cabbage (about 1/2 lb), finely shredded
03 - 2 medium carrots, peeled and finely shredded

→ Creamy Dressing

04 - 1 cup full-fat mayonnaise
05 - 1/2 cup sour cream
06 - 2 tablespoons apple cider vinegar
07 - 2 tablespoons granulated sugar (adjust to taste)
08 - 1 teaspoon Dijon mustard

→ Flavor Boosters

09 - 1 teaspoon celery seed
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper, or to taste

→ Optional Extras

12 - 1 tablespoon finely minced red onion
13 - Pinch of cayenne pepper or dash of hot sauce
14 - 1 tablespoon fresh parsley, chopped

# Instructions:

01 - First things first, get your cabbage and carrots ready. I like to use a mandoline for the cabbage if I'm feeling brave (and careful!), or just a very sharp knife. You want thin, even shreds, not chunky bits. The carrots I usually grate on the large holes of a box grater. Honestly, this is where my kitchen gets a little chaotic, cabbage bits flying everywhere, but it’s worth it for that perfect texture!
02 - In a large bowl – like, really large, you’ll thank me later – whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, and pepper. Give it a good, enthusiastic whisk until it’s super smooth and creamy. I once forgot the sugar, and oh boy, that was a tangy surprise! Taste it; does it need a little more tang, a little more sweet? Adjust it to your liking, hon.
03 - Now, add your shredded cabbage and carrots to that glorious bowl of dressing. This is where you need to be gentle. Use a large spatula or even your clean hands to fold everything together. You want every shred coated, but not mashed. It’s like you’re tucking it all in for a nap, really! The vibrant colors start to pop, and the smell of that dressing just fills the air. Yum!
04 - This step is non-negotiable for truly amazing creamy homemade coleslaw. Cover the bowl tightly with plastic wrap and pop it in the fridge for at least 30 minutes, but honestly, an hour or two is even better. This allows all those flavors to meld together and the cabbage to soften just a tiny bit, while still retaining its crunch. I've definitely tried to rush this, and it just wasn't the same. Patience, my friend!
05 - Before serving, pull your beautiful homemade coleslaw out of the fridge and give it another good stir. Sometimes the dressing settles a bit, or the cabbage releases a little liquid, so a quick toss ensures every bite is just as creamy and flavorful as the last. This is also your last chance to give it a taste and add any extra salt or pepper if it needs it. My kitchen always looks a bit lived-in by this point, but who cares when it tastes this good?
06 - Transfer your perfectly chilled, creamy homemade coleslaw to a pretty serving bowl. It should look vibrant, smell fresh and tangy, and have that irresistible creamy coating. This dish is seriously a crowd-pleaser and always disappears fast. Every time I serve it, I get that little pang of satisfaction, knowing I finally cracked grandma’s secret. It just feels like summer in a bowl!

# Notes:

01 - Always, always chill your coleslaw for at least 30 minutes. I learned the hard way that warm slaw is just... not right.
02 - This coleslaw holds up great for 3-4 days in the fridge; just don't microwave it, or the dressing separates, lol.
03 - Greek yogurt can sub for sour cream, but it's tangier; apple cider vinegar is truly best, though.
04 - Serving this with pulled pork sandwiches is my absolute favorite—the cool crunch against warm meat is divine.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - sharp knife or mandoline
04 - box grater
05 - spatula

# Nutrition (Per Serving):

Calories: 250
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 2g

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