Classic Homemade Coleslaw Recipe with Creamy Dressing

There’s nothing quite like a perfectly balanced homemade coleslaw to elevate any meal. This classic recipe combines crisp cabbage, sweet carrots, and a rich, creamy dressing that strikes the ideal balance between tangy and sweet. Whether you’re planning a backyard BBQ, preparing for a potluck, or simply want a refreshing side dish for weeknight dinners, this versatile coleslaw is the answer.

What makes this coleslaw truly special is its adaptability. It’s perfect as a Sandwich Slaw for your favorite burgers and sandwiches, or as a crunchy topping for tacos that adds texture and freshness to your Mexican-inspired meals.

Ingredients

For the Coleslaw:

• 1 medium head green cabbage, finely shredded
• 2 large carrots, peeled and grated
• 1/2 red onion, thinly sliced (optional)
• 1/4 cup fresh parsley, chopped

For the Creamy Dressing:

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons buttermilk or milk

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Begin by shredding the cabbage finely using a sharp knife or mandoline slicer. Place the shredded cabbage in a large mixing bowl. Add the grated carrots and thinly sliced red onion if using. Toss everything together to combine evenly.

Step 2: Make the Dressing

In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper. Slowly add the buttermilk or milk while whisking until you achieve a smooth, pourable consistency.

Step 3: Combine and Chill

Pour the dressing over the cabbage mixture and toss thoroughly until every strand is coated. Cover the bowl and refrigerate for at least 1 hour (preferably 2-3 hours) to allow the flavors to meld and the cabbage to soften slightly.

Step 4: Final Adjustments

Before serving, taste and adjust seasoning if needed. Add more salt, pepper, or a splash of vinegar to balance the flavors according to your preference.

Expert Tips for Perfect Coleslaw

For Extra Crunch: Add sunflower seeds, sliced almonds, or chopped celery for additional texture. This coleslaw is perfect alongside other crunchy side dishes at your next gathering.

Make-Ahead Friendly: This coleslaw actually improves with time! Prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors will continue to develop, making it an ideal make-ahead side dish for busy weeknights.

Customize Your Slaw: Feel free to add shredded red cabbage for color, swap carrots for jicama, or add raisins for a sweet twist. The dressing also works beautifully as a base for other salad creations.

Frequently Asked Questions

How long does homemade coleslaw last?

When stored properly in an airtight container in the refrigerator, homemade coleslaw will stay fresh for 3-5 days. The cabbage will soften over time but remains delicious.

Can I make this coleslaw vegan?

Absolutely! Simply substitute vegan mayonnaise for regular mayonnaise and use plant-based milk instead of buttermilk.

What if I don’t have buttermilk?

No problem! You can use regular milk, or make a quick buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.

Is this coleslaw gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free, making it a safe option for those with gluten sensitivities.

Classic Homemade Coleslaw Recipe with Creamy Dressing

This classic homemade coleslaw combines crisp cabbage, sweet carrots, and a rich creamy dressing that strikes the perfect balance between tangy and sweet. It’s a versatile side dish perfect for BBQs, potlucks, or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Calories: 180

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 medium head green cabbage, finely shredded
• 2 large carrots, peeled and grated
• 1/2 red onion, thinly sliced (optional)
• 1/4 cup fresh parsley, chopped
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons buttermilk or milk

Method

 

Instructions

1. Prepare the vegetables by shredding the cabbage finely using a sharp knife or mandoline slicer, then place in a large mixing bowl with grated carrots and thinly sliced red onion if using. Toss everything together to combine evenly.
2. Make the dressing by whisking together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper in a separate bowl. Slowly add buttermilk or milk while whisking until smooth and pourable.
3. Combine and chill by pouring the dressing over the cabbage mixture and tossing thoroughly until coated. Cover and refrigerate for at least 1 hour (preferably 2-3 hours) to allow flavors to meld.
4. Before serving, taste and adjust seasoning if needed, adding more salt, pepper, or vinegar to balance flavors according to preference.

Notes

This coleslaw improves with time – prepare up to 24 hours in advance. Add sunflower seeds or almonds for extra crunch, or use vegan substitutions for dairy-free version.