Easy Creamy Coleslaw Recipe
This easy creamy coleslaw is fresh, tangy, and crunchy, made with shredded cabbage, carrots, and a perfectly balanced creamy dressing. It’s quick to prepare, family-friendly, and ideal for BBQs, picnics, sandwiches, or everyday meals.
Equipment
- large mixing bowl
- cutting board
- sharp knife or mandoline
- grater
- whisk
Ingredients
- 1 medium green cabbage, finely shredded (~2 lb)
- 2–3 medium carrots, peeled and shredded
- 0.5 cup fresh parsley, chopped (optional)
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tsp celery seeds (optional)
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1–2 tsp sugar or honey (optional)
Instructions
- Finely shred the cabbage and carrots and place them in a large mixing bowl. Add chopped parsley if using and toss to combine.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, and pepper. Taste and add sugar or honey if desired.
- Pour about two-thirds of the dressing over the vegetables and toss gently until evenly coated. Add more dressing if needed.
- Cover and refrigerate the coleslaw for at least 1 hour before serving to allow flavors to meld. Serve chilled.
Notes
For a lighter version, swap mayonnaise with Greek yogurt or vegan mayo. Adjust sweetness and tang by adding more sugar or vinegar to taste. For best flavor, chill at least 1 hour before serving.
Nutrition
Calories: 150kcalCarbohydrates: 8gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 5gVitamin A: 1800IUVitamin C: 22mgCalcium: 40mgIron: 0.6mg
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