My homemade Creamy Coleslaw Recipe makes a perfect side for barbecues, cookouts, picnics, and potlucks. Tangy, creamy, and slightly sweet — it tastes like the classic coleslaw you remember, with straightforward ingredients and a quick method. Below you’ll find a clear shopping list, simple step-by-step instructions, helpful tips for make-ahead and storage, and a few add-in ideas if you want to customize the flavor and texture.
Homemade Coleslaw Recipe
I didn’t always love cabbage as a child — it used to be low on my list of acceptable foods. These days, however, coleslaw is one of my go-to sides. I enjoy a few different styles, from vinegar-based slaws to richer, creamier versions. This creamy recipe sits in that familiar, comforting territory: mayo-forward, balanced with acid and a touch of sugar for brightness.
This version is easy to scale and forgiving: whisk the dressing, toss with shredded cabbage, and let it chill. The flavors meld in the fridge, and the slaw becomes more cohesive after resting. It pairs beautifully with grilled meats, sandwiches, and fried foods, or serves as a crunchy contrast on a summer buffet.
Recipe Shopping List
Before you start, check your pantry and refrigerator. Most of these items are common staples. For exact measurements, see the ingredients list in the recipe card below.
- Mayonnaise (a good-quality brand)
- Sour cream (optional for extra creaminess)
- White sugar
- White vinegar
- Lemon juice
- Salt and black pepper
- Onion powder or paprika (optional)
- Thinly shredded or pre-shredded tri-color coleslaw mix (cabbage and carrots)
How to Make This Coleslaw
Here’s a concise overview of the method so you know what to expect. The full ingredient amounts and steps appear in the recipe card below.
- Whisk the dressing: Combine mayonnaise, sour cream (if using), vinegar, lemon juice, sugar, and seasonings until smooth and the sugar dissolves.
- Toss with cabbage: Add the coleslaw shreds and stir until the mixture is evenly coated with dressing.
- Chill: Refrigerate for at least 2 hours. Stir before serving so the dressing distributes evenly and the flavors balance.
Recipe FAQ
What’s the best way to store leftover coleslaw?
Store leftovers in a covered, airtight container in the refrigerator. The coleslaw is best eaten within 2–3 days; after that it will continue to soften as the cabbage releases moisture.
Can this be made ahead?
Yes. You can make this the evening before a gathering. Ideally allow at least 2 hours of chilling so the flavors meld and the cabbage softens slightly. If you need to keep it longer, stir and taste before serving to adjust seasoning as needed.
Add-In Options
If you want to vary texture or flavor, try one or two of these add-ins. Keep amounts modest so the dressing can still coat everything evenly.
- Dried cranberries or raisins for a touch of sweetness
- Finely diced bell pepper for color and crunch
- Thinly sliced green onions for a mild onion bite
- Minced jalapeño for heat
- A small spoonful of mustard blended into the dressing for tang
Coleslaw Recipe
Make your own dressing instead of using a pre-made packet. This creamy coleslaw is tangy, slightly sweet, and perfect for summer meals.
Times
Prep Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 5 minutes
Ingredients
- 1 large bag tri-color coleslaw shreds
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Pinch of salt
Instructions
- In a medium bowl, whisk together mayonnaise, sour cream, white vinegar, lemon juice, sugar, paprika, black pepper, and a pinch of salt until smooth and the sugar dissolves.
- Add the tri-color coleslaw shreds to the bowl and toss until the cabbage and carrots are evenly coated in the dressing.
- Cover and refrigerate for at least 2 hours before serving. Stir once or twice while chilling to make sure the dressing is evenly distributed.
- Taste before serving and adjust seasoning with additional salt, pepper, or a splash more vinegar or lemon juice if desired.
Nutrition (estimate)
Calories: ~110 per serving. This is an approximate estimate; if you need precise values for dietary reasons, consult a nutrition calculator.
Notes: Use a higher-quality mayonnaise and fresh lemon juice for the best flavor. If you prefer a lighter slaw, reduce the mayo slightly and increase the sour cream or use Greek yogurt. For a crisper texture, toss the cabbage with a bit of salt and let it sit in a colander for 10–15 minutes, then rinse and pat dry before dressing.
