My favorite classic coleslaw recipe stays crunchy, never soupy, as it sits in the mayo-based dressing. This sweet and creamy coleslaw takes just 15 minutes to assemble and tastes like Mom’s old recipe!
Potato salad. Baked beans. My favorite baked mac and cheese. Those recipes have always made up my barbecue buffet table daydreams.
But coleslaw? It was always on the bottom rung of my side dish desires … until now.
This creamy coleslaw recipe is a game-changer and has officially made me a coleslaw lover, and it’s just begging to sidle up to your summer burgers or bbq chicken.
It’s a traditional coleslaw recipe made with mayonnaise and cider vinegar that’s then seasoned with a little celery salt for the puckery punch I love. Don’t worry, the dressing is perfectly creamy and tastes light and tangy, never heavy or gloopy.
Pack this coleslaw on your next cookout or summer potluck, because it is the best one I’ve tried.
Heidi’s Tips for Recipe Success
- Do you hate limp, watery coleslaw as much as I do? I finally figured out how to fix this problem when making mayo-based coleslaw, thanks to the folks at The Kitchn. To keep your coleslaw creamy and never watery, draw out the water from the cabbage with a sugar and salt brine for a mere 5 minutes, then rinse well with cold water and put it through the spin dry of a salad spinner.
- For an even tangier coleslaw dressing, substitute 2 tablespoons of the mayo with sour cream.
- If you’re sensitive to salt, whisk the coleslaw dressing ingredients together, except for the two kinds of salt. Taste, then add more salt a little bit at a time. All palates are different, and the key to any good recipe is to taste and season as you go!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Coleslaw mix — Rather than buying a whole head of cabbage and carrots in need of peeling, I took the shortcut and bought a bag of pre-packaged coleslaw mix. You might find it in your veggie aisle bagged with a combination of red and green cabbage, or green only. Either or all will work.
- Granulated sugar — For just a little sweetness.
- Kosher salt — For a cabbage salt bath to help preserve that crunchy texture. Don’t use table salt, which will make the cabbage taste too salty.
- Celery salt — Not to be confused with celery seeds!
- Mayonnaise — To add some creaminess (I love Hellman’s brand).
- Apple cider vinegar — For a little bit of acidity. You could also use white vinegar.
- Green onions — Provide a milder, more enjoyable onion flavor compared to red or yellow onions.
- Parsley — I mostly use this for color here, but I also love the freshness parsley brings to the dish.
How to Make Coleslaw
- Salt the cabbage. Add the pre-packaged coleslaw mix into a strainer and sprinkle with a mixture of sugar and salt. Let that sit for 5 minutes to draw out the excess moisture, then rinse well with cold water. Give the coleslaw mix a spin in a salad spinner to dry (or pat dry with paper towels).
- Make the dressing. Do this in a separate bowl to make sure the dressing is fully combined before tossing with the coleslaw.
- Give it a rest. Let the coleslaw chill in the fridge for at least 30 minutes before serving it. This gives the flavors time to come together (don’t worry, the cabbage won’t wilt before you’re able to serve it).
FAQs
A quick brine using salt and sugar! Don’t worry, this extra step won’t change your coleslaw into a bread and butter pickle. The result is a firmer cabbage crunch where the flavor, and color, are deepened.
I swear by Miracle Whip in my potato salad recipe, but for a classic coleslaw you want to use a quality mayonnaise. The creamy coleslaw is made sweet and tangy by adding vinegar and sugar to the dressing; if you use Miracle Whip, you’d then have to adjust the other ingredients to accommodate its sweeter flavor.
Although coleslaw will keep up to 4 days in the fridge, it’s best within 24 hours of making it. If serving this to guests, toss the coleslaw with the dressing the night before and no earlier.
Storage Tips
This coleslaw will keep stored in a Tupperware container in the refrigerator for about 4-5 days. I do not recommend freezing coleslaw.
What to Serve with Coleslaw
- Mains: BBQ Chicken, Pulled Pork Sandwiches, Grilled Ribeye Steak, One-Pot Sloppy Joes, Grilled Pork Chops
- Potluck Faves: Egg Salad, Creamy Cucumber Salad, Three Bean Salad, Greek Potato Salad, Broccoli Salad, Asian Ramen Noodle Salad
- Drinks: Lemonade
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
THE BEST Creamy Coleslaw Recipe
Ingredients
To prepare the coleslaw
- 1 pound package coleslaw mix
- ½ cup granulated sugar
- ¼ cup kosher salt
For the dressing
- ⅔ cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2-3 green onions chopped
- ¼ cup fresh parsley leaves chopped
Instructions
- Pour the coleslaw mix into a strainer and place in the sink. Sprinkle with ½ cup of the sugar and ¼ cup of the kosher salt and lightly toss. Let sit for 5 minutes to draw out the moisture from the cabbage and then rinse well with cold water. Spin the coleslaw mix in a salad spinner and place in a large bowl.*
- For the dressing, in a medium bowl mix the mayonnaise, 2 tablespoons sugar, cinder vinegar, celery salt, 1 teaspoon kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well and pour ⅔ of the dressing over the cabbage mixture, and toss to combine. Add more of the dressing as desired and season with more salt, pepper or parsley to taste.
- Refrigerate for 30 minutes up to overnight and serve.
Notes
Nutrition
More Coleslaw Recipes You’ll Adore
- Vinegar-Based Coleslaw
- Mexican Coleslaw
- Kale and Cabbage Coleslaw
- Celery Slaw With Apple and Blue Cheese
- Asian Slaw
- Spicy Korean Slaw
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Ashleigh Hotz
It’s pretty salty! I would do about half as much as recommended for both celery salt and kosher salt.
Thanks Ashleigh, if you’re sodium sensitive it’s always a good idea to start with less.
Martina zerafa
Omg I after all the work chopping cabbage I was looking forward to dinner with chicken wings but it was so salty no one could eat it!!! Please note that sea salt is very very salty so this recipe should be amended but I will
Not do it again. I should have read some of the reviews
Perhaps you used table salt instead of Kosher salt? Table salt is much saltier and has an iodized taste, one reason I always use kosher salt.
Annie Rutherford
Thanks, foodie, seriously I am going to try so many of recipes into my ignorance. I have not really used a lot of of them, but God bless your heart. Heidi. Hope you guys are doing good.
Kimberly Beam
Just enough different from the coleslaw recipe I’ve made for the past 30 years or so that I jut had to try it. Thanks again for another FABULOUS recipe! Is it possible to overdose on coleslaw? Asking for a friend…
Happy to hear you enjoyed!
J L D
This has been our go to recipe for coleslaw, as well as my sister in-law’s. Lately it cannot be viewed on mobile because your latest video feed blocks all but the bottom 15% of the screen. Until other adds pop up and the entire screen is blocked.
NMPL
I love this salad. I do everything according to about the same recipe, only instead of mayonnaise I use sour cream or Greek yogurt)
Stacey
I adore good homemade coleslaw and this is truly the best! The extra brief pickling step is well worth it, as the result is a delightful, crunchy texture that is such a brilliant contrast to the creamy dressing, (which was extra vibrant with the minced parsley and scallions). Thanks for a superb recipe!
Rob Parker
thanks for all of the information will come back to read more
HP Support Assistant
Your site is truly cool and this is an extraordinary moving article.
Laurie
All recipes should come with number of servings. I cannot calculate the nutritional macros based on the recipe provided because you did not put the number of servings (unless I just didn’t see it?). Could you please provide? Thank you!
Kathy
Great simple dressing. I had green and purple cabbage from the garden, so fresh I skipped the bath. Not gloppy. Tastes fantastic.
Ashley @ Foodie Crush
Thanks Kathy!
Traci Seville
I’m not a fan of coleslaw generally, but this recipe was AMAZING!!! made it for a party served with brisket, BBQ ribs and hoecakes – every single person raved about it! I especially liked the savory notes that the onion and parsley added to it. I even received a “best coleslaw I’ve ever had” from a foodie/chef friend, I forwarded her the recipe :) Well done, I can’t wait to try some of your other recipes.
Randy M
Delicious coleslaw. I am a new fan of your cooking recipes!
Patrick Snyder
This is a great inspiring article.
marsh
This is a great inspiring article
Irisgru
Any nutrition information?
alex
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