You will love this quick and easy, creamy homemade coleslaw made with simple ingredients. This will quickly become your go-to summer recipe for creamy slaw. It tastes just as good as KFC coleslaw but with added creaminess and flavor.
Coleslaw is a classic side dish made from cabbage, carrots, and sometimes onion tossed with a salad dressing. It pairs perfectly with BBQ and other summer dishes. Follow our easy step-by-step guide to make your own homemade coleslaw with a creamy, delicious mayo-based dressing.
Ingredient Notes with Substitutions
See the complete ingredient list on the recipe card below.
- Green Cabbage: If you’re pushed for time, grab one of the coleslaw mixes at the grocery store.
- Mayonnaise: I love Duke’s mayo, but you can use your favorite brand.
- Milk: Preferably whole or 2%.
- Apple Cider Vinegar: Can substitute white vinegar or white wine vinegar.
- Lemon Juice: Fresh, of course.
How to Make Creamy Coleslaw
This is a summary; for the complete list of ingredients and instructions, refer to the recipe card below.
- Mince the onions, chop the cabbage, and shred the carrots. Place into a large bowl and set aside.
- In a medium bowl, whisk together mayonnaise, granulated sugar, milk, apple cider vinegar, and lemon juice.
- Add the dressing to the shredded cabbage mixture and stir to combine.
Cook’s Tips
- If short on time, purchase prepackaged slaw. That being said, I really like the crispness and freshness that fresh chopped cabbage and shredded carrots lend to the texture.
- The dressing can be made up to several days in advance. Store it in an airtight container in the fridge.
- Season with a generous helping of salt and freshly ground black pepper.
- Other seasonings and herbs to add are celery seeds, chives, Italian parsley, basil, a pinch or two of Cajun seasoning, and toasted sesame seeds.
- You can easily reduce the sugar to 2-3 tablespoons if you have a sensitive sweet tooth or are watching your sugar.
Serving Suggestions
- In a wrap with grilled chicken or fish
- With pulled pork or pulled chicken on toasted buns
- As a topping for hot dogs or bratwurst
- On a grilled or fried fish sandwich
- On a sandwich like this Rachel sandwich or sloppy Joe sandwich
- As a topping for chicken tacos and beef tacos
More Salad Recipes
Creamy Coleslaw
Ingredients
Slaw
- 8 cups finely chopped green cabbage
- ¼ cup shredded carrot
- 2 tablespoons minced onion
Coleslaw Dressing
- 1 cup mayonnaise
- ⅓ cup granulated sugar
- 2 tablespoons whole milk or 2%
- 2 tablespoons apple cider vinegar
- 1-2 teaspoons lemon juice to taste
- Salt and freshly ground black pepper to taste
Instructions
- Place the carrots, cabbage, and onions in a large bowl.
- Whisk together the mayonnaise, granulated sugar, milk, apple cider vinegar, and lemon juice in a medium bowl.
- Add the dressing to the shredded cabbage mixture and stir to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour, stirring occasionally.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days. Stir again before serving.
Nutrition
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Hadley
Cabbage is such a hearty vegetable and it lasts for so long! This seems like a great coleslaw recipe – thank you for sharing.
Beth Pierce
My pleasure!
Benjamin
This was delicious with my fried chicken. I’m keeping this one in my rotation.
Beth Pierce
Thank you, Benjamin!
Karen
The recipe was very easy to implement; I love it…The best coleslaw i’ve had, period…So so good.
Beth Pierce
Thanks, Karen!