Creamy Coleslaw

This will quickly become your new favorite creamy coleslaw recipe. It is made easily with simple ingredients, and it is creamier than KFC coleslaw.

Course side

Cuisine American

Keyword coleslaw recipe, homemade coleslaw, how to make coleslaw, how to make coleslaw dressing

Prep Time 20

Servings servings

Calories 248kcal

Author Beth Pierce

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.

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 fresh 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 cut the sugar back to 2-3 tablespoons if you have a sensitive, sweet tooth or are watching your sugar.
Store leftovers in an airtight container in the fridge for 3-4 days. Stir again before serving.