Looking for a fresh and easy side dish for summer? This creamy coleslaw recipe is made with crisp cabbage, sweet carrots, and a simple homemade dressing. It’s the perfect companion to burgers, sandwiches, and BBQ favorites.

Why You’ll Love This Coleslaw
- Full of color, crunch, and creamy flavor
- Takes just 10 minutes to make
- Perfect for picnics, cookouts, or everyday meals
- Fresh veggies stay crisp
- Dressing adds the right balance of tang and sweetness
- Keeps well in the fridge, great for meal prep
Ingredients for Creamy Coleslaw
You only need a few simple ingredients to make this classic coleslaw. You can use a pre-cut mix, but making it from scratch gives you better flavor and texture.
For the coleslaw mix:
- 6 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 medium carrots, peeled into thin ribbons
- 3 scallions (green onions), chopped
Tip: Slice the cabbage thin using a sharp knife or mandoline for best results.
For the coleslaw dressing:
- Scant 3/4 cup mayonnaise (or vegan mayo)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 3/4 teaspoon celery seeds
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
How to Make Coleslaw
This coleslaw recipe is quick and easy. Just follow these steps:
- Make the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, salt, and a few grinds of black pepper. Mix until smooth.
- Combine the vegetables. In a large bowl, toss together the shredded green and red cabbage, carrot ribbons, and chopped scallions.
- Mix it all together. Pour the dressing over the cabbage mix. Toss until everything is well coated. Taste and adjust with more salt or pepper if needed.
Want it extra creamy and flavorful? Make it a few hours ahead or the day before. The veggies will soften slightly, and the flavors will blend beautifully.
Tips for the Best Homemade Coleslaw
Want your coleslaw to taste just like the kind served at your favorite deli or BBQ joint? Try these simple tips to make it even better:
- Use fresh, crisp veggies. Fresh cabbage and carrots give your coleslaw the best texture. If your cabbage looks wilted or soft, your slaw won’t have that satisfying crunch.
- Slice your cabbage thin. Thin slices help the dressing coat every piece and make the slaw easier to eat. A sharp knife or mandoline slicer works best.
- Let it sit before serving. If you have time, chill the coleslaw in the fridge for at least 30 minutes. This helps the flavors blend and softens the cabbage just a bit.
- Don’t overdress. Add just enough dressing to coat the veggies. You can always add more, but too much mayo can make it soggy.
- Adjust to your taste. Make the coleslaw your own. Add more vinegar for tang, more maple syrup for sweetness, or a dash of hot sauce for a spicy kick.
Serving Suggestions
This creamy coleslaw goes well with almost any summer meal. Try it as a side dish with:
- Veggie burgers
- Grilled sandwiches
- BBQ jackfruit or pulled pork
- Fried chicken or crispy tofu
You can also enjoy it in sandwiches, wraps, or tacos for extra crunch.
Perfect picnic pairings:
- Caprese sandwich
- Chickpea salad sandwich
- Egg salad sandwich
Pair with grilled veggies like corn on the cob, zucchini, or asparagus, and finish with brownies or fruit salad for a full summer spread.
Storage Tips
Store leftover coleslaw in an airtight container in the fridge for up to 3 days. Stir before serving to refresh the texture.

Homemade Coleslaw
Ingredients
Equipment
Method
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and freshly ground black pepper until smooth.
- In a large bowl, combine the shredded green cabbage, red cabbage, carrot ribbons, and chopped scallions.
- Pour the dressing over the vegetables and toss well to coat evenly.
- Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately or chill for 30 minutes for best flavor.