Learn how to make the best creamy coleslaw with this easy, no-fail recipe. Perfectly balanced with tangy, sweet, and creamy flavors, this classic side dish is ideal for BBQs, potlucks, or weeknight dinners. Packed with fresh cabbage and carrots, this coleslaw is quick to make and always a crowd-pleaser.
Prep the Vegetables: Wash the green cabbage, purple cabbage, and carrots. Finely shred the cabbages and grate the carrots using a box grater or food processor. Combine them in a large mixing bowl.
Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, black pepper, and celery seed (if using).
Combine: Pour the dressing over the cabbage and carrot mixture. Toss thoroughly to ensure the vegetables are evenly coated.
Chill: Cover the bowl and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld.
Serve: Serve chilled as a side dish for your favorite meals, from burgers to barbecue ribs.
Notes
Make Ahead: You can prepare the coleslaw ingredients up to 1 day in advance. Store the dressing and shredded vegetables separately, then combine them before serving.
Variations: Add green onions, raisins, or chopped apples for additional flavor. For a lighter version, use Greek yogurt in place of some of the mayonnaise.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
This creamy coleslaw is the ultimate side dish for any meal, and its vibrant colors and fresh flavors will make it the star of your table!