Name: Creamy Cabbage Coleslaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3/4 cup mayo 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; 6 cups shredded green cabbage; 2 cups shredded red cabbage; 2 medium carrots, sliced into thin peels; 3 scallions, chopped

If you love a good crunchy, tangy, and oh-so-smooth side dish, you’re going to adore this Creamy Cabbage Coleslaw Recipe. I stumbled upon this one on a warm summer afternoon and have been hooked ever since—the balance between creamy dressing and fresh veggies is just spot on. It’s simple enough for weeknight meals but impressive enough to bring to your next cookout. Stick with me, and I’ll share all my favorite tips for mastering this fan-freaking-tastic coleslaw!

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Why You’ll Love This Recipe

Perfect Creaminess: The dressing strikes just the right balance of tangy and sweet—no overpowering mayo here.
Vibrant Crunch: Combining green and red cabbage with fresh carrots gives you texture and color that pop on your plate.
Super Easy Ingredients: You probably have almost everything on hand, making it a quick whip-up for last-minute gatherings.
Totally Versatile: It’s delicious as a side or a topping on sandwiches, burgers, or tacos—your call!

A white bowl filled with coleslaw showing three main layers: thin strands of white cabbage as the base, bright orange carrot ribbons mixed throughout, and scattered deep purple cabbage pieces. The coleslaw looks light and fresh with small green bits sprinkled in, two metal spoons rest inside the bowl, one with a slightly curved shape and the other with wide prongs. Around the bowl, there is a white plate with a sandwich that has a green lettuce leaf, red tomato slices, and purple onion rings layered on a sandwich bun. A small glass jar with yellow mustard and a spoon sits nearby. Also present is a white plate with three grilled, yellow corn on the cob pieces. The whole scene is set on a white marbled surface with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I’ve found that the success of this Creamy Cabbage Coleslaw Recipe lives and dies by the freshness of your veggies and the right quality mayo. Picking crisp cabbage and real-mayo or a solid vegan mayo makes all the difference.

Mayonnaise or Vegan Mayo: Pick a flavorful, high-quality brand; it’s the base of your dressing and sets the tone.
Apple Cider Vinegar: This brings a lovely tang that brightens the whole salad without being too sharp.
Dijon Mustard: Adds subtle depth and a little zip to the dressing.
Pure Maple Syrup: The natural sweetness balances the vinegar perfectly; I always prefer maple to regular sugar here.
Celery Seeds: A small secret ingredient that adds a mild, herbal flavor that you don’t want to skip.
Sea Salt: Essential for seasoning both the dressing and the veggies.
Freshly Ground Black Pepper: Gives just the right gentle heat and flavor lift.
Green Cabbage: Provides crispness and mild sweetness—shred finely for the best texture.
Red Cabbage: Adds vibrant color and a bit of earthiness.
Carrots: Thinly sliced for sweetness and crunch; I like peeling thin ribbons for texture variety.
Scallions: Fresh and mild oniony bite that rounds out the flavors beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Creamy Cabbage Coleslaw Recipe is how easy it is to make it your own. Depending on the season or what you have floating around your kitchen, slight tweaks can keep it fresh and exciting every time you make it.

Veggie Swaps: Sometimes I swap carrots for shredded jicama or add thin slices of bell pepper for extra crunch and color.
Dressing Variations: Adding a splash of honey or swapping out maple syrup for agave keeps the sweetness natural but changes the profile.
Spice it Up: I occasionally toss in a pinch of cayenne or some chopped fresh herbs like dill or cilantro to give it a fresh twist.
Make it Vegan: Using vegan mayo and skipping any honey keeps it plant-based without losing creaminess or flavor.

How to Make Creamy Cabbage Coleslaw Recipe

Step 1: Whisk Together Your Dreamy Dressing

I like to start by combining the mayo, apple cider vinegar, Dijon mustard, pure maple syrup, celery seeds, salt, and freshly ground black pepper in a medium bowl. Whisk it thoroughly until it’s silky smooth—this is where that creamy magic starts. If you want it a bit tangier or sweeter, this is the time to tweak by adding a little more vinegar or maple syrup.

Step 2: Toss Your Fresh Veggies With Love

Next, grab a large bowl and mix together your shredded green and red cabbage, carrots, and chopped scallions. The vibrant colors make the bowl nearly as appetizing as the taste. Pour the dressing over everything, then toss gently but thoroughly so every crunchy bit gets coated in that creamy goodness.

Step 3: Taste and Season Like a Pro

Here’s a tip I learned the hard way: always taste your slaw before serving. Sometimes the cabbage soaks up the dressing and needs a pinch more sea salt or a twist of fresh black pepper. Adjust until it sings to your palate—it makes a big difference.

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Pro Tips for Making Creamy Cabbage Coleslaw Recipe

Cut Your Cabbage Fine: I always shred mine finely for the best texture—plus it helps the dressing coat every shred perfectly.
Taste While You Go: I learned this trick after making a too-salty batch once; tasting before the final toss is a game changer.
Use Fresh Veggies: Crisp cabbage and fresh scallions make this, so avoid soggy or old produce at all costs.
Chill for an Hour: Letting the slaw rest in the fridge lets flavors meld and the cabbage soften slightly without losing crunch.

How to Serve Creamy Cabbage Coleslaw Recipe

A white bowl filled with three main layers of shredded vegetables: bright orange carrots on the top right, light green cabbage on the bottom right, and deep purple cabbage on the left side. A woman's hand holding a fork and another woman's hand stirring the vegetables, creating a blur of movement. The bowl rests on a blue and white checkered cloth on a white marbled surface. The image is bright and fresh, showing the vibrant colors and textures of the shredded vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little toasted sesame seed or extra celery seeds on top just before serving—it adds a subtle crunch and looks so inviting. Sometimes, a sprinkle of chopped fresh parsley or chives brightens up the flavor too.

Side Dishes

You’ll find this coleslaw pairs beautifully with barbecue ribs, grilled chicken, or fish tacos. It’s also a star next to a juicy burger or alongside a spicy pulled pork sandwich—adding that creamy cool crunch your meal craves.

Creative Ways to Present

For summer parties, I love serving this in a hollowed-out mini pumpkin or a colorful carved-out bell pepper bowl. It makes the presentation pop and invites guests to dig in. I’ve also layered it in mason jars for picnic lunches—easy, portable, and pretty!

Make Ahead and Storage

Storing Leftovers

Once dressed, store any leftovers in an airtight container in the fridge. I’ve had mine last up to 3 days without losing that fresh crunch, though it’s best on day one or two for peak texture. Just give it a quick stir before serving to redistribute the dressing.

Freezing

This Creamy Cabbage Coleslaw Recipe doesn’t freeze well—because of the fresh veggies and dressing, freezing changes the texture unpleasantly. If you want to prep ahead, keep the dressing and shredded veggies separate until ready to serve.

Reheating

Coleslaw is best served cold or at room temperature, so reheating isn’t necessary. If you like, just let refrigerated leftovers sit out for 10-15 minutes before eating to soften the chill a bit.

FAQs

Can I use a different type of cabbage for this recipe?

Absolutely! While green and red cabbage are classic and provide the best texture and color contrast, you can experiment with Napa cabbage or Savoy for a softer, slightly sweeter coleslaw. Just keep in mind that softer cabbages may not have the same crunch.
How long should I let the coleslaw sit before serving?

I recommend chilling it for at least 30 minutes, ideally an hour. This resting time lets the dressing soak in and the flavors marry while the cabbage retains its satisfying crunch.
Can I make the dressing ahead of time?

Yes! The dressing can be made a day ahead and stored in the fridge. Just whisk it again before tossing with the veggies to ensure it’s smooth and well combined.
Is this coleslaw recipe suitable for vegans?

Definitely. Just swap traditional mayonnaise for a good quality vegan mayo and double-check that your maple syrup and mustard are vegan-friendly. The flavor and creaminess will still shine through beautifully.
How can I make the coleslaw less creamy if I prefer a lighter version?

You can cut back on the mayo and add a splash of extra apple cider vinegar or lemon juice to lighten the dressing. Some folks even swap half the mayo for Greek yogurt or vegan yogurt for a tangier, lighter slaw.

Final Thoughts

I absolutely love how this Creamy Cabbage Coleslaw Recipe turns out every time—crisp, flavorful, and so easy to make. It’s become a staple in my kitchen, whether I’m grilling on the weekend or just adding a fresh side to dinner. I hope you’ll give it a try soon; it’s the kind of recipe that makes you proud to serve it and your family/friends will keep asking for more. Honestly, it’s the kind of dish that once you nail it, you keep coming back to it again and again.