Creamy Homemade Coleslaw

Summer entertaining is my favorite entertaining. I mean, it’s the season of backyard gatherings, after all. Of course, a great BBQ goes hand in hand with this creamy coleslaw recipe. It’s quick and easy to make with crunchy shredded cabbage and onion, and even works great if you want to make it ahead of time. Serve it alongside these crazy-good margarita grilled shrimp, or delicious, easy grilled pork chops.

A traditional coleslaw recipe includes a light, creamy coleslaw dressing, like the one I’m sharing here today. But you know me, I love my vinegar. So, be sure to check out my mom’s recipe for sweet onion and vinegar coleslaw. It’s a longtime favorite of mine! I also have this spicy jalapeño coleslaw and cranberry coleslaw that you can try.

What Makes This The Best Creamy Coleslaw Recipe?

• It’s quick. This creamy coleslaw is ready in 15 minutes. It’s best to make it 30-60 minutes ahead of when you’d like to serve it, so it can chill in the fridge to bring the flavors together.
• Fresh and flavorful. This coleslaw is a fresh and crunchy salad, with a light, zingy flavor thanks to the creamy sour cream and mayo dressing.
• Serve it with anything. This coleslaw goes great with heavy, fatty, and smoked meats, like pulled pork. It’s also an excellent slaw topper for fish tacos and is often served with Sloppy Joes.

Recipe Ingredients

For this coleslaw recipe, all you need are some very basic ingredients, outlined here. Scroll to the recipe card for the complete recipe amounts and instructions.

• Mayonnaise – Grab some good quality mayo… please do not use “salad dressing” (a.k.a. Miracle Whip).
• Sour cream – I prefer regular sour cream (not “light” or “reduced fat”), for the fullest texture and flavor.
• White vinegar – White vinegar lends the cleanest flavor. But feel free to swap it out for another, such as apple cider vinegar or rice vinegar. Or just use an equal amount of fresh lemon juice.
• Granulated sugar – Just a little bit. The touch of sweetness balances out the other ingredients. Add a little more sugar to taste, or omit it entirely if you prefer a more savory salad.
• Dry mustard – I often include some kind of mustard to amp up flavor in salad dressings. It’s one of my go-to ingredients. You could use prepared mustard or Dijon.
• Yellow onion – I love a little onion in coleslaw, just like my mom does. I use her trick to incorporate the onion into the coleslaw so it blends right in. See below.
• Shredded cabbage – Of course, the star of a coleslaw salad! Shred/slice your own cabbage or grab a bag of coleslaw mix in the fresh produce section (it’s what I do!). I prefer the mixes that include a little red cabbage and carrots, but plain green cabbage is perfectly fine.

How to Make Coleslaw

This recipe could not be any easier!! Literally 3 steps.

1. Make the coleslaw dressing. Create the creamy dressing by combining everything but the fresh cabbage and onion. You can even do this at the bottom of the bowl you’ll use for the salad. Just add the veggies and toss!
2. Combine. Toss together the cabbage and onion.
3. Add the dressing. Combine the dressing with the shredded cabbage, and fold to incorporate.

Grate the Onion for Coleslaw

Now here’s that tip I promised you to make the onion blend into the coleslaw. I like some raw onion flavor in salad dressings, but I don’t like to bite chunks of it! I learned this technique from my mom’s coleslaw. In that recipe, Mom grates the onion with a box grater, which results in small, fine pieces of juicy onion. These pieces add a ton of flavor to the dressing, without any harsh bites of raw onion. Genious!

Variations and Substitutions

A few of my thoughts for some ways to change up this traditional coleslaw salad.

• More veggies. Add extra shredded carrot. Or shredded broccoli or thinly sliced bell peppers. Some chopped celery would also give extra flavor and crunch.
• Swap the onions. Don’t want to add shredded onion? Try adding sliced green onions instead. Or sprinkle in some onion powder.
• Make it spicy. Add minced jalapeños or pickled jalapeños, for those of you who love a little kick!
• Celery seeds. I LOVE the addition of celery seeds in my mom’s coleslaw for both their flavor and texture. So I often sprinkle some into this creamy coleslaw as well.

Serving Suggestions

I think it’s safe to say that I could serve this creamy coleslaw at ANY backyard summer gathering, and it’d be a huge success. This fresh, tangy salad shines on every picnic menu. Here are a few serving ideas for you.

• Grilling recipes. Serve this coleslaw as a side to grilled chipotle orange salmon, teriyaki grilled pork tenderloin, or lemon pepper chicken kebabs.
• As a topping. Add coleslaw to juicy turkey burgers or sandwiches, like these BBQ chicken sliders.
• Tacos. Creamy coleslaw makes a tasty topping for tacos, too, from pork and pineapple tacos to blackened shrimp tacos.

Make Ahead Tips

The longer coleslaw sits, the softer its texture becomes. Here’s what I do to make sure this salad keeps its crunchiness for serving.

• Up to 3 days in advance of serving, I stir together the dressing and then store it in an airtight container in the fridge. I also make sure to have the freshest coleslaw mix I can find.
• 30 to 60 minutes prior to serving this salad, I simply fold together the coleslaw mix and prepared dressing. And then I pop it back in the fridge to stay cold until ready to eat. A super quick and easy plan when entertaining!

How to Store

• Refrigerate. Store this creamy coleslaw in the refrigerator for up to 5 days. Just know that it will soften more as time passes. It won’t have that super crunchy texture, but I also still really like it that way. Coleslaw leftovers are an awesome thing!

More Summer Side Dishes

• Grilled Vegetables
• Grilled Potato Salad
• Macaroni Salad with Ham
• Jiffy Corn Casserole
• Dill Potato Salad