This Easy Creamy Coleslaw is the side dish that makes everything better — crisp shredded cabbage, sweet carrots, and fresh parsley tossed in a tangy, creamy dressing made with mayo, Dijon mustard, apple cider vinegar, and celery seeds. No sugar needed! Ready in just 15 minutes with zero cooking required, this coleslaw is the perfect make-ahead side for BBQs, pulled pork sandwiches, fish tacos, fried chicken, and summer cookouts. The dressing comes together in one bowl and gets better the longer it sits — making this an ideal recipe to prep the night before. Once you try homemade coleslaw you’ll never reach for the store-bought bag again!
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- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 6 to 8
Why You’ll Love This Recipe
- No-cook, quick to prepare, and easily adaptable to taste.
- Perfectly creamy without unnecessary sweetness.
- A fresh and crunchy side that complements a variety of meals.
Ingredients
- 1 medium cabbage, about 2 pounds, outer leaves removed: The main ingredient providing crunch. Choose a firm, fresh cabbage.
- 3 medium carrots, peeled and shredded: Adds color and natural sweetness. Use freshly grated for best texture.
- 1/2 cup loosely packed fresh parsley leaves, coarsely chopped: Offers a fresh, herbaceous note.
- 1 cup (225g) mayonnaise, see homemade mayonnaise: The creamy base for the dressing. Try homemade for richer depth.
- 2 tablespoons apple cider vinegar: Provides tanginess and balances the creamy mayonnaise.
- 2 tablespoons Dijon mustard or coarse ground mustard: Adds sharpness and complexity. Substitute with a similar mustard if needed.
- 1 teaspoon celery seeds: Adds a subtle, slightly peppery flavor.
- 1/4 teaspoon fine sea salt: Enhances all the flavors.
- 1/4 teaspoon fresh ground black pepper: Adds mild heat and aroma.
- 1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw: Adjust sweetness to personal taste.
How to Make It
Step 1: Prepare the Cabbage
Quarter the cabbage through the core and remove it. Slice each quarter crosswise in half, then finely shred. Expect about 6 to 8 cups. This ensures even texture and fitting easily in your mixing bowl.
Step 2: Combine Veggies
Add the shredded carrots and chopped parsley to the cabbage. Toss thoroughly, ensuring an even distribution of these essential ingredients.
Step 3: Make the Dressing
In a separate bowl, stir together mayonnaise, apple cider vinegar, mustard, celery seeds, salt, and pepper. Taste for balance; adjust the seasoning or add sugar for sweetness to suit your preference.
Step 4: Make the Coleslaw
Pour about two-thirds of the dressing over the veggies and mix well using clean hands for optimal blending. Adjust the amount of dressing as desired. Rest in the fridge for an hour to develop flavors, or enjoy immediately.
Recipe FAQs
Can I make this coleslaw ahead of time?
Yes, it’s even better when made ahead. Prepare it up to a day in advance; just store it covered in the fridge to keep it fresh.
What can I use instead of mayonnaise?
For a lighter version, you can use Greek yogurt or create a vinaigrette using olive oil and vinegar as a base, keeping the tanginess intact without the creaminess.
Is there a way to make this coleslaw dairy-free?
Absolutely. Ensure your mayonnaise is dairy-free, or opt for a vegan mayo or an oil-based dressing to adapt this recipe according to dietary needs.
This Easy Creamy Coleslaw is the side dish that belongs at every BBQ, cookout, and family dinner from now on. Fifteen minutes, one bowl for the dressing, and you’ve got a crowd-pleasing classic that makes everything it touches taste better. Make a big batch — it goes fast! Save this recipe and leave a comment below letting us know what you served it alongside.
Love easy BBQ sides? Try our Classic Macaroni Salad, our Party Perfect Potato Salad, or our Easy BBQ Pulled Pork — coleslaw’s perfect partner!
