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Recipe

Classic Creamy Coleslaw

Crisp, creamy, tangy coleslaw that holds its bite, made with simple ingredients and a quick, balanced dressing.

Author By Matt Campbell
4.8
A glass bowl of classic creamy coleslaw with shredded cabbage and carrots on a picnic table outdoors in natural light, realistic food photography
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Coleslaw is one of those side dishes that gets treated like an afterthought until you taste a really good one. Then it is suddenly the thing you keep “just checking” from the fridge with a fork. This version is my ride or die: crisp cabbage, a creamy dressing that leans tangy, and just enough sweetness to round it out without turning into deli-counter candy slaw.

It is also busy-weeknight friendly. You can prep it ahead, it holds up in the fridge, and it plays nicely with everything from pulled pork to fish tacos to plain old grocery store rotisserie chicken. The big goal here is crunch and balance, with zero drama.

A hand stirring shredded cabbage and carrots with creamy dressing in a large mixing bowl on a home kitchen counter, candid realistic photo

Why It Works

  • Holds its bite: A quick salt step pulls out excess water so your slaw is less likely to turn soupy.
  • Bright, not bland: Apple cider vinegar and a touch of Dijon give the dressing some snap.
  • Not too sweet: A small amount of sugar balances the vinegar without taking over.
  • Make-ahead friendly: It tastes better after 30 minutes, and even better after a few hours.

Pairs Well With

Storage Tips

Refrigerate: Store coleslaw in an airtight container for up to 3 to 5 days. If it smells off, looks questionable, or was left out too long, discard it.

Keep it crunchy: If you are making it more than a few hours ahead, you can store the salted and drained veggie mix separately from the dressing, then toss together before serving.

Stir first: If liquid collects at the bottom, give it a good stir. If it is still watery after stirring, you can carefully pour off a tablespoon or two.

Do not freeze: Mayo-based slaw does not thaw well and tends to turn watery.

Common Questions

How do I keep coleslaw from getting watery?

Do a quick salt-and-squeeze. Salt the cabbage and carrots for 10 minutes, then squeeze out the excess moisture before dressing. This helps prevent watery slaw later. Also, use a thick mayo and avoid overdressing. You can always add a spoonful more later.

Can I use bagged coleslaw mix?

Absolutely. It is a weeknight lifesaver. You will need about 8 to 9 cups of shredded mix for this recipe (use a little more if you are skipping the optional red cabbage). Still do the quick salt-and-squeeze step if you want maximum crunch.

How far ahead can I make it?

For best texture, make it 30 minutes to 24 hours ahead. If you need longer, keep the veggies and dressing separate and combine the day of.

What if I hate mayonnaise?

Swap half the mayo for plain Greek yogurt (not dairy-free), or do a vinegar-forward slaw: increase vinegar to 3 tablespoons, add 3 tablespoons olive oil, and skip the mayo entirely. Taste and adjust salt and sweetness.

Is this like KFC coleslaw?

It is in the same neighborhood, but less sweet and more tangy. If you want it closer to that classic, add an extra 1 to 2 teaspoons sugar.

Can I make it dairy-free?

Yes, as long as you choose a dairy-free mayonnaise. Most mayonnaise is dairy-free, but labels vary, so check yours. (If you use the Greek yogurt swap, it will no longer be dairy-free.)

How long can it sit out at a cookout?

Keep it chilled when you can. For food safety, do not leave mayo-based slaw out for more than 2 hours, or 1 hour if it is very hot outside. When in doubt, toss it.

I used to think coleslaw was just the cold pile on the plate that you politely ignore while you go after the ribs. Then I started working more hands-on in kitchens and realized the slaw is doing a job: it is the crunchy, tangy reset button between bites of rich food. Now I make it the same way I build most things I love, with a little acid, a little sweetness, and enough seasoning to make it feel intentional. Also, I fully support eating it straight from the bowl while the chicken rests. Chef’s treat.