Coleslaw with Creamy Mayonnaise Dressing

Coleslaw with Creamy Mayonnaise Dressing is one of the most refreshing and versatile side dishes you can make. This classic salad combines finely shredded cabbage and carrots with a smooth, tangy, and slightly sweet dressing made from mayonnaise, vinegar, sugar, and a few seasonings. The result is a crisp, creamy, and perfectly balanced salad that complements everything from fried chicken to grilled meats and sandwiches.

Coleslaw originated in the Netherlands, derived from the term koolsla, meaning “cabbage salad.” Over time, it evolved into many variations across the world, with the creamy American-style version becoming a staple at picnics, barbecues, and family gatherings. It’s a timeless dish that proves simple ingredients can come together to create something incredibly satisfying.

Why I Love This Recipe

I love this recipe because it embodies the essence of fresh, easy, and delicious home cooking. The crunch of the cabbage mixed with the smooth creaminess of the mayonnaise dressing is so satisfying.

It’s refreshing, colorful, and adds a bright, crisp contrast to heavy or rich dishes like barbecue or fried foods. Another reason I love it is how quick and customizable it is.

Why It’s a Must-Try Dish

This coleslaw is a must-try because it’s the perfect balance of texture and flavor — crunchy, creamy, tangy, and just a little sweet. It’s not only a side dish but also a great topping for sandwiches, burgers, or pulled pork.

Unlike store-bought versions, this homemade recipe allows you to control the freshness and quality of ingredients, ensuring a crisp, vibrant, and flavorful salad every time.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Calories per Serving: Approximately 200 kcal
Course: Side Dish / Salad
Cuisine: American

Ingredients

For the Salad:

• 4 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded (optional for color)
• 2 medium carrots, grated
• 2 green onions, finely sliced (optional)

For the Creamy Mayonnaise Dressing:

• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar (or white vinegar)
• 1 tablespoon Dijon mustard (optional for extra tang)
• 2 teaspoons sugar (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice (optional for freshness)

Cooking Directions

1. In a large bowl, combine the shredded green cabbage, red cabbage, carrots, and green onions.
2. In a separate smaller bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, pepper, and lemon juice until smooth and creamy.
3. Pour the dressing over the cabbage mixture.
4. Toss well until all the vegetables are evenly coated with dressing.
5. Taste and adjust seasoning as needed.
6. Chill in the refrigerator for at least 30 minutes before serving for the best flavor.

Step-by-Step Preparation Method

1. Prepare the vegetables: Shred the cabbage finely using a sharp knife or mandoline slicer. Grate the carrots and slice the green onions.
2. Make the dressing: In a medium bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, pepper, and lemon juice until smooth.
3. Combine: Add the dressing to the bowl of cabbage and carrots.
4. Mix: Toss gently but thoroughly to coat all the vegetables evenly with the dressing.
5. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to blend and cabbage to soften slightly.

How to Serve

Serve chilled as a side dish alongside grilled chicken, burgers, pulled pork, fish, or any barbecue dish. It also makes a great sandwich topper or filling for tacos and wraps. For parties or potlucks, serve it in a large chilled bowl and garnish with a sprinkle of chopped parsley or black pepper on top.

Recipe Tips

• Always shred the cabbage finely for the best texture.
• For a lighter dressing, replace half of the mayonnaise with Greek yogurt.
• Taste the dressing before mixing — you can adjust the sweetness or tanginess easily.
• Allowing the coleslaw to rest in the refrigerator enhances the flavor and texture.
• Add the dressing just before serving if you want to keep the cabbage extra crisp.

Variations

• Vegan Coleslaw: Use vegan mayonnaise and maple syrup instead of sugar.
• Asian-Style Coleslaw: Add sesame oil, rice vinegar, soy sauce, and sesame seeds instead of the mayonnaise dressing.
• Spicy Coleslaw: Add a pinch of cayenne pepper or some diced jalapeños for heat.
• Creamy Yogurt Coleslaw: Replace half or all of the mayonnaise with plain Greek yogurt for a tangier and healthier option.
• Apple Coleslaw: Add thinly sliced green apples for sweetness and crunch.
• Buttermilk Coleslaw: Substitute part of the mayonnaise with buttermilk for a lighter, tangier flavor.

Freezing and Storage Time

• Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may settle.
• Freezer: Coleslaw does not freeze well due to its creamy dressing, which can separate when thawed. However, you can freeze the undressed shredded cabbage and carrots for up to 3 months and add dressing fresh when ready to serve.

Special Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Whisk
• Sharp knife or mandoline slicer
• Grater
• Tongs or salad spoon for mixing

Conclusion

Coleslaw with Creamy Mayonnaise Dressing is a classic dish that adds freshness, crunch, and creaminess to any meal. Its simple ingredients come together in minutes, yet the flavor is timeless and crowd-pleasing. Whether you’re hosting a backyard barbecue, preparing a picnic, or just want a quick side for dinner, this homemade coleslaw is an unbeatable choice. With its balance of sweet, tangy, and creamy notes, it’s a dish that never fails to delight and complement any savory spread.

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Coleslaw with Creamy Mayonnaise Dressing

Author: Anna Williams Cuisine: American Courses: Salads

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Servings: 6 Calories: 200 kcal

Description

Coleslaw with Creamy Mayonnaise Dressing is one of the most refreshing and versatile side dishes you can make. This classic salad combines finely shredded cabbage and carrots with a smooth, tangy, and slightly sweet dressing made from mayonnaise, vinegar, sugar, and a few seasonings.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 4 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded (optional for color)
• 2 medium carrots, grated
• 2 green onions, finely sliced (optional)

For the Creamy Mayonnaise Dressing:

• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar (or white vinegar)
• 1 tablespoon Dijon mustard (optional for extra tang)
• 2 teaspoons sugar (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice (optional for freshness)

Instructions

1. Prepare the vegetables: Shred the cabbage finely using a sharp knife or mandoline slicer. Grate the carrots and slice the green onions.
2. Make the dressing: In a medium bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, pepper, and lemon juice until smooth.
3. Combine: Add the dressing to the bowl of cabbage and carrots.
4. Mix: Toss gently but thoroughly to coat all the vegetables evenly with the dressing.
5. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to blend and cabbage to soften slightly.

Keywords: Coleslaw with Creamy Mayonnaise Dressing