This Super Creamy Coleslaw recipe is one of our favorite side dishes for BBQ’s and potlucks! We also use this coleslaw on tacos or as a sandwich topping!
Super Creamy, Not Watery Coleslaw Recipe
We do have a few tips for making the best coleslaw recipe, and they are so simple you won’t believe what a difference they make! There are some recipes that call for salting the cabbage and letting it sit for a couple of hours…’aint nobody got time for that.
This Super Creamy Coleslaw comes together in just about 15 minutes, even with the extra step we take to make this coleslaw recipe super creamy and not watery!
Ingredients For This Coleslaw Recipe
The ingredients for this coleslaw recipe are pretty basic, but you can add a little bit extra here and there if you like. This recipe is really adaptable so if you like a variety of different cabbages or vegetables just add them right in.
Green & Purple Cabbage: Here’s one of our TIPS for making creamy, not watery, buy a whole cabbage and shred it yourself. Something about those pre-shredded, store bought coleslaw mixes makes coleslaw watery as it sits. It really only takes a few minutes to shred cabbage, especially if you’re using a food processor.
Shredded Carrots: Carrots are just fine to buy pre-shredded, but you can also shred your own right in the food processor too!
Mayonnaise: Nothing really beats the creamy flavor of mayo for coleslaw! We recommend using regular mayonnaise for the best flavor.
Grated Onion: Now, if you really aren’t an onion fan, you can leave this ingredient out. But just a small amount of grated onion and its juice add a really sharp, tangy flavor to this coleslaw.
Apple Cider Vinegar: Another ingredient for tang, cutting through some of the creaminess from the mayonnaise.
Dijon Mustard: Slightly spicy dijon adds great flavor tho the dressing, you can use spicy brown mustard too but regular yellow mustard won’t add the same flavor.
Sugar: Just a little bit of sugar adds the right amount of sweetness to this coleslaw!
How To Make The Best Coleslaw
This recipe, like many coleslaw recipes, is really so easy to make. Just a few minutes and a chill in the fridge and you’re on your way to the best tasting coleslaw ever!
- Add the cabbage and carrots to a large bowl and toss together to combine. We like to shred the cabbage ourselves, in a food processor or with a knife, but you can buy pre-shredded coleslaw mix.
- Mix the mayonnaise, milk, vinegar, salt, pepper, dijon mustard, onion and sugar together in a small bowl.
- Pour the dressing over the cabbage and carrots, tossing as you go until all the vegetables are coated with the dressing. You might not use all of the dressing, so add about half to start and then add more as needed.
- Cover and refrigerate for at least 1 hour before serving.
Make Ahead Tips
You can easily make this coleslaw in advance by following a few tips!
The cabbage and carrots can be shredded up to two days in advance and stored in the refrigerator. Keep the vegetables in an resealable bag or covered tightly in a bowl with plastic wrap.
Make the dressing up to two days in advance, too. Cover and store in the refrigerator and stir again before adding to the cabbage and carrots. Toss the dressing a couple of hours before serving so that the flavors blend and the cabbage softens slightly but still has crunch.
What Dinner Recipes Go Well With Coleslaw?
We’ve got so many favorites here to choose from! Check out our Dinner Menu for more ideas!
- Cheesy BBQ Pulled Pork
- Sticky BBQ Root Beer Ribs
- Dry Rub BBQ Chicken Wings
- Easy Juicy Turkey Burgers
- Our Favorite Grilled Chicken
Looking For More Side Dishes?
- Buddha’s Loaded Baked Beans
- Cheesy Crock Pot Potatoes
- 15 Minute Creamed Corn with Bacon
- Classic Potato Salad
- Oven Roasted Corn on the Cob (No Shucking!)
This is the BEST coleslaw recipe ever! Super creamy and not watery…this coleslaw is delicious on it’s own as a side dish or piled onto tacos or your favorite pulled pork sandwich!
6 cups shredded cabbage (green and purple) See Note*
3 cups shredded carrots
1 cup mayonnaise
1 tablespoon milk
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
Fresh black pepper to taste
1 tablespoon dijon mustard
1 tablespoon grated onion (optional)
1 tablespoon sugar
Add the cabbage and carrots to a large bowl and toss together to combine.
Mix the mayonnaise, milk, vinegar, salt, pepper, dijon mustard, onion (if using) and sugar together in a small bowl.
Pour the dressing over the cabbage and carrots, tossing as you go until all the vegetables are coated with the dressing. You might not use all of the dressing, so add about half to start and then add more as needed.
Cover and refrigerate for 1 hour before serving.
If you do want to buy pre-shredded cabbage or a coleslaw mix in a bag, buy 2 (14 ounce) bags.
If you want to shred the cabbage yourself, you’ll need 2 small heads of cabbage (if you want to use both colors), or 1 medium head of green or purple cabbage.
- Category: Side Dish
- Method: Stir
- Cuisine: American
Keywords: coleslaw recipe, creamy coleslaw, side dish recipe, side dishes, bbq sides, potluck sides, cabbage recipes, sandwich toppings, taco toppings, slaw recipe