Prepare a Classic Creamy Coleslaw

Coleslaw made of freshly shredded white cabbage and grated carrot with homemade mayonnaise-based salad dressing in wooden bowl, photographed overhead with copy space on the right side (Selective Focus, Focus on the salad)
c/o 123rf

Coleslaw is a timeless side dish that pairs perfectly with a variety of main courses. Its crunchy texture and creamy dressing make it a favorite at picnics, barbecues, and family gatherings. This classic coleslaw recipe serves six people and is easy to prepare.

Serves 6; Preparation time: 20 minutes.


For the coleslaw:

  • 1 medium green cabbage
  • 2 large carrots
  • 1 small onion

For the dressing:

  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup white sugar
  • 1 teaspoon celery seed
  • Salt and black pepper to taste


1. Prepare the Vegetables:

  • Start by removing any damaged outer leaves from the cabbage. Cut the cabbage in half and remove the core. Thinly slice the cabbage using a sharp knife or a mandoline slicer.
  • Peel the carrots and grate them using a box grater or a food processor fitted with a grating attachment.
  • Peel the onion and finely chop it into small pieces.

2. Combine Vegetables:

  • In a large mixing bowl, combine the sliced cabbage, grated carrots, and chopped onion. Toss them together to create an even distribution of colors and textures.

3. Make the Dressing:

  • In a separate bowl, prepare the dressing. Combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and celery seed. Whisk the ingredients together until well combined.
  • Taste the dressing and adjust the sweetness, tanginess, and seasoning according to your preference. Add salt and black pepper to taste.

4. Combine Dressing and Vegetables:

  • Pour the dressing over the cabbage, carrots, and onion mixture. Use a large spoon or salad tongs to gently toss the ingredients together, ensuring that the dressing coats all the vegetables evenly.

5. Chill and Serve:

  • Once the coleslaw is well-coated with the dressing, cover the bowl with plastic wrap or a lid. Refrigerate the coleslaw for at least 1 hour before serving. Chilling allows the flavors to meld together and the vegetables to slightly soften.
  • Before serving, give the coleslaw a final toss to re-distribute the dressing. Taste and adjust the seasoning if needed.

6. Serving:

  • Coleslaw can be served as a side dish alongside grilled meats, sandwiches, or other picnic fare. It adds a refreshing and crunchy element to your meal.

7. Storage:

  • Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the vegetables might continue to soften over time.


  • For a creamier coleslaw, you can adjust the amount of mayonnaise in the dressing according to your taste preference.
  • If you prefer a sweeter coleslaw, you can increase the amount of sugar in the dressing.
  • Feel free to customize your coleslaw by adding extras such as chopped fresh herbs (parsley, dill, or cilantro), shredded cheese, or chopped nuts for additional flavor and texture.

This classic creamy coleslaw recipe is sure to be a hit at your next gathering. Its simplicity and timeless flavors make it a versatile side dish that complements a wide range of dishes.

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