This easy coleslaw recipe is a quick, creamy, delicious side dish you will be taking to every party, potluck or picnic this summer. I use honey rather than sugar to balance the vinegar, giving the dressing a bit of thickness without being overly sweet.
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What is Coleslaw Sauce Made Of?
Coleslaw dressing is typically mayonnaise-based with vinegar, sugar, salt and pepper. It’s extremely easy to customize your homemade coleslaw to your liking!
This easy recipe for coleslaw dressing uses the following ingredients:
- 1/4 cup mayonnaise
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
I love making coleslaw with honey. It makes the dressing a bit thicker and richer, without being too sweet.
It’s important to make this coleslaw recipe with apple cider vinegar. Substituting another vinegar will give different results. Apple cider vinegar has a fruitier flavor than, say, white wine or plain white vinegar.
Depending on whether you prefer a sweet or more tangy dressing, you can add either more honey, or more apple cider vinegar.
Colman’s dry mustard is an essential ingredient. I wouldn’t substitute regular mustard, as it has a different flavor profile.
How to Make This Easy Coleslaw Recipe
I can never decide which I prefer at a picnic or BBQ, coleslaw or potato salad. I usually make both, because this creamy coleslaw recipe takes less than ten minutes to make.
While you can buy a head of cabbage and shred it by hand, or in the food processor, I like to buy a bag of pre-shredded cabbage when I’m making this summer slaw for a crowd.
This recipe uses one 14-ounce bag of pre-shredded cabbage, or 6 cups if you shred it yourself.
To make homemade coleslaw, simply whisk the mayonnaise, vinegar, honey, mustard, salt and pepper in a large bowl. Taste the dressing and adjust seasonings to your liking.
Then toss in the cabbage, mixing well to coat, and refrigerate until ready to serve.
Coleslaw FAQs
Is coleslaw healthy?
Cabbage is very healthy and full of fiber, but mayonnaise can be high in calories, fat, and sodium. The advantage of making homemade coleslaw is that you can control what’s in it.
You can add additional vegetables like carrots, bell peppers, broccoli or kale. You might also experiment with less dressing. And you’ll definitely avoid the preservatives, added sugars, and unhealthy fats often found in store-bought coleslaw.
When should you add dressing to coleslaw?
Add the dressing when you make the coleslaw. While you can certainly serve coleslaw immediately after you make it, it will be a bit crunchier. I think it tastes best if it’s had an hour or two in the fridge to allow the cabbage to soften a bit and absorb all the flavors.
How far in advance should you make coleslaw?
Coleslaw will keep in the fridge for up to 3 days, though I think it’s best within the first 24 hours.
What can you serve with coleslaw?
Coleslaw is a perfect side dish for any grilled meats or sandwiches. It can also be served with lettuce wraps or tacos.
This is a fantastic slaw for pulled pork. If you want to add a tangy crunch to your sliders, check out this pulled pork with coleslaw recipe!
These slow-cooked Korean Pulled Beef Sliders are also perfect with creamy coleslaw.
This easy coleslaw recipe will be your new summer favorite, or make it as a quick, refreshing side dish any time of the year!
Simple Creamy Cole Slaw
Ingredients
- 6 cups cabbage Shredded. (or 1, 14 ounce bag of pre-shredded cabbage)
- 1/4 cup mayonnaise
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey (or more depending on how sweet you like it)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Whisk mayonnaise, vinegar, honey, mustard, salt and pepper in a large bowl.
- Taste dressing and adjust seasonings if necessary.
- Toss in cabbage, mixing well to coat.
- Refrigerate until ready to serve.
Michelle says
This looks yummy. Thanks for sharing on Foodie Friends Friday.
Cynthia says
Thanks Michelle!
Chef Mimi says
Fabulous! I love the ingredients. Sometimes I do half mayo and half sour cream. The still get the mayo zing, but then you get that freshness from the sour cream. I’m not a mayo hater!
Cynthia says
That’s a great combo too Mimi! I’ll have to try it!
Christina says
I love this kind of coleslaw, all I do differently is add lots of vinegar because I’m a vinegar fiend! Yum! Pass the bowl!
Cynthia says
Me too! I know you love your vinegar!