Creamy Coleslaw
Make the ultimate creamy coleslaw from scratch! This simple recipe combines red and green cabbage, carrots, and green onions with a lighter dressing made from mayonnaise and Greek yogurt.
It has a tangy, subtly sweet flavor that's sure to please everyone!
Why you'll love this creamy coleslaw recipe
What makes this the best coleslaw recipe? When it comes to cookouts, potlucks, or any summer get-together, nothing beats a side of delicious homemade coleslaw.
Here are just a few reasons why you will want to make this easy side dish recipe for your next summer party!
- Easy side dish: This is one of the best coleslaws to serve alongside burgers, sandwiches, or even grilled chicken.
- As a topping: It's also fantastic on pork sandwiches, hamburgers, or tacos. The creamy dressing pairs wonderfully with the savory fillings, adding extra flavor to each bite.
- Make ahead dish: You can make this coleslaw ahead of time, up to a few days early, and keep it in an airtight container until serving. The flavors blend better the longer it sits!
- Crowd pleaser: This recipe features an incredibly creamy coleslaw dressing with a perfect balance of tanginess and sweetness.
What is creamy coleslaw made of?
Just like our creamy macaroni salad recipe, the ingredients are so simple, you just have to try it!
- Shredded cabbage: The combination of crunchy red and green cabbage makes a beautiful side dish.
- Carrots: Carrots contribute a hint of sweetness to the coleslaw.
- Green onions: Fresh green onions lend a subtle onion flavor to the coleslaw without overwhelming it.
- Mayo and Greek yogurt: A mixture of mayo and Greek yogurt works to lighten the homemade coleslaw dressing.
- Vinegar: Opt for apple cider vinegar or white vinegar to achieve that classic coleslaw taste.
- Celery salt: Celery salt adds the perfect balance of saltiness and celery flavor to the dish. You can also add a bit of black pepper.
Ingredient Substitutions
- To save time, consider purchasing a bag of coleslaw mix instead of chopping the cabbage and carrots yourself.
- You can substitute celery salt with a combination of regular salt and celery seeds if desired.
How to make creamy coleslaw
This quick and easy coleslaw recipe takes about 10 minutes to make and needs about 2 hours to chill before serving.
- In a large bowl, blend the mayonnaise, Greek yogurt, vinegar, Dijon mustard, and celery salt. Taste and adjust the seasoning as needed, then set aside.
- Shred the green and red cabbage and carrots and slice the green onions.
- Combine the cabbage mixture with the prepared dressing, ensuring they are well coated.
- Cover the bowl and refrigerate for 2 hours to enhance the flavors. Before serving, stir well and enjoy.
Tips for Success
- Shred the cabbage using a food processor, sharp knife, or mandoline.
- For the carrots, simply grate them with a cheese grater.
- After chopping the veggies, I prefer to rinse them under running water and then use a salad spinner to remove any excess water.
- The ratio of mayonnaise to Greek yogurt can be adjusted according to your taste.
What to serve with creamy coleslaw
This side dish complements all your favorite summer meals. Whether you're grilling outdoors or enjoying a meal indoors, this coleslaw pairs perfectly with whatever you're serving. Here are a few ideas to get you going!
- Turkey Burgers with Mango Chutney
- Instant Pot Chicken Tacos
- Air Fryer Whole Chicken
- Greek Chicken Kabobs
How long does coleslaw last in the fridge?
This coleslaw can be refrigerated for up to 5 days in an airtight container. Remember to give it a good toss before serving.
More easy side dish recipes
Looking for an easy side dish for your next get-together? Try one of these crowd-pleasing options!
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Creamy Coleslaw
INGREDIENTS
- ½ cup mayonnaise
- ½ cup non-fat Greek yogurt
- 2 tablespoons vinegar (white or apple cider)
- 1 teaspoon dijon mustard
- 1 teaspoon celery salt
- 8 oz. green cabbage
- 4 oz. red cabbage
- 1 large carrot
- 3 green onions
INSTRUCTIONS
- In a large mixing bowl, combine the mayo, Greek yogurt, vinegar, dijon mustard, and celery salt. Taste and adjust for seasonings and set the bowl aside.
- Use a food processor to shred the red and green cabbage as well as the carrots. Slice the green onions with a sharp knife. (You can use a sharp knife or mandoline to thinly slice the cabbage and a cheese grater to shred the carrots in this step.)
- Toss the vegetables with the dressing and cover the bowl. Transfer the bowl to the fridge for a minimum of 2 hours to allow the flavors to develop. Stir before serving.
Excellent dressing, thanks! I also added about 1/2 tsp sugar.
We love good coleslaw..yours is terrific
When I weighed out 12 ounces of cabbage it seemed like such a small amount that I decided to double the recipe, which made a lot of dressing so the ratio of dressing to vegetables may be off. I ended up using maybe two pounds of thinly sliced green cabbage and a quarter small red cabbage to take up the dressing, and it was just right with two large grated carrots, and a some grated broccoli stalks I had saved for this purpose. However, the taste was flat and too salty, which I remedied with two rounded teaspoons of sugar, which seemed to bloom the other flavors perfectly. I'm not a fan of sweet coleslaw (think KFC) but this definitely needed the sugar to round out the flavors. I only used 4 green onions for the doubled recipe, which I will cut back even more next time because it tastes fairly strongly of onion. I also used celery seed and salt instead of the celery salt. So maybe too salty was my fault, but I personally love celery seed in coleslaw. Perfect with these alterations.