Classic creamy coleslaw is the ultimate side dish that brings crunch and creaminess to any meal. With its vibrant green cabbage and sweet, tangy dressing, this classic dish has a knack for capturing the essence of summer barbecues and family gatherings. Whether served alongside grilled meats or as part of a picnic spread, you’ll find that this coleslaw offers delightful texture and a refreshing zest that elevate it above any store-bought version.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Classic Creamy Coleslaw (Better Than Deli-Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Classic Creamy Coleslaw (Better Than Deli-Style)

Classic Creamy Coleslaw (Better Than Deli-Style)

I fondly remember the first time I attempted to make coleslaw from scratch, wanting something wholesome and superior to the mediocre deli offerings. The moment I tossed the fresh, crisp ingredients together with that creamy dressing, I knew I had stumbled upon something magical. This homemade coleslaw isn’t just easy to prepare; it’s also incredibly satisfying and budget-friendly. I can’t wait for you to try this classic creamy coleslaw (better than deli-style) at your next gathering!

Why You’ll Love This Recipe

Simple & Quick: Prepping this coleslaw takes just 20 minutes, plus some chilling time for the flavors to meld.
Irresistible Flavor: The combination of tangy apple cider vinegar and sweet sugar creates a deliciously balanced dressing.
Eye-Catching Appeal: With bright colors from the carrots and cabbage, it’s as fun to look at as it is to eat!
Flexible Serving: Perfect as a side dish for BBQs, potlucks, or even as a crunchy topping for sandwiches.
Diet-Friendly Options: Easily customizable to suit dietary needs—think vegan mayo for a plant-based twist.

Ingredients You’ll Need

1 pound green cabbage, shredded (about 6 cups): Fresh cabbage is the star ingredient here, providing that perfect crunch. If you want to go for a slightly different flavor, you can mix in some red cabbage.
1 cup shredded carrots: Carrots add a subtle sweetness and a pop of color. Pre-shredded carrots work great, or you can shred them fresh.
3 tablespoons apple cider vinegar: This tangy vinegar cuts through the creaminess and brightens the overall flavor. White vinegar can be used as a substitute, but apple cider gives a nice depth.
3 tablespoons granulated sugar: This sweetens the dressing and balances the vinegar’s acidity. You can swap it out for honey or a sugar alternative if preferred.
1 cup mayonnaise: This is what makes the dressing creamy and luscious. If you’re looking for a healthier option, you might consider Greek yogurt for a lighter version (though it will change the flavor slightly).
½ teaspoon celery seed: A little goes a long way, providing a subtle earthy flavor. If you don’t have celery seed, try using caraway seeds as a substitute.
Kosher salt and freshly-ground black pepper: Essential to enhance all the flavors and round out the dish. Adjust to your taste preference.

How to Make Classic Creamy Coleslaw (Better Than Deli-Style)

Prepare the Cabbage and Carrots: In a large bowl, toss the shredded cabbage with the shredded carrots and 1 tablespoon of kosher salt. Set your mix into a mesh colander over a large bowl and let it rest for about 1 hour. This process helps to draw out excess moisture, ensuring your coleslaw remains crisp.
Rinse and Dry: After you’ve allowed the cabbage and carrots to sit, discard the liquid that has collected in the bowl. Rinse the shredded vegetables under cold water, then dry them thoroughly in a salad spinner or between layers of paper towels on a baking sheet. It’s important to remove excess water to keep your coleslaw from becoming soggy.
Make the Dressing: In a bowl, mix together the 3 tablespoons of apple cider vinegar and the 3 tablespoons of granulated sugar, stirring until the sugar has dissolved completely. Next, whisk in 1 cup of mayonnaise, ½ teaspoon of celery seed, and season with ¼ teaspoon of kosher salt and ½ teaspoon of freshly-ground black pepper.
Combine and Adjust: Pour as much of the dressing over the dried cabbage and carrots as you’d like. Remember, you might not need to use all the dressing depending on your preferences and moisture content. Toss everything gently to combine. Taste and adjust seasoning with additional salt and pepper if desired.
Chill and Serve: Cover the coleslaw and chill it in the refrigerator for at least 1 hour before serving. This resting period allows the flavors to meld beautifully. When it’s time to serve, give it a good stir and enjoy!

Storing & Reheating

Store any leftover coleslaw in an airtight container in the refrigerator, where it will keep well for up to 3 days. While it’s better not to store it at room temperature for more than 2 hours, refrigeration ensures freshness—be sure it’s tightly sealed to maintain its crispness. Unfortunately, coleslaw isn’t ideal for freezing, as the texture may change significantly upon thawing. Refresh the flavors with a quick stir before serving leftovers.

Chef’s Helpful Tips

Avoid making coleslaw too far in advance; for the best flavor and texture, try to prepare it no more than 24 hours before serving.
Make sure to thoroughly dry the cabbage and carrots after rinsing to prevent your coleslaw from becoming watery.
If you love a bit of crunch, consider tossing in some chopped nuts or seeds for an added texture.
For a twist, add fruits like apples or pineapple for a sweet surprise—just remember to adjust the sugar in the dressing accordingly.
If you’re short on time, buying pre-shredded cabbage and carrots can save you effort without skimping on taste.

Classic creamy coleslaw is a deliciously versatile dish that boasts easy preparation and enticing flavors. It’s the kind of recipe that encourages playful creativity—so feel free to experiment with your favorite add-ins. Whether you’re enjoying it as a side at summer cookouts or in your daily lunch routine, this homemade coleslaw will surely win hearts.

Recipe FAQs

Can I make coleslaw ahead of time?

Absolutely! You can make classic creamy coleslaw up to 24 hours in advance. Just keep it covered in the fridge to allow the flavors to meld. Avoid adding the dressing until just before serving to keep the cabbage crisp!

What are some variations I can try?

There are plenty of delicious ways to customize coleslaw! Consider adding ingredients like diced apples for sweetness, nuts for crunch, or even a touch of mustard for a flavor kick. Get creative based on what you enjoy!

How do I adjust the sweetness of the dressing?

If you prefer a sweeter or less sweet slaw, simply adjust the amount of sugar to taste. You can also swap granulated sugar for honey or agave syrup for a more natural sweetener, though be mindful that it may slightly change the flavor.

I don’t like mayonnaise. What can I use instead?

If mayo isn’t your thing, try Greek yogurt for a creamy substitute with a tangy flavor. Alternatively, you could use vegan mayo or cashew cream to keep it creamy—both are excellent options!

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Classic Creamy Coleslaw (Better Than Deli-Style)

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Author: Anna
Prep Time: 140 minutes
Cook Time: 140 minutes
Total Time: 4 hours 40 minutes
Yield: 6 servings 1x
Category: Salad
Method: Mixing
Cuisine: American

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Description

Savor the flavors of this Classic Creamy Coleslaw (Better Than Deli-Style). With its fresh cabbage, crunchy carrots, and creamy dressing, it makes a delightful and easy side dish for any occasion, perfect for family meals or summer barbecues.

Ingredients

Scale

1 pound green cabbage , shredded (about 6 cups)
1 cup shredded carrots
3 tablespoons apple cider vinegar *
3 tablespoons granulated sugar
1 cup mayonnaise
½ teaspoon celery seed
kosher salt and freshly-ground black pepper

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Instructions

Toss shredded cabbage with carrots and 1 tablespoon of kosher salt in a mesh colander set in a large bowl. Let stand for 1 hour.
Discard the water that collects in the bowl and dry the bowl. Rinse the cabbage and carrots, then dry well in a salad spinner or between layers of paper towels on a baking sheet. Place the dried cabbage mixture back in the large bowl.
In a separate bowl, combine vinegar and sugar, stirring until the sugar is dissolved. Whisk in mayonnaise, celery seed, 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly-ground black pepper.
Pour as much dressing over the cabbage and carrots as desired, adjusting based on your preferences and the moisture of the cabbage. Season to taste with salt and pepper.
Cover and chill for at least 1 hour, stirring the coleslaw before serving. It keeps well, covered and refrigerated, for up to 3 days.

Notes

For a sweeter coleslaw, feel free to adjust the amount of sugar to taste.
This coleslaw can be prepared the day before serving, allowing the flavors to meld together.
Add additional vegetables like bell peppers or onions for extra crunch.