This creamy coleslaw is one of our most popular recipes on Memorial Day weekend every year. It’s one of my favorite summer side dishes too!
I’ve shared a lot of slaw recipes over the years.
There’s this colorful cabbage salad that’s tossed in a lightly creamy peanut dressing and this vinegar coleslaw that features a tangy apple cider vinaigrette. My broccoli slaw has a base of broccoli stem matchsticks (waste not, want not!), and this kohlrabi slaw includes apples for sweetness.
I love them all, but this creamy coleslaw will always be my favorite.
Here’s why I love this coleslaw recipe:
- It’s classic and nostalgic. Coleslaw has been one of my favorite cookout side dishes since I was a kid. With its creamy, sweet, and tangy dressing, this recipe checks every classic box.
- The creamy/crunchy balance is so good. I love how the crisp veggies play off the creamy dressing. It’s not too creamy though. I’m not a fan of mayo-based dressings that verge on gloopy. This one has a perfect pourable texture.
- It has a few savory extras. Most store-bought slaw mixes just include cabbage and carrots. I also add scallions to this recipe, which give the slaw a nice freshness and a little oniony depth. And I use celery seed in the dressing, which has a concentrated savory flavor. I think it really kicks this coleslaw up a notch.
Readers agree!
KatC wrote, “OMG this is THE BEST coleslaw recipe I’ve made! I love the zesty flavors and celery seed!”
Queenie said, “This instantly became my family’s favorite coleslaw recipe! Even my very picky MIL and grandmother LOVE it!”
And Jennifer wrote, “This was a delicious recipe! Better than our favorite local restaurant!”
Every Memorial Day weekend, it’s one of the most-made recipes on the blog. If you’re looking for a crispy, creamy, fresh-yet-craveable side dish to make for an upcoming cookout, you absolutely can’t go wrong here.
Get the recipe:
Want to make this slaw? Here are a few tips:
- It gets creamier as it sits. Make this one ahead! The cabbage and carrots will soften in the dressing, making this already creamy slaw even creamier. Prep it at least 2 hours and up to 2 days ahead, and store it in the fridge until you’re ready to serve.
- Use store-bought slaw mix as a shortcut. Just add the scallions and toss it all in the dressing!
- But make the dressing yourself. The homemade coleslaw dressing is what makes this slaw so delicious. It’s sweetened naturally with maple syrup, and Dijon mustard and apple cider vinegar give it a bold, tangy flavor. It’s easy to whisk together in less than 5 minutes—don’t skip it!