Dessert

Creamy Classic Coleslaw Recipe

ByMaya bella July 1, 2026July 1, 2026

Introduction

This creamy classic coleslaw is a quick and simple side dish that brings a delightful crunch and tangy creaminess to your table. Made with shredded cabbage, carrots, and a smooth dressing, it’s perfect for barbecues, sandwiches, or everyday meals. Fresh parsley adds a bright, herby note that balances the flavors beautifully.

A white bowl filled with a colorful coleslaw salad sits on a white marbled surface. The salad has three main layers: thin strips of orange carrots, light green cabbage, and purple cabbage, all mixed evenly. A creamy white dressing covers the vegetables, with small sprinkles of black pepper and a few small green herb leaves on top. A silver spoon is placed inside the bowl on the right side. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium cabbage, shredded
3 medium carrots, shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 teaspoons sugar

Instructions

Step 1: Place the shredded cabbage, shredded carrots, and chopped parsley in a large bowl. Toss lightly to combine.
Step 2: In a separate bowl, add mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, black pepper, and sugar. Whisk until smooth.
Step 3: Pour the dressing over the cabbage mixture. Toss well until everything is evenly coated.
Step 4: Taste and adjust seasoning if needed, keeping the balance of creamy, tangy, and slightly sweet.
Step 5: Cover and refrigerate for at least 30 minutes before serving for better flavor.

Tips & Variations

For extra crunch, add thinly sliced celery or red onion.
Swap apple cider vinegar for lemon juice to give a fresher acidity.
Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
Add a pinch of smoked paprika or cayenne for a subtle spicy kick.

Storage

Store coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, but the cabbage will soften over time. Stir well before serving, and if needed, add a splash of vinegar or mayo to refresh the dressing.

How to Serve

A white bowl filled with coleslaw showing several layers: the bottom layer is shredded white cabbage with a slightly crisp texture, mixed evenly with thin, bright orange carrot sticks and thin strips of purple cabbage creating a colorful contrast. The coleslaw is covered with a creamy, white dressing that coats the vegetables lightly, giving a smooth texture, and topped with small sprigs of fresh green dill and a light sprinkle of black pepper. A silver spoon is placed inside the bowl on the right side. The bowl is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, it’s best to make it at least 30 minutes before serving so the flavors meld. You can prepare it up to a day ahead and keep it chilled until ready to serve.

How can I make this coleslaw vegan?

Replace the mayonnaise with a vegan mayo alternative and ensure the mustard and other ingredients are vegan-friendly. The rest of the recipe stays the same.