Easy Creamy Coleslaw Recipe
This easy creamy coleslaw recipe combines finely chopped cabbage and carrots with a sweet, tangy dressing made with mayonnaise, Greek yogurt, apple cider vinegar, and celery seed. It is ready in 20 minutes and perfect for BBQs, picnics, fried chicken, and pulled pork.
Servings: 10
Cost: $5
Equipment
- large mixing bowl
- Medium mixing bowl
- whisk
- Sharp knife, food processor, or mandoline
- cutting board
Ingredients
Coleslaw
- Finely chopped green cabbage
- Finely chopped or shredded carrots
Creamy Coleslaw Dressing
- Mayonnaise
- Greek yogurt
- Apple cider vinegar
- Celery seed
- Honey or granulated sugar
- Kosher salt
- Freshly ground black pepper
Instructions
- Add the finely chopped cabbage and carrots to a large mixing bowl and toss to combine.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, celery seed, honey or sugar, salt, and pepper until smooth.
- Pour most of the dressing over the cabbage mixture. Toss until the vegetables are evenly coated, adding more dressing only if needed.
- Serve immediately for the crispiest texture, or cover and refrigerate for 30–60 minutes to allow the flavors to blend.
- Stir well before serving. Drain any excess liquid and adjust the seasoning to taste.
Video
Notes
For the best flavor, refrigerate the coleslaw for 30–60 minutes before serving.
Packaged coleslaw mix can be substituted for the cabbage and carrots. Chop it into smaller pieces for a fine KFC-style texture.
Package sizes and vegetable volumes vary, so add the dressing gradually.
Sour cream can be substituted for the Greek yogurt.
Honey, granulated sugar, or maple syrup can be used as the sweetener.
For less-sweet coleslaw, reduce or omit the sweetener.
Store the coleslaw in an airtight container in the refrigerator for up to 3 days.
Drain any excess liquid and toss again before serving.
Mayonnaise-based coleslaw does not freeze well.
Coleslaw is served cold and should not be reheated.
Do not leave coleslaw at room temperature for more than 2 hours.
Packaged coleslaw mix can be substituted for the cabbage and carrots. Chop it into smaller pieces for a fine KFC-style texture.
Package sizes and vegetable volumes vary, so add the dressing gradually.
Sour cream can be substituted for the Greek yogurt.
Honey, granulated sugar, or maple syrup can be used as the sweetener.
For less-sweet coleslaw, reduce or omit the sweetener.
Store the coleslaw in an airtight container in the refrigerator for up to 3 days.
Drain any excess liquid and toss again before serving.
Mayonnaise-based coleslaw does not freeze well.
Coleslaw is served cold and should not be reheated.
Do not leave coleslaw at room temperature for more than 2 hours.
Nutrition
Calories: 170kcal | Carbohydrates: 3g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 158mg | Potassium: 85mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2175IU | Vitamin C: 8.4mg | Calcium: 27mg | Iron: 0.3mg