My homemade Creamy Coleslaw Recipe is perfect as a side at any barbecue, cookout, or potluck you find yourself at. Tangy, creamy, and with a touch of sweetness, just like you remember. We’ve got options inside for changing things up a bit, too, if you’re ready to get a little crazy!
Homemade Coleslaw Recipe
I love coleslaw, but I did not come by that love early in life. Cabbage used to be a NO, in my “how to be an annoying, picky eater” handbook, and anything with cabbage was generally not going to happen.
Now I’ll take coleslaw in pretty much any form, but some of my favorites have been my Vinegar Coleslaw and the “Better than KFC” Coleslaw already living here on the site. Those are great recipes, and awesome options to try out. This one is also amazing, and a little different than what we already have on offer.
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Coleslaw Recipe shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- mayo (we love Best Foods/Hellman’s or Duke’s best)
- white sugar
- white vinegar
- salt & pepper
- lemon juice
- onion powder
- celery salt
- thinly sliced cabbage
- The Grill Dad’s White Tuxedo Blend (optional but HIGHLY recommended!)
How to make Homemade Creamy Coleslaw
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
All the sauce ingredients, that is. Whisk together until they are combined and the sugar has dissolved. Taste, and adjust to your own tastes as necessary.
Toss the sauce with the cabbage until it is evenly coated.
For at least 2 hours, preferably. Stir occasionally, and enjoy!
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The secret ingredient in my coleslaw
This stuff is quickly becoming my not-so-secret ingredient in a LOT of different dishes, and for good reason. This stuff gives such a unique kick to foods. I’m all but obsessed with the horseradish + vinegar here, and I suggest picking some up immediately and finding excuses to get it in your face because it is worth it.
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What’s the best way to save leftover coleslaw?
Keep your coleslaw in a covered air-tight container in the fridge, and eat it within 2-3 days.
Can you make this ahead of time?
You can make this ahead of time if you’d like. The evening before a barbecue is fine, and even if you aren’t that organized, try and plan for at least 2 hours between when you mix it and when you’d like to eat it.
What are some other options you can add in?
- bell pepper
- green onions
- diced jalapeno
- 1 large bag tri-color coleslaw shreds
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 teaspoons White Tuxedo Rub (optional but amazing)
- pinch of salt
- In a medium-sized bowl, mix together the sauce ingredients with a whisk. Dump in the coleslaw shreds, stir to evenly coat, cover and refrigerate for at least 2 hours before serving.
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Amount Per Serving: Calories: 110Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 108mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!