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.
Not anymore.
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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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 (Best Foods or Duke's are the best!)
- White Sugar
- White Vinegar
- Salt & Pepper
- Lemon Juice
- Onion Powder
- Celery Salt
- Thinly Sliced Cabbage
How To Make This Recipe
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.
- Mix it – 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 – Toss the sauce with the cabbage until it is evenly coated.
- Chill – For at least 2 hours, preferably. Stir occasionally, and enjoy!
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Recipe FAQ
Keep your coleslaw in a covered air-tight container in the fridge, and eat it within 2-3 days.
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.
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Add-In Options
- Cranberries
- Bell Pepper
- Green Onions
- Diced Jalapeno
- Mustard
Coleslaw Recipe
Skip the pre-made coleslaw dressing and mix up a batch of your own! This coleslaw is tangy, sweet, and perfect.
Ingredients
- 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
- pinch of salt
Instructions
- 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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Nutrition Information:
Yield: 8 Serving Size: 1Amount 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!