Add this Classic Creamy Coleslaw recipe to your list of backyard barbecue staples. Make a traditional coleslaw recipe with just a few simple ingredients.
I like my coleslaw creamy, tart and with a bit of a crunch
Coleslaw is one of the foods that I swore I hated as a child, but it turns out I just like a certain kind of coleslaw. I like mine to be nice and creamy, but still a little tart. And my coleslaw mix has to have carrots for that extra curnch!
I love the pop of purple so I make my Whole30 approved coleslaw with both purple and green cabbage, but you can just use one or the other. To elevate the flavor slightly I included some freshly chopped parsley in this recipe. If you don’t have parsley on hand, you could always use some fresh dill or cilantro in its place.
tips for shredding cabbage
To make things easier I usually buy the cabbage pre shredded. If you cannot find it that way or you want to shred it yourself, these are some ways to speed up the process.
You can cut the head of cabbage into about 8 pieces and cut out the core. Then, feed each piece through the top of a food processor with the shredding blade attached. You might have to do this in batches transferring the shredded cabbage to a large bowl before starting another batch.
You can also easily shred cabbage using a box grater. I use the side with the largest holes. Cut the cabbage into quarters and rub on the box grater until you are left with fine shreds.
If you are planning a big summer party serve this traditional coleslaw recipe alongside some non traditional sides like a peanut broccoli pasta salad.
I recommend preparing this dish ahead of time and letting it chill in the fridge. This give the cabbage time to absorb the coleslaw dressing and for all of the flavors to come together.
- Coleslaw mix or heads of cabbage and carrots to chop and create a homemade coleslaw cabbage mixture
- Apple cider vinegar
- Dijon Mustard
- Fresh parsley
If you do not like mayonnaise, you can use sour cream or greek yogurt to make the coleslaw dressing. In my opinion, the mayonnaise gives the coleslaw a more classic taste.
I like the slight sweetness of using an apple cider vinegar, but you can use any vinegar you like to make the coleslaw dressing. White vinegar or red wine vinegar are two of the best options.You could also use some lemon juice instead of the vinegar.
If you are unable to use fresh parsley, you can use dried parsley. Just use about 1 tsp for this recipe. If you want to add some spice, add about 1/4 tsp of red pepper flakes.
How to make Classic Creamy Coleslaw
Step 1: Combine wet ingredients
Step 2: Toss dry ingredients with wet
Then, add coleslaw mix and chopped parsley to the bowl. Next, mix to combine all of the ingredients into an even mixture.
Step 3: Chill in the fridge
Finally, place the coleslaw in the fridge to chill for at least an hour prior to enjoying. I find that the longer coleslaw sits, the better it tastes so I like to prepare mine at least 12 hours ahead of eating.
Once prepared, store this coleslaw in an airtight container in the refrigerator and serve chilled. Enjoy within 5 days of making your coleslaw.
To refresh the coleslaw before serving, toss in a splash of apple cider vinegar and some freshly chopped parsley.
Check out these other summer side dish recipes
- Grilled Sweet Potato Wedges
- Grilled Caesar Salad
- Herb and Mustard Potato Salad
- Honey Mustard Three Bean Salad
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 24oz coleslaw mix with carrots
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- One handful fresh parsley
- In a large mixing bowl combine mayonnaise, dijon mustard, salt, pepper, and apple cider vinegar and mix thoroughly
- Add coleslaw mix and chopped parsley to the bowl
- Mix to combine all of the ingredients into an even mixture
- Place in the fridge to chill for at least an hour prior to enjoying – I find that the longer coleslaw sits, the better it tastes so I like to prepare mine at least 12 hours ahead of eating