Creamy Coleslaw Recipe (Perfectly Sweet & Tangy)
If you’re looking for a Southern-style, creamy coleslaw recipe that’s slightly sweet, slightly tangy, creamy, and crunchy, this is the one! This is that coleslaw that people say, “Oh, that’s some good coleslaw” after taking that first bite!
Grandma Barb was the best cook in our family, full of great cooks. Her recipes still carry us through every holiday and family gathering, including this incredible creamy coleslaw recipe. It shows up at every cookout and fish fry!
Why You’ll Love This Recipe
- Perfectly balanced coleslaw dressing– not too sweet and not too tangy
- Cookout favorite- Tested and perfected over many cookouts and family gatherings.
- Crisp, fresh texture- no watery slaw here.
- Simple ingredients- classic ingredients for old-fashioned, down-home Southern flavor
New to making coleslaw? No worries, I’ll walk you through each step of this creamy coleslaw recipe in this video.
Simple Ingredients:
Exact measurements are in the printable recipe card below.
For the Coleslaw
- Green Cabbage, finely shredded. Skip the pre-shredded bags; fresh cabbage will give a better texture.
- Carrot. Add texture, color, and slight sweetness
- White onion. Add texture and balance out the other flavors
For the Creamy Coleslaw Dressing
- Mayonaise. Use your favorite mayonnaise. (I use Dukes)
- Lemon juice & Vingar. Gives that fresh, classic Southern tang
- Buttermilk. Thins the dressing and adds creaminess
- Granulated sugar. Balances the tanginess
- Salt & pepper. Wake up all the ingredients
How to Make Creamy Coleslaw Step-By-Step
Prep the cabbage. Finely shred the cabbage, carrots, and onion and place in lare bowl. Use both the fine and superfine sides of the grater for the creamiest texture. Thick pieces will make the coleslaw feel dry.
Make the dressing. In another large bowl, whisk together mayonnaise, lemon juice, buttermilk, vinegar, granulated sugar, salt, and pepper until smooth and creamy. Taste and adjust if needed. It should taste sweet and tangy.
Toss it all together. Gradually add the dressing to the shredded cabbage mixture and toss until coated.
Chill. Cover and refrigerate for at least 1-2 hours. Flavors will intensify greatly, so don’t skip this step.
Serve. Toss before serving and taste. Add more sugar, salt, pepper, or vinegar if needed.
Mo’s Recipe Tips For The Best Coleslaw
After making this creamy coleslaw recipe more times than I can count, here are some trial-and-error tips.
- Use a head of fresh cabbage and not the pre-shredded mix, which can be dry and not shredded finely enough.
- Shred the cabbage thinly using the fine and superfine part of the grater. Thick chunks won’t absorb the dressing and will taste dry.
- Don’t overdress the slaw. Gradually add the dressing to the slaw and toss. You may not need all of it.
- Let it chill before serving. This step makes a HUGE difference in the taste and texture.
- Taste and adjust. Be sure to taste and adjust before serving.
- Use full-fat mayonnaise and buttermilk for the creamiest texture.
FAQ’s
Can I make coleslaw ahead of time? Yes, this is the preferred way since coleslaw tastes best once it has had a chance to chill in the refrigerator.
Can I use bagged coleslaw mix? Shredding a head of green cabbage will give you far better results in taste and texture than the bagged coleslaw mix.
Is this coleslaw sweet or tangy? This coleslaw strikes a perfect balance of sweet and tangy. You can reduce the sugar if you prefer a less sweet coleslaw.
How long does coleslaw last in the fridge? If stored in an airtight container, coleslaw will last about 3-4 days.
What if I add too much dressing? You can add in a bit more shredded cabbage and carrots.
What goes with coleslaw? Coleslaw pairs perfectly with BBQ and fish meals. It’s great as a topping for hot dogs, hamburgers, and BBQ chicken sandwiches. It’s cool, creamy contrast really enhances savory meals.
Dinner ideas to pair with this creamy coleslaw recipe
Get the Recipe:
Creamy Coleslaw Recipe (Sweet and Tangy)
Ingredients
- ½ head green cabbage (core removed) (about 3 ½ -4 cups shredded)
- 1 carrot peeled (about ½ cup shredded)
- ¼ small white onion about 2-3 Tablespoons shredded
- ½ cup + 1 tablespoon mayonnaise I used Dukes
- 1½ tablespoons fresh lemon juice
- 2 ½ tablespoons buttermilk
- 1 ½ tablespoons distilled white vinegar
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon pepper may need a lil more or less
Instructions
- Grate cabbage, carrot, and onion. (Use both the fine and super fine sections on the grater for the best texture)½ head green cabbage (core removed), 1 carrot, ¼ small white onion
- Place into a large bowl. Toss and set aside
- In a medium bowl, combine mayonnaise, lemon juice, buttermilk, white vinegar, sugar, salt, and pepper and whisk until creamy.½ cup + 1 tablespoon mayonnaise, 1½ tablespoons fresh lemon juice, 2 ½ tablespoons buttermilk, 1 ½ tablespoons distilled white vinegar, 3 tablespoons granulated sugar, ½ teaspoon salt, ¼ teaspoon pepper
- Pour dressing over cabbage mixture a little at a time and toss to coat. (You may not need all of it)
- Cover and refrigerate for 1-2 hours or overnight for flavors to combine.
- When ready to serve, toss and taste. Add more sugar, salt, pepper, or vinegar if desired.
Video
Notes
- Use a head of fresh cabbage and not the pre-shredded mix, which can be dry and not shredded finely enough.
- Shred the cabbage thinly using the fine and superfine parts of the grater. Thick chunks won’t absorb the dressing and will taste dry.
- Don’t overdress the slaw. Gradually add the dressing to the slaw and toss. You may not need all of it.
- Let it chill before serving. This step makes a HUGE difference in the taste and texture.
- Taste and adjust. Be sure to taste and adjust before serving.
- Use full-fat mayonnaise and buttermilk for the creamiest texture.
Nutrition
This is the closest I’ve been able to find to my mother’s (sadly, long lost) coleslaw recipe. A minor tweak or two and I had it. A little more onion and ¼ teaspoon of cayenne and I was there.
Thanks for the memories!
Wow this was my first time making coleslaw! I wanted to add a delicious side to my bbq chicken and homemade mac n cheese for my cheat day! I found this recipe and I had no idea how easy it was to make it! Shredding the fresh ingredients is definitely a difference maker! The dish is perfect for family functions or just for you and your family! Great recipe!