Creamy Coleslaw Recipe (Easy, Creamy & Healthy)
This easy coleslaw recipe combines crisp cabbage, fresh carrots, and a creamy, tangy-sweet homemade dressing—fresh, balanced, and perfect for any meal. Serve it up at your next summer party or take it along to a potluck. Save This Recipe Enter your email and we’ll send the recipe directly to you! By submitting this form, you consent to receive emails from Delicious Meets Healthy. The Best Homemade Coleslaw Recipe When it comes to cookouts and summer parties, a big bowl of coleslaw is a must for me! Skip the watery store-bought salad and whip up a batch of this healthy and creamy coleslaw recipe. This coleslaw recipe hits that perfect balance – creamy but not heavy, tangy but not sharp, and just sweet enough to bring everything together. If you love a more vibrant twist, you can also try my red cabbage slaw for a slightly bolder flavor and color. What makes this different from other recipes? I don’t just mix and serve – I let it rest so the flavors actually develop. That one small step transforms it from a basic salad into a restaurant-quality homemade coleslaw. Whether you’re making this for a backyard BBQ or just topping a sandwich, this is the kind of easy coleslaw recipe that always steals the show. I love serving this creamy coleslaw alongside BBQ chicken or pulled pork sandwiches, grilled chicken kebabs, or even tucked into fish tacos—it’s one of those sides that works with just about anything at a summer BBQ. Key Ingredients For the Slaw Green and purple cabbage – this is the base of any classic creamy coleslaw recipe. I like to use green and purple cabbage but you can use only green if you prefer. Make sure you slice it thin for the best texture. Carrots – bring natural sweetness and balance the tanginess. For the Coleslaw Dressing Mayonnaise – creates that creamy, classic texture (use a good-quality one—it really matters here) Apple cider vinegar – adds brightness; you can swap with lemon juice in a pinch Honey – softens the acidity (omit for keto/Whole30 or replace with a low-carb sweetener). Whole grain mustard (optional) – I personally love this for a subtle tangy depth Salt & black pepper – simple but essential for bringing everything together 💡 Healthy Swap Idea: For a lighter or healthy coleslaw recipe, you can replace part of the mayo with Greek yogurt. I’ve tested a half-and-half version and it still tastes fantastic. Best Way to Shred Cabbage for Homemade Coleslaw From my testing, thinner shreds make a big difference in how well the dressing coats the cabbage. Mandoline (my favorite): Quick and gives perfectly even, thin slices that soak up the dressing perfectly By hand: Cutting it into strips by hand works great—just slice as thinly as possible Food processor: Fast option; cut into wedges and use the shredding attachment 💡 My Tip: Thin slices = better texture and flavor. Thick pieces won’t absorb the dressing as well. How To Make My Creamy Coleslaw Recipe It takes less than 10 minutes to make a batch of this yummy carrot and cabbage slaw recipe. The recipe is also easily doubled if you are serving a crowd. Place the shredded cabbage and carrots in a very large mixing bowl. In a small mixing bowl, whisk together the coleslaw dressing ingredients – mayonnaise, apple cider vinegar, honey, mustard if using, salt, and pepper. Pour the mayo dressing all over the cabbage and carrots mixture, and toss well to evenly coat. Let the coleslaw rest in the fridge for at least 30 minutes before serving, then enjoy! TIPS FROM NELI’S KITCHEN Top Tips for the Best Coleslaw Recipe Use a mandoline to cut the vegetables. The slices are even and crunchy. If you are cutting the veggies by hand, try your best to cut them as evenly as you can. Let the coleslaw sit in the fridge for 30 minutes before serving. This will allow the flavors to really develop. I use homemade mayonnaise in this recipe, but you can substitute it for a store-bought mayo, or sour cream if you want to cut down on calories. Don’t overdress – start with slightly less dressing if you prefer a lighter texture Loved this recipe? Please leave a ⭐ star rating and let me know how it went in the 📝 comments below.Want to keep seeing my recipes in Google? Add Delicious Meets Healthy as a trusted source. Pin this now to find it later Pin It Prep Time: 15 minutes minutes Total Time: 15 minutes minutes Servings: 8 Save This Recipe Enter your email and we’ll send the recipe directly to you! By submitting this form, you consent to receive emails from Delicious Meets Healthy. Cook ModePrevent your screen from going dark Place the shredded cabbage and carrots in a very large mixing bowl. Place all the dressing ingredients in a small mixing bowl and whisk to combine. Pour the coleslaw dressing all over the shredded cabbage and carrots, and toss well to evenly coat. Let the cole slaw rest in the fridge for at least 30 minutes before serving. Top tips for the best coleslaw recipe Use a mandoline to cut the vegetables. The slices are even and crunchy. If you are cutting the veggies by hand, try your best to cut them as evenly as you can. Let the coleslaw sit in the fridge for 30 minutes before serving. This will allow the flavors to really develop. I use homemade mayonnaise in this recipe, but you can substitute it for a store-bought mayo, or sour cream if you want to cut down on calories. Don’t be tempted to add more mayo. As it sits, the cabbage will release some of its moisture, if you add more mayo the slaw can become too wet. Calories: 235kcal | Carbohydrates: 11g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 371mg | Potassium: 200mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2991IU |…
