A creamy, crunchy, and zesty coleslaw that balances tang, sweetness, and savory flavors. I like serving this as a refreshing summer side or piling it onto sandwiches for added crunch and brightness. It’s a versatile dish that fits into BBQ spreads, picnics, or even quick weekday dinners.
Why You’ll Love This Recipe
I love how this coleslaw hits all the right notes—creamy, tangy, a touch of sweetness, and full of texture. The combination of mayo and sour cream makes it rich without being heavy, and the vinegar and mustard bring just the right amount of zing. It’s incredibly easy to make and doesn’t require cooking, which makes it perfect for busy days or last-minute gatherings. Whether I’m prepping it for a cookout or just want a quick side dish, it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3/4 cup mayonnaise
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1/4 cup sour cream
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2.5 tablespoons white vinegar
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1/2 teaspoon Dijon mustard
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3 teaspoons granulated sugar
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1 teaspoon celery salt
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1/4 teaspoon onion powder
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Pepper to taste
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14–16 ounces coleslaw mix (green & red cabbage + carrots)
Directions
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I start by whisking together the mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, celery salt, onion powder, and pepper in a medium bowl until smooth. I always give it a taste and adjust the seasoning if needed.
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In a large mixing bowl, I pour in the coleslaw mix.
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Then I drizzle the dressing over the vegetables and toss everything together until fully coated. Sometimes I don’t use all the dressing if I want it a little lighter.
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I like to refrigerate the coleslaw for a few hours so the flavors can really come together, but it’s also great if I need to serve it right away.
Servings and timing
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Prep Time: 10 minutes
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Cook Time: 0 minutes
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Total Time: 10 minutes
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Yield: 8 servings
Variations
I often switch things up depending on what I have. Sometimes I shred my own cabbage and carrots for a fresher bite. When I want to keep it lighter, I use low-fat mayo and sour cream—though it slightly changes the texture and taste. Adding a dash of hot sauce or a pinch of cayenne gives it a spicy kick, and tossing in some chopped apples or raisins adds a sweet contrast. For a bit of crunch, I occasionally stir in sunflower seeds or chopped nuts.
storage/reheating
I store leftover coleslaw in an airtight container in the fridge, and it stays fresh for up to 3 days. I always give it a quick stir before serving again, as the dressing tends to settle a bit. Since it’s a no-cook dish, I don’t reheat it—just serve it cold or at room temperature. I avoid freezing coleslaw because the creamy dressing tends to separate and the veggies lose their crunch.
FAQs
What kind of coleslaw mix should I use?
I usually go for a store-bought mix of green cabbage, red cabbage, and carrots. It’s quick and convenient. If I’m making it from scratch, I shred about 8 cups of cabbage and carrots.
Can I make this coleslaw ahead of time?
Yes, and I actually prefer to make it a few hours in advance. Letting it chill in the fridge helps the flavors meld together beautifully.
How can I make this coleslaw less creamy?
If I want a lighter texture, I simply use less dressing or add more coleslaw mix. Sometimes I even add a splash of lemon juice or vinegar to thin it out a bit.
Is there a dairy-free version?
Definitely. I replace the sour cream with a dairy-free alternative or just use extra mayo. There are also great plant-based mayonnaise options available.
Can I use Greek yogurt instead of sour cream?
Yes, I’ve done that, and it works well. It gives the coleslaw a slightly tangier flavor and a bit more protein too.
Conclusion
This creamy coleslaw has become one of my go-to side dishes, especially during the warmer months. It’s quick, satisfying, and pairs with just about everything—from grilled meats to sandwiches. I love how easy it is to customize and how reliably it brings freshness and crunch to the table. Whether I’m feeding a crowd or just making a simple weeknight dinner, it always adds the perfect finishing touch.
Print
Creamy Coleslaw
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Salad / Side Dish
- Method: No-cook / Mix & Chill
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, crunchy, and zesty coleslaw that balances tang, sweetness, and savory flavors. Perfect as a summer side or a topping for sandwiches.
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2.5 tablespoons white vinegar
- 1/2 teaspoon Dijon mustard
- 3 teaspoons granulated sugar
- 1 teaspoon celery salt
- 1/4 teaspoon onion powder
- Pepper to taste
- 14–16 ounces coleslaw mix (green & red cabbage + carrots)
Instructions
- Add all the ingredients except for the coleslaw mix to a medium bowl and combine until smooth. Taste and adjust if needed.
- Add the coleslaw mix to a large bowl.
- Pour the dressing over the coleslaw mix and toss to coat. You may have a little dressing left depending on desired creaminess.
- Refrigerate for a few hours to let flavors meld, though you can serve immediately if needed.
Notes
- The coleslaw mix size can vary, but 14–16 ounces works well. If making your own, shred about 8 cups of cabbage and carrots.
- You can chop/shred your own cabbage and carrots instead of using prepped mix.
- Using lower-fat mayo and sour cream will change texture and taste.
Nutrition
- Calories: 178 kcal
- Sugar: 4 g
- Sodium: 440 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.04 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 13 mg
