If you’re on the hunt for a fresh, tangy, and downright delicious salad to brighten up any meal, this Creamy Cabbage and Carrot Coleslaw Recipe is going to be your new best friend. I absolutely love how this coleslaw is creamy without being heavy, bursting with flavor thanks to just the right mix of crunchy veggies and a perfectly balanced dressing. Whether you’re prepping for a barbecue, bringing a dish to a picnic, or just craving something refreshing on a weeknight, this recipe will totally hit the spot—plus it’s super easy to whip up!
Why You’ll Love This Recipe
- Perfectly Creamy: The mayo-based dressing is rich but light, keeping every bite fresh and satisfying.
- Crunchy & Colorful: A vibrant mix of green and red cabbage with carrots and scallions keeps things lively.
- Easy to Customize: You can tweak the seasonings or swap out ingredients to fit your taste or dietary needs.
- Perfect for Any Occasion: Whether it’s a family dinner or a big summer cookout, this coleslaw is sure to please.
Ingredients You’ll Need
Every ingredient in this Creamy Cabbage and Carrot Coleslaw Recipe works together to create a bright, fresh flavor with just the right bite. When picking your veggies, try to choose crisp cabbages and fresh carrots—that crunch makes all the difference!
- Mayo or Vegan Mayo: Choose a good quality one to keep the dressing rich and smooth; I love Sir Kensington’s for its clean taste.
- Apple Cider Vinegar: Adds a gentle tang that wakes up the dressing without overpowering flavors.
- Dijon Mustard: Gives a subtle kick and depth to the creaminess.
- Pure Maple Syrup: Balances the acidity with a hint of natural sweetness—feel free to adjust to your taste.
- Celery Seeds: A little goes a long way for that classic coleslaw flavor.
- Sea Salt and Black Pepper: Essential for seasoning and bringing out the freshness of the veggies.
- Green Cabbage: Provides crunch and a mild, slightly sweet flavor.
- Red Cabbage: Adds beautiful color contrast and a slightly earthier taste.
- Carrots: Thinly sliced or shredded, they add sweetness and vibrant orange hue.
- Scallions: For a mild onion bite that complements the creaminess perfectly.
Variations
I love experimenting with this Creamy Cabbage and Carrot Coleslaw Recipe to keep it fresh and exciting. You can easily tailor it to your preferences or dietary restrictions without losing that classic, creamy coleslaw vibe.
- Vegan Version: Swap out regular mayo for a hearty vegan mayo, and it’s just as delicious—my plant-based friends rave about this!
- Crunch Boost: Add chopped toasted almonds or sunflower seeds if you want an extra crunchy texture.
- Herbal Twist: Toss in fresh parsley or dill for a fragrant herbal note that brightens everything up.
- Sweet & Spicy: Mix a pinch of cayenne or a drizzle of hot sauce into the dressing if you like a little heat.
How to Make Creamy Cabbage and Carrot Coleslaw Recipe
Step 1: Whisk Up the Perfect Dressing
Start by mixing the dressing—it really helps to get the flavors mingling early. Grab a medium bowl and whisk together the mayo, apple cider vinegar, Dijon mustard, pure maple syrup, celery seeds, sea salt, and a few turns of freshly ground black pepper. The trick I discovered is to whisk until it’s super smooth and creamy; that way, it coats the veggies evenly without clumping.
Step 2: Toss the Fresh Veggies Together
Next, shred or thinly slice your green cabbage, red cabbage, carrots, and chop the scallions. I like to use a food processor for the cabbage and carrots to save time, but a sharp knife or box grater works just as well. Toss them all in a large mixing bowl—they should look colorful and packed with crunch.
Step 3: Combine and Season
Pour your homemade dressing over the veggies and toss everything together until each shred is nicely coated. Taste it at this point and add more salt or pepper if you think it needs a little boost. I sometimes add an extra drizzle of apple cider vinegar for a touch more tang, depending on the mood.
Pro Tips for Making Creamy Cabbage and Carrot Coleslaw Recipe
- Veggie Prep: Shred your cabbage finely but not too thin—this maintains a satisfying crunch without being overpowered by the dressing.
- Dressing Balance: I always taste the dressing before mixing; adjusting sweetness or acidity here sets the tone for the whole dish.
- Chill Time: Let your coleslaw rest in the fridge for at least 30 minutes before serving; this helps the flavors marry beautifully.
- Storage Tip: Keep the coleslaw covered tightly to prevent it from absorbing other fridge smells and to keep it tasting fresh longer.
How to Serve Creamy Cabbage and Carrot Coleslaw Recipe
Garnishes
I like to finish off my coleslaw with a sprinkle of freshly chopped parsley or a few extra celery seeds on top. Sometimes a little cracked black pepper adds a nice touch of visual appeal and a bit of punch. These simple garnishes make it look extra inviting and add a fresh note right at the end.
Side Dishes
This creamy coleslaw is a dream partner for smoky grilled meats like barbecue ribs or chicken, but it’s just as amazing served alongside a veggie burger or a crispy fish sandwich. I often serve it with corn on the cob, baked beans, or even some roasted sweet potatoes to round out the meal.
Creative Ways to Present
For summer parties, I like to serve the coleslaw in colorful mason jars or small individual bowls garnished with a lemon wedge on the side for an extra citrusy option. It’s simple but looks so charming and makes serving a breeze. Layered in a trifle dish with some extra herbs sprinkled on top, it becomes a real eye-catcher!
Make Ahead and Storage
Storing Leftovers
I store leftover coleslaw in an airtight container in the fridge, and it keeps well for about 3 to 4 days. You’ll notice the cabbage softens a little over time, but the flavors deepen and become even tastier. Just give it a quick stir before serving to redistribute the dressing.
Freezing
Freezing coleslaw isn’t something I recommend because the fresh crunch will be lost once thawed—the cabbage and carrots become watery and limp. It’s definitely best enjoyed fresh or refrigerated.
Reheating
Since this coleslaw is served cold, reheating isn’t necessary. Just make sure to give leftovers a thorough stir and serve chilled for the best texture and flavor experience.
FAQs
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Can I make this Creamy Cabbage and Carrot Coleslaw Recipe ahead of time?
Absolutely! In fact, letting it chill for at least 30 minutes helps the flavors blend beautifully. Just keep it covered tightly in the fridge and stir before serving.
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What can I substitute for mayo in this recipe?
If you prefer a lighter or dairy-free option, vegan mayo works great. You can also experiment with Greek yogurt for a tangier dressing, though the texture will be less rich.
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How do I keep the coleslaw from getting soggy?
Shred the veggies just before mixing with the dressing and serve relatively soon after tossing. Also, chilling it overnight helps the cabbage absorb the dressing without becoming too limp.
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Can I add other vegetables to this coleslaw?
Definitely! Julienne bell peppers, thinly sliced radishes, or chopped fresh herbs add exciting flavor and texture variations.
Final Thoughts
This Creamy Cabbage and Carrot Coleslaw Recipe holds a special place in my kitchen because it’s so versatile and dependable. Whether I need a quick side dish or something to contribute to a crowd, this salad always impresses without requiring hours in the kitchen. I truly hope you enjoy making and sharing it as much as I do—trust me, your family and friends will be asking for the recipe before the bowl is empty!
Print
Creamy Cabbage and Carrot Coleslaw Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and refreshing coleslaw recipe featuring shredded green and red cabbage, crisp carrots, and scallions, all tossed in a tangy, slightly sweet dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and celery seeds. Perfect as a summer side dish or picnic favorite.
Ingredients
Dressing
- Scant 3/4 cup mayo or Vegan Mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 3/4 teaspoon celery seeds
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Coleslaw
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, peeled and sliced thinly
- 3 scallions, chopped
Instructions
- Make the coleslaw dressing: In a medium bowl, thoroughly whisk together the mayonnaise, apple cider vinegar, Dijon mustard, pure maple syrup, celery seeds, sea salt, and several grinds of freshly ground black pepper until smooth and well combined.
- Combine the vegetables: In a large mixing bowl, add the shredded green and red cabbage, sliced carrots, and chopped scallions. Toss these vegetables together to evenly mix.
- Dress the coleslaw: Pour the prepared dressing over the vegetable mixture. Use tongs or salad spoons to toss everything thoroughly until the cabbage and carrots are evenly coated with the creamy dressing.
- Season to taste: Taste the coleslaw and adjust the seasoning by adding more sea salt and black pepper if desired. Mix again gently to incorporate any added seasonings.
- Chill and serve: For best flavor, refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld. Serve cold as a crisp, refreshing side dish.
Notes
- This easy coleslaw recipe is the perfect summer side dish or picnic staple.
- For the best results, use high-quality store-bought mayonnaise such as Sir Kensington’s, or make your own mayo for a fresher taste.
- You can substitute vegan mayonnaise to make this dish plant-based.
- Adjust the amount of vinegar and maple syrup to tailor the dressing’s tang and sweetness to your preference.
- Make ahead and store in the refrigerator in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 10 mg
