Easy Creamy Cabbage Slaw Recipe. Mayo based, crunchy, and fresh, it comes together with simple ingredients you probably already have on hand. The perfect summer side dish to almost any main.
We almost always have a bowl of this creamy cabbage slaw in the fridge during grilling season. Fresh, crunchy, and creamy, it's the kind of recipe you'll find yourself making again and again.
The dressing is perfectly balanced: lightly creamy with just the right amount of tang from mayo and vinegar and a touch of sweetness. It's an easy side dish that pairs with almost everything.
Why You'll Love This Creamy Cabbage Slaw
- Ready in about 15 minutes.
- Crisp, creamy, and full of fresh flavor.
- Made with everyday pantry ingredients.
- Perfect for BBQs, potlucks, and picnics.
- Great alongside grilled meats, seafood, or sandwiches.
- Can be made ahead for even better flavor.
Ingredients You'll Need
You only need a handful of simple ingredients to make this classic creamy cabbage slaw.
- Green and purple cabbage
- Carrots
- Purple onion (optional but recommended)
- Mayonnaise
- Apple cider vinegar
- Dijon mustard
- Honey (or sugar)
- Celery seed (optional but recommended)
- Salt and pepper
How to Make Creamy Cabbage Slaw
Step 1
Shred the green and purple cabbage, the carrots, and purple onion (if using).
Step 2
Place in a large bowl and toss to mix.
Step 3
Whisk together the dressing ingredients.
Step 4
Toss the slaw with the ⅔ of the dressing. Taste and adjust accordingly.
Place in a sealable bowl or container, and put it in the fridge. Let sit for about 1 hour.
If transporting, place the sealed container in a cooler bag with some ice packs to keep it fresh.
Creamy Cabbage Slaw and a Canadiana Picnic
We first made this creamy cabbage slaw for our Canadiana picnic, pairing it with our salmon sliders for an easy summer meal in the park. Since then, it's become one of our favorite side dishes to serve also with burgers, steak, ribs, and chicken wings. Crisp, creamy, and made with simple ingredients, it's the kind of recipe you'll find yourself making all season long.
Tips for the Best Cabbage Slaw
- Slice the cabbage as thinly as possible.
- Let the slaw chill before serving.
- Taste and adjust the seasoning before serving.
- Don't overdress the cabbage-add just enough to coat everything evenly.
- If making ahead, give it a quick toss before serving.
Storage
Store leftover creamy cabbage slaw in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, as the dressing may settle slightly.
Frequently Asked Questions
Can I make creamy cabbage slaw ahead of time?
Yes! In fact, it's even better after chilling for a few hours, allowing the flavors to meld.
Can I use bagged coleslaw mix?
Absolutely. It's a great shortcut when you're short on time.
How do I keep cabbage slaw from becoming watery?
Pat dry the cabbage leaves before shredding, or simply avoid making it more than a day or two ahead.
Can I freeze creamy cabbage slaw?
No. Mayonnaise-based slaws don't freeze well because the dressing separates once thawed. Also, the cabbage will wilt and loose its crisp texture.
More Summer Side Dishes You'll Love
- Easy Traditional Caponata Siracusana
- Red Kidney Bean Summer Salad with Feta
- Nectarine Tomato Salad
- Air fryer Marinated Zucchine alla Scapece
- Grilled Corn Pinwheels
Easy Creamy Cabbage Slaw Recipe
Easy Creamy Cabbage Slaw Recipe. Mayo based, crunchy, and fresh, it comes together with simple ingredients you probably already have on hand. The perfect summer side dish to almost any main.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Side dish
- Cuisine: North American
Ingredients
- ½ medium green cabbage, about 2 cups, shredded
- ½ medium purple cabbage, about 1 cup, shredded
- 1 small carrot, shredded
- ¼ purple onion, optional but recommended
- ½ cup mayonnaise (we like olive oil mayo)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon honey (or sugar)
- ½ teaspoon celery seed (optional but recommended)
- Salt and pepper to taste
Instructions
- Shred the green and purple cabbage, the carrots, and purple onion (if using).
- Place in a large bowl and toss to mix.
- Whisk together the dressing ingredients.
- Toss the slaw with the ⅔ of the dressing. Taste and adjust accordingly.
- Place in a sealable bowl or container, and put it in the fridge for about 1 hour. If transporting, place the sealed container in a cooler bag with some ice packs to keep it fresh.
Notes
You could use only green cabbage, but the purple cabbage adds a nice color and different flavor and texture.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Comments
No Comments