Creamy Coleslaw

  • This quick and easy coleslaw is creamy, fresh, and the perfect side to your favorite BBQ dish. Ready in less than 15 minutes, make this simple cabbage coleslaw recipe ahead of time and serve alongside burgers, chicken, or pulled pork!

    Closeup of creamy coleslaw in glass mixing bowl.

    This delicious, creamy coleslaw is super simple and completely homemade! Filled with shredded carrots and cabbage, this side dish goes perfectly at any BBQ, potluck, graduation, or wedding — really, it’s great for just about anything you have planned this summer.

    Delicious & Homemade Creamy Coleslaw:

    I am not a huge fan of store-bought coleslaw and neither is my family. Some brands aren’t too bad, but others are down-right horrible. So, this is my go to recipe for tasty creamy coleslaw made right at home!

    Made with ingredients you likely already have in your pantry or fridge, this coleslaw recipe can be even simpler by substituting the cabbage and carrots out with a store-bought coleslaw mix. Otherwise, it’s important to take the time to shred your veggies to your preferred consistency. Then, just create your own coleslaw base and season to taste.

    I love to serve this 15-minute coleslaw as a side dish to my favorite BBQ recipes, like pulled pork sandwiches or these absolutely mouthwatering BBQ Marinated Chicken Kabobs.

    Shredded cabbage and carrot coleslaw on white plate next to fork.


    • VEGETABLES: Your coleslaw just wouldn’t exist without shredded cabbage and carrots, plus a bit of chopped onions.
    • SUGAR: That sweetness has to come from somewhere! But be careful not to overdo the sugar; less is often more.
    • THE BASE: I use mayonnaise and sour cream for the base of my creamy coleslaw, but you can also substitute plain Greek yogurt in place of sour cream if preferred.
    • OTHER: You will also need white vinegar (or apple cider vinegar) and celery salt for this easy side dish recipe.

    How to Make Creamy Coleslaw:

    SHRED: First shred the cabbage and carrots until they are long, thin, and meet your preferred consistency.

    COMBINE: Then, in a large bowl, combine the remaining ingredients. After that, stir in the shredded cabbage and carrots.

    STORE: Next, cover your homemade coleslaw with plastic wrap and store in the fridge until you’re ready to eat.

    Shredded cabbage and carrot coleslaw in glass mixing bowl with tongs.


    Can coleslaw be made ahead of time?

    You can make this creamy coleslaw a day in advance, which in my opinion, makes it taste better because it has had time for the flavors to combine.

    What can I substitute for cabbage and carrots?

    You can use one or two 14-ounce packages of coleslaw mix in place of cabbage and carrots.

    How do you store coleslaw?

    Leftover coleslaw can be stored in an airtight container for 3 days.

    How do you keep homemade coleslaw from being watery?

    If you’re worried about having a coleslaw that is more liquidy than creamy, you can drain your cabbage before mixing it into the base. This will help remove some of the excess water from the vegetables.

    What can I substitute for sugar?

    You can leave out sugar from the recipe and maintain the sweetness by adding shredded or thinly sliced apples to your coleslaw instead. The natural sweetness is a tasty addition! I tend to use redder apples when adding them to coleslaw, as the more red the apple the more naturally sweet it is.

    You may also like to try these other backyard BBQ recipes:

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    Creamy Coleslaw
    Prep Time
    15 mins
    Total Time
    15 mins

    Ready in less than 15 minutes, this quick and easy coleslaw is creamy, fresh, and the perfect side to your favorite BBQ dish.

    Course: Side dish/Salads
    Cuisine: American
    Keyword: barbecue, BBQ, coleslaw, easy side dish
    Servings: 6
    Calories: 300 kcal
    Author: Malinda Linnebur
    • 1 Small head of cabbage shredded
    • 2 Large carrots shredded
    • ¾ cup Mayonnaise
    • ½ cup Sour cream or plain greek yogurt
    • 3 Green onions chopped
    • 3 tbs Sugar
    • 2 tbs White vinegar or apple cider
    • 1 tsp Celery salt
    • Season salt and pepper to taste
    1. Shred the cabbage and carrots.

    2. In a large bowl, combine the remaining ingredients, then stir in the cabbage and carrots.

    3. Cover with plastic wrap and store leftovers in the refrigerator.
    Recipe Notes
    1. Can use one or two 14 oz packages of coleslaw mix in place of cabbage and carrots.
    2. STORAGE: Store in the refrigerator well sealed for up to 3 days. 
    Nutrition Facts
    Creamy Coleslaw
    Amount Per Serving
    Calories 300 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 6g38%
    Trans Fat 1g
    Cholesterol 22mg7%
    Sodium 623mg27%
    Potassium 372mg11%
    Carbohydrates 18g6%
    Fiber 5g21%
    Sugar 13g14%
    Protein 3g6%
    Vitamin A 3743IU75%
    Vitamin C 58mg70%
    Calcium 96mg10%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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    Julie Evink says:
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