This classic creamy coleslaw recipe takes a simple homemade dressing and adds it to the traditional cabbage mixture to make the perfect salad. The slaw is quick to make with a bag of coleslaw mix and its good with burgers, BBQ and more!

White serving bowl filled with creamy coleslaw.

There is just something about a delicious creamy coleslaw. It is one of the few salads that is even better when it is made ahead of time and it goes so wonderfully with fried chicken, BBQ and more. It is a favorite summer side dish.

Our family has thought this is the best coleslaw recipe for years. My mom adapted it from her The Better Homes and Gardens Cookbook that she received as a wedding gift.

We have enjoyed it at so many meals over the years. Creamy coleslaw goes with everything from BBQs to fish fries.

We love how easy it is to make and it has that traditional flavor you would expect in a slaw. It is the perfect summer side dish.

Dressing the Coleslaw Ahead of Time

Every time I make coleslaw, I am amazed by the process. When you first pour the dressing on and give it a stir, it never seems like it is going to be enough.

But over time in the refrigerator, the salt and vinegar work their magic. The cabbage softens up, the flavors meld, and everything comes together in the end.

Ingredients ready to be made into copycat kfc coleslaw.

That is one of the fabulous parts about this salad. Unlike most salads, you don’t have to put it together at the last minute.

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In fact it is best when you do it an hour or two ahead of time and let it sit in the refrigerator. Just give it a quick toss when you are ready to eat and you are ready to go. Now worries about wilted lettuce!

The Slaw Base

I usually use bagged coleslaw mix to make preparing this recipe super easy. You can shred your own green cabbage, red cabbage and carrots if you prefer.

Or try using other veggies to make the slaw. Our grocer store carries a broccoli slaw that is really tasty too.

big bowl of shredded cabbage and carrots with a jar of homemade creamy cole slaw dressing.

bowl of shredded cabbage and carrots with dressing poured over the top

Creamy Coleslaw Dressing Recipe

MiMi likes to combine the mayonnaise, vinegar, sugar and spices in a mason jar. Then all you have to do is shake them up and stick the dressing in the refrigerator until you are ready to use it.

I think the coleslaw tastes best if it is dressed about an hour or two before you serve it. Just pour the dressing over the shredded veggies, stir, and pop it in the fridge.

You will want to give it another stir before you serve it, as the extra dressing will sink to the bottom. You can dress your slaw several hours in advance without any issues. Though after too long, it may start to get soggy.

pulled pork on bun with macaroni and cheese and instant pot in background.

Looking down on a bowl of shredded cabbage with homemade coleslaw dressing, ready to eat.

Enjoying Your Slaw

We think this classic coleslaw recipe is a perfect side dish for everything from a hamburger to fried fish. We also love it as a topping on our pulled pork sandwiches.

If you prefer a vinegar dressing instead of this mayo based one, don’t despair. I have a recipe for tangy vinegar coleslaw as well!

Or for a fun fall twist, try my apple coleslaw. It is great on its own or paired with apple cider pulled pork.

Close up of bowl filled with creamy coleslaw.

4.82 from 32 ratings

Creamy Coleslaw Dressing

Author: Carlee

Servings: Servings

There is just something about a good traditional coleslaw recipe. It is a great make ahead salad and creamy homemade coleslaw dressing is so easy to make. Serve it as a side with any grilled or fried meat or bring it to summer potlucks.

Prep: 15

Additional Time 1

Total: 1 15

Equipment

2 Quart Glass Batter Bowl With Lid

Ingredients

Instructions

Stir together the mayonnaise, vinegar, sugar, celery seed, salt and pepper. Or put the dressing ingredients in a pint sized jar with lid and just shake it up. Store it in the refrigerator until ready to stir into the cabbage mixture.
½ cup mayonnaise, 1 Tablespoon vinegar, 2 teaspoons granulated sugar, 1 teaspoons celery seed, ¼ teaspoon salt, ¼ teaspoon ground black pepper
In a large bowl, stir together the coleslaw and the dressing. Cover and refrigerate for at least an hour, but up to several hours.
16 oz. package of coleslaw mix*
Stir before serving.
Store any leftovers in the refrigerator for 3-5 days. If it is a little bit watery, drain off the excess water and stir in a bit more mayonnaise if needed.

Notes

You can use 4 cups shredded cabbage and 1/2 cup shredded carrots in place of the coleslaw mix or try using other varieties of slaw mix if you would like, you don’t have to use cabbage.

Use your favorite light colored vinegar in the dressing. White vinegar and apple cider vinegar both work well, so does white wine vinegar.