This Creamy Coleslaw recipe is cool, crisp, and perfectly balanced, never watery, never overly sweet.
Made with shredded green cabbage, red onion, carrot, and fresh dill, then tossed in a tangy yogurt-mayo dressing, it’s the kind of classic side dish that works just as well at a summer barbecue as it does alongside roast chicken in winter.
A simple but important step, salting and drying the shredded vegetables first, ensures this coleslaw stays crunchy and creamy, not soggy. If you’ve ever been disappointed by limp coleslaw, this recipe fixes that dilemma forever.
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The Best Creamy Coleslaw
Creamy coleslaw is a traditional salad made from finely shredded cabbage dressed in a rich, tangy sauce, most often with a mayonnaise base.
The word coleslaw comes from the Dutch term “koolsla,” meaning cabbage salad, and early versions date back to the 18th century.
While vinegar-based slaws are common across Europe, creamy coleslaw became especially popular in North America, where mayonnaise and sugar were added to soften the sharpness of raw cabbage.
Today, it’s a staple side dish served with fried chicken, barbecue, pulled pork, burgers, and sandwiches. This modern version lightens things up with Greek yogurt while keeping the classic flavour people expect.
Why You’ll Love This Creamy Coleslaw
- Perfect texture: Salting and drying the vegetables prevents excess moisture so the salad doesn’t turn soupy
- Balanced flavour: Tangy, lightly sweet, and fresh
- Lighter dressing: Greek yogurt adds creaminess without heaviness
- Make-ahead friendly: Tastes even better after chilling
- Versatile side dish: Works for picnics, potlucks, and weeknight dinners
How to Make Creamy Coleslaw
- Salt the vegetables: Toss the shredded cabbage, red onion, and carrot with kosher salt and let sit briefly to draw out excess moisture.
- Dry thoroughly: Rinse, then spin the vegetables dry in a salad spinner. This step is key to preventing watery coleslaw.
- Make the dressing: Whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, dill, sugar, and black pepper until smooth.
- Combine and finish: Toss the vegetables with the dressing and fold in fresh dill. Chill before serving for best flavour.
Cooking Tips for the Best Creamy Coleslaw
- Salt the vegetables first for crunch: Soaking the shredded cabbage, onion, and carrot briefly in salted water helps draw out excess moisture. This step prevents watery coleslaw and keeps the vegetables crisp.
- Dry thoroughly before dressing: After salting, make sure to spin the vegetables well in a salad spinner or pat them dry with clean kitchen towels. Any leftover moisture will dilute the creamy dressing.
- Balance creaminess with acidity: The combination of mayonnaise and Greek yogurt creates richness, while apple cider vinegar and Dijon mustard add tang. Taste and adjust before tossing, coleslaw should be bright, not flat.
- Slice cabbage thinly and evenly: Thin, uniform shreds ensure the dressing coats everything evenly and makes the slaw easier to eat. A sharp knife, mandoline or food processor work best.
- Let it rest before serving: For the best flavour, refrigerate the dressed coleslaw for at least 30 minutes. This allows the flavours to meld while still keeping the vegetables crisp.
- Add herbs at the end: Stir in fresh dill just before serving to preserve its fresh, aromatic flavour and vibrant colour.
- Adjust sweetness to taste: White sugar balances the acidity, but you can slightly increase or reduce it depending on how sweet your cabbage and carrots are.
Serving Suggestions
- As a classic side for barbecue, fried chicken, or ribs
- Piled onto pulled pork or fried chicken sandwiches
- Alongside fish tacos or burgers
- As a fresh contrast to rich comfort foods
Homemade Creamy Coleslaw
Equipment
- measuring cup
- measuring spoons
- Large Mixing Bowl
- Colander
- French knife
- Mandoline or Food Processor
Ingredients
- 1 Green Cabbage approximately 3-4 pounds, finely shredded
- 1 Red Onion thinly sliced
- 2 Carrot peeled, grated
- 2 Celery Ribs thinly sliced
- 1/4 cup Kosher Salt
Coleslaw Dressing
- 1/2 cup Mayonnaise
- 1/4 cup Greek Yogurt
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- 1 tbsp Black Pepper
- 3 tbsp White Sugar
- 1/4 cup Fresh Dill chopped
Instructions
- Combine cabbage, onion, and carrot in a large bowl, leaving plenty of room to toss. Sprinkle with salt and toss to combine. Let rest 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water.
- Transfer rinsed mixture to a salad spinner and spin dry. Return to large bowl and set aside.
- Whisk together mayonnaise, yogurt, vinegar, mustard, black pepper, and sugar in a medium bowl until combined.
- Pour dressing over cabbage mixture and toss to coat. Finish by adding chopped fresh dill and toss once more before serving.
Nutrition
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