Creamy Coleslaw (One Bowl)
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The best, quick, easy, creamy coleslaw recipe, homemade with simple ingredients in one pot in 10 minutes. Loaded with shredded cabbage, carrots and a rich dressing of mayo, vinegar, sugar and mustard powder.
This classic side is the perfect addition to your next picnic, barbecue, or summer party. It tastes delicious on its own, or as a topping for your favorite pulled pork sandwich. If you enjoy this creamy version, then be sure to try my No Mayo Oil And Vinegar Coleslaw (One Bowl) for a different take on it.
What is coleslaw?
It is a salad made of thinly sliced raw cabbage and other vegetables like carrots. Then, it’s mixed with a dressing made of mayonnaise, salt, pepper, and some type of vinegar.
How to make creamy coleslaw from scratch?
- Make dressing– Add mayonnaise, vinegar, sugar, mustard powder, salt, pepper in a bowl and mix until smooth.
- Mix in shredded slaw– Until fully coated in the dressing.
- Cover and chill- In fridge for 2 hours or overnight to allow the flavors to develop.
- Enjoy– Serve as a side or topping.
What to serve with best coleslaw recipe?
This fresh Summer slaw makes a wonderful side dish with any beef and chicken main course. Try smoked, baked, Grilled Chicken Breast or these Garlic Butter Steak Bites (One Pan) and even Instant Pot Shredded Beef or BBQ Shredded Beef (One Pot). It’s also amazing with pulled pork, bbq ribs and Slow Cooker Ham.
You can even use it as a topping on sandwiches, burgers, hot dogs, wraps, tacos, stuffed potatoes and even baked pizzas. Try them in these Shredded Chicken Tacos (One Pot) or Chicken Stuffed Sweet Potatoes (One Pan) or even Loose Meat Sandwich (One Pot) or this Avocado Toast (One Pan).
Serve it alongside pasta such as this Cajun Chicken Pasta (One Pot).
How to make homemade coleslaw dressing recipe?
In a large mixing bowl, combine the following ingredients and mix until smooth.
- 1 cup mayonnaise (full fat)
- 4 tsp vinegar (distilled or apple cider)
- 3 tbsp granulated sugar
- 1/2 dry mustard powder (or 1 tsp Dijon Mustard)
- salt (to taste)
- pepper (to taste)
Southern Coleslaw ingredients
Shredded veggie mix- Can be homemade or store-bought. It is made of the following shredded raw vegetables: red cabbage, green cabbage, and carrots.
Mayonnaise– Preferably full fat.
Vinegar– Use one whose flavor you like best.
Mustard powder- Can also be replaced with dijon mustard.
Sugar- Granulated sugar is the classic choice but any other sweetener of your choice can be used.
Salt and pepper– This adds some flavor or else the dish would be too bland.
Refrigerate– It can be stored in a sealed container in the fridge for up to 2 days.
Can you freeze creamy coleslaw? No, you can not freeze it. The vinegar starts to break down the cabbage, and the slaw will become soggy instead of crisp, upon thawing.
Oriental /Chinese/ Asian coleslaw– Add crushed uncooked ramen noodles, black sesame seeds, and use rice wine vinegar.
Add apples– This is not a traditional addition but delicious, nonetheless. Add chunks of diced green apples for a tart addition, or use red apples for a a sweet flavor.
Hawaiian Pineapple coleslaw– Add chunks of fresh pineapple or drained canned pineapples, if they are out of season.
Make it healthier– Use plain full fat Greek yogurt in place of mayonnaise for a healthier version. However, this will be a little tangier.
Add more shredded vegetables– Such as kale, brussell sprouts, broccoli, cauliflower, or bell peppers.
Make it spicy– Add red pepper flakes, or slices of jalapenos
Add nuts– Choose your favorite: cashews, walnuts, pistachios, peanuts, or pecans. Roast them to enhance their nutty flavor.
Add herbs– Fresh herbs are best. Try cilantro, dill, chives, parsley, mint, thyme, or basil.
Add cheese crumbles- Such as blue cheese or feta.
Add bacon– For a salty smoky flavor.
Add onions– Green onions, shallots, red, or sweet onions will all work well.
Add grapes– It is less conventional, but sliced grapes along with blue cheese is actually a very delicious combination!
Adjust the amount of vinegar– Use more for a stronger flavor, and less for a a subtle tanginess.
Try a different vinegar– Red wine vinegar or apple cider vinegar are both great options.
Tips and Techniques
Make sure to use veggie mix with carrots– There are some without it, so make sure to check your packets.
Make ahead instructions– Make the dressing ahead of time, and store it in a sealed container. Then mix the dressing and the slaw a 1-2 hours ahead so the flavors can develop.
Granulated sugar substitute– You can use honey, agave, brown sugar, or even maple syrup. The flavor will change slightly, depending on the sweetener being used.
Thinly slice and shred your vegetables– If you are making your shredded veggie mix yourself, this is important because it allows you to enjoy all the veggies in each bite. It also helps the dressing to distribute more evenly.
Should this be served hot or cold? It’s always served cold. Heating would cause the vegetables to break down and get soggy.
Serve a crowd– By doubling or even tripling all the ingredients.
Let it rest- I usually let the slaw rest for at least 2 hours to allow the flavors to marinate. Some people wait to add the salt, just prior to serving so that the veggies retain their crunchy texture.
More One Pot Salad Recipes
- Creamy Pea Salad (One Bowl)
- Best Macaroni Salad (One Bowl)
- Broccoli Salad Recipe (One Bowl)
- Waldorf Salad Recipe (One Bowl)
One Pot Creamy Coleslaw
- 1 cup Mayonnaise, Full fat
- 4 tsp Vinegar, Distilled or Apple cider
- 3 tbsp Granulated sugar
- 1/2 tsp Dry mustard powder, Or use 1 tsp Dijon mustard
- Salt, To taste
- Pepper, To taste
- 2 bags Shredded coleslaw mix , 14 oz. bags
- In a large mixing bowl, add mayonnaise, vinegar, sugar, mustard powder, salt, pepper and mix until smooth.
- Mix in shredded coleslaw until fully coated in the dressing.
- Cover and chill in fridge for at least 2 hours or overnight to allow the flavors to develop. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.