Classic Creamy Coleslaw Recipe for BBQs and Weeknight Meals

Coleslaw is a creamy, crisp side dish made from shredded cabbage and carrots tossed in a cool, flavorful dressing.

It’s perfect for barbecues, picnics, and family gatherings — an ideal pairing for sandwiches, burgers, tacos, and other summer favorites.

What makes this coleslaw special?

The secret is the dressing. After testing several reduced-fat dressings, this version stood out for its balance of creaminess and brightness.

We use a mix of mayonnaise and Greek-style yogurt to keep the dressing silky while cutting calories and adding protein. Use homemade mayo or a good-quality store-bought version if you prefer.

This coleslaw is easy to prepare with simple ingredients and can be made ahead. The yogurt lightens the dressing without sacrificing flavor or texture.

The dressing combines mayo and Greek yogurt with mustard, apple cider vinegar and a touch of sugar for a perfect sweet-tangy-cool harmony that makes shredded cabbage taste delightful.

Quantities appear in the recipe box below.

Cabbage

We prefer a mix of green and red cabbage for color and texture, but using only one type works fine. A pre-shredded coleslaw mix saves prep time.

Carrot

Grate orange carrots using the large holes of a box grater. They add a pleasant sweetness and color contrast.

Parsley

Finely chopped parsley brings a fresh, herby note; omit it if you prefer a simpler slaw.

Coleslaw dressing

• Mayonnaise: regular or vegan mayo both work.
• Greek-style yogurt: full-fat, low-fat, or non-dairy yogurt are good options.
• Apple cider vinegar: provides bright acidity; white or red wine vinegar can substitute.
• Yellow mustard: or Dijon for a milder edge.
• Sugar: balances the vinegar; maple syrup, honey, or agave can be used instead.
• Salt and black pepper.
• Celery seeds: optional, to taste.

Measurements are available in the recipe box below.

Shred the cabbage into thin slices. Use a sharp knife, mandoline, or a food processor with a slicing attachment.

Tip: Cut the cabbage into quarters and slice the wedges — smaller pieces are easier to handle and slice evenly.

Combine shredded cabbage, grated carrots, and finely chopped parsley in a large bowl.

Whisk together mayonnaise, Greek-style yogurt, apple cider vinegar, yellow mustard, sugar, salt, and black pepper to make the dressing.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

Serve immediately for the crispiest texture, or refrigerate for up to 3–4 days. The slaw keeps well, though it softens a bit over time.

Vegan option: Use vegan mayo and non-dairy yogurt or vegan sour cream instead of dairy ingredients.

Vinegar slaw: Replace the creamy dressing with a simple vinaigrette for a lighter, tangier slaw.

Apple slaw: Add a finely chopped apple, walnuts, or dried cranberries for sweetness and crunch.

Storage

Make ahead: Coleslaw will keep for about 4 days in the refrigerator. For maximum crunch, mix the dressing and cabbage up to 3 hours before serving.

Refrigerator: Store leftovers in an airtight container and serve cold straight from the fridge.

Freezer: Not recommended; freezing will ruin the texture.

More cool salads

When the weather heats up, creamy and refreshing salads are a welcome side. Try pasta salad, macaroni salad, broccoli salad, or a creamy cucumber salad for variety.

If you try this coleslaw recipe, please leave a star rating and a comment — we love hearing how it turned out!