Classic creamy coleslaw is one of those side dishes that bridges generations, often making an appearance at barbecues, family gatherings, and potlucks. With its crunchy texture from fresh cabbage and carrots enveloped in a rich, creamy dressing, it’s impossible not to love it. This recipe for Classic Creamy Coleslaw (Better Than Deli-Style) takes everything you adore about the standard deli version and elevates it to a homemade delight that’s both easy to prepare and far superior in taste.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Classic Creamy Coleslaw (Better Than Deli-Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Classic Creamy Coleslaw (Better Than Deli-Style)

Classic Creamy Coleslaw (Better Than Deli-Style)

I remember the first time I made this coleslaw for a summer picnic. The sun was shining, and as I tossed together the bright colors of green cabbage and shredded carrots, I could practically hear the praises from my friends and family. This coleslaw has the perfect balance of crisp vegetables and a tangy-sweet dressing that brings out the best in every bite. Trust me, once you give this recipe a try, deli coleslaw will become a distant memory!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 20 minutes, plus chill time, for a refreshing side dish.
Irresistible Flavor: The creamy dressing meets the crunch of fresh veggies, making each bite a delicious contrast.
Eye-Catching Appeal: Bright colors from the carrots and green cabbage make it a feast for the eyes.
Flexible Serving: Perfect for summer picnics, barbecues, or even as a side for your weeknight dinners.
Diet-Friendly Options: Easily vegan by substituting mayonnaise with a plant-based alternative!

Ingredients You’ll Need

1 pound green cabbage, shredded (about 6 cups): Fresh green cabbage is crisp and slightly sweet, providing the perfect base for your coleslaw. You can also use red cabbage for a pop of color or a mix of both.
1 cup shredded carrots: Carrots add both sweetness and color, enhancing the overall flavor and visual appeal. If you’re pressed for time, pre-shredded carrots work just as well.
3 tablespoons apple cider vinegar: This tangy vinegar adds a delightful zing and balances the richness of the mayonnaise. White vinegar can be used as a substitute, though it lacks the complexity of apple cider vinegar.
3 tablespoons granulated sugar: A touch of sugar helps counterbalance the acidity from the vinegar, ensuring a well-rounded flavor. Honey or maple syrup could be used in a pinch for a different sweetness.
1 cup mayonnaise: Mayonnaise is the creamy backbone of this dressing. For a lighter version, use Greek yogurt or a vegan mayonnaise.
½ teaspoon celery seed: Celery seeds add a lovely subtle flavor that rounds out the dressing. If you don’t have celery seed, a pinch of celery salt will work, but adjust the salt content later.
Kosher salt and freshly-ground black pepper: Essential for seasoning, these enhance the other flavors and can be adjusted to your taste.

How to Make Classic Creamy Coleslaw (Better Than Deli-Style)

Prepare the Vegetables: Toss 1 pound of shredded green cabbage with 1 cup of shredded carrots and 1 tablespoon of kosher salt in a mesh colander set in a large bowl. Let it sit for at least 1 hour. This process draws out excess moisture, ensuring your coleslaw doesn’t become soggy.
Dry the Cabbage: After an hour, discard the collected liquid, rinse the cabbage and carrot mixture under cold water and dry very well using a salad spinner or paper towels. Place it back into the bowl.
Mix the Dressing: In a separate bowl, combine 3 tablespoons of apple cider vinegar and 3 tablespoons of granulated sugar, stirring until the sugar dissolves. Then whisk in 1 cup of mayonnaise, ½ teaspoon of celery seed, ¼ teaspoon of kosher salt, and ½ teaspoon of freshly-ground black pepper until smooth and creamy.
Combine the Ingredients: Pour the dressing over the cabbage and carrots, adding as much as you like depending on your preference for creaminess. Remember, you can always save some dressing for later if needed. Taste and adjust seasoning with additional salt and pepper.
Chill and Serve: Cover the coleslaw and refrigerate for at least 1 hour to let the flavors meld together. Stir the coleslaw before serving. It can be kept in the refrigerator covered for up to 3 days, making it a great make-ahead dish.

Storing & Reheating

Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days. If you prefer to freeze it, place it in a freezer-safe container, where it will keep for about 3 months, though the texture may change slightly upon thawing. If you do freeze it, I recommend refreshing the coleslaw with a little extra dressing after thawing to improve flavor and texture.

Chef’s Helpful Tips

Avoid overly watery coleslaw by correctly salting and draining the cabbage mixture—this step is essential!
Ensure the mayonnaise and all other ingredients are at room temperature for the best mixing.
If you want more crunch, add some chopped apples, nuts, or grapes to the coleslaw.
For a spicy kick, a dash of hot sauce or some diced jalapeños can elevate the flavor profile.
This recipe is quite flexible; feel free to add in your favorite herbs or spices for personalization.
If you’re making it ahead of time, leave the dressing off until before serving to maintain the ideal texture.

This coleslaw is a slice of summer perfection, bringing together freshness and flavor, all in one delightful bowl. The creamy dressing and crisp vegetables create a balance that dances on your palate, and it pairs perfectly with grilled meats or hearty sandwiches.

So go ahead, give this recipe a whirl at your next gathering, or simply enjoy it with dinner at home. You can even get creative with various ingredients and find your ultimate version of Classic Creamy Coleslaw (Better Than Deli-Style)!

Recipe FAQs

Can I make coleslaw in advance?

Absolutely! Coleslaw can be made up to 3 days ahead of time. Just make sure it’s stored in an airtight container in the refrigerator. The flavors will meld together nicely over time!

What can I add to coleslaw for more flavor?

If you’re looking to spice things up, try adding ingredients like chopped apples for sweetness, raisins for texture, or even some toasted almonds for an added crunch. Fresh herbs like dill or parsley also work wonderfully.

How do I make it healthier?

Swap out regular mayonnaise for Greek yogurt or a low-fat alternative to reduce calories while still keeping that creamy texture. You can also increase the vegetable quantity or add additional veggies like bell peppers or radishes for added nutrients.

Can I use other types of cabbage?

Yes, you can! Red cabbage adds beautiful color and a slightly different flavor profile. You can also use Napa or Savoy cabbage for a unique twist, each bringing their own texture and taste to the dish.

Enjoy crafting this delicious coleslaw that’s sure to become a favorite!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Classic Creamy Coleslaw (Better Than Deli-Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 140 minutes
Cook Time: 140 minutes
Total Time: 4 hours 40 minutes
Yield: 6 servings 1x
Category: Side Dishes
Method: Mixing
Cuisine: American

Print Recipe

Description

This Classic Creamy Coleslaw offers a delightful crunch with a blend of fresh cabbage, sweet carrots, and a creamy dressing, making it a must-have for barbecues and family dinners. It’s simple to prepare, delicious, and an ideal side for any meal!

Ingredients

Scale

1 pound green cabbage, shredded (about 6 cups)
1 cup shredded carrots
3 tablespoons apple cider vinegar
3 tablespoons granulated sugar
1 cup mayonnaise
½ teaspoon celery seed
kosher salt and freshly-ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Combine the shredded cabbage, carrots, and 1 tablespoon of kosher salt in a mesh colander placed over a large bowl. Allow it to sit for 1 hour.
Afterward, discard the water that has collected. Rinse the cabbage and carrots, then dry them thoroughly using a salad spinner or by patting between paper towels on a baking sheet. Return the dried mixture to the bowl.
In a separate bowl, mix together the apple cider vinegar and granulated sugar until the sugar has dissolved. Whisk in the mayonnaise, celery seed, 1/4 teaspoon kosher salt, and 1/2 teaspoon of black pepper.
Pour the dressing over the cabbage and carrots according to your taste preferences; you may not need all the dressing depending on the moisture level of the cabbage. Adjust seasoning with salt and pepper as needed.
Cover the coleslaw and refrigerate for at least 1 hour. Stir before serving. The coleslaw can be stored covered in the fridge for up to 3 days.

Notes

For added flavor, let the coleslaw chill overnight before serving.
Adjust the sweetness by varying the amount of sugar in the dressing.
Use fresh ingredients for the best taste.