Creamy One-Bowl Coleslaw Recipe for Quick Side Dish

The best quick and creamy coleslaw made from simple ingredients in one bowl in about 10 minutes. It’s loaded with shredded cabbage and carrots, tossed in a rich dressing of mayonnaise, vinegar, sugar and mustard powder.

This classic side is ideal for picnics, barbecues, and summer gatherings. Enjoy it on its own or as a topping for pulled pork sandwiches. For a vinegar-based alternative, try a no-mayo oil and vinegar slaw.

What is coleslaw?

Coleslaw is a salad of thinly sliced raw cabbage and other vegetables—typically carrots—combined with a tangy, creamy dressing made from mayonnaise, vinegar, sugar, salt and pepper. It’s crunchy, refreshing, and versatile.

How to make creamy coleslaw from scratch

1. Make the dressing – Whisk together mayonnaise, vinegar, sugar, mustard powder, salt and pepper until smooth.
2. Toss with shredded slaw – Add the shredded vegetable mix and stir until everything is evenly coated.
3. Cover and chill – Refrigerate for at least 2 hours or overnight so the flavors meld and the slaw softens slightly.
4. Serve – Enjoy as a side dish or as a topping for sandwiches and burgers.

What to serve with this coleslaw

This summer slaw pairs well with grilled or smoked meats—chicken, steak, pulled pork, BBQ ribs, ham—or with sandwiches, burgers, hot dogs, wraps and tacos. It also works nicely beside pasta dishes and baked potatoes, or as a crunchy topping for tacos and flatbreads.

Homemade coleslaw dressing

In a large mixing bowl, combine and whisk until smooth:

• 1 cup mayonnaise (full fat)
• 4 teaspoons vinegar (distilled or apple cider)
• 3 tablespoons granulated sugar
• 1/2 teaspoon dry mustard powder (or 1 teaspoon Dijon mustard)
• Salt, to taste
• Pepper, to taste

Southern coleslaw ingredients

Shredded veggie mix – A blend of green cabbage, red cabbage and carrots; use store-bought or shred your own.

Mayonnaise – Full-fat mayo gives the richest texture.

Vinegar – Distilled or apple cider vinegar works well; choose the flavor you prefer.

Mustard powder – Or substitute Dijon mustard for a smoother tang.

Sugar – Granulated sugar is traditional; honey, agave or brown sugar can be used for variation.

Salt and pepper – Essential for balancing flavor.

Storage

Refrigerate – Store in a sealed container in the refrigerator for up to 2–3 days. The slaw will soften over time as the dressing continues to work on the vegetables.

Freezing – Do not freeze creamy coleslaw; thawing will make it soggy and watery.

Variations

Asian-style – Add crushed uncooked ramen noodles, black sesame seeds and use rice wine vinegar.

Apple and fruit – Dice green apples for tartness or red apples for sweetness; try pineapple for a Hawaiian twist.

Healthier option – Substitute plain full-fat Greek yogurt for mayonnaise for a lighter, tangier dressing.

Extra veggies – Add shredded kale, Brussels sprouts, broccoli, cauliflower or bell peppers for more texture and nutrients.

Heat – Add red pepper flakes or sliced jalapeños for spice.

Add-ins – Toasted nuts (cashews, pecans, walnuts), fresh herbs (cilantro, dill, parsley, chives), cheese crumbles (blue cheese, feta), bacon, or sliced onions all make tasty additions.

Vinegar adjustments – Increase or decrease vinegar to fine-tune tanginess; try apple cider or red wine vinegar for different profiles.

Tips and techniques

Check your slaw mix – Make sure the bagged mix includes carrots unless you plan to add them separately.

Make ahead – Prepare the dressing in advance and combine with the shredded veggies 1–2 hours before serving for best flavor.

Sugar substitutes – Honey, agave, brown sugar or maple syrup can replace granulated sugar; flavors will vary slightly.

Shred thinly – Thinly shredded vegetables distribute dressing evenly and make each bite balanced.

Serve cold – Coleslaw should be chilled; warming breaks down the vegetables and ruins the crisp texture.

Scale for a crowd – Double or triple the ingredients to serve more people.

Salting tip – Some cooks add salt right before serving to preserve crunch; others salt earlier to deepen flavor as it rests.

Recipe

One Pot Creamy Coleslaw

Quick and easy creamy coleslaw made in one bowl with shredded cabbage, carrots and a mayo-based dressing.

Prep Time 10 mins

Chill time 2 hrs

Total Time 2 hrs 10 mins

Course Side Dish

Cuisine American

Servings 8 People

Calories 208 kcal