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    Home > Recipes > Side Dishes

    Creamy and Tangy Coleslaw

    Published: Aug 15, 2022 · by Jess Smith · Jump to Recipe · 4 Comments · This post may contain affiliate links.

    creamy and tangy coleslaw
    creamy and tangy coleslaw
    creamy and tangy coleslaw

    Creamy and tangy coleslaw has a tart, fresh flavor and is made with mustard, apple cider vinegar, sugar, celery seed, onion powder, and a small amount of mayonnaise. It's the perfect recipe to serve with summer meals and for topping pulled pork sandwiches (or pulled chicken)!glass bowl of coleslaw with green cabbage

    When you live in Kansas City, as we do, everyone has an opinion about what should be served with BBQ. You’ve got baked bean fans, potato salad die-hards, and coleslaw fanatics. My husband Frank's Southern roots mean that no BBQ is truly BBQ unless it involves pulled pork and coleslaw.

    And few side dishes are as simple and satisfying as a classic coleslaw with a balance of tart flavor and creamy texture.

    The coleslaw you'll find below is great in classic BBQ meals, but it's also delicious on sandwiches or tacos. Best of all, it can be made up to 24 hours ahead. Here's how to make it!

    ingredients for coleslaw on a white countertop

    Ingredients

    • Mayonnaise - Adds a creamy base. Use your favorite store-bought brand. 
    • Dijon Mustard - This is the key ingredient for that classic, zesty flavor.
    • Apple Cider Vinegar - This is both tart and naturally sweet for a balance of flavors.
    • Granulated Sugar - A little sugar helps to bring out the natural sweetness of the cabbage. You can completely omit the sugar for a sugar-free version of this creamy and tangy coleslaw or increase it if you like your slaw more sweet.
    • Celery Seed - Don’t skip these little seeds. They add flavor and a bit of texture to the slaw.
    • Onion Powder - This adds a savory flavor - a little goes a long way. Be sure to use onion powder, not onion salt (which will make the recipe too salty).
    • Salt - Wait to add salt until after the coleslaw has been refrigerated. Salt will draw out the moisture in the cabbage, so it’s best to add it right before serving. Like sugar, feel free to taste and adjust the amount of salt you use to your personal preference.
    dressing for coleslaw in a glass bowl being mixed with a whisk

    How to Make It

    1. Whisk together the coleslaw dressing. Mayonnaise, mustard, vinegar, sugar, celery seed, and onion powder. This can be made up to 3 days ahead.
    2. Add shredded cabbage. You can use your favorite - green or red cabbage, or a mix of both.
    3. Refrigerate. Chill the coleslaw for 2 to 24 hours to let the flavors come together.
    4. Salt and serve. Just before serving the coleslaw, add salt. Enjoy!

    Green or Red Cabbage?

    Shredded cabbage is the foundation of most coleslaw recipes, but there are ways to mix things up. Use green or red cabbage or a combination of both for the most color.

    If you're looking to mix things up, try adding shredded carrots for some crunch and added flavor. 

    coleslaw in a glass bowl with red and green cabbage

    Can Coleslaw be Made Ahead?

    Yes! Coleslaw is actually better if made ahead because the flavors will develop over time. Ideally, make and refrigerate coleslaw at least 2 hours ahead and up to 24 hours ahead. Wait and add salt until right before serving.

    coleslaw with green cabbage in a cream celery seed dressing

    What to Serve with Classic Coleslaw

    • Instant Pot Crispy Pork Carnitas
    • BBQ Pulled Chicken
    • Instant Pot BBQ Ribs
    • Slow Cooker Crispy Pork
    • Chili-Lime Glazed Beef Skewers with Charred Corn Salsa

    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls 
    • Whisk
    creamy coleslaw in a glass bowl with
    Print Recipe
    4.26 from 31 votes

    Creamy and Tangy Coleslaw

    This fast and easy coleslaw is tangy and tart with just enough mayo to give it a creamy texture. Don’t skip the celery seed - it gives the coleslaw great flavor and texture.
    Want to adjust the size of this recipe? Click on the number next to “servings” and use the slider to scale up or down.
    Prep Time10 mins
    Total Time10 mins
    Course: Side Dish
    Cuisine: American
    Keyword: bbq side dish, easy side dish, potluck recipe
    Servings: 4
    Calories: 127kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $3.50

    Equipment

    • Mixing Bowl
    • Whisk

    Ingredients

    • ¼ cup Mayonnaise
    • 2 teaspoon Dijon Mustard
    • 2 Tablespoon Apple Cider Vinegar
    • 2 teaspoon Granulated Sugar
    • 1 teaspoon Celery Seed
    • ½ teaspoon Onion Powder (optional)
    • 10 ounces Shredded Cabbage (see note)
    • ½ teaspoon Salt, to taste (see note)

    Instructions

    • In a medium bowl whisk together mayonnaise, mustard, vinegar, sugar, celery seed, and onion powder.
    • Add shredded cabbage to dressing and toss everything well to combine.
    • Refrigerate for 2 to 24 hours before serving.
    • Just before serving, add salt. Toss the coleslaw well to make sure that any dressing that has settled in the bottom of the bowl gets mixed back in.

    Notes

    Shredded Cabbage - Use green cabbage, red cabbage, or a mix of both and slice them by hand or use store-bought coleslaw mix to save time. A mix with carrots included will add additional color. I love angel hair coleslaw mix (which is shredded more finely) for using in tacos or on sandwiches .
    Salt - Salt will cause the coleslaw to release extra moisture as it sits. Wait to add the salt, to taste, until right before serving. Just don’t forget it!
    Make ahead - Coleslaw is best if made at least 2 hours ahead and refrigerated before serving - this allows the flavors to come together. You can make it up to 24 hours ahead. Toss it well before serving.

    Nutrition

    Calories: 127kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 422mg | Potassium: 120mg | Fiber: 2g | Sugar: 5g | Vitamin A: 69IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. rita

      June 03, 2021 at 8:39 pm

      My question is about the salt. Usually I pre salt and grain cabbage. about 30 min over a colander. Squeeze out extra water them proceed to make the slaw. Would that work here, or did you compensate the dressing to accommodate the excess water from last minute salting? thanks!

      Reply
      • Jess Smith

        June 14, 2021 at 8:08 pm

        Hi Rita - sorry for the delay. You can absolutely salt ahead of time if you prefer. Salting ahead just as you described would tenderize the cabbage, adding it at the just adds flavor but prevents the excess water that comes out when the coleslaw sits. If you salt early in the process, no need to add salt at the end.

        Reply
    2. Mark

      May 24, 2022 at 3:06 am

      Hello,
      Just want to say, I LOVE this dressing. I do add some fresh cracked black pepper, but regardless, it's delicious without. Thank you for this recipe!

      Reply
      • Jess Smith

        May 24, 2022 at 10:13 am

        So glad to hear!

        Reply

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