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    Home > Recipes > Side Dishes

    Creamy and Tangy Coleslaw

    Published: Sep 2, 2020 · Modified: Mar 13, 2022 · by Jess Smith · Jump to Recipe · 2 Comments · This post may contain affiliate links.

    creamy coleslaw in a clear bowl
    coleslaw with red cabbage in a clear bowl
    coleslaw in a clear bowl
    creamy and tangy coleslaw

    creamy coleslaw in a clear bowl

    Creamy and tangy coleslaw has a tart, fresh flavor with just enough mayo to give it a creamy texture. 

    When you live in Kansas City (as we do) everyone has an opinion about what should be served with BBQ. You’ve got baked beans fans, potato salad die-hards, and coleslaw fanatics. 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. 

    This is the coleslaw I've been making and adjusting all summer because I was looking for a version was balanced. This one is neither super tangy or super creamy, but walks the line between both. It makes a great addition to a potluck, can be served on sandwiches or on tacos, and can be made up to 24 hours ahead. 

    ingredients for coleslaw on a white table

    Ingredients

    • Mayonnaise - Adds a creamy base. Use your favorite store-bought brand. (If you’re feeling ambitious, try it with homemade mayonnaise!)
    • Dijon Mustard - This is the key ingredient for that classic, zesty flavor.
    • Apple Cider Vinegar - This is both tart and naturally sweet, giving it balance.
    • Granulated Sugar - A little sugar helps to bring out the natural sweetness of the vegetables. 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. Feel free to skip it, but you’ll have slightly less depth of flavor.
    • 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.

    mixing sauce for coleslaw with a whisk

    What to Use as the Base of Coleslaw

    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 color. Shredded carrots add great color and some natural sweetness. Store-bought coleslaw mix can save a lot of time and comes in a classic cut or look for angel hair cut that is shredded more finely. I love angel hair cut for serving in small tacos or on sandwiches.

    If you want to shred your own cabbage, slice it by hand, or use a food processor.

    coleslaw with red cabbage in a clear bowl

    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 in a clear bowl

    Recipes to Serve with 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 and tangy coleslaw in a clear glass bowl
    Print Recipe
    4.41 from 20 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 oz 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

    *This post contains affiliate links*

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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

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