Looking for a coleslaw that is creamy but tangy and not so sweet? Make Creamy Coleslaw with Apple Cider Vinegar. This is the BEST coleslaw if what you want is balance between light creaminess and the lightly tart flavor that that comes from apple cider vinegar, celery seed, and onion powder. It’s the only coleslaw I ever make because it satisfies both creamy and tangy coleslaw lovers alike.

Mark says: ⭐⭐⭐⭐⭐ “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!”

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. But most people do agree that few side dishes are as simple and satisfying as a classic coleslaw with a balance of tart flavor and creamy texture.

Here’s what you’ll love:

• not too sweet (just a hint of sweetness)
• lighter dressing (not too creamy)
• balanced acidity
• just enough mayo
• crisp texture
• brighter and fresher than most creamy versions

Ingredients for Creamy But Tangy Coleslaw

• 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.

How to Make It

1. Whisk together the dressing. Mayonnaise, mustard, apple cider 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. 

Can This 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.

What to serve with coleslaw

Slow-Cooker Mango Sriracha Pulled Chicken

Chili-Lime Glazed Beef Skewers with Charred Corn Salsa

BBQ Pulled Chicken

Instant Pot BBQ Ribs