The Best Old-Fashioned Creamy Coleslaw | Classic, Easy, and Homemade

This classic, creamy coleslaw recipe is full of old-fashioned charm and wholesome goodness.  It’s the kind of timeless dish that brings back memories of family gatherings, summer barbecues, and backyard picnics. With shredded cabbage and carrots tossed with rich, tangy homemade coleslaw dressing, this traditional coleslaw recipe with mayonnaise is deliciously satisfying.

Serve it alongside burgers, fried chicken, BBQ ribs, or a classic fish sandwich. It’s the perfect side for so many meals, whether you’re hosting a family dinner, or need an easy coleslaw recipe for a potluck. {For a mayo-free coleslaw recipe, check out my Pennsylvania Dutch Pepper Slaw. Or try my vintage Three Bean Salad for a super-easy side dish!}

I’ve always gravitated toward classic recipes that have stood the test of time. These budget-friendly and simple recipes have been passed down for generations, keeping families fed and nourished along the way. This old-fashioned creamy coleslaw is one of these delicious and comforting recipes. It puts me in mind of my great-grandma – I can picture her in her large kitchen garden picking a few ingredients to make a fresh coleslaw to go with dinner!

But don’t let the phrase “old-fashioned” fool you – this easy coleslaw recipe is as delicious today as it was back in the day. With a few fresh ingredients, including shredded cabbage and carrots and an easy homemade coleslaw dressing, you’ll have an easy homemade side dish you’ll return to again and again.

Ingredients for classic coleslaw:

Cabbage mix (coleslaw mix) – Cabbage is the main ingredient and the star of the show. You can use a 16-ounce bag of store-bought coleslaw mix, or make your own mix by shredding 1/2 head of green cabbage and 1-2 carrots. You can also add some shredded red cabbage for extra color. Aim for about 4 cups of shredded veggies.

Mayonnaise – Mayo is the base for the homemade coleslaw dressing. Use your favorite brand or homemade mayonnaise. Be sure it’s one you enjoy since it’s the main flavor of the dressing.

Celery seed – Adds a distinct punch of flavor to the slaw, so don’t skip it. If you don’t have celery seed on hand, it’s a pretty inexpensive seasoning to purchase and it’s worth having on hand to use in so many recipes.

Sugar – Granulated sugar balances the tanginess of the vinegar and adds a touch of sweetness. You can substitute with honey or your favorite sugar alternative.

Vinegar – I prefer apple cider vinegar for its tart, fruity flavor. You can substitute red wine vinegar if you prefer.

Tips for how to make the perfect coleslaw:

• Use fresh ingredients. For the cabbage mixture, you can buy a bag of coleslaw mix or shred your own cabbage and carrots. Using the freshest ingredients makes all the difference. Look for crisp, firm cabbage and vibrant carrots.
• Shred evenly. For the best texture, shred the vegetables as evenly and uniformly as possible. A mandoline slicer or a sharp chef’s knife helps with this. If you prefer, you can use a box grater. Uniform pieces allow the veggies to absorb the dressing better, giving you a perfect bite every time.
• Balance the flavors. Getting the balance of sweet and tangy is key. I think the recipe for this coleslaw dressing is perfect the way it is written, but you might want to tweak the ingredients to suit your taste. Remember, however, that the flavors will mellow as the slaw chills. So I like to make the dressing extra-flavorful.
• Let It Chill. Let your coleslaw chill in the refrigerator for at least an hour before serving. This rest time allows the flavors to develop and meld into a deliciously creamy, tangy slaw.

Coleslaw Storage and Leftover Tips:

Here are some guidelines for storing coleslaw:

• Refrigerate Quickly: Transfer your coleslaw to an airtight container or cover it tightly with plastic wrap and refrigerate as soon as possible. Coleslaw can last 3-5 days in the fridge.
• Keep it Cold. Don’t allow your coleslaw to sit out at room temperature for too long. If the coleslaw will be sitting out for a while, I like to nestle the bowl into a larger bowl filled with ice.
• Watch for Spoilage: Always check for signs of spoilage—like discoloration or off smells—before serving. Discard any leftovers that don’t look or smell right.
• Drain Excess Water: As coleslaw sits, the cabbage releases water. If you find that your coleslaw has become watery, simply drain off the excess liquid before serving.
• Use Your Best Judgement: Remember, these guidelines are general recommendations, and it’s important to use your best judgment when it comes to food safety. If in doubt, it’s safer to discard the coleslaw rather than risk consuming spoiled food.

Customizing your coleslaw:

While I love this recipe as-is, feel free to experiment! Try adding:

• Thinly sliced onions
• Grated apples for a sweet twist
• Raisins or cranberries
• A touch of mustard or horseradish for extra zing

If you’re searching for the best classic homemade coleslaw recipe, this one is tried and true. It’s been a staple in my family for years, and I hope it becomes a favorite in yours, too.