Simple Homemade Creamy Coleslaw Recipe – With Video

ByLaRee Colburn

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I’m excited to share with you my favorite simple homemade creamy coleslaw recipe.  The dressing is made with only four ingredients that you probably already have on hand in your pantry, so as long as you have cabbage, this easy coleslaw recipe can be made in just a few minutes.  We grow a lot of cabbage in our garden, so fresh coleslaw is a staple in our kitchen all summer long.  It’s a side dish that goes so well with lots of different dishes, and is always refreshing and delicious on a hot summer day.

I looked for the perfect old-fashioned creamy coleslaw dressing recipe for a long time.  I knew it couldn’t be that hard to figure out, but all the recipes I found online ended up being too complicated or having a funny taste.  So when a friend of mine shared this simple recipe with me years ago, I was so grateful.  I’ve never looked for another coleslaw recipe since.  Everyone that tries this coleslaw recipe loves it and asks for the recipe.

bite of coleslaw
bowl of coleslaw

Why You’ll Love This Recipe

  • Quick and easy – this recipe has very few ingredients so it doesn’t take long to prepare
  • Classic taste – this classic coleslaw recipe has a basic old-fashioned flavor that everyone loves.  Nothing fancy here!
  • Simple ingredients – made with only five simple ingredients.  The only thing I can’t produce in the ingredient list is the salt and pepper.  Everything else can be grown or made from scratch.
  • Perfect side dish – this homemade coleslaw is the perfect addition to a summer cookout or BBQ.  We also enjoy it with alongside fish or even in lunches with a simple sandwich.

Ingredients

  • Shredded cabbage – I always just shred up a cabbage from the garden with a sharp knife.  It’s so simple and easy.  But you could also make this creamy coleslaw dressing and pour it over a store-bought coleslaw mix as well.  I usually make a double batch of the creamy dressing for a whole cabbage.  I’ve made this homemade coleslaw dressing and poured it over purple cabbage and green cabbage, and both are delicious.
  • Mayonnaise – you can easily make your own homemade mayonnaise for this traditional coleslaw recipe, or you can use store-bought mayo or miracle whip.  They all taste delicious.
  • Vinegar – you can use white vinegar or apple cider vinegar.  I usually use apple cider vinegar that I made the previous year from the apple scraps collected while preserving apples from our orchard.  It’s always so satisfying knowing you produced most all of the ingredients in a recipe on your own homestead.  You could always use lemon juice in place of the vinegar as well.
  • Sugar – you can use cane sugar or regular white sugar
  • Salt – I like to use Redmond real salt because it has a lot of necessary vitamins and minerals in it that are so good for our bodies
  • Black pepper – you can order your spices in bulk from Azure Standard and not only save money, but always have them on hand.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here

Tools

  • Sharp knife – there are fancy cabbage cutters out there, but I prefer to just use a sharp knife as it shreds the cabbage quickly enough for me.
  • Cutting board – a good quality cutting board is a must have in every kitchen – I prefer to use wooden cutting boards.
  • Large mixing bowl – I try to make this recipe using just one bowl.  I mix the dressing ingredients in it first and then add the cabbage and toss.  That way you’ll use less dishes.
  • Measuring cups and spoons
  • Large mixing/serving spoon

Average Vegetable Production Chart:

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How to Make This Creamy Coleslaw

Combine all the creamy dressing ingredients in a large bowl and mix well.  Set aside.

adding apple cider vinegar to coleslaw

Using a sharp knife and a cutting board, cut your cabbage in half, and remove the core.  Then shred each half by cutting it into thin strips.  

shredding cabbage for coleslaw

Add the chopped cabbage to the bowl with the dressing.  

Toss gently and allow the coleslaw to rest a few minutes so the dressing flavors can blend and start drawing out the juices from the cabbage.

Feel free to add more salt or pepper to taste.

Serve alongside burgers, fish, or your favorite summertime meal.

Store the leftovers in an airtight container in the refrigerator for 3 to 4 days (although I bet it won’t last that long).

creamy coleslaw

Tips

  • This coleslaw is particularly good when eaten as leftovers and keeps well in the refrigerator for several days.
  • I suggest making a double batch of the homemade dressing if you’re using a whole head of cabbage.  
  • Cabbage will keep in the refrigerator for a long time, as long as you have it wrapped in a plastic bag to keep it from drying out.  You can easily make a half a head of cabbage into homemade slaw, and then refrigerate the rest for another time.
  • To save on dishes, mix up your dressing first in a large bowl, and then add the cabbage and toss.  For best results, give the cabbage a few minutes to soak up the dressing before serving.  This will help the flavors to blend and the cabbage to start releasing it’s juices.
  • You can add shredded carrots or broccoli stems to this coleslaw, or make a broccoli slaw out of just those two ingredients and this dressing. 

More Recipes Like This

bite of coleslaw

Simple Homemade Creamy Coleslaw Recipe – With Video

I'm excited to share with you my favorite simple homemade creamy coleslaw recipe.  The dressing is made with only four ingredients that you probably already have on hand in your pantry, so as long as you have cabbage, this easy coleslaw recipe can be made in just a few minutes.  We grow a lot of cabbage in our garden, so fresh coleslaw is a staple in our kitchen all summer long.  It's a side dish that goes so well with lots of different dishes, and is always refreshing and delicious on a hot summer day.
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 8 people

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes and homesteading tips from us every week!

Equipment

  • 1 sharp knife
  • 1 cutting board
  • 1 Large Mixing Bowl
  • 1 measuring cups and spoons
  • 1 Large mixing/serving spoon

Ingredients

  • 1.5 cups head of cabbage, shredded
  • 1 cup mayonnaise
  • 0.5 cup sugar
  • 3-4 Tbl vinegar
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions

  • Combine all the creamy dressing ingredients in a large bowl and mix well.  Set aside.
  • Using a sharp knife and a cutting board, cut your cabbage in half, and remove the core.  Then shred each half by cutting it into thin strips. 
  • Add the chopped cabbage to the bowl with the dressing
  • Toss gently and allow the coleslaw to rest a few minutes so the dressing flavors can blend and start drawing out the juices from the cabbage
  • Feel free to add more salt or pepper to taste.
  • Serve alongside burgers, fish, or your favorite summertime meal.
  • Store the leftovers in an airtight container in the refrigerator for 3 to 4 days (although I bet it won't last that long).

Notes

This coleslaw is particularly good when eaten as leftovers and keeps well in the refrigerator for several days.
I suggest making a double batch of the homemade dressing if you’re using a whole head of cabbage.  
Cabbage will keep in the refrigerator for a long time, as long as you have it wrapped in a plastic bag to keep it from drying out.  You can easily make a half a head of cabbage into homemade slaw, and then refrigerate the rest for another time.
To save on dishes, mix up your dressing first in a large bowl, and then add the cabbage and toss.  For best results, give the cabbage a few minutes to soak up the dressing before serving.  This will help the flavors to blend and the cabbage to start releasing it’s juices.
You can add shredded carrots or broccoli stems to this coleslaw, or make a broccoli slaw out of just those two ingredients and this dressing. 

I'm a homeschool Mom of 5, living out my dreams of growing a simple, sustainable life on our Nebraska homestead. I'm passionate about gardening, preserving, cooking from scratch and baking with sourdough. I enjoy milking Jersey cows and making our own dairy products. Come along with me as I share with you the skills you'll need to be successful at homesteading and frugal living.

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