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Classic Homemade Coleslaw Recipe with Creamy Dressing

This classic homemade coleslaw recipe features crisp cabbage, carrots, and red onion tossed in a creamy dressing made with mayonnaise, sour cream, and seasonings. It's a versatile side dish that improves with time, perfect for BBQs, picnics, or as a topping for various meals.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 medium head green cabbage, thinly shredded (about 6 cups)
  • 2 large carrots, peeled and grated
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

Instructions
  1. Prepare the vegetables: Remove any wilted outer leaves from the cabbage. Cut the cabbage into quarters and remove the core. Using a sharp knife or mandoline, thinly slice the cabbage into fine shreds. Place the shredded cabbage in a large mixing bowl.
  2. Add carrots and onion: Peel and grate the carrots using the large holes of a box grater. Thinly slice the red onion. Add both to the bowl with the cabbage. Add the chopped parsley and gently toss everything together.
  3. Make the creamy dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed, garlic powder, salt, and pepper until smooth and well combined.
  4. Combine and chill: Pour the dressing over the cabbage mixture and toss thoroughly to coat every strand. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld and the vegetables to soften slightly.
  5. Serve and enjoy: Give the coleslaw a final toss before serving. Taste and adjust seasoning if needed. Serve chilled as a side dish.

Notes

For the crunchiest coleslaw, make sure vegetables are completely dry before mixing. The resting period allows the cabbage to release moisture and absorb the dressing. This coleslaw improves with time and can be made up to 24 hours in advance.