22 Creamy Coleslaw Recipes Delicious

Welcome to a world where coleslaw isn’t just a side dish—it’s the star of the show! Whether you’re craving something classic with a creamy twist or eager to explore bold, new flavors, our roundup of 22 creamy coleslaw recipes has something for every palate. Perfect for picnics, potlucks, or just spicing up your weeknight dinner, these recipes promise to delight. Let’s dive into the delicious possibilities!

Classic Creamy Coleslaw

Mastering the art of the perfect coleslaw begins with a balance of crisp freshness and creamy indulgence, a dish that elevates any meal from ordinary to memorable. This Classic Creamy Coleslaw recipe promises a harmonious blend of textures and flavors, designed to complement everything from backyard barbecues to elegant dinner parties.

Ingredients

• 1 medium head green cabbage, finely shredded (about 6 cups)
• 2 large carrots, grated (about 1 cup)
• 1 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 2 tablespoons apple cider vinegar (adds a bright, tangy note)
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon celery seed (for a subtle, earthy flavor)
• 1/2 teaspoon salt (enhances the overall taste)
• 1/4 teaspoon freshly ground black pepper (for a slight kick)

Instructions

1. In a large mixing bowl, combine the shredded cabbage and grated carrots, tossing lightly to mix.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until the dressing is smooth and well combined.
3. Pour the dressing over the cabbage and carrot mixture, using a spatula to fold the ingredients together until evenly coated. Tip: For best results, let the coleslaw sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
4. Before serving, give the coleslaw a quick stir to redistribute the dressing. Tip: If the coleslaw seems too dry, add a tablespoon of mayonnaise or vinegar to adjust the consistency.
5. Serve chilled. Tip: For an extra crunch, sprinkle with toasted slivered almonds or sunflower seeds just before serving.

Velvety and vibrant, this Classic Creamy Coleslaw boasts a delightful crunch contrasted by its smooth, tangy dressing. It’s a versatile side that pairs beautifully with smoky grilled meats or can be layered into sandwiches for an extra dimension of texture and flavor.

Vinegar-Based Coleslaw

Nothing elevates a summer barbecue or picnic quite like a crisp, refreshing vinegar-based coleslaw. This version strikes the perfect balance between tangy and sweet, with a crunch that holds up beautifully against rich, smoky meats.

Ingredients

• 1 medium head green cabbage, finely shredded (about 6 cups)
• 1 large carrot, grated (about 1 cup)
• 1/2 cup apple cider vinegar (for a milder taste, use white vinegar)
• 1/4 cup granulated sugar (adjust to taste)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 teaspoon celery seed
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large bowl, combine the shredded cabbage and grated carrot.
2. In a small saucepan over medium heat, whisk together the apple cider vinegar, sugar, vegetable oil, celery seed, salt, and black pepper. Heat just until the sugar dissolves, about 2-3 minutes, stirring constantly. Do not boil.
3. Pour the warm dressing over the cabbage and carrot mixture. Toss well to ensure all the vegetables are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the cabbage to soften slightly.
5. Before serving, give the coleslaw a good stir to redistribute the dressing. Taste and adjust seasoning if necessary.

Great for pairing with pulled pork sandwiches or as a bright side to grilled chicken, this coleslaw offers a delightful contrast of textures and a vinegar punch that cuts through the richness of any dish. Serve it chilled for the most refreshing experience.

Spicy Jalapeno Coleslaw

Harmoniously blending the fiery kick of jalapenos with the creamy, crisp textures of traditional coleslaw, this Spicy Jalapeno Coleslaw is a bold twist on a classic side dish that promises to elevate any meal.

Ingredients

• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp apple cider vinegar (adjust to taste)
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 head green cabbage, finely shredded (about 4 cups)
• 1 large carrot, grated
• 2 jalapenos, seeded and finely diced (leave seeds for extra heat)
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
2. Add the shredded cabbage, grated carrot, diced jalapenos, and chopped cilantro to the bowl.
3. Toss the ingredients until the vegetables are evenly coated with the dressing. Tip: For best flavor, let the coleslaw sit in the refrigerator for at least 30 minutes before serving.
4. Before serving, give the coleslaw a final toss to redistribute the dressing. Tip: If the coleslaw seems dry, add a tablespoon of mayonnaise or vinegar to moisten.
5. Serve chilled. Tip: For an extra crunch, sprinkle with toasted sunflower seeds or crushed tortilla chips just before serving.

Generously textured with a perfect balance of heat and sweetness, this Spicy Jalapeno Coleslaw is a vibrant companion to grilled meats or a standout topping for fish tacos. Its creamy yet crisp profile makes it a refreshing contrast to rich, smoky flavors.

Apple Walnut Coleslaw

Perfectly balancing crispness and creaminess, this Apple Walnut Coleslaw is a refreshing twist on the classic, offering a delightful crunch and a hint of sweetness that elevates any meal. The combination of fresh apples and toasted walnuts adds a sophisticated depth of flavor, making it a standout side dish for both casual and formal gatherings.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 2 tbsp apple cider vinegar (adjust to taste)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups shredded green cabbage (or a mix of green and red for color)
• 1 cup shredded carrots
• 1 large apple, julienned (Honeycrisp or Fuji recommended for sweetness and crunch)
• 1/2 cup walnuts, toasted and roughly chopped (for enhanced flavor)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
2. Add the shredded cabbage, carrots, and julienned apple to the bowl with the dressing. Toss gently to coat all the ingredients evenly.
3. Fold in the toasted walnuts, ensuring they are distributed throughout the slaw for a consistent crunch in every bite.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
5. Give the slaw a final toss before serving to redistribute the dressing and ensure a perfect balance of flavors and textures.

Here, the slaw presents a harmonious blend of textures, from the creamy dressing to the crisp apples and crunchy walnuts, offering a refreshing contrast to richer dishes. Serve it alongside grilled meats or as a vibrant topping for fish tacos to add a fresh, flavorful dimension to your meal.

Blue Cheese Coleslaw

Lusciously creamy with a bold, tangy twist, this Blue Cheese Coleslaw is a refreshing departure from the ordinary, offering a sophisticated take on a classic side dish. Perfect for elevating summer picnics or adding a gourmet touch to your barbecue spread, its rich flavors and crisp texture are sure to impress.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 1/4 cup sour cream
• 1/4 cup crumbled blue cheese (adjust for more pronounced flavor)
• 1 tbsp apple cider vinegar (or white vinegar for a sharper taste)
• 1 tsp sugar (to balance the acidity)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups shredded green cabbage (or a mix of green and red for color)
• 1 cup shredded carrots (for added sweetness and crunch)
• 2 tbsp finely chopped chives (for a mild onion flavor)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, sour cream, crumbled blue cheese, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
2. Add the shredded cabbage, carrots, and chives to the bowl with the dressing.
3. Using a spatula or your hands, gently toss the vegetables with the dressing until evenly coated. Be careful not to overmix to maintain the crunch of the vegetables.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
5. Give the coleslaw a quick stir before serving to redistribute the dressing.

Generously textured with a perfect balance of creamy and crisp, this Blue Cheese Coleslaw stands out with its unique flavor profile. Serve it alongside grilled meats or as a bold topping for sliders to add a memorable touch to your meal.

Pineapple Coleslaw

Perfectly balancing sweet and tangy flavors, this Pineapple Coleslaw is a refreshing twist on the classic side dish, ideal for summer barbecues or as a bright accompaniment to grilled meats. Its crisp texture and vibrant dressing promise to elevate any meal with a touch of tropical flair.

Ingredients

• 4 cups shredded green cabbage (for a crisp base)
• 1 cup shredded red cabbage (adds color and a slight peppery note)
• 1 cup diced fresh pineapple (ensure it’s ripe for maximum sweetness)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp apple cider vinegar (adjust to taste for more tang)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/2 tsp salt (enhances all the flavors)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large mixing bowl, combine the shredded green and red cabbage with the diced pineapple, tossing gently to mix.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until the dressing is smooth and well combined.
3. Pour the dressing over the cabbage and pineapple mixture, using a spatula to fold everything together until evenly coated. Tip: Let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
4. For best results, chill the coleslaw in the refrigerator for at least 30 minutes before serving. Tip: Stirring it once or twice during chilling ensures every bite is perfectly dressed.
5. Serve the Pineapple Coleslaw chilled, garnished with extra pineapple pieces or a sprinkle of black pepper for an extra kick. Tip: This coleslaw pairs wonderfully with pulled pork sandwiches or as a topping for fish tacos.

The Pineapple Coleslaw boasts a delightful crunch from the fresh cabbages, while the pineapple adds juicy bursts of sweetness, contrasting beautifully with the creamy, tangy dressing. Consider serving it in hollowed-out pineapple halves for an eye-catching presentation that’s sure to impress.

Asian Slaw with Ginger Dressing

Yielded by the vibrant flavors of Asia, this slaw is a crisp, refreshing ensemble that dances on the palate with a ginger dressing that’s both zesty and subtly sweet. Perfect for those seeking a light yet flavorful side, it’s a dish that promises to elevate any meal with its colorful presentation and harmonious blend of textures.

Ingredients

• 4 cups shredded cabbage (green, red, or a mix for color)
• 1 cup shredded carrots (pre-shredded saves time)
• 1/2 cup thinly sliced red bell pepper (for a sweet crunch)
• 1/4 cup chopped green onions (both green and white parts)
• 1/4 cup cilantro leaves (omit if you dislike cilantro)
• 1/4 cup rice vinegar (apple cider vinegar works in a pinch)
• 2 tbsp soy sauce (low sodium if preferred)
• 2 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp freshly grated ginger (more for extra zing)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 1 tsp minced garlic (about 1 clove)
• 1/2 tsp red pepper flakes (adjust to spice preference)
• 1/4 cup vegetable oil (or any neutral oil)

Instructions

1. In a large bowl, combine the shredded cabbage, carrots, red bell pepper, green onions, and cilantro leaves. Toss gently to mix.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, grated ginger, sesame oil, minced garlic, and red pepper flakes until well combined.
3. Slowly drizzle in the vegetable oil while continuing to whisk, ensuring the dressing emulsifies and becomes slightly thickened.
4. Pour the dressing over the slaw mixture. Using tongs, toss the slaw until all the vegetables are evenly coated with the dressing.
5. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together. For best results, refrigerate for 30 minutes.

Bright and crunchy, this Asian slaw offers a delightful contrast of textures, from the crisp vegetables to the silky dressing. Serve it alongside grilled meats for a refreshing contrast, or top with toasted sesame seeds for an added nutty dimension.

BBQ Ranch Coleslaw

Elevating the humble coleslaw to new heights, this BBQ Ranch Coleslaw combines the smoky sweetness of barbecue sauce with the creamy tang of ranch dressing, creating a side dish that’s both refreshing and indulgent. Perfect for summer barbecues or as a vibrant addition to your weeknight dinner table, this recipe promises a delightful crunch and a burst of flavor in every bite.

Ingredients

• 1/2 cup mayonnaise (for creaminess, or substitute with Greek yogurt for a lighter version)
• 1/4 cup BBQ sauce (choose a smoky variety for depth of flavor)
• 2 tbsp ranch dressing mix (or homemade ranch seasoning, adjust to taste)
• 1 tbsp apple cider vinegar (for a slight tang, or white vinegar as an alternative)
• 1 tsp sugar (to balance the acidity, optional)
• 4 cups shredded coleslaw mix (or shred your own cabbage and carrots for freshness)
• 1/4 cup chopped fresh cilantro (for a bright, herbal note, or parsley if preferred)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, BBQ sauce, ranch dressing mix, apple cider vinegar, and sugar until smooth and well combined.
2. Add the shredded coleslaw mix and chopped cilantro to the bowl with the dressing. Tip: For the best texture, add the coleslaw mix just before serving to maintain its crunch.
3. Toss the coleslaw and dressing together until all the vegetables are evenly coated. Tip: Use tongs for easier mixing and to prevent bruising the delicate cabbage.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Tip: Chilling allows the flavors to meld together beautifully.

How the BBQ Ranch Coleslaw presents a perfect harmony of textures, from the crispness of the fresh vegetables to the creamy embrace of the dressing. Serve it alongside grilled meats for a contrast of flavors or pile it high on pulled pork sandwiches for an extra layer of deliciousness.

Cilantro Lime Coleslaw

Kaleidoscopic in flavor and refreshingly crisp, this Cilantro Lime Coleslaw is a vibrant twist on the classic, perfect for elevating summer barbecues or adding a zesty crunch to tacos. Its bright, herbaceous notes and creamy texture make it a standout side that’s as versatile as it is delicious.

Ingredients

• 4 cups shredded green cabbage (for a finer texture, slice thinly)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp fresh lime juice (adjust to taste for more tang)
• 1/4 cup chopped fresh cilantro (stems removed for a smoother texture)
• 1 tsp honey (or sugar, to balance the acidity)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large mixing bowl, combine the shredded cabbage and chopped cilantro, tossing gently to mix.
2. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, salt, and black pepper until the dressing is smooth and well combined.
3. Pour the dressing over the cabbage mixture, using a spatula or large spoon to fold the dressing into the cabbage until evenly coated. Tip: For best flavor, let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Before serving, give the coleslaw a quick stir to redistribute the dressing. Taste and adjust seasoning if necessary. Tip: If the slaw seems dry, add a teaspoon of lime juice or mayonnaise to moisten.
5. For an extra crunch, sprinkle with additional chopped cilantro or a handful of toasted pepitas before serving. Tip: This coleslaw pairs beautifully with grilled meats or as a topping for fish tacos.

Lusciously creamy with a punch of lime and the freshness of cilantro, this coleslaw offers a delightful contrast of textures and flavors. Serve it alongside your favorite grilled dishes or use it to add a refreshing crunch to sandwiches and wraps for an instant upgrade.

Peanut Butter Coleslaw

Never has a dish so effortlessly combined the creamy richness of peanut butter with the crisp, refreshing bite of coleslaw. This Peanut Butter Coleslaw is a delightful twist on the classic, offering a harmonious blend of flavors that will elevate any summer table.

Ingredients

• 4 cups shredded cabbage (green and purple mix for color)
• 1/2 cup creamy peanut butter (natural, unsweetened preferred)
• 1/4 cup apple cider vinegar (adjust for tanginess)
• 2 tbsp honey (or maple syrup for vegan option)
• 1 tbsp soy sauce (low sodium recommended)
• 1 tsp sesame oil (toasted for depth of flavor)
• 1/2 tsp garlic powder (fresh minced garlic can be substituted)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. In a large mixing bowl, whisk together the peanut butter, apple cider vinegar, honey, soy sauce, sesame oil, and garlic powder until smooth and well combined.
2. Add the shredded cabbage to the bowl with the dressing. Use tongs or clean hands to toss the cabbage until evenly coated with the dressing.
3. Season the coleslaw with salt and pepper, tossing again to distribute the seasoning evenly throughout.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld and the cabbage to slightly soften.
5. Before serving, give the coleslaw a final toss to redistribute the dressing. Taste and adjust seasoning if necessary.

Velvety peanut butter dressing clings to each shred of cabbage, creating a dish that’s both crunchy and creamy. Serve this coleslaw alongside grilled meats or as a bold topping for tacos to add a unexpected twist to your meal.

Mango Coleslaw

Captivating the essence of summer, this Mango Coleslaw blends crisp vegetables with the sweet, tropical flair of ripe mangoes, creating a refreshing side dish that’s as vibrant in flavor as it is in color.

Ingredients

• 4 cups shredded green cabbage (or a mix of green and purple for color)
• 1 large mango, peeled and julienned (choose one that’s firm yet slightly yielding to the touch)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp apple cider vinegar (adjust to taste)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped cilantro (substitute with parsley if preferred)

Instructions

1. In a large mixing bowl, combine the shredded cabbage and julienned mango.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth. Tip: Taste the dressing and adjust the sweetness or acidity as needed.
3. Pour the dressing over the cabbage and mango mixture. Using tongs or your hands, gently toss until all the ingredients are evenly coated. Tip: For best results, let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Just before serving, sprinkle the chopped cilantro over the coleslaw and give it one final gentle toss. Tip: For added crunch, consider topping with toasted slivered almonds or sesame seeds.

Zesty and fresh, this Mango Coleslaw offers a delightful contrast of textures, from the crispness of the cabbage to the juicy sweetness of the mango. Serve it alongside grilled meats or fish for a burst of summer on your plate, or enjoy it as a standalone salad for a light, satisfying meal.

Avocado Coleslaw

Here’s a twist on the classic coleslaw that’s as nutritious as it is delicious, blending creamy avocado with crisp vegetables for a side dish that’s both refreshing and indulgent.

Ingredients

• 1 large avocado, ripe (look for slight give when pressed)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp salt (fine sea salt recommended)
• 1/4 tsp black pepper (freshly ground)
• 4 cups green cabbage, thinly sliced (about 1/2 small head)
• 1 cup red cabbage, thinly sliced (for color and crunch)
• 1 large carrot, julienned (or grated for ease)
• 2 green onions, thinly sliced (both white and green parts)

Instructions

1. In a large bowl, mash the avocado with a fork until smooth, leaving a few small chunks for texture.
2. Whisk in the lime juice, mayonnaise, honey, salt, and pepper until the dressing is well combined and creamy.
3. Add the green cabbage, red cabbage, carrot, and green onions to the bowl with the dressing.
4. Using tongs or your hands, gently toss the vegetables until evenly coated with the dressing, being careful not to crush the cabbage.
5. Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld and the cabbage to slightly soften.

Just before serving, give the coleslaw a final toss to redistribute the dressing. The result is a vibrant, creamy slaw with a perfect balance of sweetness and tang, ideal for pairing with grilled meats or as a standout side at your next picnic.

Greek Yogurt Coleslaw

Zesty and refreshing, this Greek Yogurt Coleslaw reimagines the classic side with a creamy, tangy twist that’s both light and satisfying. Perfect for summer picnics or as a crisp accompaniment to grilled meats, its vibrant flavors and textures are sure to delight.

Ingredients

• 4 cups shredded green cabbage (about 1 small head, core removed)
• 1 cup shredded red cabbage (for color and crunch)
• 1 large carrot, grated (about 1 cup)
• 1/2 cup plain Greek yogurt (full-fat for creaminess)
• 2 tbsp apple cider vinegar (or white vinegar for a sharper tang)
• 1 tbsp honey (adjust to taste)
• 1 tsp Dijon mustard (adds depth)
• 1/2 tsp celery seed (optional, for an herby note)
• Salt and freshly ground black pepper (to taste)

Instructions

1. In a large mixing bowl, combine the shredded green and red cabbage with the grated carrot.
2. In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, and celery seed until smooth. Tip: For a smoother dressing, let it sit for 5 minutes to allow the flavors to meld.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Tip: Use clean hands or tongs to ensure every strand is dressed.
4. Season with salt and freshly ground black pepper to taste, then refrigerate for at least 30 minutes before serving. Tip: Chilling helps the slaw soften slightly and the flavors to deepen.

Velvety with a satisfying crunch, this Greek Yogurt Coleslaw offers a delightful contrast of textures and a balance of sweet and tangy flavors. Serve it atop pulled pork sandwiches for a refreshing crunch or alongside smoky barbecue for a cool, creamy counterpoint.

Mustard Coleslaw

Harmoniously blending the sharp tang of mustard with the crisp freshness of cabbage, this Mustard Coleslaw is a vibrant side dish that elevates any meal. Its creamy yet light dressing clings perfectly to the shredded vegetables, offering a delightful contrast of textures and flavors.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 2 tbsp Dijon mustard (adjust to taste for more or less sharpness)
• 1 tbsp apple cider vinegar (or white vinegar for a cleaner taste)
• 1 tsp sugar (to balance the acidity)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp freshly ground black pepper (for a subtle heat)
• 4 cups shredded green cabbage (ensure it’s fresh and crisp)
• 1 cup shredded red cabbage (for color and a slightly different texture)
• 1 large carrot, grated (adds sweetness and crunch)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined. Tip: Taste the dressing and adjust the seasoning if necessary before adding the vegetables.
2. Add the shredded green cabbage, red cabbage, and grated carrot to the bowl with the dressing. Tip: For the best texture, shred the cabbage and carrot as finely as possible.
3. Using a large spoon or salad tongs, gently toss the vegetables with the dressing until evenly coated. Tip: Avoid overmixing to prevent the coleslaw from becoming soggy.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: For an even better flavor, let it chill for up to 4 hours.

Lusciously creamy with a punchy mustard kick, this coleslaw pairs wonderfully with grilled meats or as a topping for sandwiches. The crunch of the fresh vegetables against the smooth dressing makes every bite a delightful experience.

Honey Mustard Coleslaw

Vibrant and versatile, this Honey Mustard Coleslaw is a refreshing twist on the classic, blending the sweet tang of honey with the sharp bite of mustard for a perfectly balanced side dish. Ideal for summer picnics or as a crisp accompaniment to grilled meats, its creamy texture and bright flavors are sure to delight.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 2 tbsp honey (adjust to taste for desired sweetness)
• 1 tbsp Dijon mustard (or whole grain mustard for extra texture)
• 1 tbsp apple cider vinegar (adds a subtle tang)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups shredded green cabbage (or a mix of green and red for color)
• 1 cup shredded carrots (for added sweetness and crunch)
• 1/4 cup thinly sliced red onion (soak in cold water for 10 minutes to mellow the flavor)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
2. Add the shredded cabbage, carrots, and red onion to the bowl with the dressing.
3. Using a spatula or your hands, gently toss the vegetables until they are evenly coated with the dressing. Tip: For best results, let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Before serving, give the coleslaw a quick stir to redistribute the dressing. Tip: If the coleslaw seems dry after chilling, add a tablespoon of mayonnaise or vinegar to refresh it.
5. Serve chilled. Tip: For an elegant presentation, garnish with a sprinkle of freshly chopped parsley or a drizzle of honey.

Perfectly crisp and creamy, this Honey Mustard Coleslaw offers a delightful contrast of textures and a harmonious blend of flavors. Serve it alongside barbecue favorites or as a vibrant topping for fish tacos to elevate your meal with minimal effort.

Bacon Ranch Coleslaw

Whisking together the creamy and tangy elements of this Bacon Ranch Coleslaw creates a side dish that’s both refreshing and indulgent, perfect for summer picnics or as a crisp accompaniment to grilled meats.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, substitute Greek yogurt)
• 1/4 cup buttermilk (adds a subtle tanginess)
• 1 packet (1 oz) ranch dressing mix (or homemade ranch seasoning to taste)
• 1 tbsp apple cider vinegar (balances the richness)
• 1 tsp sugar (adjust to taste)
• 1/2 tsp garlic powder (for depth)
• 1/4 tsp salt (adjust based on the saltiness of the bacon)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups coleslaw mix (or thinly sliced cabbage and carrots)
• 6 slices bacon, cooked crispy and crumbled (reserve some for garnish)
• 2 green onions, thinly sliced (for a pop of color and freshness)

Instructions

1. In a large bowl, whisk together the mayonnaise, buttermilk, ranch dressing mix, apple cider vinegar, sugar, garlic powder, salt, and black pepper until smooth and well combined.
2. Add the coleslaw mix to the bowl with the dressing, tossing gently to ensure every strand is evenly coated. Let it sit for 10 minutes to allow the flavors to meld.
3. Fold in the crumbled bacon and sliced green onions, reserving a small amount of each for garnish.
4. Cover and refrigerate the coleslaw for at least 1 hour before serving to enhance the flavors and achieve the perfect texture.
5. Before serving, give the coleslaw a quick stir and garnish with the reserved bacon and green onions for an appealing presentation.

Crunchy, creamy, and bursting with flavor, this Bacon Ranch Coleslaw offers a delightful contrast of textures and tastes. Serve it atop a pulled pork sandwich for a decadent twist or alongside crispy fried chicken for a classic pairing.

Curry Coleslaw

This summer, transform the classic coleslaw into a vibrant, flavor-packed side dish with our Curry Coleslaw recipe. The aromatic blend of spices and crisp vegetables creates a refreshing yet bold accompaniment to any barbecue or picnic.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 1 tbsp curry powder (adjust to taste for more or less spice)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp apple cider vinegar (adds a bright acidity)
• 4 cups shredded cabbage (a mix of green and purple for color)
• 1 cup shredded carrots (for sweetness and crunch)
• 1/4 cup chopped cilantro (or parsley for a different herb note)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, curry powder, honey, and apple cider vinegar until smooth. Tip: Toasting the curry powder lightly before adding can enhance its flavor.
2. Add the shredded cabbage, carrots, and cilantro to the bowl with the dressing. Tip: For extra crunch, let the vegetables sit in ice water for 10 minutes before shredding.
3. Toss the vegetables with the dressing until evenly coated. Season with salt and pepper to taste. Tip: Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Here, the Curry Coleslaw presents a perfect balance of creamy and crunchy textures, with the warmth of curry spices elevating the dish beyond the ordinary. Serve it alongside grilled meats or as a topping for fish tacos for an unexpected twist.

Dill Pickle Coleslaw

Whisking together the crispness of fresh cabbage with the tangy punch of dill pickles, this coleslaw is a refreshing twist on a classic side dish. Perfect for picnics or as a vibrant accompaniment to grilled meats, it’s a delightful balance of textures and flavors that will elevate any meal.

Ingredients

• 4 cups shredded green cabbage (for a crisp base)
• 1 cup shredded carrots (adds sweetness and color)
• 1/2 cup chopped dill pickles (for that signature tang)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp pickle juice (enhances the dill flavor)
• 1 tbsp Dijon mustard (adds depth)
• 1 tsp sugar (balances the acidity)
• 1/2 tsp celery seed (for a subtle earthy note)
• Salt and pepper to taste (adjust according to preference)

Instructions

1. In a large mixing bowl, combine the shredded cabbage and carrots.
2. In a separate small bowl, whisk together mayonnaise, pickle juice, Dijon mustard, sugar, and celery seed until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Gently fold in the chopped dill pickles to distribute them throughout the slaw.
5. Season with salt and pepper, then refrigerate for at least 1 hour to allow the flavors to meld.
6. Before serving, give the coleslaw a quick stir to redistribute the dressing.

Dressed to impress, this dill pickle coleslaw offers a crunchy texture with a creamy, flavorful dressing that clings to every bite. Serve it alongside a juicy burger or as a topping for pulled pork sandwiches to add a refreshing contrast.

Sweet and Sour Coleslaw

On a warm summer evening, nothing complements a backyard barbecue quite like a crisp, refreshing bowl of Sweet and Sour Coleslaw. This dish balances the tangy bite of vinegar with a hint of sweetness, creating a symphony of flavors that elevate any meal.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, substitute Greek yogurt)
• 2 tbsp apple cider vinegar (adjust to taste for more tang)
• 1 tbsp sugar (or honey for a natural sweetener)
• 1/2 tsp salt (fine sea salt preferred for even distribution)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 4 cups shredded green cabbage (or a mix of green and red for color)
• 1 cup shredded carrots (for added sweetness and crunch)
• 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the bite)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the sugar is completely dissolved.
2. Add the shredded cabbage, carrots, and red onion to the bowl with the dressing.
3. Toss the vegetables with the dressing until evenly coated. Tip: For best results, let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Before serving, give the coleslaw a final toss to redistribute the dressing. Tip: If the coleslaw seems dry, add a tablespoon of vinegar or mayonnaise to refresh it.
5. Serve chilled. Tip: For an extra crunch, sprinkle with toasted sesame seeds or chopped peanuts before serving.

Just as the last rays of sunlight fade, this Sweet and Sour Coleslaw brings a vibrant crunch and a perfect balance of flavors to your table. Its creamy texture and bright taste make it an unforgettable side dish, especially when paired with grilled meats or stuffed into tacos for a refreshing twist.

Pomegranate Coleslaw

Mingling the crisp freshness of traditional coleslaw with the vibrant, jewel-like bursts of pomegranate, this dish elevates the humble side to a celebration of texture and taste. Perfect for those seeking a twist on the classic, it’s a harmonious blend of sweet, tart, and creamy that promises to delight the palate.

Ingredients

• 1/2 medium green cabbage, thinly sliced (about 4 cups)
• 1/2 medium red cabbage, thinly sliced (about 4 cups)
• 2 large carrots, grated (about 1 cup)
• 1/2 cup pomegranate seeds (plus extra for garnish)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp apple cider vinegar (adjust to taste)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large mixing bowl, combine the green and red cabbage along with the grated carrots.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth. Tip: For a creamier dressing, let it sit for 5 minutes before mixing.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Tip: Use clean hands or salad tongs for the best mix.
4. Gently fold in the pomegranate seeds to distribute them throughout the slaw. Tip: Add seeds just before serving to maintain their crunch.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Tip: Chilling also softens the cabbage slightly for a more cohesive texture.
6. Before serving, give the slaw a final toss and garnish with additional pomegranate seeds for a pop of color.

Generously textured with a delightful crunch from the cabbage and carrots, this coleslaw is punctuated by the juicy sweetness of pomegranate seeds. Serve it alongside grilled meats or as a vibrant topping for fish tacos to add a refreshing contrast to your meal.

Sesame Ginger Coleslaw

Refreshingly crisp and bursting with flavor, this Sesame Ginger Coleslaw is a vibrant twist on the classic, perfect for adding a bright, tangy note to any summer table.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, substitute Greek yogurt)
• 2 tbsp rice vinegar (adds a subtle sweetness)
• 1 tbsp sesame oil (toasted, for depth of flavor)
• 1 tbsp honey (adjust to taste)
• 1 tsp fresh ginger, grated (for a spicy kick)
• 1/2 tsp salt (enhances all flavors)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups green cabbage, thinly sliced (about 1 small head)
• 1 cup red cabbage, thinly sliced (for color and crunch)
• 2 carrots, julienned (adds sweetness and texture)
• 2 tbsp sesame seeds, toasted (for garnish and crunch)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, rice vinegar, sesame oil, honey, grated ginger, salt, and black pepper until smooth and well combined.
2. Add the green cabbage, red cabbage, and julienned carrots to the bowl with the dressing. Toss gently until all the vegetables are evenly coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to slightly soften.
4. Before serving, give the coleslaw a quick toss to redistribute the dressing. Sprinkle with toasted sesame seeds for an added crunch and nutty flavor.
5. For the best texture, serve the coleslaw chilled. It pairs wonderfully with grilled meats or can be enjoyed as a standalone salad for a light lunch.

Offering a delightful crunch and a harmonious blend of sweet, tangy, and spicy notes, this Sesame Ginger Coleslaw is a testament to the beauty of simple ingredients coming together. Serve it atop a pulled pork sandwich for an unforgettable flavor combination or alongside sushi for an Asian-inspired meal.

Chipotle Lime Coleslaw

Amidst the vibrant tapestry of summer salads, this Chipotle Lime Coleslaw stands out with its bold flavors and creamy texture, offering a perfect balance of smokiness and zest to complement any barbecue or picnic spread.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tsp chipotle powder (adjust to taste for more heat)
• 1 tbsp honey (or agave syrup for a vegan option)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper (freshly ground)
• 4 cups shredded green cabbage (or a mix of green and red for color)
• 1 cup shredded carrots (about 2 medium carrots)
• 1/4 cup chopped cilantro (omit if you’re not a fan)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, lime juice, chipotle powder, honey, salt, and black pepper until smooth and well combined.
2. Add the shredded cabbage, carrots, and cilantro to the bowl with the dressing. Tip: For the best texture, let the cabbage and carrots sit in a colander for 10 minutes after shredding to remove excess moisture.
3. Using a spatula or your hands, gently toss the vegetables with the dressing until evenly coated. Tip: Tossing by hand can help prevent the vegetables from getting bruised.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Tip: For an even deeper flavor, let it chill for up to 2 hours.

Creamy with a crisp bite, this coleslaw carries a smoky depth from the chipotle, brightened by the lime’s acidity. Serve it atop fish tacos or alongside grilled meats for a refreshing contrast.

Conclusion

Kickstart your next meal with one of these 22 creamy coleslaw recipes that promise to add a delicious crunch to your table. Whether you’re craving something classic or adventurous, there’s a recipe here for every taste. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest for others to enjoy. Happy cooking!

Bella Bacinos