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Classic Homemade Coleslaw Recipe with Creamy Dressing

This classic homemade coleslaw recipe delivers the perfect balance of creamy dressing and crunchy vegetables that everyone loves. The homemade creamy dressing is tangy, slightly sweet, and perfectly coats every shred of crisp cabbage and carrots, coming together in just 15 minutes with no cooking required.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 medium head green cabbage, finely shredded (about 8 cups)
  • 2 large carrots, peeled and grated
  • 1/2 small red onion, thinly sliced (optional)
  • 1/4 cup fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey or sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

Instructions
  1. Start by removing any wilted outer leaves from the cabbage. Cut the cabbage into quarters and remove the core. Using a sharp knife or mandoline slicer, finely shred the cabbage. Place the shredded cabbage in a large mixing bowl. Add the grated carrots, sliced red onion (if using), and chopped parsley.
  2. In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed, and garlic powder. Season with salt and black pepper to taste. Whisk until the dressing is smooth and well combined.
  3. Pour the dressing over the cabbage mixture and toss thoroughly to coat every piece. For best results, cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cabbage to soften slightly while maintaining its crunch.
  4. Give the coleslaw a final toss before serving. Adjust seasoning if needed. This coleslaw pairs perfectly with barbecue chicken dishes or as a topping for tacos and sandwiches.

Notes

Coleslaw tastes better when made a few hours ahead. For meal prep, keep dressing separate from vegetables until ready to serve. Can be stored in refrigerator for up to 3 days.