Easy Creamy Coleslaw

4.91 from 10 votes

This classic sweet and tangy homemade Creamy Coleslaw Recipe is perfect for piling onto pulled pork sandwiches or serving as a side with dinner.

Prep Time15

Total Time15

Course: Dinner, Lunch, Side Dish

Cuisine: American

Total Cost: $3.10 recipe / $0.39 serving

Servings: (½ cup each)

Calories: 157kcal

Author: Beth Moncel

Equipment

Small Bowl
Large Bowl
Mandoline Slicer or Knife

Ingredients

Dressing

⅔ cup mayonnaise $0.53
1 Tbsp honey $0.12
2 tsp Dijon mustard $0.04
2 tsp red wine vinegar or apple cider vinegar, $0.03
½ tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.03

Vegetables

½ head green cabbage about 12 oz., $1.59*
1 large carrot about 4 oz., $0.22
6 green onions half a bunch, $0.53

Instructions

Gather your ingredients.
Finely shred the cabbage and carrot, then slice the green onions. Try to keep the cabbage and carrot thin and even. You can use a knife, box grater, or mandoline slicer to do this.**
In a small bowl, combine the ingredients for the dressing (mayonnaise, honey, Dijon, red wine vinegar, salt, and pepper).
Add the shredded cabbage, carrot, and green onions to a large bowl, then pour the dressing over top. Stir until the cabbage is evenly coated in dressing. Serve immediately or cover and chill until ready to serve.

See how we calculate recipe costs here.

Video

Notes

*I updated this recipe to use fresh green cabbage and carrot as a cheaper and fresher option, but you can still use one 16-oz bag of pre-shredded coleslaw mix if preferred! The fresh vegetables are measured to match one full bag of slaw mix, so either option works with the same amount of dressing.

**Slice the cabbage as thinly as you can and shred the carrot on the large holes of a box grater. You can also use a mandoline slicer. Thin cabbage shreds soften just enough once they hit the dressing, while the carrot adds sweetness, color, and a little extra crunch. The green onions also bring a mild savory flavor that keeps the slaw from tasting flat. See the step-by-step photos below for a visual reference!

Make Ahead: You can serve this slaw right away if you like it extra crunchy, or let it chill for at least 60 minutes if you prefer a softer, more blended texture. If you're making it ahead for a cookout or meal prep and want to keep it crunchy, I recommend storing the dressing and vegetables separately until closer to serving.

Nutrition