Go Back
The Easiest Coleslaw Recipe (Creamy and Quick)

The Easiest Coleslaw Recipe (Creamy and Quick)

A classic creamy American coleslaw made with finely shredded cabbage, carrots, and a simple mayonnaise, apple-cider vinegar, and Dijon dressing. It takes about 10 to 15 minutes to prepare and tastes best after at least 30 minutes of chilling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Vegetables
  • 6 cups Finely shredded green cabbage
  • 1-2 cups Shredded carrots
Dressing
  • 1/2 cup Mayonnaise
  • 2 tablespoons Apple-cider vinegar
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons Granulated sugar
  • 1/2 teaspoon Celery seed
  • 1/2 teaspoon, plus more as needed Kosher salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Finely shred the cabbage and carrots using a food processor, mandoline, or sharp chef’s knife. Place the vegetables in a large mixing bowl.
  2. Whisk the mayonnaise, apple-cider vinegar, Dijon mustard, sugar, celery seed, kosher salt, and black pepper in a separate bowl until smooth.
  3. Pour the dressing over the cabbage and carrots. Toss thoroughly until every strand is evenly coated.
  4. Taste the coleslaw and adjust it with more vinegar for sharpness, sugar for sweetness, or salt and pepper as needed.
  5. Cover and refrigerate for at least 30 minutes. Toss again immediately before serving.

Notes

For less watery coleslaw, lightly salt the shredded cabbage, let it stand for 15 to 30 minutes, then drain and pat it dry before mixing with the dressing. If preparing the slaw several hours ahead, reserve a few tablespoons of dressing and toss it in just before serving because cabbage releases liquid as it chills.