Sweet Creamy Coleslaw Recipe
If you’re looking for an easy side dish that comes together quickly, this sweet creamy coleslaw recipe is just what you need. Made with simple pantry staples and a bag of prepackaged coleslaw mix, it’s a quick way to get that classic homemade flavor without all the chopping. This recipe features a creamy homemade dressing, made with mayonnaise, that creates the perfect balance of tang and sweetness, and leaves out the additives of a store-bought slaw dressing.
If you need something to pair this Sweet Creamy Coleslaw Recipe with, try it with my Venison Sloppy Joes, Dutch Oven Pulled Pork, or alongside my Baked Rainbow Trout Fillets.
Nothing will ever replace grandma’s sweet coleslaw recipe. She would use a paddle grater to very finely grate cabbage, carrots, and onion by hand.
That version will always be my favorite, full of flavor and memories. One day, I’ll share that method and old fashion sweet coleslaw recipe with you, but for today, this quick version with a bagged slaw mix is a lifesaver—it comes together in minutes, still creamy, sweet, and perfectly satisfying.
Ingredients
For the full list of ingredients, see the printable recipe card at the bottom of this blog post.
- Mayonnaise- Use your favorite mayonnaise for the base of the dressing for the slaw. I use an avocado oil mayonnaise, but any will do. I do not recommend Miracle Whip (salad dressing). You can also use Vegan Mayonnaise, to make this a vegan coleslaw recipe, if needed.
- Sugar- I like to use organic cane sugar, but granulated sugar works just as well.
- Vinegar- White vinegar gives this slaw a clean, sharp tang, without overpowering it. Apple cider vinegar or red wine vinegar are also good choices- just note that these two options will add more of a fruity flavor.
- Mustard- Yellow mustard is needed, but feel free to use Dijon or spicy mustard if preferred.
- Seasonings- You’ll only need two seasonings for this creamy slaw: sea salt and celery seed.
- Bagged Slaw Mix- One 16 oz. bag of shredded cabbage is what is needed for this recipe. I like to use the tri-color coleslaw mix but feel free to use classic coleslaw blend of just shredded cabbage and carrots if preferred.
Tools & Equipment
- Large mixing bowl
Used to make the dressing and toss the coleslaw mix. - Whisk
For combining the mayonnaise, sugar, vinegar, mustard, salt, and celery seed until smooth. - Measuring cups & measuring spoons
Needed to accurately measure the mayo, sugar, vinegar, mustard, and seasonings. - Silicone spatula or large spoon
Used to fold the coleslaw mix into the dressing gradually. - Plastic wrap
Covers the bowl so the slaw can chill and allow the flavors to develop.
Step-by-Step Instructions
For the full printable recipe, scroll down to bottom of this blog post.
Step 1: To a large mixing bowl, add the mayonnaise, cane sugar, white vinegar, yellow mustard, sea salt, and celery seed.
Step 2: Whisk together the ingredients until well combined.
Step 3: Add the coleslaw mix, a little at time, to the bowl of the dressing mixture. Continue mixing until all of the coleslaw mix is well incorporated with the dressing.
Step 4: Cover the bowl with plastic wrap and chill for 1 hour before serving.
F.A.Q’s
Yes! In fact, creamy coleslaw tastes even better after a few hours in the fridge. Just keep it covered and chilled until ready to serve.
Absolutely. Apple cider vinegar will give the coleslaw a slightly fruitier flavor, while white vinegar keeps it more traditional and tangy.
Yes! If you prefer to shred your own cabbage and carrots, go for it. The recipe works with either fresh or prepackaged slaw mix.
Storage Instructions
Store in an airtight container in the refrigerator for up to 3-4 days.
Sweet Creamy Coleslaw Recipe
Ingredients
Directions
- To a large mixing bowl, add the mayonnaise, cane sugar, white vinegar, yellow mustard, sea salt, and celery seed.
- Whisk together the ingredients until well combined.
- Add the coleslaw mix, a little at time, to the bowl of the dressing mixture. Cover the bowl with plastic wrap and chill for 1 hour before serving.
- Cover the bowl with plastic wrap and chill for 1 hour before serving.
