How to Make Creamy Coleslaw

To make creamy coleslaw, toss thinly sliced cabbage and shredded carrots with mayonnaise, vinegar, a little sugar, salt and pepper. Start with ¼ cup mayonnaise and 1 tablespoon vinegar for about 4 cups vegetables. The dressing should lightly coat the shreds. Chill the salad before serving if you want the flavors to blend.

Choose cabbage and crisp vegetables

Green cabbage gives the slaw a mild flavor. Add some red cabbage for color and grate a carrot for sweetness. Finely chopped celery or bell pepper adds crunch if you have it. Bagged coleslaw mix works too. Measure about the same volume and look for dry, crisp shreds.

Shredded cabbage	3½ cups
Shredded carrot	½ cup
Mayonnaise	¼ cup
Cider vinegar	1 tbsp
Granulated sugar	1 tsp, or to taste
Fine salt and black pepper	Start with ¼ tsp each

Shred the cabbage into thin ribbons

Remove damaged outer leaves, cut the head into quarters and trim out the core. Rest a flat side on the cutting board and slice thinly across each wedge. Grate the carrot on the large holes of a box grater. Pat the vegetables dry if you rinsed them just before slicing so the dressing stays creamy.

Whisk the dressing before you toss

Whisk the mayonnaise, vinegar, sugar, salt and pepper in the bottom of a large bowl. Taste and adjust before adding the vegetables. Add the cabbage and carrots and fold until the ribbons are evenly coated. For a brighter version, replace part of the vinegar with lemon juice and add fresh herbs.

Fix a slaw that gets watery

Cabbage releases water after it sits in the dressing. If you’re making slaw well ahead, keep the dressing and shreds in separate containers and combine them closer to the meal. If it’s already dressed and liquid has collected at the bottom, use tongs to lift the vegetables into a serving bowl. Add a spoonful of fresh dressing only if it needs it.

Match the texture to the meal

For a side dish, toss the slaw shortly before serving so it stays crisp. For sandwiches or tacos, chop the ribbons a little shorter so they don’t pull out in long strands. A little extra vinegar can brighten the slaw alongside richer foods. Serve it chilled with a slotted spoon if it has released liquid.

Pack and chill leftovers promptly

Store coleslaw in a covered container at 40°F (4°C) or colder. Keep it chilled at a picnic or buffet. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Stir the leftovers before serving and check the texture, since the vegetables soften as they sit.

Sources and related guides

University of Illinois Extension creamy coleslaw proportions and method · FDA refrigerator and room-temperature food storage guidance

On Wondelique, see how to make mayonnaise and how to make soft flour tortillas.