Get ready to elevate your coleslaw game! Whether you’re hosting a summer barbecue, need a quick side for weeknight dinners, or crave that creamy comfort food fix, we’ve gathered 35 mouthwatering recipes that are sure to impress. From classic favorites to creative twists, there’s a perfect slaw here for every occasion. Dive in and discover your new go-to dish!
Classic Creamy Coleslaw with a Tangy Twist
Often, the simplest dishes hold the most comfort, and this coleslaw, with its creamy base and bright, tangy notes, feels like a quiet afternoon spent in the kitchen, where each ingredient tells a small story of freshness and care.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large carrots, julienned
– 1/2 cup mayonnaise
– 1/4 cup full-fat Greek yogurt
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon celery seeds
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon raw honey
Instructions
1. In a large mixing bowl, combine the finely shredded green cabbage and julienned carrots, tossing gently to distribute evenly.
2. In a separate medium bowl, whisk together the mayonnaise, full-fat Greek yogurt, apple cider vinegar, Dijon mustard, celery seeds, fine sea salt, freshly ground black pepper, and raw honey until the mixture is smooth and fully emulsified.
3. Pour the dressing over the cabbage and carrot mixture, using a spatula to fold everything together until the vegetables are thoroughly coated.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the vegetables to soften slightly.
5. After chilling, give the coleslaw a final gentle stir to redistribute any settled dressing before serving.
Effortlessly, the coleslaw achieves a perfect balance of crispness from the vegetables and creaminess from the dressing, with the tangy twist of apple cider vinegar and Dijon mustard cutting through the richness. For a creative serving suggestion, try it as a topping for pulled pork sandwiches or alongside grilled meats to add a refreshing contrast.
Greek Yogurt Creamy Coleslaw Delight
There’s something quietly comforting about the crisp, cool crunch of coleslaw on a late summer afternoon, a simple pleasure that feels both nostalgic and refreshingly new. This version, with its creamy Greek yogurt base, brings a lightness that traditional recipes often lack, making it perfect for those who savor subtlety over heaviness. It’s a dish that invites you to slow down and appreciate each bite, much like pausing to watch the light shift through the kitchen window.
Ingredients
– 1 small head of green cabbage, finely shredded
– 2 large carrots, julienned
– 1/2 cup full-fat Greek yogurt
– 1/4 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1/2 teaspoon celery seeds
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. In a large mixing bowl, combine the finely shredded green cabbage and julienned carrots, tossing gently to distribute evenly.
2. In a separate medium bowl, whisk together the full-fat Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, freshly ground black pepper, and fine sea salt until the mixture is smooth and fully emulsified. Tip: For optimal creaminess, ensure all ingredients are at room temperature before mixing to prevent separation.
3. Pour the dressing over the cabbage and carrot mixture, using a spatula to fold everything together until the vegetables are thoroughly coated. Tip: Avoid overmixing to maintain the crisp texture of the slaw.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly. Tip: Chilling for up to 4 hours will enhance the depth of flavor without compromising freshness.
5. Remove from the refrigerator, give it a final gentle toss, and serve immediately. Offering a delightful contrast of creamy and crisp, this coleslaw boasts a tangy sweetness from the honey and vinegar, balanced by the earthy notes of celery seeds. It pairs beautifully with grilled meats or as a topping for fish tacos, adding a refreshing lift to any meal.
Buttermilk Ranch Creamy Coleslaw
Lately, I’ve found myself craving the cool, creamy comfort of coleslaw, the kind that whispers of summer picnics and backyard gatherings. There’s something deeply satisfying about the way crisp vegetables surrender to a tangy dressing, creating a harmony of textures that feels both nostalgic and refreshing. This buttermilk ranch version has become my go-to, a simple pleasure that never fails to delight.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large carrots, peeled and julienned
– 1/2 cup whole buttermilk
– 1/2 cup high-quality mayonnaise
– 1/4 cup sour cream
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon smoked paprika
– 1/4 cup fresh dill, finely chopped
– 2 tablespoons fresh chives, minced
– Kosher salt, to taste
– Freshly ground black pepper, to taste
Instructions
1. Place the finely shredded green cabbage and julienned carrots in a large mixing bowl.
2. In a separate medium bowl, combine the whole buttermilk, high-quality mayonnaise, and sour cream, whisking until smooth and fully incorporated.
3. Add the freshly squeezed lemon juice, apple cider vinegar, and Dijon mustard to the dressing base, whisking vigorously for 30 seconds to emulsify.
4. Sprinkle in the garlic powder, onion powder, and smoked paprika, whisking to distribute the spices evenly throughout the dressing.
5. Fold in the finely chopped fresh dill and minced fresh chives using a rubber spatula, being careful not to overmix and bruise the herbs.
6. Season the dressing with kosher salt and freshly ground black pepper, starting with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust after tasting.
7. Pour the finished dressing over the cabbage and carrot mixture in the large bowl.
8. Using tongs or clean hands, gently toss the slaw until every shred of vegetable is lightly coated with dressing, taking care not to crush the delicate cabbage.
9. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or ideally 4 hours, to allow the flavors to meld and the vegetables to slightly soften.
10. Remove from refrigerator, give one final gentle toss, and taste for seasoning, adding more salt or pepper if needed.
A perfect balance emerges after its chilling time—the cabbage retains a satisfying crunch while absorbing the ranch’s herbaceous notes. Serve it alongside grilled meats or as a bright topping for fish tacos; its creamy texture and tangy depth make it far more than a simple side.
Apple and Walnut Creamy Coleslaw
Perhaps it’s the way autumn light slants through the kitchen window that makes me crave something both crisp and comforting. This creamy coleslaw, with its whispers of apple and walnut, feels like a gentle bridge between seasons—a quiet celebration of texture and subtle sweetness.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large Granny Smith apples, julienned
– 1 cup toasted walnuts, roughly chopped
– ¾ cup mayonnaise
– ¼ cup crème fraîche
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon celery seed
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground white pepper
Instructions
1. Place the shredded cabbage in a large mixing bowl.
2. Add the julienned apples and toasted walnuts to the bowl.
3. In a separate medium bowl, whisk together the mayonnaise and crème fraîche until fully combined.
4. Incorporate the apple cider vinegar and Dijon mustard into the dressing mixture.
5. Sprinkle in the celery seed, fine sea salt, and freshly ground white pepper, whisking to emulsify.
6. Pour the dressing over the cabbage mixture.
7. Using tongs, gently toss the slaw until every component is evenly coated with the dressing.
8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
9. Taste and adjust seasoning if necessary before serving.
Let this slaw rest a little longer if you can; the cabbage softens just enough to cradle the dressing while the apples retain their bright crunch. Toasted walnuts add a earthy depth that plays beautifully against the tangy creaminess—try serving it alongside grilled pork chops or as a refreshing counterpoint to rich, slow-cooked beans.
Jalapeño Lime Creamy Coleslaw
Gently, as the afternoon light filters through the kitchen window, I find myself drawn to the quiet rhythm of preparing this coleslaw—a meditative process that yields a dish both vibrant and soothing, with just the right balance of heat and cool creaminess. It’s a recipe that feels like a secret shared between friends, perfect for those moments when you crave something refreshing yet deeply flavorful.
Ingredients
– 1 small head of green cabbage, finely shredded
– 2 large carrots, julienned
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon lime zest
– 2 jalapeño peppers, seeds removed and finely minced
– 1 teaspoon granulated sugar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the finely shredded green cabbage and julienned carrots, tossing gently to distribute evenly.
2. In a separate medium bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, and lime zest until the mixture is smooth and fully emulsified.
3. Stir in the finely minced jalapeño peppers, granulated sugar, kosher salt, and freshly ground black pepper, ensuring all ingredients are thoroughly incorporated.
4. Pour the dressing over the cabbage and carrot mixture, using a spatula to fold everything together until the vegetables are evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly.
6. After chilling, give the coleslaw a final gentle toss to redistribute any settled dressing before serving.
The coleslaw emerges with a delightful crunch from the vegetables, softened just enough by the creamy, tangy dressing that carries a subtle kick from the jalapeños. Serve it alongside grilled meats or as a topping for fish tacos to let its bright, cooling notes shine through.
Vegan Cashew Creamy Coleslaw
Floating through the afternoon light, I find myself craving something crisp yet comforting, a dish that whispers of summer’s end with gentle creaminess. This vegan coleslaw brings that quiet satisfaction, where textures dance and flavors meld in harmonious simplicity.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large carrots, julienned
– 1/2 cup raw cashews, soaked for 4 hours
– 1/4 cup unsweetened plant-based milk
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon maple syrup
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons fresh dill, finely chopped
Instructions
1. Drain the soaked raw cashews and rinse them under cold running water.
2. Combine the drained cashews, unsweetened plant-based milk, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and freshly ground black pepper in a high-speed blender.
3. Blend the mixture on high speed for 60 seconds until completely smooth and creamy, scraping down the sides once to ensure no lumps remain.
4. In a large mixing bowl, place the finely shredded green cabbage and julienned carrots.
5. Pour the cashew cream dressing over the cabbage and carrots.
6. Add the finely chopped fresh dill to the bowl.
7. Using tongs or clean hands, toss the ingredients thoroughly for 2 minutes until every shred is evenly coated with the dressing.
8. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the vegetables to slightly soften.
9. After chilling, give the coleslaw one final gentle toss before serving.
Perfectly balanced, this coleslaw offers a delightful crunch from the vegetables contrasted with the velvety cashew cream, while the hint of dill and acidity brightens each bite. Serve it alongside grilled tofu or stuffed into lettuce wraps for a refreshing twist.
Asian-Inspired Creamy Coleslaw
Beneath the quiet hum of the afternoon, I find myself drawn to the crisp, refreshing embrace of this Asian-inspired creamy coleslaw—a dish that whispers of balance and gentle contrasts, much like the turning of seasons outside my window.
Ingredients
– 4 cups finely shredded green cabbage
– 1 cup julienned carrot
– ½ cup thinly sliced scallions
– ⅓ cup mayonnaise
– 2 tablespoons rice vinegar
– 1 tablespoon toasted sesame oil
– 1 teaspoon freshly grated ginger
– 1 teaspoon soy sauce
– 1 teaspoon honey
– ¼ teaspoon white sesame seeds
– ¼ teaspoon black sesame seeds
Instructions
1. In a large mixing bowl, combine 4 cups finely shredded green cabbage, 1 cup julienned carrot, and ½ cup thinly sliced scallions.
2. Gently toss the vegetables with your hands to distribute them evenly, taking care not to bruise the delicate cabbage.
3. In a separate small bowl, whisk together â…“ cup mayonnaise, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon freshly grated ginger, 1 teaspoon soy sauce, and 1 teaspoon honey until fully emulsified and smooth.
4. Pour the dressing over the vegetable mixture, using a rubber spatula to scrape every bit from the bowl.
5. Fold the dressing into the vegetables with a lifting motion, ensuring each piece is lightly coated without crushing the cabbage.
6. Sprinkle ¼ teaspoon white sesame seeds and ¼ teaspoon black sesame seeds over the coleslaw.
7. Cover the bowl tightly with plastic wrap and refrigerate for exactly 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
8. Remove from the refrigerator, give one final gentle toss, and serve immediately.
Each bite offers a satisfying crunch that yields to a creamy, tangy dressing, with the nutty aroma of sesame weaving through every forkful. Try it alongside grilled meats or as a bright topping for tacos, where its cool complexity can truly shine.
Honey Mustard Creamy Coleslaw
Wandering through the garden of memory, I find myself craving the gentle crunch and creamy embrace of a slaw that whispers of autumn afternoons and shared picnics. This honey mustard version feels like a soft blanket of flavor, wrapping each shred of cabbage in a tangy-sweet dream that lingers on the palate long after the last bite. It’s a humble dish that speaks volumes in its simplicity, inviting you to slow down and savor the moment.
Ingredients
– 1 small head of green cabbage, finely shredded
– 2 large carrots, julienned
– ½ cup mayonnaise
– ¼ cup Dijon mustard
– 2 tablespoons raw honey
– 1 tablespoon apple cider vinegar
– ½ teaspoon celery seeds
– ¼ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Place the finely shredded green cabbage and julienned carrots in a large mixing bowl.
2. In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, raw honey, apple cider vinegar, celery seeds, fine sea salt, and freshly ground black pepper until fully emulsified and smooth, about 1–2 minutes. Tip: For a smoother dressing, ensure all ingredients are at room temperature to prevent separation.
3. Pour the dressing over the cabbage and carrot mixture in the large bowl.
4. Using tongs or a large spoon, gently toss the slaw until every shred is evenly coated with the dressing, taking care not to bruise the vegetables. Tip: Toss in a folding motion to maintain the crisp texture of the cabbage.
5. Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes to allow the flavors to meld and the vegetables to slightly soften. Tip: Chilling for up to 2 hours enhances the depth of flavor without compromising crunch.
6. Remove from the refrigerator, give it one final gentle toss, and serve immediately.
Creamy and crisp, this slaw offers a delightful contrast with its velvety dressing clinging to each vibrant strand. The honey mustard notes dance playfully with the earthy crunch, making it perfect alongside grilled meats or as a bright topping for pulled pork sandwiches. For a creative twist, try serving it in lettuce cups for a light, refreshing appetizer that highlights its balanced sweetness and tang.
Avocado Cilantro Creamy Coleslaw
Often, in the quiet hum of my kitchen, I find myself reaching for ingredients that speak to both comfort and freshness, a gentle reminder that simplicity can hold the most profound flavors. This creamy coleslaw, with its velvety avocado base and bright cilantro notes, feels like a whispered secret between old friends, a dish that cradles the senses without overwhelming them.
Ingredients
– 1 large ripe Hass avocado, pitted and peeled
– 1/4 cup fresh cilantro leaves, finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup full-fat Greek yogurt
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 4 cups finely shredded green cabbage
– 1 cup finely shredded red cabbage
– 1/2 cup julienned carrot
Instructions
1. In a high-speed blender, combine the pitted and peeled Hass avocado, finely chopped fresh cilantro leaves, freshly squeezed lime juice, full-fat Greek yogurt, extra-virgin olive oil, fine sea salt, and freshly ground black pepper.
2. Blend the mixture on medium speed for 30 seconds, then increase to high speed for an additional 30 seconds until completely smooth and emulsified, scraping down the sides with a rubber spatula if necessary to ensure no lumps remain.
3. In a large mixing bowl, add the finely shredded green cabbage, finely shredded red cabbage, and julienned carrot, tossing gently with clean hands or tongs to combine evenly.
4. Pour the blended avocado-cilantro cream over the cabbage and carrot mixture, using a folding motion with a spatula to coat every strand thoroughly without bruising the vegetables.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour at 40°F to allow the flavors to meld and the slaw to chill to a crisp, refreshing temperature.
6. After chilling, give the slaw one final gentle toss to redistribute the dressing, then taste and adjust seasoning with an additional pinch of fine sea salt if desired, based on personal preference.
7. Serve immediately, or store covered in the refrigerator for up to 2 days for optimal texture and freshness.
The finished slaw boasts a luxuriously creamy texture that clings lightly to the crisp, shredded vegetables, offering a harmonious balance of rich avocado and zesty lime, with cilantro lending a fresh, herbaceous lift. For a creative twist, try serving it alongside grilled fish tacos or as a bright topping for pulled pork sandwiches, where its cool creaminess cuts through richer flavors beautifully.
Blue Cheese Bacon Creamy Coleslaw
Often, the simplest dishes hold the most comfort, and today, I find myself drawn to the rich, tangy embrace of a coleslaw that feels both familiar and entirely new. It’s a quiet afternoon, and the thought of creamy, savory notes mingling with crisp vegetables feels like a gentle pause in the day.
Ingredients
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 small head green cabbage, finely shredded
– 2 large carrots, julienned
– 1/2 cup full-fat mayonnaise
– 1/4 cup sour cream
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 4 ounces crumbled blue cheese
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. In a large skillet over medium heat, cook the diced bacon for 8-10 minutes until crispy and rendered, stirring occasionally to ensure even browning.
2. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of the rendered bacon fat in the skillet for added flavor depth.
3. In a large mixing bowl, combine the shredded cabbage and julienned carrots, tossing gently to distribute evenly.
4. In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, reserved bacon fat, black pepper, and sea salt until smooth and emulsified.
5. Pour the dressing over the cabbage and carrot mixture, using tongs to coat every strand thoroughly for maximum flavor absorption.
6. Fold in the crumbled blue cheese and crispy bacon bits, ensuring they are evenly distributed without overmixing to maintain texture.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly.
A harmony of creamy, pungent blue cheese and smoky bacon elevates this coleslaw beyond the ordinary, with each bite offering a crisp yet tender crunch. Serve it chilled alongside grilled meats or as a bold topping for pulled pork sandwiches to let its robust profile shine.
Orange Ginger Creamy Coleslaw
Zestfully, the crisp autumn air calls for something bright yet comforting, a slaw that whispers of citrus groves and spice cabinets. This orange ginger creamy coleslaw weaves together tangy and earthy notes, perfect for those reflective moments when a simple side feels like a quiet celebration. It’s a dish that invites you to slow down and savor each crunchy, creamy bite.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large carrots, julienned
– 1/2 cup mayonnaise
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons honey
– 1 tablespoon freshly grated ginger root
– 1 teaspoon orange zest
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the finely shredded green cabbage and julienned carrots, tossing gently to distribute evenly.
2. In a separate medium bowl, whisk together the mayonnaise, freshly squeezed orange juice, honey, freshly grated ginger root, orange zest, fine sea salt, and freshly ground black pepper until the dressing is smooth and emulsified.
3. Pour the dressing over the cabbage and carrot mixture, using a spatula to fold and coat the vegetables thoroughly, ensuring no dry spots remain.
4. Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes at 40°F to allow the flavors to meld and the vegetables to soften slightly.
5. After chilling, give the slaw a final gentle toss to redistribute any settled dressing before serving.
But what emerges is a slaw with a delightful crunch that gives way to a creamy, zesty embrace, the ginger adding a warm, aromatic kick. Try it alongside grilled meats or as a bright topping for fish tacos, where its refreshing quality cuts through richer flavors beautifully.
Sriracha Infused Creamy Coleslaw
Floating through the afternoon light, I find myself craving something that balances crisp freshness with a gentle warmth—a companion to both summer picnics and cozy autumn suppers. This coleslaw, with its creamy embrace and subtle kick, feels like a quiet revelation in a bowl.
Ingredients
– 4 cups finely shredded green cabbage
– 1 cup julienned carrot
– ½ cup mayonnaise
– 2 tablespoons rice vinegar
– 1 tablespoon Sriracha sauce
– 1 teaspoon granulated sugar
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. In a large mixing bowl, combine 4 cups of finely shredded green cabbage and 1 cup of julienned carrot, tossing gently to distribute evenly.
2. In a separate small bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of rice vinegar, 1 tablespoon of Sriracha sauce, 1 teaspoon of granulated sugar, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper until fully emulsified and smooth.
3. Pour the dressing over the cabbage and carrot mixture, using a spatula to fold and coat every strand thoroughly without crushing the vegetables.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to soften slightly.
5. After chilling, give the coleslaw one final gentle toss to redistribute any settled dressing before serving.
Zesty and creamy, this coleslaw offers a satisfying crunch with a slow-building heat that lingers pleasantly on the palate. Try it piled high on pulled pork sandwiches or as a bright counterpoint to grilled meats, where its cool texture and spicy undertones can truly shine.
Pineapple Coconut Creamy Coleslaw
Just as summer’s warmth begins to soften into autumn’s embrace, this pineapple coconut creamy coleslaw offers a gentle bridge between seasons, its tropical notes mingling with the crispness of fresh vegetables in a way that feels both comforting and refreshing.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large carrots, julienned
– 1/2 cup canned crushed pineapple, drained
– 1/2 cup unsweetened shredded coconut
– 1/2 cup mayonnaise
– 1/4 cup full-fat Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon raw honey
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground white pepper
Instructions
1. Place the finely shredded green cabbage and julienned carrots in a large mixing bowl.
2. Add the drained crushed pineapple and unsweetened shredded coconut to the bowl.
3. In a separate medium bowl, whisk together the mayonnaise and full-fat Greek yogurt until completely smooth.
4. Whisk in the freshly squeezed lime juice and raw honey until the dressing is emulsified.
5. Season the dressing with sea salt and freshly ground white pepper, whisking to incorporate.
6. Pour the dressing over the cabbage mixture in the large bowl.
7. Using salad tongs, gently toss the coleslaw until all ingredients are evenly coated with the dressing.
8. Cover the bowl tightly with plastic wrap and refrigerate for exactly 1 hour to allow the flavors to meld and the cabbage to slightly soften.
9. Remove from refrigerator and give the coleslaw one final gentle toss before serving.
Remarkably creamy yet refreshingly light, this coleslaw achieves perfect textural harmony with its crisp vegetables against the lush coconut-pineapple dressing. The subtle sweetness plays beautifully against the tangy lime undertones, making it an exceptional accompaniment to grilled fish or pulled pork sandwiches. For an elegant presentation, serve it in hollowed-out pineapple halves garnished with toasted coconut flakes.
Dijon Maple Creamy Coleslaw
Lately, I’ve been craving something that bridges summer’s crispness with autumn’s warmth, a slaw that feels both familiar and quietly luxurious. This version, with its gentle sweetness and tang, has become my go-to for these transitional days when the light softens but the air still carries warmth.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large carrots, julienned
– ½ cup full-fat Greek yogurt
– ¼ cup Dijon mustard
– 3 tablespoons pure maple syrup
– 2 tablespoons apple cider vinegar
– 1 teaspoon celery seeds
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Place the finely shredded green cabbage and julienned carrots in a large mixing bowl.
2. In a separate medium bowl, whisk together the full-fat Greek yogurt, Dijon mustard, pure maple syrup, and apple cider vinegar until fully emulsified and smooth.
3. Stir in the celery seeds, fine sea salt, and freshly ground black pepper until evenly distributed throughout the dressing.
4. Pour the dressing over the cabbage and carrot mixture.
5. Using tongs or two large spoons, gently toss the slaw until every shred is evenly coated with the dressing.
6. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to slightly soften.
7. Remove from the refrigerator and give the slaw one final gentle toss before serving.
Unusually creamy yet remarkably light, this slaw balances the sharpness of Dijon with maple’s earthy sweetness, while the celery seeds add a subtle, aromatic crunch. I love it piled high on pulled pork sandwiches or as a bright counterpoint to rich, slow-cooked meats, its textures staying crisp-tender for hours.
Southwestern Chipotle Creamy Coleslaw
Evenings like this call for something that bridges the warmth of summer and the crispness of fall, a dish that feels both comforting and refreshingly new. This southwestern-inspired coleslaw does just that, with a creamy chipotle dressing that whispers of smoky evenings and shared meals.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large carrots, julienned
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons adobo sauce from canned chipotle peppers
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon raw honey
– 1/2 teaspoon ground cumin
– 1/4 teaspoon fine sea salt
– 1/4 cup fresh cilantro leaves, roughly chopped
Instructions
1. Place the finely shredded green cabbage and julienned carrots in a large mixing bowl.
2. In a separate medium bowl, whisk together the mayonnaise, sour cream, adobo sauce, freshly squeezed lime juice, raw honey, ground cumin, and fine sea salt until fully emulsified and smooth.
3. Pour the dressing over the cabbage and carrot mixture, using a rubber spatula to fold gently until every strand is evenly coated.
4. Fold in the roughly chopped fresh cilantro leaves, distributing them evenly throughout the slaw.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly.
6. Remove from the refrigerator, give the slaw one final gentle toss, and transfer to a serving dish.
What emerges is a slaw with a perfect crunch softened by the creamy, smoky dressing, each bite offering a hint of sweetness from the honey and a bright finish from the lime. It pairs beautifully with grilled meats or as a topping for fish tacos, bringing a touch of southwestern warmth to any table.
Herbed Garlic Creamy Coleslaw
Vividly recalling the crisp autumn afternoons of my childhood, I find myself drawn to recipes that marry comfort with sophistication, where simple ingredients transform into something quietly extraordinary through patience and care. This herbed garlic creamy coleslaw is one such dish—a humble side elevated by thoughtful technique and layered flavors that unfold slowly, much like the golden hours of an early fall day.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large carrots, julienned
– ½ cup mayonnaise
– ¼ cup sour cream
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 3 cloves garlic, minced
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon fresh chives, minced
– 1 teaspoon granulated sugar
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Place the shredded cabbage and julienned carrots in a large mixing bowl.
2. In a separate medium bowl, combine the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard, whisking vigorously for 45 seconds until fully emulsified and smooth.
3. Add the minced garlic, chopped dill, minced chives, granulated sugar, kosher salt, and black pepper to the dressing mixture, stirring gently to incorporate.
4. Pour the dressing over the cabbage and carrots, using tongs to toss everything together until evenly coated, ensuring no dry spots remain.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours at 38°F to allow the flavors to meld and the vegetables to soften slightly.
6. Remove from the refrigerator, give the coleslaw one final gentle toss to redistribute the dressing, and serve immediately.
Key to this coleslaw’s charm is its textural harmony—the cabbage retains a subtle crunch while the creamy dressing clings luxuriously, punctuated by the sharpness of garlic and the freshness of herbs. I love serving it alongside grilled meats or as a bright counterpoint to rich, slow-cooked dishes, where its cool, herbaceous notes provide a refreshing balance that invites savoring each bite slowly.
Crunchy Peanut Creamy Coleslaw
Holding this bowl of coleslaw feels like capturing summer in a dish—the crisp vegetables mingling with that rich, nutty creaminess that somehow comforts and refreshes all at once.
Ingredients
– 1 small head green cabbage, finely shredded
– 2 large carrots, julienned
– ½ cup creamy peanut butter
– ¼ cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon tamari
– 1 teaspoon toasted sesame oil
– ½ cup mayonnaise
– ¼ cup buttermilk
– ½ teaspoon celery seed
– ¼ teaspoon freshly ground black pepper
– ½ cup roasted salted peanuts, coarsely chopped
Instructions
1. In a large mixing bowl, combine 1 small head of finely shredded green cabbage and 2 large julienned carrots.
2. In a separate medium bowl, whisk together ½ cup creamy peanut butter, ¼ cup rice vinegar, 2 tablespoons honey, 1 tablespoon tamari, and 1 teaspoon toasted sesame oil until fully emulsified.
3. Gradually incorporate ½ cup mayonnaise and ¼ cup buttermilk into the peanut mixture, whisking continuously to achieve a smooth, homogeneous dressing.
4. Stir in ½ teaspoon celery seed and ¼ teaspoon freshly ground black pepper.
5. Pour the dressing over the cabbage and carrot mixture, using tongs to toss thoroughly until every strand is evenly coated.
6. Fold in ½ cup of coarsely chopped roasted salted peanuts.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the vegetables to soften slightly.
The coleslaw emerges with a delightful crunch from the cabbage and peanuts, contrasted by the velvety, umami-rich dressing that clings perfectly to each bite. Serve it alongside grilled chicken or piled into lettuce cups for a light, satisfying meal that celebrates texture and depth.
Mango Mint Creamy Coleslaw
Yesterday’s heat still lingers in the air, making me crave something cool and refreshing that dances between sweet and savory. Mango mint creamy coleslaw came to mind, a dish that feels like summer captured in a bowl. Its creamy texture and bright flavors are exactly what this warm evening calls for.
Ingredients
– 4 cups finely shredded green cabbage
– 1 cup julienned ripe mango
– 1/4 cup thinly sliced fresh mint leaves
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Place 4 cups of finely shredded green cabbage in a large mixing bowl.
2. Add 1 cup of julienned ripe mango to the bowl with the cabbage.
3. Incorporate 1/4 cup of thinly sliced fresh mint leaves into the mixture.
4. In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons freshly squeezed lime juice, and 1 tablespoon honey until fully combined and smooth.
5. Gently fold the dressing into the cabbage, mango, and mint mixture using a rubber spatula, ensuring all ingredients are evenly coated.
6. Season the coleslaw with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, tossing gently to distribute evenly.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes at 40°F to allow the flavors to meld and the cabbage to slightly soften.
8. Remove from refrigerator, give one final gentle toss, and serve immediately.
The coleslaw achieves a perfect balance of crisp cabbage against the soft, sweet mango, while the mint provides a refreshing burst that cuts through the creamy dressing. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish on a warm afternoon.
Conclusion
Whether you’re hosting a summer barbecue or need a quick side dish, these creamy coleslaw recipes offer something for every occasion. We hope you find a new favorite—try one out, leave a comment with your top pick, and share this roundup on Pinterest to spread the coleslaw love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
