Creamy Homemade Cabbage and Carrot Coleslaw

Creamy Homemade Cabbage and Carrot Coleslaw

Creamy Homemade Cabbage and Carrot Coleslaw is a fresh, crunchy side dish made with finely shredded cabbage, sweet carrots, and a smooth, tangy dressing. This deesviral home-style recipe is easy to prepare and perfect for barbecues, family dinners, sandwiches, and summer gatherings.

Ingredients

For the Coleslaw

6 cups (450 g) green cabbage, finely shredded

2 medium carrots, peeled and grated

1/4 small onion, finely grated (optional)

2 tablespoons fresh parsley, finely chopped (optional)

For the Creamy Dressing

3/4 cup (180 g) mayonnaise

1/4 cup (60 g) sour cream

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons granulated sugar

1 teaspoon Dijon mustard

1/2 teaspoon celery seed (optional)

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

Preparation Steps

1. Prepare the Cabbage

Remove the outer leaves and tough core from the cabbage.

Using a sharp knife, mandoline, or food processor, finely shred the cabbage into thin strips.

Transfer to a large mixing bowl.

2. Prepare the Carrots

Peel and grate the carrots into thin strips.

Add them to the shredded cabbage along with the grated onion and parsley, if using.

Gently toss to combine the vegetables.

3. Make the Creamy Dressing

In a separate bowl, combine the mayonnaise, sour cream, apple cider vinegar, lemon juice, sugar, and Dijon mustard.

Add the celery seed, salt, and black pepper.

Whisk until smooth, creamy, and well combined.

4. Combine Everything

Pour the prepared dressing over the cabbage and carrot mixture.

Using two large spoons, gently toss until all the vegetables are evenly coated with the creamy dressing.

Taste and adjust the seasoning or sweetness as desired.

5. Refrigerate

Cover the bowl and refrigerate for at least 30–60 minutes.

This resting time allows the vegetables to soften slightly while keeping their delicious crunch.

6. Serve

Give the coleslaw one final gentle stir before serving.

Sprinkle with a little freshly ground black pepper and garnish with parsley if desired.

Serve chilled for the best flavor and texture.

Helpful Tips

Shred the cabbage finely: Thin strips create a tender yet crunchy texture and help the dressing coat every bite.

Keep the vegetables fresh: Use firm cabbage and crisp carrots for the best results.

Adjust the sweetness: Add a little more sugar for a sweeter, restaurant-style coleslaw or reduce it for a tangier version.

Avoid excess moisture: Thoroughly dry the vegetables after washing to prevent the dressing from becoming watery.

Make ahead: Prepare the dressing and vegetables separately, then combine a few hours before serving for maximum freshness.

Serving Suggestions

This creamy cabbage and carrot coleslaw pairs wonderfully with barbecue chicken, pulled pork sandwiches, grilled burgers, fried chicken, and roasted meats.

It also makes a refreshing topping for tacos, wraps, and homemade sandwiches.

Storage Instructions

Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.

Stir before serving, as the cabbage may release some moisture during storage.

For the freshest texture, enjoy within the first 24 hours.

Freezing is not recommended because the vegetables lose their crunch and the dressing may separate.

Final Thoughts

Creamy Homemade Cabbage and Carrot Coleslaw brings together crisp vegetables and a perfectly balanced dressing for a simple, refreshing side dish. With its beautiful color, creamy texture, and homemade flavor, it is an easy addition to almost any meal.

Would you enjoy this classic coleslaw with crispy fried chicken or your favorite barbecue dinner?