This classic sweet and tangy homemade Creamy Coleslaw Recipe is perfect for piling onto pulled pork sandwiches or serving as a side with dinner.
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I never knew I was a coleslaw person until I made it myself. I had eaten it plenty of times at restaurants, never once having been impressed, and always wondered what the appeal was. But then I decided to make a quick batch of creamy coleslaw to go on a sandwich one day, and it totally stole the show. Something about that creamy-crunchy combo made me keep coming back for more, and I’ve been making it on the reg ever since.
“I love this recipe! I’ve used this recipe (which was posted on the BBQ bean sandwiches forever ago) for years! I’ve had people even ask for (and use!!) it so many times! This is the only slaw I ever make. Trust me, you will not be disappointed with this one!! (Just a preference thing- I usually don’t bother with the green onions, but I’ve had no luck changing anything else about it. It just works!!)”
Elle
Easy Recipe for Creamy Coleslaw
The super simple dressing for my creamy coleslaw is made with a few pantry staples, including a little Dijon mustard for tang and a dab of honey for sweetness. Then the dressing is just tossed with shredded cabbage, carrots, and sliced green onions, and you’re done! It’s creamy crunchy heaven ready to be piled onto a sandwich or taco, stuffed into a wrap, or enjoyed as is.
I rarely need a ton of slaw at once, so I made this recipe a “small batch.” It’s about two cups total once done, or just enough for about four sandwiches. (Or two sandwiches and four mouthfuls, LOL).
Budget-Saving Tip
I used pre-shredded bagged “coleslaw mix” (shredded cabbage and carrots) for this recipe because I think it’s one of the few times using pre-chopped vegetables is cost-effective. And then you’re not left with half a cabbage in your fridge, wondering what to do with it. Because no matter how small a cabbage is, it always seems to be too much.
BUT, if you happen to have that half head of cabbage and want to make this with it, you’ll need about 3 cups finely shredded cabbage and about one medium carrot, shredded.
