Truly the Best Creamy Coleslaw: crunchy with the creamiest dressing and so easy to make! This is the perfect coleslaw for pulled pork and tacos!
Ready in 10 minutes and 3 steps. Best part? It tastes even better when left in the fridge overnight!
Best Creamy Coleslaw
This is your classic coleslaw but made super creamy and delicious, perfect for pulled pork (made some pulled pork sandwiches with this that were out of this world), fish tacos, or as a regular side!
It’s made with classic ingredients and you can also make it ahead of time for even better flavor hehe!
Everything to love about this recipe:
- Super creamy!
- Classic coleslaw flavor!
- Simple ingredients you already have on hand.
- Quick and easy to make.
- Make-ahead for even better flavor.
- Perfect for pulled pork sandwiches, tacos, or a side!
Ingredients for coleslaw
Cabbage. I used green cabbage but you can also do red cabbage or a mix of the two for more visual interest!
Carrot.
Mayonnaise. Make sure to use a high-quality mayonnaise for best flavor because it’s the base of the dressing hehe!
Sugar. I love brown sugar in coleslaw but you can also use regular white sugar. If you’re curious about using brown sugar: it’s not overpowering at all!
Apple cider vinegar, or white vinegar but I prefer apple cider as it has a more refined flavor.
Lemon juice, for some freshness!
Mustard, for extra flavor and depth.
Salt, to taste.
How to make coleslaw
STEP ONE: Prepare the veggies. Shred the cabbage and slice the carrots into thin even strips (or grate).
STEP TWO: Make the dressing. In a medium bowl, add the mayonnaise, sugar, vinegar, lemon juice, mustard, and salt. Mix until combined, taste and adjust seasonings, if desired.
STEP THREE: Mix in the veggies and toss until evenly coated.
Make-Ahead and Storing Instructions
Make-Ahead Instructions: Coleslaw tastes even better on day 1 or 2 so it’s a great make-ahead side! Make up to 1-2 days ahead of time, cover, and store in the refrigerator.
Storing Instructions: Store covered in the refrigerator for up to 4-5 days. Remove from the refrigerator 10-15 minutes before serving for best flavor.
HAPPY COOKING!! I hope you'll love this Fried Calamari Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More classic recipes to love:
Best Creamy Coleslaw
Ingredients
- 1 small green cabbage (or purple or a mix of both)
- 1 large carrot
- 1 cup (230 g) mayonnaise
- 2 tbsp (20 g) brown sugar (or white granulated sugar)
- 2 tbsp (30 ml) apple cider vinegar (or white vinegar)
- 1 and 1/2 tsp (7 ml) lemon juice
- 1 tsp (5 g) yellow mustard
Instructions
- Prepare the veggies. Shred the cabbage and slice the carrots into thin even strips (or grate).
- Make the dressing. In a medium bowl, add the mayonnaise, sugar, vinegar, lemon juice, mustard, and salt. Mix until combined, taste and adjust seasonings, if desired.
- Mix in the veggies and toss until evenly coated.
Notes
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