A bowl of creamy coleslaw.

Simple Creamy Coleslaw

A simple creamy coleslaw made from scratch with crisp cabbage and sweetened with shredded carrots all tossed in a creamy flavorful dressing. Makes a delicious side or topping for sandwiches.This recipe can be halved. 
Serves 12
Course Side
Cuisine American
Keyword Coleslaw, creamy coleslaw
Author Natalie


  • 1 medium green cabbage*
  • 4 carrots shredded


  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons red wine or apple cider vinegar
  • 1 teaspoon celery seed
  • 2 teaspoons mustard yellow or Dijon


  • Quarter the cabbage through the core, and then slice out and discard the core. Finely slice the cabbage. Then slice the entire pile in half crosswise. It’s easier to slice/shred each quarter first then slice the whole pile of shreds in one shot. See photos above.
  • Add the shredded cabbage in a large bowl. If you make half a recipe, save the other half of the cabbage for another use. It lasts in the fridge, unsliced and tightly wrapped, for a week or two.
  • Add the shredded carrots to the bowl and toss to combine.
  • Mix together all the dressing ingredients. Pour dressing over vegetables and toss until thoroughly coated.


*You can use 1/2 small red cabbage if you like. If you do, use 3/4 of the green cabbage.
If you want to make ahead, prepare the vegetables and place them in a zip top bag in the fridge. Make the dressing and store covered in the fridge as well. When ready to serve, combine the vegetables and dressing and toss all together.