Go Back
Old-fashioned creamy coleslaw in a white serving bowl

Old-Fashioned Creamy Coleslaw

This old-fashioned creamy coleslaw is crisp, cool, tangy, and lightly sweet with a simple homemade dressing. It is perfect for BBQ sandwiches, cookouts, burgers, fried chicken, and summer dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 small head green cabbage finely shredded
  • or 1 bag coleslaw mix about 14 to 16 ounces
  • 1 large carrot shredded
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 to 1 teaspoon yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Add the shredded cabbage and carrot to a large mixing bowl.
  2. In a separate small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, yellow mustard, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage mixture.
  4. Toss well until the cabbage and carrots are evenly coated. At first, it may look like there is not enough dressing, but keep mixing. The cabbage will soften slightly as it sits and the dressing will spread.
  5. Cover and refrigerate for at least 1 hour before serving.
  6. Stir again before serving.

Notes

  • For the best texture, serve this coleslaw the same day it is made or within 1 to 2 days.
  • If using bagged coleslaw mix, a 14 to 16 ounce bag works well.
  • The yellow mustard adds a little tang and depth to the dressing, but it does not make the coleslaw taste strongly like mustard.
  • If the coleslaw seems dry at first, keep tossing before adding more dressing. The cabbage softens as it chills and helps everything come together.