There’s something truly comforting about a bowl of Classic Creamy Coleslaw (Better Than Deli-Style). The combination of crunchy cabbage and vibrant carrots, all enveloped in a luscious, tangy dressing, creates a dish that transcends its humble ingredients. This coleslaw is not just a side—it’s the perfect partner for crispy fried chicken, smoky barbecue, or a simple grilled veggie sandwich. You won’t find the same depth of flavor in store-bought versions. This homemade variety shines with a freshness that’s hard to beat.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Classic Creamy Coleslaw (Better Than Deli-Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Classic Creamy Coleslaw (Better Than Deli-Style)

Classic Creamy Coleslaw (Better Than Deli-Style)

I first stumbled upon this coleslaw while trying to recreate my grandmother’s famous picnic dish. Her secret? Allowing the cabbage to sweat a bit before mixing it with the dressing. That little tip made all the difference! After a couple of tries in my kitchen, I can confidently say this recipe is where it’s at. It’s easy, budget-friendly, and, trust me, once you taste it, you’ll never look at deli coleslaw the same way again. I warmly invite you to try it and enjoy every creamy bite!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 20 minutes, plus chilling time—perfect for gatherings!
Irresistible Flavor: That tangy, sweet dressing combined with the crunch of fresh veggies creates a delightful explosion of taste.
Eye-Catching Appeal: The bright colors of carrots and green cabbage make this coleslaw visually inviting.
Flexible Serving: Great for barbecues, picnics, or as a crunchy side any day of the week.
Diet-Friendly Options: Easily adaptable for various diets—try vegan mayo for a plant-based alternative!

Ingredients You’ll Need

1 pound green cabbage, shredded (about 6 cups): The star of the show! Choose fresh, crisp cabbage for the best texture and flavor. If green cabbage isn’t available, feel free to mix in some purple cabbage for color.
1 cup shredded carrots: They add sweetness and vibrant color. Using fresh carrots ensures a satisfying crunch. Avoid pre-packaged shredded carrots if possible, as they can be less fresh.
3 tablespoons apple cider vinegar: This adds zing and helps balance the sweetness of the dressing. If you prefer a milder taste, you can substitute white vinegar.
3 tablespoons granulated sugar: This sweetens the dressing perfectly, balancing out the acidity. For a different flavor profile, try honey or maple syrup as alternatives.
1 cup mayonnaise: The creamy base; use high-quality mayo for the best flavor. If you’re looking for a lighter option, consider Greek yogurt or a vegan mayonnaise.
½ teaspoon celery seed: A unique flavor that enhances the overall taste. If you don’t have celery seeds, a dash of celery salt can work as a substitute.
Kosher salt and freshly-ground black pepper: Essential for seasoning. Adjust to your taste; fresh pepper adds a nice kick!

How to Make Classic Creamy Coleslaw (Better Than Deli-Style)

Dry the Cabbage: In a large bowl, toss the shredded cabbage with shredded carrots and 1 tablespoon of kosher salt. Place the mixture in a mesh colander set over a bowl and let it stand for 1 hour. This process draws out excess moisture, ensuring your coleslaw isn’t soggy.
Rinse and Dry: After an hour, discard the water collected in the bowl, rinse the cabbage and carrots well. Dry them thoroughly using a salad spinner or by laying the mix between paper towels.
Make the Dressing: In a separate bowl, combine 3 tablespoons of apple cider vinegar with 3 tablespoons of granulated sugar, stirring until the sugar dissolves. Then whisk in 1 cup of mayonnaise, ½ teaspoon of celery seed, and season with ¼ teaspoon kosher salt and ½ teaspoon freshly-ground black pepper. The dressing should be creamy and well-combined.
Combine Dressing and Vegetables: Pour half of the dressing over the dried cabbage and carrots. Toss gently to coat. Taste and add more dressing depending on how creamy you like it. Season with additional salt and pepper to your liking.
Chill and Serve: Cover the coleslaw and let it chill in the refrigerator for at least 1 hour. This step allows the flavors to meld beautifully. Just before serving, give it a good stir to redistribute the dressing.

Storing & Reheating

Storing your coleslaw is straightforward. Keep it in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, consider freezing it for up to three months. However, note that the texture may change upon thawing, so it’s best enjoyed fresh. When you’re ready to enjoy it again, simply stir in a bit more mayo for creaminess.

Chef’s Helpful Tips

Always let your cabbage drain for at least an hour to avoid watery coleslaw.
For extra crunch, consider adding radishes or even diced bell peppers.
Be sure to taste and adjust the seasoning—every cabbage head can vary in flavor.
If you want it a bit spicier, a dash of cayenne in the dressing does wonders!
Making it a day ahead allows flavors to deepen beautifully, so feel free to prep in advance.

There’s no better way to celebrate summer barbecues or festive gatherings than with a bowl of this delicious Classic Creamy Coleslaw (Better Than Deli-Style). Each bite promises a rush of flavor, texture, and nostalgia. The beauty of this dish lies in its simplicity, allowing you to focus on enjoying time with friends and family. So, stretch your culinary wings; taste the freshness, and dive into this easy recipe that’s sure to impress!

Recipe FAQs

Can I make coleslaw ahead of time?

Absolutely! In fact, making it a day before allows the flavors to meld beautifully. Just keep it in the fridge, and give it a stir before serving.

What can I add to coleslaw for more flavor?

Feel free to get creative! Add some chopped apples for sweetness, raisins for chewiness, or even jalapeños for a spicy kick. The possibilities are endless!

How do I make coleslaw dairy-free?

Simply use a dairy-free mayonnaise or Greek yogurt alternative. This keeps the creamy texture while making it dairy-free!

Why is my coleslaw watery?

This usually happens when the cabbage isn’t drained properly. Always remember to let it sit with salt to draw out moisture before dressing.

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Classic Creamy Coleslaw (Better Than Deli-Style)

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Author: Jennifer
Prep Time: 140 minutes
Cook Time: 140 minutes
Total Time: 4 hours 40 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Raw
Cuisine: American

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Description

This Classic Creamy Coleslaw features a delightful mix of shredded cabbage and carrots combined with a creamy dressing. It’s easy to prepare, making it a great side dish for picnics, barbecues, or a quick family meal. Enjoy its fresh taste and satisfying crunch!

Ingredients

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1 pound green cabbage, shredded (about 6 cups)
1 cup shredded carrots
3 tablespoons apple cider vinegar
3 tablespoons granulated sugar
1 cup mayonnaise
½ teaspoon celery seed
kosher salt and freshly-ground black pepper

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Instructions

In a large bowl, combine shredded cabbage and shredded carrots. Add 1 tablespoon of kosher salt and toss well. Allow to sit for 1 hour in a mesh colander set over another bowl to drain excess water.
After 1 hour, discard the water collection, rinse and dry the cabbage and carrots thoroughly using a salad spinner or paper towels. Place the dried mixture back into the large bowl.
In a separate bowl, whisk together the apple cider vinegar and granulated sugar until the sugar dissolves. Add in the mayonnaise, celery seed, 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly-ground black pepper, mixing thoroughly.
Pour the dressing over the cabbage and carrots to taste, mixing to combine. Adjust seasoning with salt and pepper as necessary.
Cover and refrigerate for at least 1 hour before serving. Stir the coleslaw before serving. It can be stored in the refrigerator for up to 3 days.