Sweet coleslaw made with mayo is a classic side dish that’s just the right balance of tangy and sweet. It skips the sugar overload in favor of a creamy, lightly sweet dressing, giving you a natural flavor profile that still hits all the nostalgic notes.

A plate of coleslaw made with shredded green and purple cabbage, carrots, and creamy dressing.

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Growing up it was this type of mayo coleslaw recipe that was featured at family reunions and 4th of July BBQs. I kept in mind the memories, but made a few changes to give you a retro recipe that is slightly more refined but still a classic.

📖Why My Recipe Works

Lightly Sweetened – Using honey instead of granulated sugar gives the slaw a mellow, clean sweetness without tasting overly sugary.
Creamy Not Heavy – The dressing combines mayo, vinegar, and mustard for a tangy, smooth finish that coats the cabbage without being thick or gloopy.

🧾Ingredient Notes

Mayonnaise – Use a good-quality mayo for the best flavor. Vegan mayo works great too for a plant-based version.
Vinegar – Apple cider vinegar gives it a subtle fruitiness, but white wine vinegar can be substituted for a slightly sharper taste.
Honey – Warming it slightly helps it blend smoothly. You can swap with sugar, but it's not ideal.
Mustard - I prefer Dijon, but yellow mustard works in a pinch.
Cabbage - the combo of red and green cabbage gives this slaw visual appeal and layered crunch. Use pre-shredded slaw mix for convenience. Or even try a broccoli slaw mix.
Carrots – Add sweetness and color. If you’re out, sub with shredded apple for a fresh twist.
Onion – Thinly sliced red or yellow onion works. Soak in cold water for 10 minutes before adding to mellow the flavor if you're sensitive to raw onion.

Ingredients for a sweet coleslaw recipe laid out on a white surface, including green and purple cabbage, onion, carrots, mayonnaise, honey, dijon mustard, salt, and apple cider vinegar.

⏲️How to Make Sweet Coleslaw

A white bowl contains shredded red cabbage, green cabbage, and carrots, placed on a white surface next to metal tongs and a folded white towel.

I recommend using a mandolin to ensure your cabbage and onions are thinly sliced.

A metal whisk rests in a bowl of pale batter on a gray plate, placed on a folded white kitchen towel with a red stripe.

Whisk the dressing ingredients together. You can taste for salt and pepper now and again, right before you serve.

A bowl with shredded red cabbage, green cabbage, and carrots, with dressing being poured in, next to a whisk and a kitchen towel.

Start by adding ⅔ of the dressing to the shredded cabbage and toss to coat. Add more depending on how "wet" you like your slaw.

A bowl of coleslaw with shredded cabbage, carrots, and purple cabbage, mixed with dressing, with metal tongs resting on the side.

Chilling the slaw for at least 4 hours will soften the cabbage and enhance the flavor.

🥗What to Serve with

This creamy sweet coleslaw adds the perfect crunchy contrast to saucy mains. Try it alongside BBQ beef, Carolina mustard grilled chicken, or turkey burgers. It also makes a great topping for grilled shrimp tacos or a fresh bite next to bean and cheese tacos.

👩🏻‍🍳 Expert Tips

Make the slaw the night before for even better flavor.
Don’t overdress—start with less and add more if needed.
For extra crunch, add 1 cup of chopped celery.