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.
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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.
Then, in the fall, we transitioned to a creamy apple slaw where we added a few crisp apples.
📖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.
⏲️How to Make Sweet Coleslaw
- I recommend using a mandolin to ensure your cabbage and onions are thinly sliced.
- Whisk the dressing ingredients together. You can taste for salt and pepper now and again, right before you serve.
- 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.
- 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.
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📖 Recipe Card
Creamy Sweet Coleslaw
Ingredients
Creamy Coleslaw Dressing
- ¾ cup mayonnaise regular or vegan mayo
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons honey warmed
- 1 Tablespoon Dijon mustard
- ½ teaspoon kosher salt
Cabbage Slaw
- ½ small head purple cabbage shredded, about 2-3 cups
- ½ small head green cabbage shredded, about 2-3 cups
- 2 carrots shredded, about 1 cup
- ½ cup onion thinly sliced
Instructions
- Whisk together all the dressing ingredients until smooth. Taste and adjust the salt and sweetness as needed.¾ cup mayonnaise, 3 Tablespoons apple cider vinegar, 2 Tablespoons honey, 1 Tablespoon Dijon mustard, ½ teaspoon kosher salt
- Toss the veggies and parsley in a large bowl. Pour the dressing over the veggies and mix until evenly coated. Season with salt and pepper to taste before serving.½ small head purple cabbage, ½ small head green cabbage, 2 carrots, ½ cup onion
Notes
- Warming the honey for 10 to 15 seconds in the microwave will help it blend with the other ingredients.
- For a peppery version, use hot honey.
- This creamy slaw gets better with time. I suggest making it the night before you plan to serve.
Storing Leftovers
- Properly stored in an airtight container, the slaw will keep for 3 to 5 days in the fridge.
Betsy says
Classic recipe, like slaw should be