Creamy Sweet Coleslaw Recipe

sweet coleslaw in a bowl with ingredients around it.

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Creamy Sweet Coleslaw Recipe

This Sweet Coleslaw is our go-to summer salad recipe. Made simply with hearty vegetables and smothered in a sweet, creamy, and tangy mayonnaise dressing, it's the perfect dish to enjoy any night of the week and packs well for all your summer events.

Prep Time15

Chill Time30

Total Time45

Course: Al Fresco, Salad, Side Dish

Cuisine: Dutch, north american, Southern

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: servings

Calories: 111kcal

Author: Philip Lago and Mystique Mattai

Ingredients

1 head cabbage
2 carrots
2 green onions
¾ cup mayonnaise
2 tablespoon maple syrup
1 tablespoon white vinegar
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon salt
½ teaspoon pepper

Instructions

Shred or thinly slice the cabbage as thinly as possible, thinly slice the green portion of the green onions, and grate the carrots. Place the vegetables in a large bowl.
In a small mixing bowl add the mayonnaise, maple syrup, white vinegar, cider vinegar, Dijon mustard, garlic powder, celery seed, salt, and pepper. Whisk until completely smooth then taste and adjust seasoning. It should be a little extra salty to maintain it’s flavor once soaked into the vegetables.
Pour the dressing on top of the coleslaw and toss it until all the vegetables are completely coated in coleslaw dressing and evenly distributed. Place in the fridge at least 30 minutes, but ideally 2 or more hours, to allow the cabbage to absorb the dressing and soften.

Video

Notes

Scroll up to view a visual walkthrough of the recipe.

Chef’s tips:

Shredding the cabbage: use a mandoline if you have one to shred the cabbage. It results in the finest shred and even thickness.
Grating the carrot: grate the carrot on an angle to get longer pieces, that are closer in length to the cabbage.
Keep it cold: if serving the coleslaw for a summer bbq, avoid leaving it out in the sun. Place the bowl on ice or store it in the fridge until serving, then return to the fridge immediately after.

Make ahead and storage:

In our opinion, coleslaw has the best flavor and texture between 2-12 hours after it is made. If making for a party, we often prepare the vegetables and dressing the night before and then dress the salad first thing the next morning.

Once dressed, our sweet coleslaw will last 2-3 days in the fridge, stored in an airtight container.

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