Creamy, crisp, and utterly refreshing, Classic Creamy Coleslaw (Better Than Deli-Style) is the ultimate companion for barbecues, picnics, and a simple weeknight dinner. This homemade version captures that satisfying crunch of fresh cabbage and carrots, all beautifully coated in a rich, creamy dressing. Its flavor is both tangy and sweet—a perfect balance that elevates any meal while giving you that nostalgic deli taste from your childhood. What sets this coleslaw apart from store-bought varieties is the ability to adjust the flavors to your preference, making it uniquely yours.

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 still remember the first time I made this Classic Creamy Coleslaw. It was a warm summer evening, and my family gathered for a backyard barbecue. I wanted a side that would complement the grilled steaks and corn on the cob, something light yet robust. As soon as my guests took their first bite, the compliments rolled in. I vividly recall one friend exclaiming that it was better than any deli coleslaw he’d ever had. That’s the magic of homemade: it captures the essence of comfort food while letting you tweak the recipe to match your tastes, a delightful and memorable experience.

Why You’ll Love This Recipe

Simple & Quick: Prep time is minimal, allowing you to enjoy this dish in less than 30 minutes, plus chilling time.
Irresistible Flavor: The tangy apple cider vinegar and sweet sugar meld beautifully with the creamy mayonnaise for a flavor explosion.
Eye-Catching Appeal: The vibrant colors of shredded cabbage and carrots make for a visually delightful dish.
Flexible Serving: Perfect as a side dish for BBQs, picnics, or family gatherings—it pairs splendidly with just about anything!
Diet-Friendly Options: Easily adaptable, you can make this coleslaw vegan by swapping in plant-based mayonnaise.

Ingredients You’ll Need

1 pound green cabbage: Shredded and crisp, this is the base of your coleslaw. Look for a fresh head with vibrant leaves.
1 cup shredded carrots: Adds sweetness and color; you can use pre-shredded carrots for convenience.
3 tablespoons apple cider vinegar: Provides necessary acidity and tang. You could substitute with white vinegar if needed, but the flavor will differ slightly.
3 tablespoons granulated sugar: Balances the vinegar’s acidity and adds a touch of sweetness that complements the vegetables.
1 cup mayonnaise: This makes your coleslaw creamy and rich. You can use light or vegan mayonnaise for a healthier option.
½ teaspoon celery seed: Adds a mild, aromatic flavor that enhances the overall taste. If you don’t have it, you can skip it, but I recommend giving it a try.
Kosher salt and freshly-ground black pepper: Essential for seasoning to taste; always adjust these to your preference.

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

Prepare the Vegetables: Toss the shredded cabbage with the shredded carrots in a mesh colander. Sprinkle with 1 tablespoon of kosher salt and let it sit in a large bowl for 1 hour. This process draws out excess moisture, ensuring your coleslaw doesn’t turn watery.
Rinse and Dry: After an hour, discard the water that collects in the bowl. Rinse the cabbage and carrots under cold water and dry them thoroughly using a salad spinner or by patting them between layers of paper towels.
Make the Dressing: In a separate bowl, combine the 3 tablespoons of apple cider vinegar and 3 tablespoons of granulated sugar, stirring until the sugar dissolves. Then, whisk in the 1 cup of mayonnaise, ½ teaspoon of celery seed, ¼ teaspoon of kosher salt, and ½ teaspoon of freshly-ground black pepper until well blended.
Combine Everything: Pour the dressing over the dried cabbage and carrot mixture. Use as much or as little dressing to suit your taste. It’s always a good idea to start with a little and add more as necessary.
Chill and Serve: Cover the coleslaw and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give it a good stir. This coleslaw can last in the fridge for up to 3 days.

Storing & Reheating

To keep your coleslaw fresh, store it in an airtight container in the refrigerator. It will maintain its best quality for around three days. While coleslaw can be left out at room temperature for about two hours, it’s best enjoyed chilly. Freezing is not recommended because the texture may alter once thawed; however, if you find yourself with leftovers, you can store them in the refrigerator for up to three days. The flavors deepen over time, so it still tastes great after a second serving!

Chef’s Helpful Tips

Be mindful of how long you let the cabbage sit with salt; too long can make it too soggy.
Rinsing after salting ensures you control the saltiness and moisture level of your coleslaw.
For extra crunch, consider adding thinly sliced bell peppers or radishes.
If you’re short on time, pre-shredded cabbage can save you a step.
You can make this coleslaw up to a day in advance—the flavors will only improve overnight!

This Classic Creamy Coleslaw (Better Than Deli-Style) is bound to be a crowd-pleaser! Simple yet satisfying, it’s the perfect addition to any meal. Feel free to experiment with various add-ins like chopped apples, raisins, or even nuts for a different twist. Each time you make it, you can explore new flavors and customize the recipe to match your taste buds.

Recipe FAQs

How long can I keep coleslaw in the refrigerator?

Coleslaw can be stored in the refrigerator for up to three days when kept in an airtight container. However, the texture may soften over time as it sits.

Can I make coleslaw ahead of time?

Absolutely! In fact, making coleslaw a day in advance enhances the flavors. Just remember to stir it well before serving after it has marinated in the fridge.

What can I add to coleslaw for extra flavor?

Feel free to add chopped apples, raisins, or nuts for added texture and flavor. Fresh herbs like dill or parsley can also elevate the taste and freshness of your coleslaw.

Is this coleslaw gluten-free?

Yes, this Classic Creamy Coleslaw is naturally gluten-free, making it a great option for those with gluten sensitivities. Always double-check your mayonnaise brand to ensure it’s gluten-free.

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Classic Creamy Coleslaw (Better Than Deli-Style)

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

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Description

This coleslaw stands out for its creamy texture and zesty flavor. Made with fresh cabbage and carrots, it’s a fantastic side for barbecues, picnics, or weeknight dinners, bringing a homemade touch to any meal.

Ingredients

Scale

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

Toss shredded cabbage with carrots and 1 tablespoon of kosher salt in a mesh colander set in a large bowl. Let it stand for 1 hour.
Discard the water collected in the bowl and dry it. Rinse the cabbage and carrots, then dry well using a salad spinner or paper towels. Put the dried mixture back in the large bowl.
In a separate bowl, combine vinegar and sugar, stirring until the sugar dissolves. Whisk in mayonnaise, celery seed, ¼ teaspoon kosher salt, and ½ teaspoon freshly-ground black pepper.
Pour the dressing over the cabbage and carrots to your liking. Adjust seasoning with salt and pepper as needed.
Cover and chill for at least 1 hour before serving. Stir the coleslaw before serving. It can be stored, covered and refrigerated, for up to 3 days.

Notes

Ensure the cabbage and carrots are well dried for the best texture.
Adjust the dressing according to your taste preference, and keep extra on the side if desired.
This coleslaw can be made in advance for convenient meal prep.