I keep a big bowl of coleslaw in the fridge when cookouts show up out of nowhere. This coleslaw recipe stays crunchy and bright, with a gentle sweet side that hugs burgers, tacos, and fried chicken. We mix it fast, we eat it faster, and we pretend it counts as vegetables. Fair. I learned the trick at a summer potluck when my aunt said stop overthinking it. Use fresh cabbage, a simple dressing, and a pinch of celery seed. The bowl went empty before the hot dogs did which felt like a small miracle. Cold slaw, warm sun, happy people. That is the job done. So here is my take, from my kitchen to yours. It is a homemade coleslaw recipe that still tastes like the best coleslaw recipe after a night in the fridge. Think quick coleslaw recipe crunch, a cabbage coleslaw recipe base you can trust, and an easy summer coleslaw recipe that you can make with one hand while the other guards the grill. Short list, big flavor, no fuss.
Table of Contents
- 1) Key Takeaways
- 2) Easy Sweet and Creamy Coleslaw Recipe
- 3) Ingredients for Sweet and Creamy Coleslaw
- 4) How to Make Sweet and Creamy Coleslaw
- 5) Tips for Making Sweet and Creamy Coleslaw
- 6) Making Sweet and Creamy Coleslaw Ahead of Time
- 7) Storing Leftover Sweet and Creamy Coleslaw
- 8) Try these Side Dishes next
- 9) Sweet and Creamy Coleslaw
- 10) Nutrition
1) Key Takeaways
I am Lila from Lila Cooks and I keep a bowl of slaw in the fridge when cookouts sneak up. This coleslaw recipe tastes bright and crisp. I mix it fast and it vanishes faster. I lean on simple pantry items and fresh cabbage. The dressing stays creamy and clean. The crunch holds. The color lifts the table. The bowl brings people near and keeps them happy.
We build flavor with a short list that plays well together. Mayo gives body. Vinegar wakes things up. Sugar rounds edges. Celery seed adds a soft herbal note. Salt brings it all together. Freshly shredded cabbage keeps the bite strong.
This fits weeknights and weekends. It works for burgers, tacos, ribs, grilled fish, or a late night fridge raid with a fork and no regrets. We make it in one bowl and call it done. When you crave a simple slaw recipe that delivers every time, this one rises to the call.
2) Easy Sweet and Creamy Coleslaw Recipe
I love a coleslaw recipe that feels like a friend. I reach for this coleslaw recipe when the grill warms or when a roast chicken needs a cool partner. Two mentions here on purpose because the flavor hits both the picnic table and the Tuesday plate. The first bite gives snap from cabbage and a soft sweet finish from the dressing. The second bite confirms you still want more.
We keep prep calm. I grab a large bowl. I whisk the dressing until smooth. No gadgets. No stress. The mayo feels silky. The vinegar smells bright. The sugar melts in and the mix turns glossy. I add celery seed and that little speck makes the room smell like summer. The rhythm stays steady and the bowl does most of the work.
Texture drives the joy. Fresh cabbage beats pre bagged every time. Carrot brings sweet crunch and color. The dressing clings to each strand. Every forkful tastes balanced. If you want a classic coleslaw recipe for cookouts, this nails it. If you want an easy coleslaw recipe for busy nights, this also fits. We eat and we smile and then we plan seconds because that is how cookouts go.
3) Ingredients for Sweet and Creamy Coleslaw
Green cabbage I shred it thin for crunch that lasts. The leaves taste mild and clean. The edges pick up dressing. The bowl looks full and fresh. I use a sharp knife and a steady hand and I keep the shreds short so every bite feels tidy.
Carrot A small handful adds color and a gentle sweet note. The strands mix well with cabbage. The bite stays crisp. The salad looks sunny and lively. I grate it fresh so the flavor pops.
Mayonnaise This gives the dressing a creamy base with a smooth finish. The texture coats each shred and keeps the salad lush without feeling heavy. A good mayo makes a big difference here.
Apple cider vinegar A splash lifts the mix and keeps the taste bright. It cuts the richness and leaves a clean finish. The smell feels like a roadside farm stand in July.
Granulated sugar A small measure softens the edges of vinegar and rounds the flavor. The salad leans sweet but not candy sweet. It just tastes friendly. You can trim the amount for a coleslaw recipe healthy tilt.
Celery seed These tiny seeds carry a gentle herbal note. They hide in the dressing and surprise you in the best way. The aroma says picnic and the taste says make another bowl.
Fine salt Salt brings balance. It wakes up cabbage and brightens the dressing. I season and taste and let the mix rest for a minute. Then I taste again. Small changes here pay off.
Black pepper A light grind adds warmth. It plays well with the sweet side of the dressing. It gives the salad a gentle edge that keeps each bite lively.
4) How to Make Sweet and Creamy Coleslaw
Step 1 Whisk the dressing in a roomy bowl. Mayo goes in. Vinegar follows. Sugar joins. Salt, pepper, and celery seed finish the mix. Whisk until smooth and shiny. The dressing should coat the back of a spoon.
Step 2 Add the shredded cabbage and the grated carrot to the bowl. Toss with wide strokes so the dressing reaches every strand. The sound of the cabbage against the bowl tells you the crunch is strong.
Step 3 Taste and adjust. If it feels too sweet add a small splash of vinegar. If it feels flat add a pinch of salt. Stir again. Small tweaks bring the flavor into clear focus.
Step 4 Chill the bowl for a short rest. The cabbage softens just a touch and the dressing settles into the shreds. Toss once more before serving so the coating looks even and the shine returns.
Step 5 Serve cold. Pile it next to ribs or stack it on a pulled pork sandwich. Spoon some into a soft tortilla with grilled fish for a quick coleslaw recipe taco night that feels bright and fresh.
5) Tips for Making Sweet and Creamy Coleslaw
Shred your own cabbage for the best crunch. Pre bagged mixes can taste tired. A sharp knife gives neat ribbons that hold dressing well. Work in small batches and you will keep the texture even across the bowl.
Season the dressing in the bowl before the vegetables go in. It is easier to balance salt and acidity when the mix is still loose. Taste once, stir, and taste again. The right spot lands between sweet and tangy with a soft spice note.
Let the salad rest in the fridge so flavors settle. A short chill keeps the crunch but gives a calmer bite. For a homemade coleslaw recipe that travels well, pack it in a tight container and bring a small spoon to toss before serving.
6) Making Sweet and Creamy Coleslaw Ahead of Time
We make this in the morning for a cookout at dusk and it holds like a champ. The cabbage keeps its snap. The dressing stays smooth. The color stays bright. Store the bowl covered to keep the scent fresh and the texture crisp.
If you plan a longer rest, hold back a spoon of dressing. Right before you serve, add that spoon and toss again. The shine returns and the taste pops. This small move keeps the salad photo ready and fork ready.
For a summer coleslaw recipe that fits road trips and patio nights, chill a second bowl for late guests. The wait does not hurt it. In fact the mix grows more friendly with time. That slow melding makes this the best coleslaw recipe for gatherings.
7) Storing Leftover Sweet and Creamy Coleslaw
Leftovers live well in a sealed container in the fridge for two days. Stir before serving to wake the dressing and lift the shine. If the taste leans sweet, add a small splash of vinegar. If it leans sharp, add a pinch of sugar.
Keep a paper towel under the lid to catch extra moisture. That small trick helps the crunch hang on. If you like a cabbage coleslaw recipe with added texture, fold in a spoon of toasted sunflower seeds right before you eat.
For lunch boxes pack the slaw cold and keep a fork nearby. The clean taste brightens the midday meal. A little squeeze of lemon on top brings a fresh note. One more bonus, slaw makes a great late night snack straight from the bowl.
8) Try these Side Dishes next
9) Sweet and Creamy Coleslaw
Lila’s Sweet and Creamy Coleslaw Recipe for Every Cook
Ingredients
- 8 cups shredded green cabbage
- 1 cup shredded carrot
- 3/4 cup mayonnaise
- 3 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
Instructions
- In a large bowl whisk mayonnaise, sugar, vinegar, salt, pepper, and celery seed until smooth.
- Add cabbage and carrot and toss until every strand looks glossy.
- Taste and adjust with a pinch of salt or vinegar.
- Chill for 30 minutes so the cabbage softens a touch and the flavors settle.
- Give it a quick toss and serve cold.
10) Nutrition
One cup serving provides about two hundred fifteen calories. Fat sits near seventeen grams with three grams saturated. Carbohydrates sit near fifteen grams with two grams fiber. Protein sits near two grams. Sodium sits near two hundred ninety milligrams. These numbers shift based on the mayo and the sugar level you choose. For a lighter slaw use half mayo and half plain Greek yogurt and trim sugar for a coleslaw recipe healthy win.
I share recipes that work in real life at Lila Cooks. This one earns a spot because it feeds a crowd and keeps peace at the table. If you try it, tell me what you pair with it. I love hearing how a simple slaw found its way next to your family favorites.
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