Coleslaw is always the perfect summer side – light on calories, low in sugar, big on flavor. Perfect for any potluck or weekday summer lunch.
I love making this low-carb easy coleslaw recipe in advance; with its thick and creamy coleslaw dressing that coats freshly shredded cabbage and carrots for one filling side dish.
As a kid, I hated coleslaw. Like hated it, cried about it, pleasedontmakemeeat it. But as an adult, it became one of my favorite side dishes to make in the summer. Back in my Atkins days, I had to give up my mom’s potato salad, and needed a quick, low-carb side that I could bring to family get-togethers. This Classic Creamy Coleslaw fit the bill.
What makes this coleslaw dressing thick and creamy
It’s all in the dressing, bby. I’m sorry. I won’t call you, “bby” again. But this coleslaw dressing! It’s so good. The trick to a perfect dressing that won’t weigh your coleslaw down OR make it too watery is a mix of mayonnaise and thick sour cream. You can also use Greek yogurt instead of sour cream for this coleslaw dressing recipe, if you’d prefer.
If you’ve made coleslaw in the past and it was too watery or had a mushy texture, most likely it was because there wasn’t enough coleslaw dressing. Use the entire recipe (below). The first time you make this classic creamy coleslaw, you’ll think you don’t have enough dressing as you begin to toss with shredded cabbage, but because I suggest making this coleslaw ahead of time, the cabbage will wilt down a bit, which thins this dressing.
So again, use all of the coleslaw dressing this recipe calls for, and make sure to prepare in advance. You will be golden and everyone will love this coleslaw recipe. I promise!
What kind of mayonnaise should I use?
100% it is up to you. But a clean option would be to either: make your own (very easy! You can download my eBook to get the recipe for homemade mayo), or buy Primal Kitchen. I’ll also sometimes use Sir Kensington in a pinch, though it contains sugar, the content is low, and I’m okay with it for a potluck side for the masses.
I’ll happily make my own mayo, but I’ve never made my own sour cream; brands I recommend are Organic Valley or Organic Horizons.
Fresh cabbage or bagged coleslaw mix?
Honestly, if you have time, I highly suggest shredding your own green or purple cabbage – or both. It holds up so much better with the creamy coleslaw dressing. That being said, if you don’t have time, or do not own a food processor (which you will need to shred cabbage), bagged is more than okay.
I love shredding a mix of both cabbages, but you can use just green or just purple if you prefer.
In the summer, we love to grill or smoke meat for the week, and make this coleslaw recipe as a side. This creamy coleslaw recipe will last for up to 5-days in the refrigerator.
classic creamy coleslaw
- 6 cups shredded cabbage of choice, which is about 1/2 of a cabbage head - or 1 16-ounce bag of coleslaw mix
- 1 large carrot, shredded - can also use 1/2 cup bagged shredded carrot
- ¾ cup mayonnaise
- ½ cup sour cream - or Greek yogurt
- 2 tbsp apple cider vinegar
- 1 teaspoon sweetener of choice - such as Monk Fruit, Splenda, honey. etc
- 1 teaspoon ground mustard powder
- 1 teaspoon celery seed
- 1 teaspoon salt
- Using the shredding disc attachment (also called the grating dish), shred 6-cups of green or purple cabbage. Shred carrot next. Once done, transfer to a large bowl and toss cabbage and carrot together.
- In a small bowl, whisk together mayonnaise, sour cream, cider vinegar, sweetener, celery seed, mustard powder and salt.
- Pour dressing over cabbage. Mix until thoroughly combined.
- Refrigerate at least 30 minutes, up to 12 hours before serving for flavors to blend. The longer this chills, the better the texture and flavor.
perfect recipes to pair with this coleslaw recipe:
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