Okay, I admit it. I’m kind of obsessed with coleslaw.
But come on, what is there not to love about it? It’s the perfect side dish with every summer meal. You can serve it up with burgers and dogs at a cookout…use it as a topping for my Pulled Pork Nachos…spoon it over my Slow-Cooker Spicy Buffalo Chicken Sandwiches. Coleslaw can do anything.
But in all this time I’ve been raving about my love for coleslaw, I’ve never actually told you about how I make it. And it matters. The consistency of the dressing, the amount of sugar, how long you chill the coleslaw…all these little details make the difference between a good coleslaw and a perfect coleslaw.
The right way to make coleslaw is to start with a mixed bag of veggies – mostly green cabbage, but with a little red cabbage and carrot and onion thrown in. The dressing should be creamy and tangy, sweet but not too sweet. And it needs to be chilled a good two hours, so all the flavors can blend to perfection.
This, my friends, is a coleslaw worth obsessing over.
CLASSIC CREAMY COLESLAW
(printable recipe at bottom of post)
INGREDIENTS
2 (16 ounce) bag coleslaw mix (*see note below)
2 tablespoons diced onion
2/3 cup mayo
3 tablespoons vegetable oil
1/3 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
*NOTE: If you are a person who like more dressing, I would start with 1.5 bags of coleslaw mix and add more until you achieve your desired dressing ratio
DIRECTIONS:
1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the mayo, vegetable oil, sugar, vinegar and salt, in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
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Corey, Darryl, Big D & Little D
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CLASSIC CREAMY COLESLAW
Ingredients
- 2 16 ounce bag coleslaw mix
- 2 tablespoons diced onion
- 2/3 cup mayo
- 3 tablespoons vegetable oil
- 1/3 cup white sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
Instructions
- Combine the coleslaw mix and onion in a large bowl.
- Whisk together the mayo, vegetable oil, sugar, vinegar and salt, in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
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Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Liz says
Thank you for the nice recipe.
Corey says
Thank YOU for all the lovely comments Liz 🙂
judy murdock says
This looks good. I usually make coleslaw with shredded cabbage, minced sweet onion and diced tomato mixed with Dukes mayonnaise. S&P to taste and add a tad of sugar
Eliza Smith says
Coleslaw dressing is, in my opinion, the most important thing about a coleslaw. It is what makes it extra delicious. And this dressing is my favorite part. Thanks for sharing your recipe.
Jessica says
Do you think olive oil can be substituted for vegetable oil and can balsamic vinegar for white vinegar? I haven’t made your coleslaw so am unable to rate it accurately.
Corey says
Sorry Jessica, I have only made the recipe as written so I can’t say for sure.
Jane says
I am going to try this recipe, I am assuming you use true mayo, not Miracle Whip?
Corey says
Correct 🙂
Kristen says
Can you make the dressing ahead of time and refrigerate for a few days? Would like to make this for our family vacation but would rather just take pre made instead of packing all ingredients. Thanks!
Corey says
Yes you can!
Camellia says
This coleslaw recipe is so easy and absolutely delicious. I made it exactly as stated and cannot wait to have it on your crockpot bbq sandwich recipe. This is now my go to recipe for coleslaw!
Corey says
So happy you loved it!