I make this coleslaw recipe on repeat when the weather turns warm. The cabbage stays crisp, the dressing tastes bright, and the bowl empties fast. A small spoon sneaks in for one more bite. I pretend to mind it. I do not. We go simple here. A homemade coleslaw recipe with fresh crunch and soft creamy edges. I call it the best coleslaw recipe when burgers hit the grill and someone asks for a side with snap. The knife moves. The bowl fills. The kitchen smells like clean cabbage and sweet carrot. Need a quick coleslaw recipe on a weeknight. This summer coleslaw recipe saves the cook. It is a cabbage coleslaw recipe that uses what we all keep around. A squeeze of vinegar. A scoop of mayo. A pinch of sugar. We toss. We taste. We eat.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Crunchy Coleslaw Recipe
- 3) Ingredients for Creamy Crunchy Coleslaw
- 4) How to Make Creamy Crunchy Coleslaw
- 5) Tips for Making Creamy Crunchy Coleslaw
- 6) Making Creamy Crunchy Coleslaw Ahead of Time
- 7) Storing Leftover Coleslaw
- 8) Try these Side Dishes next
- 9) Creamy Crunchy Coleslaw
- 10) Nutrition
1) Key Takeaways
- Fresh crunch meets smooth dressing for balance in every bite
- Simple pantry items build a bold bowl with bright lift
- Make now or make ahead and keep the texture intact
- Pairs with burgers fried chicken fish tacos and weekend cookouts
2) Easy Creamy Crunchy Coleslaw Recipe
I share this coleslaw recipe on Camila Cooks and I stand by it with a spoon in hand. We love a bowl that snaps and stays cool. This coleslaw recipe lands on our table when the grill warms up or when a sandwich asks for a crisp crown. I add the coleslaw recipe words here so you can find this page fast and keep the summer menu easy. The coleslaw recipe sits in that sweet spot where comfort meets crunch and no one argues with that.
Hi I am Camila from Camila Cooks and I like food that behaves. Cabbage stays firm. Carrot tastes sweet. The dressing leans creamy yet bright. We eat with sound in the room. Forks clink. A laugh slips out when someone sneaks a second scoop before the plates move. That feels right for a backyard day or a Tuesday that needs a small win.
We keep the steps short and the flavors sharp. Mayo gives body. Vinegar gives zing. A pinch of sugar softens the edges. Celery seed walks in with a little charm. I write it as an easy creamy coleslaw because you do not need special tools. A knife. A bowl. A whisk. Then a taste. That taste sends a clear signal that dinner just found its side.
3) Ingredients for Creamy Crunchy Coleslaw
Green cabbage Thin shreds keep the crunch tight and lively. I grab a head that feels heavy for its size so the leaves taste sweet and crisp. A firm base makes the dressing hug the strands without turning soggy.
Red cabbage I mix some for color and bite. The purple streaks look sharp in the bowl and bring a mild pepper note that lifts the whole mix.
Carrot Sweet ribbons run through the shreds. They bring a tender snap and a little glow that makes the salad look sunny on the table.
Mayonnaise This gives the creamy base that binds the coleslaw. I like a brand with a clean finish so the veggies still lead.
Apple cider vinegar A small splash brings bright tang. It wakes up the cabbage and keeps each bite lively.
Dijon mustard A spoon of Dijon adds soft heat and depth. It rounds the dressing so it tastes complete not flat.
Sugar A light touch pulls the flavors together. It smooths the edges of the vinegar without making the bowl sweet.
Celery seed Tiny but mighty. It adds an old school deli note that signals classic slaw energy in the best way.
Salt and black pepper They frame the flavors. A measured pinch does the work. Taste and nudge as needed so the bite lands just right.
4) How to Make Creamy Crunchy Coleslaw
Step one whisk the dressing In a roomy bowl whisk mayonnaise apple cider vinegar Dijon sugar celery seed salt and pepper. Mix until smooth and glossy so it coats a spoon in a thin sheet.
Step two shred and toss Add green cabbage red cabbage and carrot. Toss with wide gentle moves so the shreds stay long and crisp. The goal is even coverage with no dry pockets.
Step three rest and taste Slide the bowl into the fridge for a short rest. Ten to thirty minutes lets the flavors link up. Pull it out and taste. If you like more snap add a small splash of vinegar. If you like more body add a spoon of mayo.
5) Tips for Making Creamy Crunchy Coleslaw
Slice cabbage into thin strands so the dressing reaches every edge. Thick chunks can taste stiff in a cold salad. A sharp knife or a mandoline keeps the cut clean and steady.
Chill the bowl before serving. Cold greens keep their bite and the mayo stays perky. We want snap not slump. A short rest in the fridge makes a clear difference.
Season in small steps. Salt moves fast in shredded veggies. Add a pinch then taste. A squeeze of lemon works if vinegar runs out. For a lighter lane try healthy homemade coleslaw by swapping half the mayo for plain yogurt.
6) Making Creamy Crunchy Coleslaw Ahead of Time
I like prep on quiet mornings. I shred the cabbage and carrot and keep them dry in a sealed container. The mix stays fresh and crisp. The dressing waits in a jar. When guests arrive I shake the jar toss the veg and the bowl hits the table with zero stress.
If you need a party saver this plan works. Mix just before folks line up with plates. The crunch holds through the meal and the colors stay bright. For an easy creamy coleslaw that travels pack the dressing separate and toss at the picnic.
The make ahead path keeps flavor sharp and texture strong. It reads like a quick summer coleslaw that still feels fresh when the music fades and the dishes stack by the sink.
7) Storing Leftover Coleslaw
Leftovers sit well for a day or two when kept cold. Use a tight container and press parchment on the surface to slow weeping. A quick toss wakes it up before you serve again.
If the bowl looks a touch dry add a spoon of mayo and a tiny splash of vinegar then fold until the shine returns. The crunch will soften a bit yet the flavor stays kind and bright.
I love a next day coleslaw on a pulled pork sandwich or tucked into tacos. That little crunch and tang makes lunch feel new. Short keywords land here with care too. Coleslaw plays nice with grilled meats. Cabbage salad slides into lunch boxes. Slaw crowns hot dogs without breaking a sweat.
8) Try these Side Dishes next
9) Creamy Crunchy Coleslaw
Camila’s Creamy Crunchy Coleslaw Recipe
Ingredients
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 and 1 half cups shredded carrot
- 3 quarter cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 and 1 half tablespoons sugar
- 1 teaspoon celery seed
- 1 half teaspoon fine salt
- 1 half teaspoon ground black pepper
Instructions
- Whisk mayonnaise with vinegar mustard sugar celery seed salt and pepper in a big bowl until smooth
- Add green cabbage red cabbage and carrot to the bowl and toss until the dressing coats every strand
- Let the bowl rest in the fridge for ten to thirty minutes so the crunch stays and the flavors meet
- Taste and add a shake of salt or a splash of vinegar if you like a brighter bite
- Serve cold with grilled meats fried chicken fish tacos or anything that loves a cool crisp side
10) Nutrition
One cup serves as a fair scoop for most plates. The bowl brings fiber from cabbage and carrot and a cool lift from the vinegar. If you need a lighter lane try a half and half blend of mayo and yogurt and you keep the body with less richness. That tweak keeps the feel of a best coleslaw without losing the classic vibe. For those who track numbers use your favorite calculator to match your brand of ingredients at home so the data fits your pantry and your plate.
Recipe by Camila at Camila Cooks
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