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Easy 10-Minute No-Cook Creamy Coleslaw Recipe Perfect for Quick Meals

creamy coleslaw recipe - featured image

A quick, no-cook creamy coleslaw recipe that is fresh, crunchy, and tangy, perfect for busy days, BBQs, and casual gatherings.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded
  • 1 cup carrots, peeled and shredded
  • ¼ cup red onion, thinly sliced (optional)
  • 2 tablespoons fresh parsley, chopped
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seed
  • ½ teaspoon salt (to taste)
  • ¼ teaspoon freshly ground black pepper (to taste)

Instructions

  1. Rinse and dry the cabbage thoroughly. Shred the cabbage into thin strips, aiming for about 4 cups.
  2. Peel and shred the carrots using a box grater or food processor attachment.
  3. Thinly slice the red onion into half-moons and chop fresh parsley finely.
  4. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed.
  5. Season the dressing with salt and freshly ground black pepper to taste. Whisk until smooth and creamy.
  6. Combine the shredded cabbage, carrots, sliced onion, and parsley in a large mixing bowl.
  7. Pour the dressing over the veggies and toss well using tongs or clean hands, coating evenly but avoiding overmixing.
  8. Optionally, let the coleslaw rest in the fridge for 10-15 minutes to meld flavors and soften the cabbage slightly.
  9. Before serving, taste and adjust salt, pepper, or sweetness if needed.

Notes

For a dairy-free version, swap mayonnaise with vegan mayo. Letting the coleslaw rest in the fridge for 10-15 minutes enhances flavor and softens cabbage slightly. Avoid overmixing to keep crunch. Optional additions include fresh apple, kale, celery seed, or spices like cayenne for a spicy kick.

Nutrition

Keywords: coleslaw, creamy coleslaw, no-cook coleslaw, quick side dish, easy coleslaw recipe, BBQ side, summer salad