Creamy Coleslaw
What’s a barbecue without crunchy coleslaw? It’s by far one of my favorite sides at any cookout!
My better-for-you version uses scallions and dried cranberries for a pop of color, fantastic flavor, and a dose of nutrition. Instead of loading it up with heavy dressing, I use a modest amount of low-fat mayo so the natural taste of the cabbage and carrots shines through. (Fun fact: cabbage is a cruciferous veggie that may help reduce the risk of certain cancers—so it’s more than just a pretty slaw.)
I keep coming back to this recipe because it’s simple, reliable, and easy to prep ahead. Plus, it holds up like a champ in the fridge. I usually make it in the morning and let it chill so the flavors can meld by dinnertime. I’ve served it with burgers and tacos, and even piled it onto pulled chicken sandwiches—and it always disappears fast!
My Time-Saving Hack
When I’m short on time (or just feeling a little lazy!), I grab a 6-cup bag of store-bought shredded slaw mix and skip the slicing altogether. It still tastes homemade but cuts down on prep—total win!
And I have to say… with a son named Cole, it kind of feels like this recipe was always meant to be in my life. (He likes to joke we named him after coleslaw—though for the record, I’m pretty sure we didn’t…)
If you’re planning a cookout or just looking for a simple way to add more veggies to your plate, give this one a try. And while you’re at it, check out my BLT Pasta Salad, Grilled Corn Salsa, and Spinach Turkey Burgers—they all make tasty companions!
Try this Apple Cider Coleslaw!
Creamy Coleslaw
Ingredients
- 4 cups shredded cabbage*
- 2 cups shredded carrots*
- ½ cup chopped scallion (green onions)
- ¼ to ½ cup dried cranberries
- ¼ cup low-fat mayonnaise
- 1 tablespoon apple cider vinegar, or orange juice
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, or coarse sea salt
- Ground black pepper, to taste
Instructions
- Combine all ingredients in a large bowl and toss to mix.
- (You can adjust the texture and flavor to your preference; simply add more mayo for extra creaminess and additional spices, including mustard and scallions, to bolden up the taste.)
This was delicious! I also typically use less mayo in my salads. Another hack is to mix Greek yogurt with the mayo. No one notices it, and it’s still delicious. Thanks
Hi Cat, thanks for sharing your comments with us and for the tip! We’re so happy you enjoyed the recipe!
—Donna
I loved this recipe! I had to substitute the coleslaw mix because our store gave me a different premade coleslaw mix vs the regular I ordered. They gave me a “Power” Coleslaw mix ( 10 oz) with Broccoli, Kohlrabi, Brussel Sprouts, Red Cabbage , Kale & carrots and I added more carrot matchsticks, maybe 5 ozs more. I ended up doubling the dressing and I used Tropicana Light Orange Juice and I would definitely make this again!! My Husband liked it but not the Power Coleslaw mix. The Brussell Sprounts were very hard from the bag. Thank you!!
Hi Jill! I’m so happy you loved the recipe—-thank you for sharing all the details! I love that you made it work with what you had on hand… total kitchen creativity! The Power Slaw mix is definitely nutrient-rich and hearty, and I’m giggling about your husband’s review… it’s always a dance with family, haha. So glad you’ll be making it again!
So delicious, I’m making it for Thanksgiving today. Reminds me of my mom’s coleslaw.
Beth, this makes my heart so happy! I’m grateful you took the time to share — and what an honor that it reminds you of your mom’s coleslaw. That’s the sweetest compliment 😉 Happy Thanksgiving to you and your family! xx