Classic Creamy Coleslaw with a Dijon Vinaigrette
PUBLISHED ON: 01.03.2026
Coleslaw is a timeless side dish that feels as appropriate at a summer cookout as it does for a winter dinner. Although we enjoy coleslaw all year round, fall and winter are when cabbage is in season. This is when cabbage offers the best flavor, crunch, and value. During the cooler months, I especially enjoy serving this creamy coleslaw alongside grilled meats, where its bright acidity and subtle sweetness balance smoky, savory flavors beautifully.
This easy coleslaw recipe relies on simple pantry staples and comes together in minutes. The combination of mayonnaise, vinegar, and Dijon mustard creates a creamy yet tangy dressing, while a touch of sugar rounds out the flavors without overwhelming the freshness of the cabbage. It is a classic preparation that never feels heavy and always earns a place at my table.
Creamy Classic Coleslaw
Serves 4-6
Ingredients:
For the Slaw
1 small head green cabbage, thinly sliced
1 large carrot, grated
Optional: 2 tablespoons thinly sliced red onion or scallions
For the Dressing
½ cup mayonnaise
1½ tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon Dijon mustard
1–2 teaspoons sugar (to taste)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Instructions:
In a large bowl, combine the sliced cabbage, grated carrot, and any optional add-ins. Toss to distribute evenly.
In a separate bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well blended.
Pour the dressing over the cabbage mixture and toss until everything is lightly coated.
Taste and adjust seasoning with additional salt, pepper, or sugar if needed.
Refrigerate for at least 20–30 minutes before serving to allow flavors to meld.
Serving Tips
For extra crunch, add thinly sliced fennel or green apple.
This coleslaw is best served chilled and can be made up to 24 hours in advance.
Stir before serving to redistribute the dressing.
Thistles and Kiwis
Sounds good!
Joumana Accad
thanks for reminding me I need to make some!!! I will also use that fennel growing on the terrace aimlessly!
Ronit Penso
Coleslaw can be used is so many ways. I especially like it in sandwiches. Your coleslaw must be so delicious, with your addition of Dijon mustard in the dressing. 🙂
sherry
gotta love a bit of coleslaw! such a useful salad. Happy new year!
cheers
sherry (sherry’s pickings – your blog does not allow me to add my website, sadly. I probably mentioned this before, so anyways … )
Larry
Sounds delicious Velva and I like you writing.
Frank Ciotti
Perfect recipe Velma . Had another bbq sandwich the order night and made it a delicious mea.
angiesrecipes
Very appetizing and crunchy!
Lea Ann
Happy New Year Velva. A great recipe to start the year.
Mimi Rippee
Wonderful Cole slaw! Happy New Year!
David Scott Allen
Mark will be thrilled when I make this for him. He LOVES coleslaw and I promised him last summer that I would find a good recipe. Now I can check that off my list. 🙂 Actually, we want to make burgers soon — this would be the perfect accompaniment.
Eva Taylor
We love all kinds of coleslaw but my favourite is one with a vinaigrette. This one looks super tasty. Happy New Year.
Jena Grignon
Love coleslaw! Can’t wait to try this one. It will be perfect with a burger on the grill. Happy New Year!