This easy creamy coleslaw is more than just a quick salad — it’s a crunchy, creamy classic with a story. I’ve always been curious about the dishes I make and share here. Coleslaw is no different.
Did you know the name coleslaw comes from the Dutch word koolsla, which literally means cabbage salad? This humble cabbage dish was first mentioned around 1770. Here is the full story of coleslaw’s origin.
In my childhood, I knew cabbage salad as something tossed with an oily, sweet-and-sour dressing. Another version we loved was pickled cabbage salad, called csalamádé — a Hungarian word still used in my hometown, Košice. Csalamádé is another type of healthy coleslaw that goes beautifully with pork or roast meats.
Why This Easy Creamy Coleslaw Is So Good
I know, I know, every coleslaw with yoghurt or mayo calls itself the best. But after years of making this for friends and family, I can confidently say this easy creamy coleslaw holds its ground. It’s not just delicious; it takes less than 15 minutes to prepare and works with everything.
I often make this as a side dish for BBQs. Since moving to the UAE, our winter BBQs happen in the desert or by the lakes. When packing for an outdoor meal, a single bowl of coleslaw is easier to manage than hauling tomatoes, cucumbers, peppers, and dressings. It’s simple, satisfying, and always a hit.
What do you need
There’s more than one way to make a healthy coleslaw, and I’ve tried plenty of them. Some versions are heavy on mayonnaise, others skip it entirely and go for oil and vinegar. Some use Greek yoghurt. My creamy coleslaw recipe hits the balance between flavour and lighter texture.
I often mix mayo with Greek yoghurt or sour cream — that way, you still get the creamy texture without going overboard on fat.
If you want a coleslaw with yoghurt, this one’s a solid go-to.
Ingredients:
- Red cabbage
- White cabbage
- Carrots
- Onion (optional)
- Mayonnaise
- Greek yoghurt or sour cream (optional)
- Dijon, English or any smooth mustard
- Worchester sauce
- Salt
- Pepper
NOTE:
You can use only red or only white cabbage, or a mix of both. Grated beetroot, radish, or celeriac make great additions too.
How to make coleslaw
1./ If using a food processor or blender, chop your cabbage, carrots, and onion to fit. I use a Braun blender processor; the large grating attachment works great for carrots, and the slicer for cabbage and onion. The vegetables are shredded in less than 5 minutes, making prep super quick. (See pictures below.)
2./ No food processor? No problem. You can grate the carrots by hand and finely slice the cabbage and onion with a sharp knife.
3./Transfer all the chopped veggies to a big mixing bowl.
4./ Add a pinch of salt and pepper. Then stir in the mayonnaise and yoghurt (or sour cream), a spoonful of mustard, and a splash of Worcestershire sauce.
5./ Mix well, I mean, really well. You want every shred coated.
6./ And voilà, your easy creamy coleslaw is ready! Pop it in the fridge for at least 15 minutes to chill and let the flavours blend.
NOTE:
This homemade coleslaw isn’t like other salads that wilt quickly. You can keep it in the fridge for up to three days. It’ll still taste fine after that, though you’ll notice extra juice; that’s the salt drawing water from the cabbage. Just stir it quickly before serving.
Want a lighter version? Skip the mayo entirely and go with yoghurt or sour cream for a refreshing coleslaw with a yoghurt twist instead.
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What To Serve With Coleslaw
Wondering what to serve with coleslaw? The answer: just about anything!
✳ It’s a perfect side dish for BBQ – whether you’re grilling chicken, sausages, or ribs.
✳ Serve it with burgers, pizza, or a cold meat platter.
✳ For a vegetarian meal, try it with chips, roast potatoes, or a loaded baked potato.
✳ Add a slice of bread, and you’ve got a simple, satisfying lunch.
✳ Feeling adventurous? Mix in grated cheese for an extra twist.
✳ Serve coleslaw with THE UNFORGETABLE CHICKEN WINGS or simple VEGGIE HASH BROWNS, both make a tasty combo!
This healthy coleslaw adds crunch, colour, and a tangy kick to any meal without being fussy or high-maintenance.
Your Turn
Do you have your own way of making coleslaw?
Any favourite ingredients or twists you love to add?
Please share your version or how you like to serve it — I’d love to hear it!
Explore More Recipes
👉 Looking for more simple sides or fresh salads? Check out some of my other recipes below!
🍴 Made This Recipe?
✍️ Leave a comment below and tell me how your coleslaw turned out! Did you try a twist like beetroot or yoghurt?
⭐️ Don’t forget to rate the recipe — it helps more food lovers find it!
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COLESLAW – AN EASY RECIPE
Cooking Tools
- 1 Large bowl
- 1 spoon
- 1 Knife
- 1 Grater or blender with chopping attachment
Ingredients
- 1/2 Red cabbage - medium
- 1/2 White cabbage - medium
- 2 Carrots - medium
- 1 Onion - optional
- 4 tbsp Mayonnaise
- 2 tbsp Sour cream - optional
- 1 tsp Mustard - Dijon or any smooth mustard
- 1 tsp Worchester sauce
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
Instructions
- Chop/slice cabbage and onion.1/2 Red cabbage, 1/2 White cabbage, 1 Onion
- Grate the carrots.2 Carrots
- Transfer all vegetables to a large bowl. Add salt and pepper.1/2 tsp Salt, 1/2 tsp Ground black pepper
- Add mayonnaise, sour cream, mustard and Worchester sauce and mix well.4 tbsp Mayonnaise, 1 tsp Mustard, 1 tsp Worchester sauce, 2 tbsp Sour cream
- Leave in the refrigerator for at least 15 min to rest.
- Eat with your favourite meat, potato or vegetables.
Nutrition
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates – Fiber – Sugar alcohols = Net carb
Beyond the Recipe…
There’s more than recipes here: personal stories, favourite spots, and a few food myths I’ve challenged.
