This Creamy Coleslaw Dressing Recipe is frugal, easy to make, and is a great side dish to make ahead of time for a crowd at your upcoming gathering! Just be prepared to hand out the recipe, because people will definitely ask you for it!
Recipe created by Olivia on our team.
You’ll Love This Easy Coleslaw Recipe
This coleslaw is, hands down, one of the easiest side dishes you’ll ever make!
The creamy coleslaw dressing is slightly sweeter than typical coleslaw and it’s extra creamy (a.k.a. extra delicious!). It’s also naturally gluten- and dairy-free — making it a great side dish for those with allergies.
It pairs well with so many different meals and makes a huge batch, so it’s perfect for potlucks, picnics, summer cookouts, backyard BBQs, holiday parties, and more!
I have taken this creamy coleslaw to SO many events and it always gets rave reviews. It’s my go-to recipe when I’m cooking for large groups and need a frugal side dish to stretch the meal a little further (it easily serves 30+).
As an added bonus, it can be made a full day in advance as it actually tastes even better when it sits overnight!
What is Coleslaw?
Coleslaw is a very easy and tasty side dish that is made up of mostly shredded cabbage (maybe with a few other shredded veggies) and mixed with a mayo-based dressing.
It’s very easy to make, it’s extremely frugal, and it holds up well in the fridge so it’s a nice salad to make in advance if you’re running short on time.
Cole Slaw Recipe Ingredients
- 1/4 c. white vinegar
- 1 c. sugar
- 3/4 tsp. mustard
- 3/4 tsp. salt
- 30 oz. mayonnaise (about 3.5-4 cups)
- 4 bags (16 ounces each) coleslaw mix*
*NOTE: I love using a coleslaw mix because it saves so much time, but you can totally make your own mix by shredding your own cabbage and carrots if you prefer. There are roughly 6 cups of shredded cabbage/carrots in each 16-ounce bag.
How to Make Homemade Coleslaw
1. In a large bowl mix together the vinegar, sugar, mustard, salt, and mayo.
2. Add in the shredded coleslaw and mix well.
3. Cover and refrigerate for several hours before serving (overnight is even better!).
How to Store Homemade Coleslaw
We recommend making this recipe several hours before you plan to eat it (preferably the night before) so the flavors have a chance to mix and marinate. Once it’s made, it should stay fresh for 72 hours (if refrigerated).
Creamy Coleslaw Recipe FAQs
No, while the prepackaged mix will save you a lot of chopping time, you may feel free to chop your own cabbage and carrots until you get approximately 25 cups of shredded cabbage and carrots (combined).
One of the main reasons homemade coleslaw gets watery is because the cabbage “sweats”. To help combat this, you can salt the shredded cabbage before adding it to the dressing and let it sit for 10-15 minutes. The salt will pull out extra moisture before you add the dressing. Simply rinse the cabbage and dry with a hand towel after letting it sit in salt, then continue with the rest of the recipe. If that’s too much work, you could also just drain the coleslaw before serving.
Creamy Coleslaw
Ingredients
- 1/4 cup white vinegar
- 1 cup sugar
- 3/4 tsp. mustard
- 3/4 tsp. salt
- 30 oz. mayonnaise about 3.5-4 cups
- 64 oz. coleslaw mix 4 bags, 16 ounces each
Instructions
- In a large bowl mix together the vinegar, sugar, mustard, salt, and mayo.
- Add in the coleslaw mix and mix well.
- Cover and refrigerate for several hours before serving (overnight is even better!).
Notes
Nutrition
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Looking for other crowd-pleasing recipes?
- Cheap Meals for a Crowd (Vacation Menu)
- Crowd-Pleasing Meals for 25+ | Our Vacation Menu Plan for 31 People
- Easy Vacation Meals to Feed a Crowd
- Recipes for a Crowd of People on Family Vacation (Full Menu Plan for 26 People!)
- Our Vacation Menu Plan for 31 People {Cheap and Easy Meal Ideas}
And don’t forget to check out all of our other great side dish recipes!
FREE One Week Menu Plan!
Done-For-You Dinner Recipes With Simple Ingredients and a Grocery Shopping List!
Reader Interactions
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I always make my coleslaw to taste versus ever using a recipe but for a large crowd was looking for an actual recipe. Bummed not to see sour cream or celery seed on this one. I’m sure it’s still decent. Sour cream takes it up a notch
That sounds delicious! If you come up with a recipe let us know we’ll give it a try! -Jordan, MSM Team
Delicious! Love these cooking-for-a-crowd recipies- they are so helpful for church potlucks and such! More, please!
I have made this sauce for years. I use apple cider vinegar instead of white vinegar. I dont use the mustard though. Since I sometimes only want a small amount, I just put the amount of mayo I want in a bowl and add enough vinegar to make it the thinness I want and then I add sugar for the sweetness I like. I usually use a sweetener to keep it low carb. I have used this with Miracle Whip also and I do like it better. This sauce is great for salads, dips for cucs and other veggies and even for bunless burgers.
This coleslaw looks so delicious. I can’t wait to try it.
Let us know how you like it! -Jordan, MSM Team
I can’t tell from the picture – do you use the squeezable mustard or the mustard powder?
It’d mustard powder. I hope that helps! -Jordan, MSM Team
Missing
Bridgettes weekly shopping and savings. Is she done writing?
No, she’ll be back! She just took a break for a bit this summer as she had a lot going on!