Creamy dijon coleslaw is a cool, crunchy side dish with a tangy mayonnaise dressing and just enough sweetness to balance the vinegar.
A mix of green, red, and yellow cabbage gives it color, and a quick whisked dressing coats everything in minutes. It comes together in a single bowl and pairs with grilled meats, fried chicken, and sandwiches.
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Why This Creamy Dijon Coleslaw Recipe Works
The dressing is balanced. Mayonnaise gives body, apple cider vinegar adds tang, sugar rounds off the sharp edges, and mustard brings a mild bite.
Tricolor coleslaw mix saves time. The cabbage is already shredded, so there is no cutting, and the mix of colors looks bright on a plate.
Adding the dressing in stages keeps the texture right. Start with about three quarters of it, toss, and add more only if the slaw looks dry, so it never turns soupy.
Ingredients for Creamy Dijon Coleslaw
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup granulated sugar
- 14 ounces tricolor coleslaw mix, green, red, and yellow cabbage
- Chopped fresh parsley for garnish, optional
Mayonnaise. A full fat mayonnaise gives the dressing a smooth, clinging texture. Light versions can turn watery.
Apple cider vinegar. Vinegar adds the tang that cuts through the richness. Taste before adding more, since strengths vary.
Dijon mustard. Two tablespoons add depth without making the slaw taste like mustard. Smooth Dijon blends best.
Sugar. A small amount balances the vinegar and softens the cabbage as it sits.
Coleslaw mix. Check the bag for freshness and dry the shreds if they feel damp, which helps the dressing cling.
How to Make Creamy Dijon Coleslaw
1. Whisk the dressing In a medium bowl, whisk the mayonnaise, vinegar, mustard, salt, pepper, and sugar until smooth and fully blended.
2. Combine Place the coleslaw mix in a large bowl and pour about three quarters of the dressing over the top.
3. Toss Toss until every shred is coated, then add more dressing a spoonful at a time if you want a creamier slaw.
4. Season Taste and adjust with more salt, pepper, sugar, or vinegar until it suits you.
5. Chill and garnish Refrigerate the bowl for about 30 minutes, then top with chopped parsley and serve cold.
How to Serve Creamy Dijon Coleslaw
Pile the slaw on pulled chicken sandwiches or serve it beside grilled meats, fried chicken, or tacos. It is a natural partner for juicy cheeseburgers, and it cools down spicy barbecue pulled chicken sandwiches. Add a basket of crispy homemade fries for a full cookout plate, and pour a refreshing drink pairing for the table.
How to Store and Reheat Creamy Dijon Coleslaw
Store the slaw in an airtight container in the refrigerator for up to 3 days. It softens and releases liquid as it sits, so stir it before serving, and do not freeze it. Keep it cold and never leave it out for more than 2 hours.
Tips and Variations for Creamy Dijon Coleslaw
Chill first. Thirty minutes in the refrigerator softens the cabbage slightly and lets the flavors blend.
Hold back some dressing. Add the last quarter only after tasting.
Dry the cabbage. Pat damp shreds with a paper towel so the dressing clings.
Adjust the tang. Add a splash more vinegar for a sharper slaw, or a pinch of sugar for a milder one.
Add herbs. Chopped parsley adds freshness, and chives also work.
Use it as a topping. Spoon extra onto tacos or burgers for crunch.
Mix ahead. Whisk the dressing a day ahead and toss it with the cabbage just before serving.
Keep it cold. For clear guidance on keeping mayonnaise salads safe at gatherings, see these University of Illinois Extension picnic salad safety tips before you head to a picnic.
Frequently Asked Questions About Creamy Dijon Coleslaw
What makes creamy dijon coleslaw taste so good?
The mix of tangy vinegar, rich mayonnaise, mild mustard, and a touch of sugar creates a balanced dressing that suits crisp cabbage.
Can I make creamy dijon coleslaw ahead of time?
Yes. Whisk the dressing in advance, then toss it with the cabbage within a few hours of serving for the crunchiest texture.
How do I keep creamy dijon coleslaw from getting watery?
Dry the cabbage, add the dressing in stages, and drain extra liquid before serving leftovers.
Can I shred my own cabbage?
Yes. Slice green and red cabbage thinly and add shredded carrot to match the packaged mix.
Can I make it with less mayonnaise?
You can swap in some plain yogurt, though the dressing will taste tangier and a bit thinner.
Creamy Dijon Coleslaw
Equipment
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 cup mayonnaise
- ⅓ cup apple cider vinegar
- 2 tbsp Dijon mustard
- ¼ tsp kosher salt
- 1 tsp freshly ground black pepper
- ¼ cup granulated sugar
- 14 oz tricolor coleslaw mix green, red, and yellow cabbage
- 2 tbsp chopped fresh parsley for garnish, optional
Instructions
Cooking
- Make the dressing. Whisk the mayonnaise, vinegar, mustard, salt, pepper, and sugar until smooth.
- Dress the slaw. Put the coleslaw mix in a large bowl, add about three quarters of the dressing, and toss to coat.
- Adjust. Add more dressing if needed and season with extra salt, pepper, sugar, or vinegar to taste.
- Chill and serve. Refrigerate 30 minutes, garnish with parsley, and serve cold.
