Overhead shot of Sweet and Creamy Coleslaw in a white bowl on top of a blue towel

This mayo-based coleslaw is sweet and creamy and similar to those you’d find in your everyday seafood restaurant. I’m not hating on vinegar- and oil-based slaws– they have their place as well– but mayo-based slaws will always have a special place in my foodie soul.

Gimme a cup of coleslaw, a few hush puppies, and a hunk of fried fish, and I’m a happy girl. Who’s with me? Bueller? Bueller?

Overhead shot of ingredients for Sweet and Creamy Coleslaw

Overhead shot of dressing for Sweet and Creamy Coleslaw in a white bowl next to a bowl of shredded vegetables

The actual veggie part of the slaw is up to your own interpretation. I used cabbage, carrots, and red onion. You could also always just pick up a prepackaged bag of slaw mix—they even have fancy versions now with rainbow carrots and shredded golden beets and all other kinds of craziness. Go wild!

You can do so much experimentation with the veggies because the real star of this is the dressing. Sweet, creamy, and a bit tangy, it is made using ingredients you probably already have floating around your kitchen.

Overhead shot of Sweet and Creamy Coleslaw in a white bowl on top of a blue towel

Make sure you let this sucker marinate for a few hours before serving. The flavors are really spectacular after a few hours of melding in the fridge. Yum!

Overhead shot of Sweet and Creamy Coleslaw in a white bowl on top of a blue towel

Sweet and Creamy Coleslaw

Yield: 4 servings
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

This Sweet and Creamy Coleslaw has the perfect balance of sweet and tangy flavors. Feel free to experiment with the mix of veggies– the real star of this show is the dressing.


  • 4 cups of slaw mix (see Notes)
  • 1/3 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon poppy seeds
  • 1-2 tablespoons sugar, to taste
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. Whisk together the mayonnaise, lemon juice, vinegar, poppy seeds, sugar, salt, and pepper in a large bowl.
  2. Add the slaw mix and toss to coat thoroughly with the dressing.
  3. Refrigerate for at least two hours before serving.


Instead of slaw mix, you can use one small cabbage, cored and thinly sliced, one
medium carrot, grated, and half a red onion, thinly sliced.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 502Total Fat: 40gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 25mgSodium: 746mgCarbohydrates: 34gFiber: 4gSugar: 27gProtein: 2g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Please can you tell me why add sugar? So many recipes have a small amount but I cant figure why add sweet to a nonsweet item. Thanks

  2. I totally agree – vineger-and-oil slaws are fine, but they’re not the kind of coleslaw I’m after with some bbq or fried fish. I feel like that’s all anyone posts these days, though – “mayo, ew!” – so thanks for this classic recipe! 🙂

  3. I love a wonderful coleslaw! and now that I finally have a small food processor, it should be that much easier!

  4. Mmm, so simple but it looks so good! I love coleslaw. It can be so easy and fast with a food processor. It’s perfect 🙂