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Easy Creamy Dump Coleslaw Recipe No Chopping Needed for Perfect Side

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A quick and easy creamy coleslaw made with pre-shredded cabbage and a tangy dressing, perfect for BBQs and weeknight dinners without any chopping required.

Ingredients

Scale
  • 14 ounces pre-shredded coleslaw mix (green cabbage, purple cabbage, shredded carrots)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • Optional: squeeze of fresh lemon juice
  • Optional: dash of smoked paprika

Instructions

  1. Make the dressing: In a large mixing bowl, combine 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1/2 teaspoon celery seed. Whisk until smooth and creamy.
  2. Season the dressing: Add 1/2 teaspoon salt and freshly ground black pepper to taste. Whisk again and adjust sweetness or acidity if needed.
  3. Add the coleslaw mix: Pour in the entire 14-ounce bag of pre-shredded coleslaw mix. Gently fold the veggies into the dressing using a spatula or wooden spoon, being careful not to overmix.
  4. Rest and chill: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and cabbage to soften slightly.
  5. Final stir before serving: Toss gently before serving. If dry, add a splash of milk or extra mayo. Adjust seasoning if necessary.

Notes

Use fresh pre-shredded cabbage for best crunch. Resting the coleslaw in the fridge for at least 30 minutes improves flavor and texture. Adjust sweetness and acidity to taste. For dairy-free, use vegan mayo; for lower fat, substitute half mayo with Greek yogurt.

Nutrition

Keywords: coleslaw, creamy coleslaw, dump coleslaw, no chopping coleslaw, easy side dish, BBQ side, quick coleslaw, summer salad

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