My Favorite Sweet and Tangy Creamy Coleslaw
The Perfect Balance of Sweet, Tangy, and Creamy – Your Go-To Coleslaw Recipe
This sweet and tangy creamy coleslaw has become my go-to side dish for cookouts, potlucks, and just plain ol’ dinner at home. I used to be the one sent out to pick up a few tubs of KFC coleslaw before every backyard gathering. But once I realized I could make it myself, cheaper, fresher, and exactly how I like it? That was it. Thanks to pre-shredded cabbage and carrots, this homemade coleslaw is super easy, perfectly balanced, and fully customizable. It’s my favorite and soon, it’ll be yours too.
What Makes This Coleslaw So Good?
This coleslaw is a perfect balance of tangy and sweet, and here's why you'll love it:
- • Customizable Sweetness: If you love that KFC-level sweetness, feel free to bump up the sugar. This version is a little more balanced between tangy and sweet, but one or two tablespoons extra sugar will get you there.
- • Rustic or Minced – Your Call: I personally love rustic slaws with bigger veggie pieces, but if you're chasing that chopped KFC texture, toss the mix into your food chopper for finer shreds.
- • Creamy Without the Buttermilk: No buttermilk here! Instead, we use milk mixed with vinegar or lemon juice. It brings the tang without the extra step of buying something special.
- • Perfect Make-Ahead: This slaw only gets better as it chills. The sauce thickens, the flavors deepen, and it really does hide in all the right spots in the bowl. Let it chill at least 30 minutes—overnight is even better!
Sweet and Tangy Creamy Coleslaw
Ingredients
- 14 oz bag shredded cabbage or 1 medium head
- 1 carrot shredded
- 2 tbsp grated or minced onion optional, to taste
- ½ cup mayo 1 cup if you don't use sour cream
- ¼ cup sour cream optional
- ¼ cup buttermilk or 1/4 c milk and 1 tbsp lemon juice
- 2 tablespoons vinegar or lemon juice or both!
- 4 tbsp sugar adjust to taste
- ½ teaspoon salt
- ¼ teaspoon dried tarragon crushed
- ½ teaspoon celery seed
- ½ teaspoon Dijon mustard optional
Instructions
- Make the tangy base: Mix the milk and vinegar/lemon juice in a small bowl and let it sit a few minutes to curdle slightly. Omit if using buttermilk.
- Mix the dressing: In another bowl, whisk together mayo, sour cream, sugar, salt, celery seed, crushed tarragon, and Dijon mustard. Stir in the curdled milk mixture.
- Prep the veggies: Add cabbage and carrots to a large bowl. For a finely chopped texture, pulse in a food chopper before mixing.
- Combine & chill: Pour dressing over the vegetables, toss well, and chill for at least 30 minutes, overnight is even better!
Notes
Why Tarragon?
Tarragon has a subtle, slightly sweet, and slightly licorice-like flavor that gives just a touch of something “extra” to the slaw. It won’t overpower the dish—it just lifts the background flavor a bit. I like to crush the dried leaves with my fingers before adding them in. If you’ve never used tarragon in coleslaw, this might be your new secret weapon!
It’s perfect in more than just coleslaw—try it in chicken salad, potato salad, or even sprinkled over roasted vegetables. A little goes a long way, and it adds a unique depth that elevates everyday recipes.
Tips & Swaps
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Mayo + Sour Cream Combo: Using both mayo and sour cream gives the dressing richness without being too heavy.
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No Sour Cream? Try Greek yogurt for a tangier kick.
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Miracle Whip Option: If you're a Miracle Whip fan, go for it! It already has some sweetness, so adjust your sugar to taste.
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More Onion Flavor: Minced onion keeps it subtle, but if you want that extra oomph, try grating it. It blends better and boosts the flavor.
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Tang Control: Letting your milk and vinegar mixture sit gives more tang. If you want it milder, just mix everything together all at once without waiting.
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No Buttermilk? No Problem: But if you do have buttermilk, feel free to sub it in for the milk + acid combo.
Make It Easy: Recommended Tools
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Mixing bowls – The right bowl makes all the difference when mixing your coleslaw. A sturdy, spacious one helps you mix all the ingredients evenly.
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A good salad container with a lid – This is essential for chilling your slaw and keeping it fresh, and it's easy to transport to your next cookout or picnic.
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A sharp chopper or mini food processor – If you want that fine, classic coleslaw texture, a sharp chopper or mini food processor is a game-changer.
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Sharp knives for prepping rustic slaw – If you like your slaw with bigger pieces, sharp knives are key for efficiently chopping cabbage and carrots.
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A reliable cold bag – Keep your coleslaw chilled and ready to serve with a reliable cold bag—perfect for taking it to your backyard BBQ or picnic.
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FAQs About This Sweet and Tangy Creamy Coleslaw
Q: Can I use regular vinegar instead of apple cider vinegar?
A: Absolutely! Regular white vinegar will work just fine, but apple cider vinegar gives it that extra tangy punch.
Q: Can I make this ahead of time?
A: Yes! This coleslaw actually gets better the longer it sits in the fridge. Just make sure to stir it before serving.
Q: Can I add extra veggies?
A: Of course! Feel free to mix in shredded red cabbage, green onions, or even apples for an added crunch or sweetness. I have even used pineapples. Don't judge me. lol
Why This Sweet and Tangy Creamy Coleslaw Will Be Your New Favorite Side Dish
If you’re a fan of coleslaw that’s tangy, creamy, and just the right amount of sweet, but easy to tweak until it’s perfect for you, this recipe deserves a spot in your regular rotation. It’s perfect for everything from BBQ ribs to fried chicken, or just a spoonful on a sandwich. Once you try it, you’ll probably never reach for the store-bought stuff again.
I’m so glad you stopped by to check out this blog post. This is truly my favorite sweet and tangy creamy coleslaw (and hopefully soon to be yours)! I love it all year round, not just for cookouts! It pairs perfectly with my Carolina Pulled Chicken, which is made easy in your slow cooker.
No more last-minute trips to KFC, make it the night before, and you’re all set!
Thanks for hanging out! Just a quick heads-up: Some of the links in this post are affiliate links. If you decide to make a purchase through them, I may earn a small commission at no extra cost to you. Your support helps keep things rolling around here!
Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!