1. Prepare the vegetables
Wash the cabbage and carrots thoroughly. Finely shred the green cabbage and carrots, and thinly slice the red cabbage and onion if using.
Place all the vegetables in a large mixing bowl.
2. Make the creamy dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, Dijon mustard, salt, and black pepper.
Slowly whisk in the milk or heavy cream until the dressing becomes smooth and creamy.
3. Combine everything
Pour the dressing over the shredded vegetables.
Using tongs or a large spoon, toss everything together until the cabbage and carrots are evenly coated.
4. Chill the coleslaw
Cover the bowl and refrigerate for at least 30 minutes.
For the best flavor, let it chill for 1–2 hours. This gives the vegetables time to absorb the creamy dressing.
5. Toss and adjust
Before serving, give the coleslaw another good toss.
Taste and adjust the seasoning if needed. Add a little more vinegar for extra tanginess or a little more sugar if you prefer a sweeter coleslaw.
6. Serve
Transfer the creamy coleslaw to a serving bowl and serve chilled.
It pairs especially well with grilled meats, BBQ chicken, pulled pork, burgers, sandwiches, and crispy fried chicken.
Tip: For extra-crispy coleslaw, sprinkle the shredded cabbage with a little salt and let it sit for about 15 minutes. Drain and gently squeeze out excess moisture before adding the dressing. This helps prevent watery coleslaw.
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