Lunch Lady Creamy Coleslaw – Plain Chicken

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Lunch Lady Creamy Coleslaw Recipe – this is hands-down the best coleslaw recipe! Super easy to make and packs a ton of great flavor! Cabbage, carrots, green onions, dried minced onion flakes, bell pepper, mayonnaise, sugar, celery seed, dry mustard, and vinegar. We love to eat this with pulled pork, chicken, ribs, burgers, and more! Great for cookouts and potlucks.

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Classic Coleslaw Recipe

Looking for a side dish for your upcoming summer BBQs? Look no further! This Lunch Lady Creamy Coleslaw is a must! It is super easy to make and tastes great! Cabbage, carrots, green onion, bell pepper, mayonnaise, sugar, celery seed, dry mustard, and vinegar. A dash of sweetness and tons of great flavor! It is delicious on top of a bbq pork sandwich or with some ribs and chicken. Add this easy side dish recipe to your menu. It is sure to become a family favorite!

bowl of coleslaw

How to Make Lunch Lady Creamy Coleslaw

This side dish is super easy to make with only a few simple ingredients. Coarsely chop a head of green cabbage. Peel and finely shred carrots with a box grater. Chop green onions and green pepper. Combine chopped vegetables and dried minced onion flakes in a large bowl.

In a medium bowl, whisk together mayonnaise, sugar, celery seed, dry mustard, and vinegar. Season with kosher salt and black pepper. Pour the creamy coleslaw dressing over the cabbage mixture and toss to coat. Cover the bowl with plastic wrap and store in the refrigerator until ready to serve.

Helpful Tips & Frequently Asked Questions

  • Can substitute a bag of coleslaw mix for the shredded cabbage and carrots.
  • I use white vinegar in this recipe. Feel free to use apple cider vinegar if you prefer.
  • If you don’t have dry mustard, you can just a dash of dijon mustard.
  • Add a stalk of chopped celery and garlic powder for extra flavor!
  • Don’t like mayonnaise? You can substitute Miracle Whip or plain greek yogurt.
  • Is Lunch Lady Coleslaw gluten-free? All of the ingredients in this recipe are gluten-free.
  • Can Lunch Lady Coleslaw be made in advance? Coleslaw is best eaten within 8 hours of making.
    • Coleslaw tends to get watery/soggy from the salt in the dressing. 
    • To avoid soggy coleslaw, keep the vegetables and dressing in two separate bowls and toss them together in a large mixing bowl when ready to serve.
  • Store any leftovers in an airtight container in the refrigerator. Stir before serving.
bowl of coleslaw

What to Serve with Homemade Coleslaw Recipe

This slaw has quickly become a favorite at our house. It goes great with pulled pork sandwiches, bbq chicken, ribs, burgers, hot dogs, and more! It is excellent on fish tacos! Whip up some potato salad, corn on the cob, and baked beans, and you are set!

Looking for more recipes for your next cookout? Here are some of our favorite recipes from the blog that go great with this easy coleslaw recipe:

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Slow Cooker Zesty BBQ Chicken

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bowl of coleslaw with text overlay

Lunch Lady Creamy Coleslaw

Author: Stephanie @ Plain Chicken

Yield: 12 people

Prep Time 15 mins

Total Time 15 mins

Lunch Lady Creamy Coleslaw Recipe – this is hands-down the best coleslaw recipe! Super easy to make and packs a ton of great flavor! Cabbage, carrots, green onions, bell pepper, mayonnaise, sugar, celery seed, dry mustard, and vinegar. We love to eat this with pulled pork, chicken, ribs, burgers, and more! Great for cookouts and potlucks.

Coleslaw Dressing

  • ½ cup mayonnaise
  • tsp sugar
  • ½ tsp celery seed
  • ¼ tsp dry mustard
  • tsp white vinegar
  • salt and pepper to taste

Vegetables

  • 1 lb cabbage, finely chopped
  • cup grated carrots
  • 1 Tbsp dried minced onion flakes
  • ¼ cup chopped green onions
  • 2 Tbsp chopped green bell pepper
  • In a large mixing bowl, whisk together mayonnaise, sugar, celery seed, dry mustard, white vinegar, salt and pepper.

  • Add chopped vegetables to the bowl and toss.

  • Cover and refrigerate until ready to serve.

  • Can substitute a bag of coleslaw mix for the shredded cabbage and carrots.
  • I use white vinegar in this recipe. Feel free to use apple cider vinegar if you prefer.
  • I use a box grater to grate the peeled carrots.
  • If you don’t have dry mustard, you can just a dash of dijon mustard.
  • Add a stalk of chopped celery and garlic powder for extra flavor!
  • Don’t like mayonnaise? You can substitute Miracle Whip or plain greek yogurt.
  • Is Lunch Lady Coleslaw gluten-free? All of the ingredients in this recipe are gluten-free.
  • Can Lunch Lady Coleslaw be made in advance? Coleslaw is best eaten within 8 hours of making.
    • Coleslaw tends to get watery/soggy from the salt in the dressing. 
    • To avoid soggy coleslaw, keep the vegetables and dressing in two separate bowls and toss them together in a large mixing bowl when ready to serve.
  • Store any leftovers in an airtight container in the refrigerator. Stir before serving.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

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bowl of coleslaw with text overlay

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