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Coleslaw is a favorite side for picnics or BBQs, and it’s easy to make ahead of time!
In this coleslaw recipe, crisp and colorful shredded cabbage is tossed in a very simple creamy dressing with a hint of sweetness.
With some cabbage (or coleslaw mix) and a few basic ingredients, this will be a go-to side dish for almost any occasion.
Classic Coleslaw: Recipe Highlights
This is the best coleslaw recipe, perfect for parties and summer potlucks, and it is so simple to make.
- You need just a few ingredients, most of which you likely have on hand.
- Use green and red cabbage or coleslaw mix to make it even easier.
- The creamy coleslaw dressing takes just 2 minutes to make.
- This is great for gatherings since it is best made ahead of time.
Ingredient Tips
Cabbage: I use a mixture of regular green cabbage, a bit of red (or purple) cabbage, and shredded carrots. Any cabbage can be used; you can also swap it for a bag of coleslaw mix.
Dressing: The dressing is creamy and zesty, and what makes homemade coleslaw so good. If you’re short on time (or ingredients) store-bought dressing can be used, you’ll want something tangy and sweet.
How to Make Coleslaw
Colorful coleslaw can be made so quickly! Just 3 simple steps to the perfect creamy side dish.
- Shred Cabbage: Finely shred the cabbage. I use a mandoline but you can also shred with a food processor, or thinly cut it with a knife. Grate the carrots on the large holes of a box grater.
- Prep Dressing: Whisk the dressing ingredients. Mix it in a large bowl and add the slaw instead of washing an additional small bowl (per the recipe below).
- Combine & Chill: Add the cabbage and carrots to the dressing and toss to combine. Refrigerate for at least one hour.
Variations
- Swap the cabbage for pre-shredded cabbage or slaw mix in the produce section of the grocery store.
- Finely chop an apple (toss it in a bit of lemon juice) to make a Creamy Apple Slaw Recipe.
- Use the creamy dressing in the recipe below or the vinaigrette dressing in the notes.
- To make this recipe lighter, use yogurt in place of some or all of the mayonnaise.
Homemade Coleslaw Dressing Is SO Easy!
The creamy dressing for coleslaw is homemade and ready in about 2 minutes. It’s so much better than bottled! It’s creamy and a little tangy!
Don’t skip the celery seed, it adds a lot of flavor to this dish. This dressing is great on coleslaw, but can also be used on broccoli salad or as a salad dressing.
Serving Suggestions
We know that KFC coleslaw is great with chicken, but we love this fresh crisp version even more. We love it with any kind of BBQ dish, from ribs to chicken.
- Air Fryer Chicken Drumsticks and Crispy Air Fryer French Fries.
- BBQ Chicken wouldn’t be the same without coleslaw!
- We also love serving a large scoop of creamy coleslaw with pulled pork sandwiches
- Use it in place of lettuce on burgers and other favorites!
Keep it Cool!
If serving at a potluck or summer event, ensure the slaw isn’t left out in the sun. Place the bowl of slaw in a larger bowl filled with ice to keep it chilled.
Storage
Store leftover coleslaw in an air-tight container in the refrigerator for 3-5 days. After a couple of days, it may release a bit of water, drain it away (and add a tiny bit of mayonnaise if needed).
Unfortunately, coleslaw made with a mayonnaise base will not freeze well.
More Classic BBQ Side Salads
Did you make this Coleslaw recipe? Leave us a rating and a comment below!
The Best Coleslaw Recipe
Ingredients
- 4 cups thinly sliced green cabbage
- 1 cup thinly sliced purple cabbage
- 1 cup shredded carrot
Dressing
- ½ cup mayonnaise
- 1 tablespoon white vinegar
- ½ tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon celery seed
- salt and black pepper to taste
Instructions
- Combine all dressing ingredients in a bowl.
- Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.
Video
Notes
- 3 tablespoons apple cider vinegar
- 4 tablespoons canola oil
- 3 tablespoons white sugar
- ½ teaspoon dijon mustard
- ¼ teaspoon celery seeds
- salt & pepper to taste
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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I added a couple of of melted cream cheese to the recipe. The cheese adds some depth to the taste and helps the dressing stick to the slaw instead of pooling in the bottom of the bowl
This is my go to recipe and the only one my son will eat.
So glad your family loves it as much as mine does!
I give this a 5 star rating
So glad you loved it Jeany!
Great simple recipe. I have used this same recipe for years. It does have good flavor and always a pleaser to any function I bring it to.
This is our favorite go to recipe for a side with brisket.
I make this Cole slaw ALL the time. The only sub is Agave instead of sugar. Perfect.
hey Holly I really injoy your recipes.
thank you.
Dale Pettyjohn
from California
This is my go to coleslaw recipe. Simple, easy to make, and delicious!
If using coleslaw mix, how many bags and size?
1 bag, about 14 to 16 oz will be enough.
I am not sure how this has so many 5 star ratings. this recipe fell flat and boring. I was so hopeful something so easy would be good.
Sorry to hear that you didn’t enjoy it as much as we do Scot.
I haven’t made this yet. I see the nutritional values, but don’t see the serving size associated with nutrition. what size serving do nutritional match?
It is approximately 1 cup per serving. Enjoy!
I loved the directions but add measurements!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Madeline, the measurements are at the bottom of the post in the recipe card.
Can I make this the day before?
You can make it a day ahead, the slaw may release a little bit of liquid. You could also mix the dressing the day ahead and toss it together a few hours before serving.
I love this recipe. How many people would the main recipe serve as a side?
Ginny, this recipe makes approximately 6 cups of coleslaw. My best guess for a side would be 8-12 people (for 12 people that would be roughly 1/2 cup each).
generations my family loves homemade coleslaw, my Grandmother would add sugar and cream to it and finely chopped the veggies so that the little ones could enjoy it even when we had a loose tooth! Her slaw is the gold standard to which we compare all restaurant varieties. Nothing beats homegrown food with Grandma’s special care. I might try this with Old Bay seasoning in lieu of the salt and pepper, since Old Bay goes well with everything.
That sounds delicious, thanks for sharing!
Absolutely love this coleslaw recipe it is 100% fail proof. Turns out amazing every time.
Perfect! We didn’t even use Tartar Sauce on our Fish because the Cole Slaw was so Flavorful
Best coleslaw! Every time I make it I receive compliments. Thank you for sharing.
so good and super easy!! I doubled the batch and subbed half the mayo for 2% Greek yogurt! delish with the pulled pork! I will make this again! thanks Holly!!
So glad you enjoyed it!
I made this yesterday for a Memorial Day barbecue. I’ve never made cole slaw from scratch before. It was so good!! I doubled the dressing sauce because it was a bit dry. Going in my homemade recipe favorites book!! Thanks!!
Perfect exactly as written
This is my go to Cole slaw recipe. It’s so good and legit! Just like mom used to make. Goes great with BBQ ribs!