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.
A Classic Coleslaw Recipe
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.
Ingredients
BASE: We use a mixture of regular green cabbage, a bit of red (or purple) cabbage, and shredded carrots. You can swap this out for a bag of coleslaw mix but don’t limit it to cabbage try any “slaw” that your store carries.
DRESSING: Homemade coleslaw is so good because of the zesty creamy dressing. 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 cabbage using a mandoline, a food processor, or make thin slices with a knife. For the carrots, I grate them on the larger side of a box grater.
- Prep Dressing: Whisk the dressing ingredients in a large bowl (per the recipe below).
- Combine & Chill: Add the cabbage and carrots to the dressing and stir 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 cut an apple (toss it in a bit of lemon juice) to make it into 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.
How to Make Coleslaw Dressing
The creamy dressing for this easy coleslaw recipe is homemade but ready in about 2 minutes. It’s so good!
What’s in Coleslaw Dressing? This coleslaw recipe uses mayonnaise as a base for a creamy slaw (my favorite kind) but I’ve included a vinaigrette-based dressing in the notes too.
Mayonnaise adds a creamy texture while the vinegar adds a slight tang. The small amount of sugar balances the dressing. Make sure you don’t skip the celery seed, it really adds a lot of flavor to this dish. This dressing is great on coleslaw but it’s also perfect on broccoli salad. Mix the dressing well before adding to the cabbage mixture. Taste and season with salt and black pepper.
Holly’s Tips
- Don’t skip the celery seed, it adds flavor to this classic coleslaw recipe.
- Whisk the dressing in a large bowl (instead of a small bowl) and add the cabbage to toss it all together, one less dish to wash!
- Coleslaw is best once it’s chilled for at least a couple of hours.
- 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.
What to Serve with Coleslaw
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.
- 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!
How to Store
Store this 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 Easy Sides You’ll Love
- Cucumber Avocado Salad – Fresh and easy
- Brussel Sprout Salad
- Cilantro Lime Coleslaw – Garden fresh!
- Old Fashioned Bean Salad – My mother-in-law’s recipe!
- Chickpea Salad Reader favorite!
- Creamy Apple Slaw Recipe
Did you make this Coleslaw recipe? Leave us a rating and a comment below!
The Best Coleslaw Recipe
Ingredients
- 3 cups green cabbage finely shredded
- 2 cups purple cabbage finely shredded
- 1 cup carrot finely shredded
Dressing
- ½ cup mayonnaise
- 1 tablespoon white vinegar
- ½ tablespoon cider vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon celery seed
- salt and 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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Delicious
Excellent recipes.
Excellent recipe!!
I have made my coleslaw and added horseradish, it gives a little bite. I do love your recipe, just want to add horseradish, How much do you think would give enough kick?
I have never tried making this recipe with horseradish but I would start small (up to 1 tablespoon) and taste test as you go. I would love to hear how it turns out for you!
I have never met a recipe I didn’t eventually mess with because that just how I roll, it’s August and the garden is abundant so along with the cabbage both regular and Napa cabbage, and carrots I sliced a half a dozen radishes, a half a big red onion, and a couple of thinly sliced stalks of celery.
I soaked the vegetables in the white vinegar and tossed before I added the dressing.
For the dressing, I agree celery seed is a must have, mayo, dijon cider vinegar, sugar and a bit of honey, lots of fresh ground pepper and salt. The results were delicious.
The second time I made it, just for the hell of it, I threw in a can of crushed pineapple and some roasted sunflower seeds. Family went a little nuts and there were no leftovers.
That sounds delicious, Donneek! Thank you for sharing.
Love this recipe! Absolutely tastes great with pulled pork. But also good as a side too.
This recipe was so simple yet delicious!
I was excited to try this since the reviews are so great, but I was disappointed in the recipe as is. After sitting in the fridge for 5-6 hrs this tasted so strongly of just mayo. Is the 2 tsp of sugar listed in the recipe a typo? Improving the taste, however, was easy. After about 2 – 2 1/2 TBSP total of sugar and a little love from salt and pepper this did taste like a good, ol’ fashioned coleslaw. After modifications I’d give it 5 stars.
Thanks for trying our recipe, Jessie. Sorry to hear it didn’t turn out as expected.
I was wondering if it was a typo also! After scrolling down there was another recipe for the slaw and it called for 3 tablespoon sugar. I encountered the same issue of a strong mayo taste and after more sugar it was better
You can certainly add more sugar to your liking. The lower recipe is a vinaigrette with more vinegar so it has more sugar to balance the acidity.
Delicious!!! Easy to make, made it without the celery seed because didn’t have any and it was still amazing!
I haven’t made this yet but I plan on making a bunch of substitutions (almost all ingredients – I’m keeping the purple cabbage and that’s about it).. If it doesn’t turn out well, I’m coming back to complain..
5 stars, so far anyway.
Oh dear! Well here is hoping you make some excellent substitution choices
I love this dressing
Unfortunately I didn’t have celery seeds…bit I had celery and cut it up very finely
but I did have dill seeds and I thought it was a good addition
thanks so much
I have made this countless times adding two sliced green onions. It’s always a hit and so easy to make using a bag of coleslaw mix. Thanks for sharing this delicious recipe!
This is the absolute best coleslaw I have ever tasted- it is wicked easy to make, and super fast! Perfect for potluck, barbecues, and family dinners. I buy the prepackaged coleslaw mix from the grocery store to save time. I don’t keep celery seeds in the house, so I use celery salt and do not add any salt. I add a bit of black pepper and an extra teaspoon of sugar; we roll a bit sweet in this house. Try this with the Dr Pepper pulled pork sandwiches, also from this site. To the chefs that said this is bland, my only explanation could be that you tasted it right after you made it… It absolutely has to sit in the fridge for a few hours so all of the ingredients can “get to know each other”. As my dear ole Gramma used to say: “Tastes so good, you’ll wanna smack your Momma!”
So glad you enjoyed it, Erin! Thanks for sharing your alterations.
Every single time I need a recipe I look up Spend Wtih Pennies and you almost always have what I am looking for and your recipes ALWAYS come out perfect. I don’t even bother looking elsewhere. Thank you!!!!!
I’m so glad you’ve loved the recipes Noa! Thank you for visiting!
Fantástico! Having it with fish tacos tonight.
Made it for the 4th celebration and everyone loved it! I didn’t have the leftovers I was hoping for:-). Some even asked for the recipe!