The Best Coleslaw Recipe

Crisp and colorful Coleslaw is a welcome and popular dish for picnics or BBQs. Creamy and zesty, with a hint of sweetness it is the best fall and summer salad.

This homemade coleslaw recipe uses simple and basic ingredients of coleslaw with great flavor that makes it such a popular recipe. Fall in love with coleslaw, and add this salad to almost any meal.

Coleslaw is a Classic Side

This is the best coleslaw recipe, perfect for parties and summer potlucks because it is so simple to make.

• You need just a few ingredients! Use green and red cabbage with shredded carrots for the base (or coleslaw mix to make it even easier).
• This simple coleslaw dressing needs just mayonnaise, vinegar, seasoning, and a little sugar.
• No need to cook the cabbage, just toss the cabbage mixture with the dressing and place in the refrigerator for at least an hour.
• This is great for a gathering as it is best made ahead of time.

How to Make Coleslaw

Colorful coleslaw can be made so quickly! Just 3 simple steps to the perfect creamy side dish.

1. Finely shred cabbage and carrots.
2. Whisk the dressing ingredients in a large bowl (per the recipe below).
3. Add the cabbage and carrots and stir to combine. Refrigerate for at least one hour.

Below are our favorite tips, notes, and variations.

Coleslaw Mix

Red & green cabbage and carrots are shredded to create the base of this recipe. You can use a mandolin or a food processor to just cut the cabbage very thinly with a knife.

Another option (and time saver) is to purchase pre-shredded cabbage or coleslaw mix in the produce section of the grocery store.

Toss in an apple to make it into a Creamy Apple Slaw Recipe.

What’s in Coleslaw Dressing?

There are two types of dressing, this coleslaw recipe uses mayonnaise as a base for a creamy slaw (my favorite kind). You can also use the vinaigrette based dressing below.

The mayonnaise gives this dressing its smooth texture, while the vinegar adds a slight tang. The small amount of sugar balances the dressing.

To make this recipe lighter, use yogurt in place of some or all of the mayonnaise or try your favorite healthy dressing.

How to Make Coleslaw Dressing

In addition to the creamy dressing is in the recipe below, you can use a vinaigrette dressing. Either one is delicious and you’ll want to make sure you don’t skip the celery seed, it really adds a lot of flavor to this dish.

Option 2: Vinaigrette Coleslaw Dressing:

• 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

What Goes With Coleslaw?

We know that KFC coleslaw is great with chicken but we love this fresh crisp version even more. Try it with Air Fryer Chicken Drumsticks, and Crispy Air Fryer French Fries.

We also love serving a large scoop of creamy coleslaw with pulled pork sandwiches, or as a side dish for barbecue days full of burgers, pork chops, and other favorites!

How to Store

Store this coleslaw in an air-tight container in the refrigerator for 3-5 days. Coleslaw made with a vinaigrette will keep for 2 weeks. 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!

4.99 from 227 votes

Review Recipe

The Best Coleslaw Recipe

Prep Time 15 minutes

Chilling Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 servings

Author Holly Nilsson

This creamy coleslaw is the best easy salad or sandwich topper.  It's the perfect make ahead, ideal for a BBQ or potluck!

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Ingredients

• ▢ 3 cups green cabbage finely shredded
• ▢ 2 cups purple cabbage finely shredded
• ▢ 1 cup carrot finely shredded

Dressing

• ▢ ½ cup mayonnaise/dressing
• ▢ 1 Tablespoon white vinegar
• ▢ ½ Tablespoon cider vinegar
• ▢ 2 teaspoons sugar
• ▢ ½ teaspoon celery seeds
• ▢ salt & pepper to taste

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Instructions

• Combine all dressing ingredients in a bowl.
• Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.

Recipe Notes

Cabbage and carrots above can be replaced with coleslaw mix.

 Don’t skip the celery seed, it really adds a lot of flavor to this dish.

This dish is best after the flavors have had a chance to blend. Resting in the fridge also helps to soften the slaw.

Option 2: Vinaigrette Coleslaw Dressing:

• 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

Calories: 160, Carbohydrates: 8g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 148mg, Potassium: 207mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3942IU, Vitamin C: 31mg, Calcium: 39mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Salad, Side Dish

Cuisine American

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