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.
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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!
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded red 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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Greetings from Switzerland! Quick question, I want to make this tomorrow for a USA party but do not have celery seeds and it is not readily available at our local grocery store. Any substitution recommendations? Thank u in advance for a speedy reply.
Hi Lynn, I have had cumin seeds in coleslaw and that was tasty! You could also try caraway, dill, or fennel seeds. Enjoy!
Excellent recipe. Thanks
Very good coleslaw dressing. Sweet, tangy and creamy. My family wants it creamier so I added a tablespoon of mayo and 1/2 cup of pineapple tidbits. It was a hit! Will make it again.
Delicious
Excellent recipes.
I found the sauce for this slaw to be great but the red cabbage ruined my batch. The overall effect was to turn it nearly red in color and bitter. The remaining green cabbage I cut up combined with a bit of the carrot and a smidge of onion was tasty with the sauce. Did no one else encounter this problem?
Unfortunately, the red cabbage bleeds into the rest of the salad, giving it a pinkish tinge.
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!