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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I Made a “Test” batch of the dressing w.Sesame seed………. WOW !!!! It was absolutely a HIT !!!!
Added a little extra sugar and used red wine vinegar instead of apple cider vinegar, I don’t like the taste of cider vinegar. Came out perfect!! Both my husband and I are very peculiar about our coleslaw and this is definitely a keeper recipe.
This did not turn well for me at all. There’s way too much red cabbage, so it turned the slaw pink. Unappetizing color for any food. I may have done something wrong in the recipe, but I usually don’t have huge issues with recipes. Wish I could give a good report on this one.
sugar was a mistake.
Made this tonight with just a touch extra apple cider vinegar and sugar. It was a hit!
If i am using bagged coleslaw mix, would just one bag be enough?
Coleslaw bags can come in different sizes but you’ll want about 6 cups of slaw mix.
great recipe! my son loved it aand asked me to write it out for him.
Would like to try this recipe with Red Wine Vinegar instead of white and apple cider. What do you think?
I have only tried this recipe as written Sandy so I can’t say for sure. If you try it I would love to hear how it turns out!
It was too dry, not creamy enough. Maybe increase sauce by 30%.
Can I use distilled vinegar in place of white?
Hi Phyllis, these can be used interchangeably. Enjoy!
Hello,
I am looking forward to trying this. Is “cider vinegar” above the same as apple cider vinegar? I just want to make sure. I am adding shredded apples to this recipe but am using the regular coleslaw dressing.
Thank you
Hi Donna, yes the cider vinegar is the same as apple cider vinegar. Enjoy!
Followed the directions…3 cups of green cabbage, 2 cups of red, 1 cup of carrots. Mine came out a lot “darker than the photo… hard to believe there are 2 pieces of red cabbage to every 3 pieces of green in that photo. The dressing was tangy though.
hi, can you tell me how long this coleslaw will keep in the fridge and can you freeze coleslaw?
Hi Julie, I would store this coleslaw in an air-tight container in the refrigerator for 3-5 days.
Unfortunately, coleslaw made with a mayonnaise base will not freeze well.
I just made this coleslaw for the first time. It was super easy to make!! I used a bag of coleslaw mix and added green onion. I chopped the whit end of the green onion finely and cut the green end normally. It added just the right amount of onion flavor. Not to strong and not too lite!! I will definately be making this again!!
thanks again for your great recipe
Excellent slaw. Takes little time and taste fabulous. Took to a work function and it was gone before I knew it….. Definitely will make again….
Wow! I was so amaze with your recipe! I always do this at home because my mum love it.
when I make coleslaw, I add a couple of tablespoons of Thousand Island dressing.
So I have tried so many recipes for creamy cole slaw and I’ve never found one as good as this. I’ve made this twice. Last time I didn’t have celery seed and it was good but missing something. I’m so glad I tried it again and got the celery seed. It’s a must. I like mine really soaked in this dressing so I removed some of the shredded cabbage mix. This by far pairs perfectly with my pulled pork better than any Cole slaw out there!
This cole slaw isn’t bad, but it’s not the best. I added about a Tbsp. of mayo, a tsp. of apple cider vinegar, and a generous Tbsp of honey. Much better!
Note: You can leave out the celery seeds, but it’s better with them.
Thanks for trying it Nikki. We definitely think it’s the best ;) but your additions sound great too!
I think I’ve tried every coleslaw recipe out there. This is the first one that my husband made multiple happy comments about during dinner. Finally, a keeper! I did add some finely chopped red onion and celery salt instead of celery seed. Delicious!