Coleslaw Recipe

Coleslaw is one of those timeless dishes that instantly makes me think of backyard barbecues, sunny picnics, and comfort food done right. I first fell in love with coleslaw during a family road trip through the Carolinas, where every meal seemed to come with a generous side of slaw. Some were sweet, some tangy, others creamy, but all were delicious in their own unique way. After experimenting with different versions over the years, I’ve developed a classic coleslaw recipe that strikes the perfect balance between creamy, tangy, and crunchy.

This is the recipe I bring out for cookouts, weeknight dinners, and everything in between. It’s easy to whip up in minutes, endlessly customizable, and always a hit. Whether you’re topping pulled pork sandwiches, serving it alongside grilled chicken, or enjoying it solo, this coleslaw is guaranteed to bring freshness and crunch to the table.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 10–15 minutes with minimal prep.
• Make-ahead friendly: Tastes better after chilling, so you can prep it early.
• Versatile: Pairs beautifully with grilled meats, sandwiches, and more.
• Customizable: Simple base recipe with plenty of room for flavor variations.
• Budget-friendly: Uses everyday ingredients you likely already have on hand.

Ingredients You’ll Need

Here’s what you’ll need to make this classic coleslaw:

For the Slaw:

• Green cabbage – 1 small head (about 6 cups), thinly sliced or shredded
  Tip: Use a mandoline or sharp knife for even, thin shreds.
• Purple (red) cabbage – 1/2 small head (about 2 cups), thinly sliced
  Optional, but adds great color and a touch of sweetness.
• Carrots – 2 medium, peeled and grated or julienned
  Adds a natural sweetness and beautiful orange hue.

For the Dressing:

• Mayonnaise – 3/4 cup
  The base of the creamy dressing. Use full-fat for richness, or light mayo if preferred.
• Apple cider vinegar – 2 tablespoons
  Provides that essential tang and balances the creaminess.
• Dijon mustard – 1 tablespoon
  Adds depth and a slight zing. It can be substituted with yellow mustard for a milder taste.
• Sugar – 1 to 1½ tablespoons
  Helps balance the acidity and makes the slaw subtly sweet.
• Celery seed – 1/2 teaspoon
  A classic coleslaw flavor enhancer that gives a unique crunch and aroma.
• Salt – 1/2 teaspoon (adjust to taste)
• Black pepper – 1/4 teaspoon

Optional Add-ins:

• Green onions or red onions – thinly sliced for a little bite
• Chopped parsley or dill – for added freshness
• Jalapeño – minced, for a spicy twist
• Greek yogurt or sour cream – replace some mayo for a tangy twist

How to Make Coleslaw (Step-by-Step Instructions)

Step 1: Prepare the Vegetables

Shred the green and red cabbage using a sharp knife, food processor, or mandoline. Grate the carrots using a box grater or food processor attachment.

Expert Tip: If you’re short on time, you can use pre-shredded coleslaw mix from the grocery store. Just note that fresh-shredded cabbage will stay crisper longer.

Place all the shredded vegetables in a large mixing bowl.

Step 2: Make the Dressing

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until smooth and creamy.

Why this works: The acidity from the vinegar balances the fat from the mayo, and the sugar softens the bite, creating a perfectly balanced dressing.

Step 3: Combine

Pour the dressing over the shredded vegetables. Use tongs or clean hands to toss everything together until evenly coated.

Pro Tip: Toss gently to avoid bruising the cabbage, which can make the slaw soggy.

Step 4: Chill

Cover and refrigerate the coleslaw for at least 1 hour before serving. This allows the flavors to meld and the cabbage to slightly soften while still retaining its crunch.

Expert Tips for the Best Results

• Use Fresh Cabbage: Pre-shredded cabbage can work in a pinch, but freshly shredded cabbage has better texture and flavor.
• Don’t Overdress: Start with less dressing than you think you need—you can always add more, but you can’t take it out.
• Let It Sit: Coleslaw tastes better after resting. A 1-2 hour chill gives the dressing time to soak into the cabbage for deeper flavor.
• Salt to Taste: Cabbage naturally releases moisture when salted, so adjust your seasoning just before serving.

Variations & Substitutions

Want to switch things up? Here are some new spins on the old:

• Vinegar-Based Coleslaw: Omit the mayo and use olive oil, more vinegar, and a pinch of sugar for a lighter, tangier version.
• Spicy Coleslaw: Add a diced jalapeño or a splash of hot sauce to the dressing.
• Greek Yogurt Version: Replace some or all of the mayo with plain Greek yogurt for a lighter, protein-packed alternative.
• Asian-Inspired Coleslaw: Use rice vinegar, sesame oil, and soy sauce in the dressing, and add shredded purple cabbage, green onions, and toasted sesame seeds.

Serving Suggestions

This coleslaw is an incredibly versatile side dish. Here are some of my favorite pairings:

• With Barbecue: Serve it with pulled pork, ribs, or BBQ chicken.
• On Sandwiches or Tacos: Pile it high on sliders, burgers, or fish tacos for crunch and contrast.
• With Fried Foods: It’s a refreshing counterbalance to fried chicken, fish, or hushpuppies.
• At Cookouts or Potlucks: It’s a guaranteed crowd-pleaser and travels well.

Storage & Reheating Instructions

How to Store:

Transfer any leftover coleslaw to an airtight container and refrigerate. It stays good for up to 3 days. The cabbage may release some liquid over time—just give it a quick stir before serving.

Can You Freeze Coleslaw?

Coleslaw with a mayo-based dressing doesn’t freeze well, as the texture changes and the dressing can separate. For best results, enjoy it fresh or refrigerated.

Recipe FAQs

Make it one day early, and keep it cold to mix the tastes well.

What type of cabbage is best for coleslaw?
Use green cabbage as usual, or try red or a blend. Napa cabbage or savoy cabbage offers a softer texture if preferred.

Is this coleslaw gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check your mustard and mayo labels to be safe.

Can I make this without mayo?
Absolutely. Try a vinegar-based dressing or swap the mayo with Greek yogurt or a plant-based alternative.

Why is my coleslaw watery?
Cabbage releases moisture when salted or dressed. If you want less wet slaw, salt it and wait for 10 minutes. Then press out extra water before you add the sauce.

Nutrition Information (Approximate per serving)

• Calories: 180
• Fat: 15g
• Carbohydrates: 10g
• Protein: 2g
• Fiber: 2g
• Sugar: 5g

Homemade coleslaw is one of those humble side dishes that always delivers more than expected. It’s crisp, creamy, tangy, and just the right amount of sweet. Whether you’re hosting a summer cookout or need a quick weeknight side, this classic coleslaw recipe is a must-have in your culinary toolkit.

I’d like to know if this recipe does well for you. If you try it, leave a comment below, rate the recipe, or share it with your friends and family. Happy cooking!