You can’t go wrong with a classic Coleslaw recipe to add a refreshing crunch and bright flavor to any summertime meal. A blend of crisp green cabbage and sweet carrots is coated in a simple homemade dressing made with creamy mayonnaise, zesty lemon juice, apple cider vinegar, a hint of sugar, and salt and pepper. This timeless staple strikes a tasty balance of creaminess and tang, with just enough sweetness to enhance the natural flavors of the fresh vegetables.
This easy coleslaw recipe is a versatile addition to various meals, potlucks, and barbecues. Enjoy it as a delightful companion to grilled meats and sandwiches or as a standalone salad alongside your favorite main dish. Or, use it as a flavor-enhancing topping for tacos or sliders! For more side dish recipes, try my Macaroni Salad, Corn Salad, and Baked Beans.
What You Need To Make This Recipe
Green Cabbage — shredded green cabbage provides the bulk of the slaw and adds a satisfying crunch. Choose a firm, tightly packed head of cabbage with vibrant green leaves. For additional color, you can substitute up to 2 cups of green cabbage with shredded purple cabbage or red cabbage.
Mayonnaise — gives the cole slaw dressing a creamy base and rich, smooth texture. Choose a high-quality brand for the best flavor. You can also substitute equal parts sour cream or Greek yogurt if don’t love mayonnaise.
Apple Cider Vinegar — adds a tangy acidity to the coleslaw recipe, balancing the creaminess of the mayo to enhance the overall flavor. Alternatively, you can swap it for distilled white or white wine vinegar.
Lemon Juice — use fresh lemon juice for the most refreshing citrus note and brightest flavor in the dressing. For a different citrus twist, use lime juice.
Granulated Sugar — adds a touch of sweetness to help balance the tanginess of the lemon juice and vinegar, enhancing the classic coleslaw flavor. Any standard granulated sugar will do. If desired, substitute honey, maple syrup, or agave syrup.
Carrots — shredded carrots add a sweet, crunchy texture and pop of color to the creamy coleslaw recipe. Look for fresh, firm carrots without any blemishes and shred them using the large holes of a box grater. Or, use pre-shredded carrots for easier prep. I don’t often like using store-bought shredded carrots, but they work nicely in a slaw!
Salt — use sea salt or kosher salt to enhance the overall flavor. Adjust the amount to taste, or use a flavored salt like celery salt for an extra kick of flavor.
Black Pepper – adds mild heat and depth of flavor to the dish. Use freshly ground pepper for the best flavor. For milder spice, swap in white pepper.
How To Make Colelsaw
1. Whisk the mayonnaise, vinegar, lemon juice, sugar, salt, and pepper in a medium bowl until smooth.
2. In a large bowl, combine the shredded cabbage and carrots.
3. Pour the dressing over the cabbage mixture.
4. Stir until well combined. Let the coleslaw sit for at least 30 minutes before serving to allow the cabbage to soften slightly and for the flavors to meld. Season with more salt and pepper to taste.
How to Prepare Cabbage
Remove any wilted or damaged outer leaves from the cabbage head, then rinse the cabbage under cold running water to remove any dirt or debris. Pat it dry with a clean kitchen towel, removing all excess moisture. Cut the cabbage in half, then in quarters. Remove the inner core by the stem end from each cabbage quarter by making an angled cut on either side of the core, and pop out the core in a triangle shape. Then, thinly slice the cabbage quarters by hand or use a mandolin set to 1/16- 1/8-inch thickness.
How Long Does the Dressing Last in the Fridge?
Once prepared, the homemade coleslaw dressing by itself will last up to 1 week in the refrigerator, stored in an airtight container. If the dressing has been stored for several days, give it a good stir or shake to recombine the ingredients before adding it to the cabbage-carrot mixture.
Can I Use Bags of Coleslaw Mix Instead?
Yes! You can use 7 cups of coleslaw mix instead of the shredded cabbage and carrots in this recipe. It is a great, easy-prep option if you are short on time!
Flavor Variations
There are numerous ways to enhance the basic ingredients in this recipe to suit your taste. For example, add celery seed to the dressing for a tasty, savory flavor enhancer and crunchy texture. Or add 1-2 tablespoons of sriracha, hot sauce, or finely chopped jalapeños for a kick of heat. Mix in 1 cup of shredded apples and ½ cup of raisins or dried cranberries for a sweet twist. Add up to ½ cup of thinly sliced red onion or scallions or up to ¼ cup of fresh herbs like dill, parsley, or cilantro for an herbal finish.
What to Serve with Coleslaw
Coleslaw is a versatile summer side that pairs well with a variety of dishes. Serve it alongside backyard barbeque favorites like Instant Pot Ribs, Turkey Burgers, Broccoli Salad, and Potato Salad. Or add it as a tasty garnish to Shrimp Tacos, or Slow Cooker Carnitas!
Pro Tips For Making This Recipe
- Use fresh ingredients. Choose fresh cabbage and carrots and shred them yourself for the best coleslaw recipe. This will provide the crispest texture and freshest flavor. It is also more budget-friendly!
- Shred veggies uniformly. If you aren’t feelings confident with slicing the vegetables by hand with a knife, use a food processor or mandoline slicer to achieve consistently-sized shreds. Uniform cabbage and carrots are best for an overall even texture and the most aesthetically pleasing presentation.
- Let the coleslaw rest. After combining all ingredients, allow the mixture to sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly for the best texture.
- Adjust seasonings to taste. Taste the coleslaw before serving, and add more salt, pepper, sugar, or vinegar to balance the flavors to your liking.
- Avoid overdressing. Add a little dressing at a time to the cabbage-carrot mixture to prevent oversaturating. You can always add more as needed. Coleslaw will also get a bit liquidy and soft as it sits because the vegetables will begin to release their natural liquid. If you plan to make the slaw a day in advance, reserve a quarter of the dressing and add more later if needed.
- Add crunch. For extra texture and flavor, stir in thinly sliced bell peppers, red onion, or nuts and seeds like almonds or sunflower seeds if desired.
- Keep it chilled. Coleslaw is best served cold, so refrigerate it until just before serving to maintain a crisp texture and fresh flavor. Furthermore, to keep it safe for consumption, don’t keep it at room temperature for longer than 1 hour when serving.
Frequently Asked Questions
Yes! You can make coleslaw the night before or a few hours before serving. Prepare the dressing and vegetables separately and store them in their own airtight containers in the refrigerator for up to 24 hours in advance. Combine the dressing with the veggies 30 minutes before serving for the best texture and flavor.
Transfer leftover coleslaw to an airtight container and store in the refrigerator for up to 1-2 days. Leftover dressing will keep stored in an airtight container in the refrigerator for up to 1 week. If the slaw gets softer than you like after being stored for a couple of days, stir in some more sliced cabbage for a fresh crunch.
If your coleslaw is watery, you may have added too much dressing. The vegetables should be lightly coated with the dressing, just enough to enhance the flavor and texture without drowning them. It also commonly happens with coleslaw after it sits for several hours, as the main ingredients (cabbage and carrots) naturally contain a lot of water. You can drain off this runny liquid and add more dressing, or stir in a handful or two of freshly shredded vegetables to return crunch and add more volume.
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Coleslaw Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
Ingredients
- ⅔ cup mayonnaise (150g)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 cups shredded green cabbage (424g)
- 1 cup shredded carrots (100g)
Instructions
- In a medium bowl, whisk together the mayonnaise, vinegar, lemon juice, sugar, salt and pepper until smooth.
- In a large bowl combine the cabbage and carrots.
- Pour the dressing over the cabbage mixture and stir well to combine. Let the coleslaw sit for 30 minutes before serving, for the cabbage to soften slightly and flavors to combine. Season with more salt and pepper to taste.
Notes
- Use fresh ingredients. Choose fresh cabbage and carrots and shred them yourself for the best coleslaw recipe. This will provide the crispest texture and freshest flavor. It is also more budget-friendly!
- Shred veggies uniformly. If you aren’t feelings confident with slicing the vegetables by hand with a knife, use a food processor or mandoline slicer to achieve consistently-sized shreds. Uniform cabbage and carrots are best for an overall even texture and the most aesthetically pleasing presentation.
- Let the coleslaw rest. After combining all ingredients, allow the mixture to sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly for the best texture.
- Adjust seasonings to taste. Taste the coleslaw before serving, and add more salt, pepper, sugar, or vinegar to balance the flavors to your liking.
- Avoid overdressing. Add a little dressing at a time to the cabbage-carrot mixture to prevent oversaturating. You can always add more as needed. Coleslaw will also get a bit liquidy and soft as it sits because the vegetables will begin to release their natural liquid. If you plan to make the slaw a day in advance, reserve a quarter of the dressing and add more later if needed.
- Add crunch. For extra texture and flavor, stir in thinly sliced bell peppers, red onion, or nuts and seeds like almonds or sunflower seeds if desired.
- Keep it chilled. Coleslaw is best served cold, so refrigerate it until just before serving to maintain a crisp texture and fresh flavor. Furthermore, to keep it safe for consumption, don’t keep it at room temperature for longer than 1 hour when serving.
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