This is the best coleslaw recipe to add crunch and freshness to meals this summer. It’s so easy to make in just a few minutes and pairs so well with other potluck favorites like baked beans, potato salad, and broccoli salad. Simply stir the basic ingredients together and let the slaw sit. This gives the veggies time to soften and the flavors to marry properly. You’ll love the creamy, tangy, subtly sweet flavor!
Coleslaw is one of my favorite time-saving side dishes. While I prefer to shred the cabbage and carrots myself at home, sometimes time is limited. So I shave off a few minutes by using a bag of coleslaw mix. This easy recipe for creamy coleslaw is popular for a reason, and worth making for your next cookout!
Key Ingredients
These are the three essential ingredients to making the best creamy coleslaw! Beyond that, coleslaw is easily adaptable to add other vegetables, herbs, and seasonings. You can find the full list of ingredients in the recipe card below!
Cabbage — shredded green cabbage is the star of the show! Choose a firm head of cabbage to ensure you get that satisfying crunch from your slaw. Avoid cabbage that is soft or discolored.
Mayonnaise — use a good quality mayonnaise or make a homemade mayonnaise for the best flavor. Since mayonnaise is a prominent ingredient, you want to choose one you like the flavor of.
Apple cider vinegar and lemon juice — these acidic, tangy ingredients are the perfect balance to the creamy mayo. They add flavor, brightness, and complexity to the slaw.
How To Make Coleslaw
This classic coleslaw recipe is such an easy salad to stir together! Whip up the creamy, slightly tangy coleslaw dressing first, then stir in the shredded cabbage, adding other shredded or chopped vegetables if you like. It’s a good idea to give the coleslaw time to sit before serving so the flavors meld perfectly and to give the cabbage a chance to soften slightly. So feel free to make creamy coleslaw a bit ahead of time!
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
- Substitute the apple cider vinegar with distilled white vinegar or white wine vinegar if needed.
- To vary the flavor, you can add up to ½ cup of thinly sliced red onion or green onions. You can also add up to ¼ cup of chopped fresh herbs, such as parsley, dill, or cilantro. I also love to add a teaspoon of celery seed to my slaw!
Nutrition
Pro Tips For Making This Recipe
Use a fresh, firm cabbage. A good cabbage is the foundation of the perfect crunchy coleslaw. When picking out a head of cabbage, be sure it feels firm, is heavy for its size, and has vibrant green leaves. The outer leaves should feel firm and waxy, not soft or floppy; peel any leaves off that aren’t firm before shredding.
Use bagged shredded carrots as a shortcut. While I typically don’t recommend store-bought shredded carrots because they can be quite hard and dry, they work well here as the dressing helps to soften them up. They’re a great option to save some prep time.
Dress the slaw in stages, if making it well in advance. Coleslaw has a habit of becoming watery as it sits, so if you plan to try this recipe a day before serving, toss the cabbage mixture with only half the dressing, then refrigerate the salad and the remaining dressing separately. Before serving, tilt the bowl to drain off most of the watery dressing that collects at the bottom of the bowl. Then, stir in the remaining dressing. This helps to prevent the slaw from becoming too watery, while still giving the veggies time to sit in the dressing and soften.
Don’t love mayo? I get it; mayonnaise isn’t for everyone! But you can still make the creamy dressing by substituting up to half of the mayo with sour cream or Greek yogurt for a less mayo-forward flavor.
How To Prepare The Cabbage
Start by removing any wilted outer leaves and rinsing the cabbage with cold water to wash away any dirt. Pat dry with paper towels to get rid of excess moisture. Quarter the cabbage, then remove the hard, center core by making an angled cut on either side of the core, and popping out the core in a triangle shape.
To shred, use a food processor attachment, the large holes of a box grater, or thinly slice it using a mandoline (⅛-inch thickness or less) or a sharp knife. A food processor and box grater will give the slaw a more chopped texture, while thinly slicing it will make a slaw with long strands.
Can I Use Any Type Of Cabbage?
Yes, but green cabbage will produce the most classic slaw texture and flavor. Other varieties like napa or savoy cabbage can be used, but the coleslaw will be much softer and less crunchy. Red cabbage is also great, but keep in mind it will turn the dressing pink with time. If you want to add additional color but keep the slaw mostly traditional, you can substitute up to 2 cups of the green cabbage with red cabbage or purple cabbage.
How To Serve
Coleslaw is best served cold, so serve it straight out of the fridge for the best flavor. This homemade coleslaw recipe is a delicious, fresh summertime side to go with BBQ chicken, Instant Pot ribs, and turkey burgers. I also love adding a generous scoop to spicy chicken sandwiches, smash burgers, or hot dogs. Make barbecue pork sandwiches with Instant Pot pulled pork or slow cooker carnitas and barbecue sauce, and a big scoop of slaw on soft brioche buns. Or use this easy slaw to add texture and color to salmon tacos and shrimp tacos. The acidity in the dressing goes so well with seafood tacos!
Frequently Asked Questions
Yes! This easy coleslaw recipe is a great make-ahead side dish option! Actually, for the best flavor, I recommend making it an hour or two in advance for the veggies to soften and the flavors to meld. But there’s a sweet spot. The slaw will get watery if kept for too long, so I prefer to serve it within 12 hours. Give it a stir before serving to incorporate everything again.
Yes! You can use 7 cups of coleslaw mix for this recipe, in place of the shredded cabbage and carrots.
This cabbage slaw will keep in an airtight container in the refrigerator for up to 3 days. It will get watery as time passes, so drain some of the liquid and give it a stir before enjoying leftovers. You can also add more freshly shredded veggies to add more crunch.
If you’ve tried this Coleslaw recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
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