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A serving plate of coleslaw with serving spoons on the side along with a napkin.
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Coleslaw Recipe

Creamy Coleslaw is always welcome at summer barbecues! Whip up a tangy mayo-based dressing and pour it over shredded cabbage and carrots. So easy!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Set Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 200kcal
Author John Kanell

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.
    Creamy coleslaw dressing whisked together in a glass bowl.
  • In a large bowl combine the cabbage and carrots.
    Shredded green cabbage and shredded carrots combined in a glass bowl.
  • 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.
    Creamy dressing poured over shredded veggies.

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

Calories: 200kcal | Carbohydrates: 7g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 379mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3649IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 0.5mg