Easy Coleslaw
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This Easy Coleslaw Recipe is a perfect blend of crisp cabbage, sweet carrots, and tangy dressing. It’s quick to prepare and absolutely delicious. Perfect for BBQs, picnics, or as a side for your favorite meals.
This Easy Coleslaw Recipe has been my go-to for years. Crisp green cabbage, sweet carrots, and a hint of red onion come together in a creamy, tangy dressing that’s simply irresistible. It’s quick to prepare and perfect for BBQs, picnics, or as a refreshing side to any meal.
Expert Tips
- Go Fresh: Freshly shredded cabbage and carrots taste way better. Pre-shredded bags are okay, but fresh veggies are much crisper.
- Shred Finely: Finely shredded cabbage absorbs the dressing better. Use a mandoline or a sharp knife to get it just right.
- Chill Time: Let the coleslaw chill in the fridge for at least an hour. This makes the flavors blend together and taste even better.
- Adjust Sweetness: If you don’t like it too sweet, cut back on the sugar. You can always add more later if needed.
- Add Some Color: Toss in some finely shredded red cabbage for a pop of color and extra crunch. It’s optional but looks great.
- Mix Dressing Separately: Whisk the dressing ingredients together in a bowl before adding to the veggies. This keeps the dressing smooth and well-mixed.
Ingredients You’ll Need
- Green Cabbage: Adds that essential crunch. Fresh cabbage is best for a crispy texture.
- Carrots: Provide sweetness and a nice pop of color. Shred them finely so they mix well. I usually use a box grater.
- Red Cabbage (optional): Adds extra color and crunch. Totally optional, but it makes the coleslaw look great.
- Red Onion: Gives a bit of bite and sharpness. Slice it thinly to blend in nicely. If you don’t have any, regular white or yellow onion works fine.
- Mayonnaise: Use store-bought or make your own using my recipe. You can lighten it up with Greek yogurt or a half-and-half mix of mayo and yogurt.
- Apple Cider Vinegar: Adds a tangy kick to balance the creaminess. White vinegar or lemon juice can also work if that’s what you have.
- Sugar: Adds a touch of sweetness to the dressing. Feel free to adjust the amount if you prefer it less sweet.
- Dijon Mustard: Brings a bit of zest and depth to the flavor. Yellow mustard can substitute in a pinch.
- Celery Salt: Provides a unique, slightly herbal flavor. If you don’t have it, regular salt will do, but celery salt gives it that special touch.
- Salt and Pepper: These basics season the coleslaw to your taste. Adjust as needed to get the perfect balance.
In a large bowl, combine 8 cups of finely shredded green cabbage, 1 cup of grated carrots, ½ cup of finely shredded red cabbage (if using), and ½ cup of thinly sliced red onion. Tip: Shred the vegetables finely to help them absorb the dressing better.
In a medium bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 2 tablespoons of sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of celery salt, ¼ teaspoon of salt, and ¼ teaspoon of black pepper until smooth and well combined. Tip: Mix the dressing separately to keep it smooth and evenly distributed.
Pour the dressing over the cabbage mixture. Toss to coat all the vegetables evenly with the dressing. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill. Tip: Chill the coleslaw to let the vegetables soften slightly and the flavors develop fully.
How To Serve
Before serving, toss the coleslaw again to redistribute the dressing. Here are some great ideas to serve with coleslaw:
Instant Pot BBQ Ribs
Fish Tacos
Pulled Pork
Roast Beef Sandwich
Frequently Asked Questions
How do I store leftover coleslaw?
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier.
Can I freeze coleslaw?
I don’t recommend to freeze coleslaw because the mayonnaise-based dressing can separate and the vegetables can become mushy when thawed.
Can I make coleslaw ahead of time?
Yes, you can make coleslaw up to a day in advance. This allows the flavors to meld together beautifully. Just give it a good toss before serving.
How do I prevent coleslaw from getting watery?
Salt the cabbage lightly and let it sit for about 10 minutes before mixing it with the other ingredients. This draws out excess moisture, which you can then drain off.
More Delicious Salad Recipes
- KFC Coleslaw Recipe
- Egg Roll in a Bowl
- Dill Pickle Pasta Salad
- German Red Cabbage (Rotkohl)
- Apple Walnut Salad
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Easy Coleslaw Recipe
Ingredients
For the Coleslaw:
- 8 cups green cabbage (finely shredded)
- 1 cup carrots (grated)
- ½ cup red cabbage (finely shredded (optional))
- ½ cup red onion (finely sliced)
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery salt
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine the green cabbage, carrots, red cabbage (if using), and red onion.
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, salt, and black pepper until smooth and well combined.
- Pour the dressing over the cabbage mixture. Toss to coat all the vegetables evenly with the dressing.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill.
- Before serving, toss the coleslaw again to redistribute the dressing. Serve chilled as a side dish to your favorite BBQ, sandwiches, or burgers.
Notes
- Use fresh cabbage for the crunchiest coleslaw.
- Swap some or all of the mayo with Greek yogurt for a lighter option.
- Adding red cabbage makes it look colorful and adds extra crunch.
- Let the coleslaw chill for at least an hour so the flavors blend nicely.
- Keep leftovers in the fridge in an airtight container for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
