This post may contain affiliate links. Please read our disclosure policy.
This traditional Coleslaw Recipe is made with freshly shredded cabbage and carrots tossed in a creamy homemade dressing. Super quick and easy to make, it’s perfect for picnics, BBQs, and more!
I never understood the deliciousness of coleslaw until I started making it myself. Gone are the soggy, overly sweet, store-bought versions from my childhood—this homemade coleslaw recipe is creamy, crisp, tangy, and packed with fresh flavor. Ready in just 10-15 minutes, it’s made with a simple creamy dressing and a mix of shredded green and purple cabbage (plus carrots for sweetness and crunch). It’s the perfect side dish for summer BBQs, picnics, and potlucks.
You’ll find me serving it alongside pulled pork sandwiches, oven-baked ribs, and juicy grilled hamburgers. It’s also fantastic with all things fried and crispy, like my fried chicken tenders, spicy Nashville hot chicken, or hot honey chicken. Looking for a tasty side dish? You really can’t go wrong with my classic recipe for creamy coleslaw.
Table of Contents
Coleslaw Ingredients
The base of any great coleslaw is fresh, crisp cabbage and a flavorful dressing. This recipe features a classic creamy coleslaw dressing made with mayonnaise, apple cider vinegar, and lemon juice. While there are many regional and personal variations—some vinegar-based, others mayo-heavy—this version strikes the perfect balance of creamy, tangy, and slightly sweet.
For the base, green cabbage is the classic choice—it’s crisp, mild, and holds up well to creamy dressings. Red (or purple) cabbage adds a pop of color and a slightly peppery bite, and it can be used on its own or mixed with green cabbage for balance. Shredded carrots bring natural sweetness, vibrant color, and extra crunch, whether you use pre-shredded or grate them fresh.
Optional Additions and Variations
This is a simple, classic coleslaw recipe—and honestly, I like it that way. But if you’re looking to jazz up your bowl of coleslaw or tailor it to your meal, here are some flavorful additions and creative twists to try.
For a boost of freshness and color, try mixing in chopped parsley, cilantro, green onions, red onion, or quick-pickled red onions. Bell peppers add a sweet crunch, while jalapeños bring in a bit of heat if you like your slaw on the spicy side.
To amp up the flavor of the dressing, whisk in a spoonful of Dijon mustard or sprinkle in some celery seed. For a tangier or lighter version, replace some of the mayonnaise with Greek yogurt or sour cream. You can also sweeten it naturally with a little honey or maple syrup.
If you want to change up the slaw base, try using napa or savoy cabbage for a softer texture, or swap in broccoli slaw mix for extra crunch. Shredded Brussels sprouts or kale can also make a heartier, more nutrient-dense coleslaw. You can even add thinly sliced apples like I did in this crunchy apple coleslaw recipe. The sweetness of the apples is incredible paired with bbq’d meats and pulled pork sandwiches.
For something a little different, go with a flavor theme. For an Asian-inspired slaw, try tossing it with my Asian sesame dressing or Japanese ginger dressing. Or, for a Southwest-style twist, toss in corn, black beans, lime juice, cumin, and a generous handful of cilantro and toss it with my creamy chipotle ranch dressing.
How to Cut Cabbage for Coleslaw
The key to great coleslaw starts with how you prep your cabbage. Whether you’re using green, red, Napa, or savoy cabbage. For best results, aim for thin but not paper-thin slices. Thicker cuts stay extra crunchy, while thinner ones soak up more dressing.
- Remove any damaged outer leaves and rinse the head of cabbage under cold water.
- Cut the cabbage into quarters through the core using a sharp chef’s knife.
- Trim out the core by making a diagonal cut at the base of each quarter.
- Slice the cabbage thinly into ribbons or shreds. You can use a knife, mandoline, or food processor with a shredding blade (whichever gives you your preferred texture). Usually I’ll just use a knife.
How to Make Classic Coleslaw
Once you have your cabbage shredded, it’s time to make the dressing. Begin by whisking together the apple cider vinegar, lemon juice, sugar, and black pepper until well combined. Then add the mayonnaise and salt, whisking until the mixture is smooth and creamy. This order helps the dressing come together more easily. The consistency should be easily pourable but not too thin or watery – somewhere between buttermilk and ranch dressing.
Pour about half of the dressing over the shredded cabbage and carrots. Toss everything together until well coated, then add more dressing a little at a time, as needed. Cover and refrigerate for 30 to 60 minutes (if time allows) to let the flavors meld and the cabbage soften slightly. Give it one final stir before serving.
Frequently Asked Questions
Coleslaw is a classic side dish made with finely shredded raw cabbage and a flavorful dressing. The name comes from the Dutch word koolsla, meaning “cabbage salad.” There are two main types: creamy coleslaw, which uses a mayonnaise-based dressing, and vinegar-based coleslaw, which is lighter and tangier. Served cold, is especially popular at barbecues, picnics, and potlucks.
For the best flavor and texture, let coleslaw sit for at least 30 minutes before serving. This gives the flavors time to meld. Just don’t let it sit more than 24 hours, or it may become soggy.
Sure. Store-bought coleslaw mix is a great shortcut. Just keep in mind that it will not be nearly as fresh or uniformly sliced, so use it within a day or two of purchasing for the best texture.
Looking for more delicious summer side dishes? You’ll love my baked mac and cheese, sweet cornbread, and Boston baked beans.
Coleslaw Recipe
Ingredients
- 1 small green cabbage, finely shredded
- 3 cups purple cabbage, finely shredded
- 1 cup carrot, finely shredded
- 1 tablespoon apple cider vinegar
- ½ large lemon, juiced
- 2 tablespoon granulated sugar
- ½ teaspoon black pepper
- ⅔ cup mayonnaise, (full-fat recommended)
- salt, to taste
Instructions
- Prepare and shred your cabbage. Quarter your cabbage through the core. Cut out the core and remove the outer leaves. Cut each quarter in half crosswise and use a large chef's knife to finely shred. Transfer to a large bowl. Add the shredded purple cabbage and shredded carrots to the same bowl and toss to mix.
- Prepare the coleslaw dressing. Add the apple cider vinegar, lemon, granulated sugar, and black pepper to a medium bowl. Whisk well to combine. Add the mayonnaise and mix to combine. Season with salt, and taste for acidity. Add additional salt or apple cider vinegar, if needed.
- Combine and refrigerate. Start by pouring HALF of the dressing over the shredded cabbage, mixing well to combine. Add remaining dressing and mix again. Transfer the coleslaw to the refrigerator and refrigerate for 30-60 minutes to allow flavors to set (time allowing).
Notes
- Feel free to use green cabbage, red cabbage, savoy cabbage, or Napa cabbage – or a combination of all four! Altogether, you’ll need approximately 8-10 cups of shredded cabbage and carrots.
- To make this recipe vegan replace the egg-based mayonnaise with an olive oil or avocado vegan mayo.
- Is this recipe gluten-free? Yes.
- Refrigeration: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 to 4 days, keeping in mind that its texture will be best in the first 24–48 hours. Over time, the cabbage will soften and release moisture, which can make the slaw a little soggy.
- Making-Ahead: If you’re prepping this ahead, keep the shredded cabbage and dressing separate until about 30–60 minutes before serving. This will prevent the cabbage from breaking down too early and helps maintain its crunch. Shredded cabbage can be stored in an airtight container for up to 2–3 days, and the creamy coleslaw dressing can be made up to 3 days in advance.
- Freezing is not recommended—the dressing tends to separate and become watery after thawing.
- Refreshing leftovers: If your coleslaw starts taste a little lifeless, give it a quick toss and add a small splash of vinegar or fresh lemon juice to brighten it back up before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
