Coleslaw is the ultimate crunchy, creamy, and refreshing side dish that finds its way onto just about every summer table and backyard picnic spread — and with good reason! This easy recipe strikes the perfect balance of tang, sweetness, and a hint of zip, making it a classic companion to everything from burgers and barbecue to a simple sandwich. With ribbons of vibrant cabbage and carrots tossed in a zesty dressing, Coleslaw is the unsung hero that brings color, texture, and bright flavors to any meal.

Ingredients You’ll Need

You only need a handful of ingredients to create irresistible Coleslaw, but each one plays an important role. From crisp cabbage to the tangy dressing, every item in this lineup has a purpose, whether it’s for color, crunch, or that signature creamy finish.

Green cabbage: The base of any great Coleslaw — it’s sturdy, mild, and soaks up flavor beautifully.
Purple cabbage: Adds a vibrant pop of color and slightly peppery taste that keeps things interesting.
Carrots: A touch of sweetness and crunch, plus extra color for visual appeal.
Mayonnaise: Gives the dressing its creamy texture and classic coleslaw flavor.
Apple cider vinegar: Brings just enough tang to cut through the richness and brighten the dish.
Dijon mustard: Adds subtle heat and depth, making the dressing irresistible.
Honey or sugar: Balances the acidity and enhances the natural sweetness of the veggies.
Celery seed (optional): A traditional addition for earthy, herbal notes — just a little goes a long way.
Salt and black pepper: Essential for seasoning and bringing all the flavors into perfect harmony.

How to Make Coleslaw

Step 1: Prepare the Vegetables

Shred your green cabbage, purple cabbage, and carrots. You can use a mandoline, a sharp chef’s knife, or even a food processor attachment — anything that gives you fine, even ribbons. The texture of your Coleslaw depends on this step, so take a moment to get your veggies the way you like them.

Step 2: Whisk the Dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), celery seed if you’re using it, plus a generous pinch of salt and black pepper. Aim for a uniform, silky dressing that’s thick enough to coat the veggies without being gloopy. Taste and adjust sweetness or acidity as needed.

Step 3: Combine and Toss

In a large bowl, add the shredded cabbage and carrots, then pour the creamy dressing over the top. Toss everything together — tongs are your friend here — until every bit of vegetable is lightly coated. You want glossy, not weighed-down veggies.

Step 4: Chill for the Best Flavor

Cover the bowl and refrigerate your Coleslaw for at least 30 minutes. This resting time lets all the flavors meld, and the veggies absorb some of the tangy dressing while staying crisp. If you have more time, a couple of hours is even better!

Step 5: Stir and Serve

Right before serving, give your Coleslaw a good toss to redistribute the dressing that may have settled at the bottom. Taste and adjust the seasoning one last time, then pile it high onto your plate — it’s ready to enjoy!

How to Serve Coleslaw

Garnishes

A sprinkle of extra celery seed, a dusting of freshly cracked black pepper, or even a handful of chopped fresh herbs like parsley or chives can make Coleslaw feel extra special. Some people love to toss in a few sunflower seeds or sliced scallions for a finishing touch and even bigger crunch.

Side Dishes

Coleslaw is practically inseparable from summer favorites like grilled ribs, hot dogs, and fried chicken. It’s also the perfect sidekick for sandwiches and wraps, bringing brightness and crunch to anything rich or smoky. If you’re serving a barbecue feast, make sure there’s a big bowl within arm’s reach.

Creative Ways to Present

Think outside the bowl! Try loading Coleslaw onto sliders, tucking it in fish tacos, or using it as a topping for pulled pork or barbecue chicken sandwiches. For a fun twist, serve individual portions in mason jars or lettuce cups at your next gathering.

Make Ahead and Storage

Storing Leftovers

Store leftover Coleslaw in an airtight container in the refrigerator. It stays fresh and crisp for up to 3 days. If the vegetables seem to release a little water, just give everything a gentle toss before serving again—the flavors only get better after the first day!

Freezing

It’s best not to freeze Coleslaw made with a mayo-based dressing, since it can separate and the veggies become mushy once thawed. If you want to plan ahead, freeze just the shredded vegetables, then add the dressing right before serving.

Reheating

Coleslaw is always served chilled or at cool room temperature. If you accidentally leave it out of the fridge for too long, give it a brief stir and pop it back into the fridge until it’s nice and cold again.

FAQs

Can I make Coleslaw ahead of time?

Absolutely! Coleslaw actually improves if made a few hours in advance, as the flavors have time to mingle. Just keep it covered and chilled, and give it a stir before serving.

What can I use instead of mayonnaise?

If you prefer a lighter or tangier slaw, swap in Greek yogurt for some or all of the mayonnaise. Sour cream or a blend of yogurt and light mayo also work beautifully for a zestier profile.

How do I keep my Coleslaw from getting watery?

After mixing, refrigerate Coleslaw to help the flavors marry and excess moisture get absorbed. If you need to prepare it really far in advance, salt the cabbage and carrots, let them sit, then drain any liquid before adding the dressing.

Can I make Coleslaw without sugar?

Yes! Honey or other natural sweeteners (like agave) are great substitutes, or you can simply leave out the sweetener for a tangier, sharper slaw that’s still just as satisfying.

Is this recipe gluten-free?

This classic Coleslaw recipe is naturally gluten-free as written, but if you’re using store-bought mustard, double-check the label to be sure.

Final Thoughts

Whether you’re prepping for a picnic, planning a weeknight dinner, or just craving a bowl of crisp veggies, Coleslaw is a joy to make and even more fun to share. Give this recipe a try and watch it become a staple at your table!

Coleslaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

Author: Emma
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This classic coleslaw recipe is a refreshing and crunchy side dish that pairs perfectly with grilled meats or sandwiches. The combination of shredded green and purple cabbage, along with carrots, is dressed in a creamy and tangy dressing for a flavorful twist on a traditional favorite.

Ingredients

Scale

For the Coleslaw:

4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots

For the Dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or sugar
1/2 teaspoon celery seed (optional)
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the shredded green cabbage, purple cabbage, and carrots.

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed if using, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving for best flavor. Stir again before serving.