Classic Coleslaw

Why You’ll Love This Recipe

You’ll love this Classic Coleslaw because it’s simple, quick, and always a crowd-pleaser. The dressing is creamy yet light, perfectly coating the shredded vegetables without weighing them down. It’s an essential side dish for picnics, cookouts, and potlucks—and it tastes even better after a little time in the fridge as the flavors meld together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green cabbage, finely shredded
• Carrots, shredded
• Mayonnaise
• Apple cider vinegar
• Sugar
• Dijon or yellow mustard
• Salt and black pepper
• Celery seed (optional, for added flavor)

Directions

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, salt, and pepper until smooth and creamy.
3. Pour the dressing over the cabbage mixture.
4. Toss until all the vegetables are evenly coated in the dressing.
5. Taste and adjust seasoning, adding more salt, vinegar, or sugar if needed.
6. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 10 minutes
Chilling time: 30 minutes
Total time: 40 minutes

Variations

• Creamy Coleslaw: Add a tablespoon of sour cream or Greek yogurt for extra creaminess.
• Vinegar-Based Slaw: Skip the mayo and use olive oil, vinegar, and a bit of sugar for a lighter, tangier version.
• Southern Style: Add a splash of buttermilk for a rich, slightly tangy twist.
• Red Cabbage Mix: Use half green and half red cabbage for a colorful presentation.
• Sweet & Spicy: Add a pinch of cayenne pepper or chopped jalapeño for a little heat.

Storage/Reheating

Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or chilled—no reheating required. If it becomes a bit watery, simply give it a good stir before serving. For make-ahead prep, you can shred the vegetables a day early and mix in the dressing just before serving for maximum crunch.

FAQs

Can I use a pre-shredded coleslaw mix?

Yes, bagged coleslaw mix works great and saves time. Just add your homemade dressing.

Can I make this coleslaw ahead of time?

Yes, it actually tastes better after chilling for a few hours as the flavors develop.

How do I keep the coleslaw from getting soggy?

Mix in the dressing shortly before serving, or store the dressing and vegetables separately until ready to eat.

Can I use red cabbage instead of green?

Absolutely. Red cabbage adds a beautiful color and slightly stronger flavor.

Is there a dairy-free version?

Yes, just use a dairy-free mayonnaise substitute.

Can I make this recipe vegan?

Yes, simply use vegan mayonnaise and ensure your sugar is vegan-friendly.

What can I serve coleslaw with?

It’s perfect alongside barbecue, pulled pork, fried chicken, burgers, or fish tacos.

Can I adjust the sweetness?

Of course—just increase or decrease the sugar according to your taste.

What’s the best vinegar for coleslaw?

Apple cider vinegar gives a mild tang and sweetness, but white vinegar or rice vinegar also work well.

Can I add other vegetables?

Yes! Try adding thinly sliced bell peppers, green onions, or even shredded apples for extra crunch and flavor.

Conclusion

Classic Coleslaw is the ultimate side dish that never goes out of style. With its crisp texture and creamy, tangy dressing, it’s the perfect complement to rich, savory meals. Easy to make, refreshing, and endlessly versatile, this coleslaw is a must-have recipe for any cookout or casual family dinner.

Classic Coleslaw

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A crisp and creamy classic coleslaw made with shredded cabbage and carrots tossed in a tangy, slightly sweet mayonnaise dressing — the perfect side for barbecues, picnics, and family dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes (including chilling)
• Yield: 6–8 servings
• Category: Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 6 cups green cabbage, finely shredded
• 1 cup carrots, shredded
• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon Dijon or yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon celery seed (optional)

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Instructions

1. In a large mixing bowl, combine the shredded cabbage and carrots.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, salt, pepper, and celery seed (if using) until smooth.
3. Pour the dressing over the cabbage mixture.
4. Toss until the vegetables are evenly coated.
5. Taste and adjust the seasoning, adding more vinegar, sugar, or salt as desired.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to blend before serving.

Notes

• Use a pre-shredded coleslaw mix for convenience.
• For extra creaminess, add sour cream or Greek yogurt.
• Make ahead and chill for a few hours — it tastes better as the flavors develop.
• Store in the fridge up to 3 days; stir before serving if any liquid separates.
• Use vegan mayo for a vegan-friendly version.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 5g
• Sodium: 260mg
• Fat: 16g
• Saturated Fat: 2.5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 10mg