When the grill is going and the burgers are almost done, it helps to have one easy side you can pull together fast. This coleslaw recipe does exactly that. It is creamy, crisp, and simple, with the kind of fresh crunch that balances rich mains really well.
It also works for casual weeknight dinners, picnic plates, and summer cookouts. If you enjoy easy sides like the ones in our salad recipes collection, this is one of those dependable dishes you will make again and again.
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Ingredients
A classic coleslaw recipe starts with shredded cabbage and a creamy dressing. This version keeps things simple, so the texture stays crisp and the flavor stays balanced. It is the kind of cabbage salad that tastes familiar in the best way.
For a quick look at the basics behind this style of slaw, see these university-tested coleslaw basics.
| Ingredient | Amount | Purpose |
|---|---|---|
| Green cabbage, thinly shredded | 8 cups | The crunchy base |
| Carrots, shredded | 1 cup | Adds color and light sweetness |
| Mayonnaise | ¾ cup | Makes the dressing creamy |
| Apple cider vinegar | 2 tablespoons | Adds tang and balances the mayo |
| Granulated sugar | 2 tablespoons | Softens the sharpness |
| Dijon mustard | 1 teaspoon | Adds depth without overpowering |
| Celery seed | ½ teaspoon | Gives classic slaw flavor |
| Salt | ½ teaspoon | Brings everything together |
| Black pepper | ¼ teaspoon | Adds mild heat |
Tip: You can use a 16-ounce bag of coleslaw mix to save time. It works well when you need a fast side for dinner or a tray of BBQ sides.
Instructions
Step 1: Prep the vegetables
Place the shredded cabbage and carrots in a large bowl. If the cabbage looks very wet after washing, pat it dry with a clean towel. Dry vegetables help the dressing cling better and keep the slaw from getting watery too fast.
Step 2: Make the dressing
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper. Taste the dressing before adding it to the cabbage. It should taste a little bold on its own because the cabbage will mellow it out.
Step 3: Toss everything together
Pour the dressing over the cabbage and carrots. Toss until everything is evenly coated. You want the vegetables lightly dressed, not swimming in sauce. The cabbage should still look fresh and crisp.
Step 4: Chill before serving
Cover the bowl and chill the slaw for at least 30 minutes. This gives the dressing time to settle into the cabbage and helps the flavor come together. It also improves the texture, especially if you are serving it with burgers, pulled pork, or something fresh like BBQ chicken salad.
Step 5: Toss again and serve
Give the slaw one more toss before serving. If a little liquid collects at the bottom of the bowl, that is normal. Stir it back in gently, taste once more, and add a small pinch of salt or a splash of vinegar if needed.
Taste and texture
This coleslaw recipe is creamy, tangy, lightly sweet, and very crisp. The cabbage keeps a nice bite, while the carrots soften the flavor and add a little sweetness.
The dressing is rich enough to feel classic, but it does not weigh the salad down. That is why this dish works so well as one of those go-to BBQ sides. It cools down spicy or smoky foods and adds a fresh crunch to the plate.
Substitutions
You can make a few simple swaps and still end up with a great bowl of slaw.
| Swap | Use Instead | Result |
|---|---|---|
| Green cabbage | Bagged coleslaw mix | Faster prep with similar texture |
| Apple cider vinegar | White vinegar | Sharper, brighter tang |
| Sugar | Honey | Slightly warmer sweetness |
| Mayo | Half mayo and half plain Greek yogurt | Lighter dressing |
| Carrots | Matchstick carrots | Same flavor with easier prep |
| Some green cabbage | Red cabbage | More color and a slightly firmer bite |
If you like to keep meals flexible, this is a good side to pair with lighter mains and fresh summer dishes. It also fits nicely beside recipes like easy summer salad ideas when you want more than one cold side on the table.
Variations
This coleslaw recipe is easy to change without losing its classic feel.
- For a sweeter picnic-style version, add an extra teaspoon of sugar.
- For a tangier version, use a little less mayo and a touch more vinegar.
- For more color, replace part of the green cabbage with red cabbage.
- You can also add a few thin slices of green onion for a sharper finish.
If you want a more colorful cabbage salad for a party spread, try mixing green and purple cabbage with extra carrots. It looks bright on the table and still keeps that crisp bite people expect from coleslaw.
Equipment
You do not need anything fancy for this coleslaw recipe.
- Large mixing bowl
- Small bowl for the dressing
- Whisk
- Cutting board
- Sharp knife or box grater
- Measuring spoons and cups
A mandoline can make shredding faster, but a knife works just fine if you slice the cabbage thinly.
Storage
Store leftover coleslaw recipe in an airtight container in the fridge. It tastes best within 1 to 2 days because cabbage naturally releases water as it sits, which can make the dressing thinner over time.
For safe storage of leftovers, follow the USDA’s food safety guidance for leftovers, which says refrigerated leftovers are generally best used within 3 to 4 days.
This is not a good freezer recipe. The cabbage loses its crisp texture after thawing, and the dressing can separate.
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Top tips
- For the best coleslaw recipe, shred the cabbage thinly so it softens a little without turning limp.
- Do not pour in all the dressing and walk away.
- Toss, check, and stop when the vegetables look evenly coated.
- Give the slaw time to chill, because the flavor gets better after a short rest in the fridge.
- Right before serving, toss it once more so the dressing is evenly distributed.
If you are serving this with rich grilled food, a tiny extra splash of vinegar right before serving can wake everything up.
Frequently Asked Questions
What is coleslaw made of?
Coleslaw is usually made from shredded cabbage, often with carrots, and a creamy or tangy dressing. Some versions also include onion, celery seed, or a little mustard. At its core, it is a simple cabbage salad that can be dressed in different ways depending on the style you want.
What dressing is used?
A classic dressing for coleslaw recipe is usually made with mayonnaise, vinegar, a little sugar, salt, and black pepper. Some people add mustard or celery seed for more flavor. The result should be creamy, slightly tangy, and lightly sweet.
How long does it last?
Coleslaw is best within 1 to 2 days if you want the freshest texture. After that, the cabbage can soften and release more liquid into the dressing. For food safety, keep it chilled and use it within 3 to 4 days.
What goes with coleslaw?
Coleslaw goes well with burgers, pulled pork, fried chicken, grilled chicken, ribs, sandwiches, and fish. It is one of the easiest BBQ sides because it adds something cool, crisp, and creamy to the plate. If you are building out a full summer spread, you can also browse best summer salad recipes for more ideas.
Recipe card
Classic American Coleslaw Recipe (Creamy & Easy)
Ingredients
- 8 cups green cabbage, thinly shredded
- 1 cup arrots, shredded
- ¾ cup mayonnaise
- 2 tablespoon apple cider vinegar
- 2 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the shredded cabbage and carrots to a large bowl.
- In a small bowl, whisk together the mayonnaise, vinegar, sugar, mustard, celery seed, salt, and pepper.
- Pour the dressing over the vegetables and toss until evenly coated.
- Cover and chill for at least 30 minutes.
- Toss again before serving and adjust seasoning if needed.
Notes
- A 16-ounce bag of coleslaw mix can replace the shredded cabbage and carrots.
- White vinegar works if you do not have apple cider vinegar, but the flavor will be a little sharper.
- This dish is best eaten within the first 1 to 2 days for the best texture.
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