If you’re looking for the best coleslaw recipe – your search is over! Coleslaw is a classic go-to for summer get-togethers, and the best part? You can easily make ahead!
This is my go-to coleslaw!
Coleslaw is one of my all-time favorite summer dishes! Sometimes I like to play with variations, like my Pineapple Coleslaw or my Cilantro Lime Slaw. But more often than not, I’ll stick with the classic!
- Simple ingredients: You only need a handful of ingredients for this recipe, and you probably already have most of them in your kitchen!
- Quick to prep: Grab some green and red cabbage (and a carrot) or keep it super simple with a coleslaw mix. And the creamy dressing? It comes together in just 5 minutes flat!
- Crowd pleaser you can make ahead: This dish is perfect for get-togethers because it tastes even better when made ahead of time.
My no-frills salad
We’re taking crunchy shredded cabbage and carrot and mixing them with a simple, creamy dressing that has just the right mix of tanginess and sweetness – I like coleslaw best with freshly shredded cabbage and carrot. But feel free to use a bagged mix if you’d rather not mess with cabbage heads!
I use a combination of mayonnaise and sour cream (or even Greek yogurt) in my dressing. Feel free to use all mayo! And I do add a little bit of sugar to balance out the dressing. For us this is plenty, but you can absolutely sweeten to taste. Feel free to leave out any of the additional spices if you want a more plain coleslaw!
Printable recipe
The Best Coleslaw
Ingredients
- 4 cups shredded green cabbage (about ½ medium cabbage head)
- 2 cups shredded red cabbage (about ¼ medium cabbage head)
- 1 medium-large carrot (peeled, trimmed and coarsely shredded (about 1 cup))
- ¾ cup mayonnaise (OR ½ cup mayo and ¼ cup sour cream)
- 1 tablespoon granulated sugar (more or less to taste)
- 2 tablespoons distilled white vinegar (or less to taste)
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon dried onion powder (optional)
- ⅛ teaspoon ground paprika (smoked or regular, optional)
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Prep vegetables: Place cabbages and carrot in a large bowl. Set aside.4 cups shredded green cabbage, 2 cups shredded red cabbage, 1 medium-large carrot
- Make dressing: In a medium measuring jug, whisk all remaining ingredients together until smooth.¾ cup mayonnaise, 1 tablespoon granulated sugar, 2 tablespoons distilled white vinegar, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, ½ teaspoon dried onion powder, ⅛ teaspoon ground paprika, ½ teaspoon salt, ⅛ teaspoon ground black pepper
- Combine: Pour dressing evenly over cabbage and carrot. Use salad tongs or solved hands to thoroughly toss to evenly coat all vegetables.
- Chill and serve: Cover and chill in refrigerator for at least 2 hours. Once ready, remove from fridge. Toss again well, check for seasoning and serve.
Top tips
- Shred your preferred way: You can shred the cabbage in different ways: If you like your coleslaw finely and evenly shredded, go for a mandolin slicer. But if you prefer a more rustic texture, just grab a sharp knife and shred it by hand. Either way works great!
- Don’t skip the chilling: Coleslaw really shines after it’s had a couple of hours to chill in the fridge.
- Keep it cool: If you’re bringing the slaw to a potluck or a summer party, don’t let it sit out in the sun for long. A neat trick is to put your bowl of slaw inside a larger bowl filled with ice to keep it nice and cool!
- Watery coleslaw? It’s normal and expected for coleslaw to release some water as it sits. If you eat it within a day, this shouldn’t be a problem! If you keep your slaw longer, you can drain off some of the liquid and then stir in a bit of extra mayo or sour cream to touch it back up.
Helpful hints
Recipe variations
- Add sliced apple or pineapple for a fruity twist
- Chopped almonds, walnuts or pecans add crunch
- Up the veggies by adding thinly sliced red peppers, green onion or bean sprouts
- Add fresh soft herbs, like parsley or cilantro for some flavor
Leftovers
Store leftovers covered in the fridge for up to 3 days. You may need to drain off some liquid and then stir in some extra mayo or sour cream.
Serving ideas
The best thing about coleslaw is how versatile it is! You can serve it up as a main salad (top with lemon garlic grilled chicken, grilled marinated steak or grilled marinated pork chops!), or pile it high on a juicy burger or on a pulled pork bun. Or serve it as a classic side dish, of course!
Here are our favorite coleslaw pairings:
- Air Fryer Hot Dogs
- Pineapple BBQ Pulled Pork
- Grilled marinated pork tenderloin
- Fish Tacos
- Instant Pot Sloppy Joes
- Oven Fried Chicken
- Oven Baked Salmon
Sophia says
Wow, this was amazing! I usually buy coleslaw from the store but this was so much better. The dressing is so fresh and it came together super fast. Perfect with pulled pork sandwiches!
Lisa says
This really is the BEST coleslaw! The dressing is perfectly tangy and creamy without being too heavy. I made it for friends giving , and everyone asked for the recipe. So easy and so good—thank you!
Mike says
Loved this recipe! I added a bit of diced jalapeño for a kick, and it was awesome. The balance of flavors in the dressing is spot-on. Will definitely make this again for family dinners.
Karen says
Delicious. I substituted 2/3 c of a Lakanto sugar substitute and added celery seed.
Denise Neilson says
Delicious! A perfect combination of sweet and savoury. Will definitely make again.
Nora says
I’m so glad, Denise!
Gail says
Used bagged coleslaw mix, turned out delish. Will try with fresh cabbage next.