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!
Whether you’re using fresh cabbage or a handy coleslaw mix, you only need a few everyday ingredients to make this delicious side dish. It’s bound to become a favorite for all your potlucks and BBQs!
Why you’ll love this recipe
- 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.
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!
In my no-frills recipe for the best classic coleslaw, 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. Easy peasy, and oh-so good!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Vegetables: 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!
- Mayo/sour cream: I like to use a combination of mayonnaise and sour cream (or even Greek yogurt) in my dressing. Feel free to use all mayo!
- Sugar: I add a little bit of sugar to balance out the dressing. For us this is plenty, but you can absolutely sweeten to taste.
- Seasoning: I like to add a little bit of oomph to my dressing with onion powder and ground paprika (smoked paprika is best!). Feel free to leave them out if you want a more plain coleslaw. Don’t add more salt than the recipe calls for, or the slaw may turn out soupy. Feel free to add celery seed or use celery salt – it’s a classic in coleslaw dressing, but my kids don’t care for it so I only sprinkle some celery salt over my portion.
How to make coleslaw
1. Step: Prepare the vegetables
Start by rinsing and shredding your cabbages and your carrot.
If you’re using bagged slaw, I find it helps to freshen it up in an ice water bath for 10 minutes before using. Either way, make sure your cabbage is well-drained and patted dry with paper towels before using in the recipe.
Place the vegetables in a large bowl.
2. Step: Make the dressing
Combine all ingredients for the dressing in a separate medium bowl. Whisk until smooth.
3. Step: Combine and chill
Pour the dressing over the shredded vegetables. Toss well until everything is coated (I use a gloved hand for this – it’s by far the most thorough and easiest way!).
Cover and chill in the fridge for at least 2 hours before serving. Toss well once you remove it from the fridge, check for additional seasoning needs and then 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
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
The Best Coleslaw
Recipe details
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.
- Make dressing: In a medium measuring jug, whisk all remaining ingredients together until smooth.
- 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.
Notes
Ingredient notes
- Vegetables: Feel free to use 1 16-oz bag coleslaw mix in place of the fresh vegetables.
- Seasoning: Onion powder and ground paprika add a layer of flavor, but are optional. Don’t add more salt than the recipe calls for, or the slaw may turn out soupy. Feel free to add celery seed or use celery salt in place of regular salt – it’s a classic in coleslaw dressing, but my kids don’t care for it so I only sprinkle some celery salt over my portion.
Recipe tips
- Shredding: A mandolin slicer creates thinner, even slices. Shredding by hand yields a more rustic salad. Both are fine and depend on your taste!
- Chilling: Coleslaw really shines after it’s had a couple of hours to chill in the fridge, so don’t skip.
- 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 keep your slaw longer than a day, 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.
- Store leftovers covered in the fridge for up to 3 days.
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.