Check out my best coleslaw recipe! Made with colorful cabbage and creamy homemade dressing, this dish is the perfect side dish for picnics and barbecues.
This easy coleslaw recipe is great for any occasion.—A weeknight dinner, summer barbecue, or fun picnic lunch. Shredded cabbage and carrots create a colorful base, and homemade coleslaw dressing ties everything together. Crunchy, creamy, tangy, and slightly sweet, this dish is one of my favorite quick side dishes. I’ve cooked countless times over the past 6 years, and this creamy coleslaw recipe is always a hit!
Why we love this coleslaw recipe
- It’s easy to make. All you have to do is chop the vegetables, mix the dressing and toss together! To make it even simpler, use store-bought coleslaw mix instead of chopping the vegetables yourself.
- You can get ahead. I actually like this coleslaw. best After putting it in the refrigerator for an hour (or a day). As the vegetables soften, the dressing becomes creamier.
- Homemade dressing adds flavor. Mayonnaise makes it creamy, mustard and apple cider vinegar add tang, and a little sugar adds just the right amount of sweetness. Celery seeds, my favorite ingredient, add a nutty flavor!
Cabbage Salad Recipe Ingredients
You only need a few basic ingredients to make this homemade coleslaw recipe!
- green and red cabbage – Creates a crunchy base for the slaw. I like to use both types of cabbage for color, but you can use just one type of cabbage if you prefer. If you have Chinese cabbage or Savoy cabbage, you can use it in this recipe, but they won’t be as crunchy as regular green or red cabbage.
- carrots – Adds earthy sweetness and a pop of bright orange.
- red onion – For depth of savory flavor.
Can I use pre-chopped coleslaw mix?
Yes, pre-chopped coleslaw mix works well in place of carrots, cabbage, and onions in this recipe. I prefer the juicy texture of freshly chopped vegetables, but if you’re short on time, this is a great way to simplify a store-bought mix.
My own coleslaw dressing
In addition to vegetables, you’ll need the following ingredients to make creamy, tangy coleslaw dressing:
- mayonnaise – Creates a creamy base for the dressing.
- Apple cider vinegar and Dijon mustard – For a tangy taste.
- sugar – Balances the spiciness of vinegar and mustard. For a naturally sweeter option, substitute maple syrup.
- celery seeds – I think celery seeds are the secret ingredient that makes this recipe stand out! It adds a unique flavor and goes well with the light sweetness of the dressing. That said, I made this recipe without it and it still tastes great. If you can’t find it, you can skip it.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
How to make coleslaw
Making this coleslaw recipe couldn’t be easier! Here’s what you need to do:
1. First, make the dressing. Combine mayonnaise, sugar, vinegar, mustard, celery seed, salt, and pepper in a medium bowl. Whisk until smooth.
2. Next, prepare the vegetables. Chop red cabbage and green cabbage with a sharp knife or slice them thinly with a mandoline slicer. To do this, first cut the cabbage in half lengthwise, then cut the halves into wedges. Slice the wedges crosswise to separate them into thin slices.
Thinly slice the onion and shred the carrots or finely shred them using the large holes of a grater.
3. Toss together the slaw. Place the chopped carrots, onions, and cabbage (or coleslaw mix) in a large bowl and add the dressing. Mix well to coat.
4. Season to taste and serve. Right now, or better yet. Let the slaw cool for one hour. Before serving. The cabbage will soften slightly and the flavors will meld. delicious!
offer suggestions
Serve this classic coleslaw recipe as a side dish at summer potlucks and barbecues. It goes well with the following recipe:
I also love packing this creamy coleslaw for a picnic. It’s fantastic paired with caprese sandwiches, chickpea salad sandwiches, and egg salad sandwiches. Don’t forget the brownies for dessert!
How to save and make ahead
This homemade coleslaw can be made up to 2 days ahead. Store in an airtight container in the refrigerator until ready to eat. Stir well and taste before serving. Sometimes you need to enhance the flavor with lemon juice or a pinch of salt.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. As vegetables sit, they gradually lose their crunchy texture.
Try more BBQ side salads
If you like this easy coleslaw recipe, try one of these classic barbecue side salads:
Easy Creamy Cabbage Salad Recipe
serve 6
This easy coleslaw recipe is the perfect summer side dish! Creamy homemade dressing fills you with sweet and tangy flavor. I like to shred the cabbage and carrots myself, but you can also use a bag of store-bought cabbage mix if you prefer.
Prevent your screen from going dark
Try making coleslaw dressing. In a medium bowl, combine mayonnaise, apple cider vinegar, mustard, sugar, celery seed, salt, and a few pepper flakes.
Make coleslaw. In a large bowl, combine green and red cabbage, carrots, and onions. Pour the dressing on top and toss to coat. Season to taste with salt and pepper.
Chill in the refrigerator for at least 1 hour to allow the cabbage to soften and the flavors to blend.
