This coleslaw recipe is everything you want in a slaw—cool, creamy, and full of texture. It’s quick to make, uses simple ingredients, and stays fresh and crunchy for hours. The homemade dressing gives it a fresh, zesty flavor that’s miles better than store-bought versions. It’s also versatile—you can adjust the sweetness, creaminess, or acidity to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage, finely shredded
Purple cabbage, finely shredded
Carrots, grated
Mayonnaise
Apple cider vinegar
Dijon mustard
Sugar
Salt
Black pepper
Celery seed (optional)
Directions
In a large bowl, combine the shredded green cabbage, purple cabbage, and grated carrots.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and celery seed (if using).
Pour the dressing over the cabbage mixture.
Toss everything together until the cabbage and carrots are evenly coated.
Taste and adjust seasoning—add more vinegar for tang, sugar for sweetness, or salt as needed.
Refrigerate for at least 1 hour before serving to let the flavors meld and the texture crisp up.
Servings and timing
Serves: 6–8 people Prep time: 15 minutes Chill time: 1 hour Total time: 1 hour 15 minutes
Variations
Light Coleslaw: Substitute Greek yogurt for half or all of the mayonnaise.
Vinegar-Based Coleslaw: Skip the mayo and use olive oil with extra vinegar for a lighter, tangier dressing.
Sweet Coleslaw: Add crushed pineapple or a bit more sugar for a sweeter taste.
Spicy Coleslaw: Mix in a teaspoon of hot sauce or finely chopped jalapeño for some heat.
Asian-Inspired Coleslaw: Use rice vinegar, sesame oil, and soy sauce instead of traditional dressing.
Storage/Reheating
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing. Coleslaw should not be frozen, as the cabbage will lose its crispness when thawed. This dish is best served cold and does not require reheating.
FAQs
How far in advance can I make coleslaw?
You can make coleslaw up to one day in advance. In fact, it often tastes better after resting in the refrigerator for a few hours.
Can I use pre-shredded cabbage?
Yes, pre-shredded coleslaw mix is a great time-saver and works perfectly in this recipe.
Why is my coleslaw watery?
Cabbage releases water when it sits with dressing. To reduce this, sprinkle the shredded cabbage with salt, let it sit for 10 minutes, then pat dry before mixing.
Can I make it vegan?
Absolutely! Use vegan mayonnaise or a plant-based yogurt alternative.
What’s the best cabbage for coleslaw?
Green cabbage is classic, but mixing green and purple cabbage adds color and texture.
How can I make the dressing less sweet?
Reduce or omit the sugar and increase the vinegar slightly for a more tangy balance.
Can I use red cabbage only?
Yes, though red cabbage can slightly color the dressing pink. It’s still delicious and visually appealing.
How do I keep coleslaw crisp?
Keep it chilled and add dressing shortly before serving to maintain the crunch.
Can I add other vegetables?
Yes! Try adding thinly sliced bell peppers, green onions, or radishes for extra flavor and color.
Is coleslaw healthy?
Coleslaw can be healthy, especially if you use a light dressing. It’s packed with fiber, vitamins, and antioxidants from the cabbage and carrots.
Conclusion
This best coleslaw recipe delivers the perfect combination of creamy, tangy, and crisp textures in every bite. Whether you’re serving it at a summer cookout, , or as a quick side for dinner, it’s always a crowd-pleaser. Easy to prepare and endlessly adaptable, it’s a dish that belongs in every cook’s recipe collection.
A classic creamy and crunchy coleslaw with a perfect balance of tangy and sweet flavors, ideal for BBQs, sandwiches, and summer gatherings.
Ingredients
4 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
1 ½ cups carrots, grated
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed (optional)
Instructions
In a large bowl, combine the shredded green cabbage, purple cabbage, and grated carrots.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and celery seed (if using).
Pour the dressing over the cabbage mixture.
Toss until the vegetables are evenly coated with the dressing.
Taste and adjust the seasoning by adding more vinegar for tanginess or sugar for sweetness if desired.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld and the texture crisp up.
Notes
For a lighter version, replace half or all of the mayonnaise with Greek yogurt.Use olive oil and extra vinegar for a mayo-free, vinegar-based coleslaw.For a sweeter variation, add crushed pineapple or a bit more sugar.To make it spicy, mix in hot sauce or finely chopped jalapeño.Coleslaw keeps well in the refrigerator for up to 3 days; stir before serving.
