Oh, coleslaw! That crunchy, creamy side dish that somehow ends up at every single one of my family gatherings—whether we’re doing backyard barbecues or just a simple weeknight dinner. I swear, my grandma has been making this exact coleslaw recipe since the 70s, and it never fails to disappear first from the potluck table. What I love most about it? It’s ridiculously easy to throw together, yet it always feels special. Just crisp cabbage, sweet carrots, and a dressing that’s got the perfect balance of tangy and sweet. Trust me, once you try this version, you’ll understand why it’s been a staple in my kitchen for years. No fancy tricks here—just straightforward, delicious coleslaw that goes with literally everything.
Why You’ll Love This Coleslaw Recipe
Listen, I know there are a million coleslaw recipes out there, but this one? It’s got that perfect balance that keeps you going back for seconds (or thirds, no judgment here!). Here’s why I swear by it:
- Creamy, dreamy dressing that clings to every single shred of cabbage—no sad, soggy piles here!
- Crunch that lasts thanks to fresh, crisp veggies. None of that limp, wilted nonsense.
- Whips up in 15 minutes flat—faster than it takes to fire up the grill.
- Gets even better as it chills, making it the ultimate make-ahead side dish for picnics and parties.
- That sweet-tangy dressing? Totally customizable. Want it zingier? Extra vinegar. Sweeter? More sugar. It’s your coleslaw kingdom!
Seriously, this is the kind of recipe you’ll scribble down on a stained index card and pass to your kids someday. It’s that good.
Ingredients for the Best Coleslaw Recipe
Here’s the lineup for the coleslaw that’s about to become your go-to side dish. Trust me, it’s all about the freshness here—no shortcuts!
- 1 small green cabbage (about 1 pound), shredded—get that knife or mandoline out!
- 2 medium carrots, grated—I like mine on the medium holes for a nice texture.
- 1/2 cup mayonnaise—this is the creamy base that makes it all come together.
- 2 tablespoons apple cider vinegar—for that tangy kick.
- 1 tablespoon Dijon mustard—adds a little depth and zing.
- 1 tablespoon sugar—just enough sweetness to balance it out.
- 1/2 teaspoon salt—brings out all the flavors.
- 1/4 teaspoon black pepper—a little bite to finish it off.
Ingredient Notes & Substitutions
Not a mayo fan? Swap it for Greek yogurt for a lighter twist—just as creamy, but with a tangier edge. If you’re feeling fancy, throw in some red cabbage for a pop of color. For a vegan version, use vegan mayo—it works like a charm. And if you’re out of apple cider vinegar, white vinegar or even lemon juice will do the trick. Adapt it to your taste—that’s the beauty of this recipe!
How to Make Coleslaw Recipe
Alright, let’s get to the good stuff—making this dreamy coleslaw! I promise it’s so easy you’ll wonder why you ever bought the store-bought stuff. Here’s how we do it:
- Prep those veggies: Start by shredding your cabbage (I like mine thin but not paper-thin) and grating the carrots. Toss them together in a big bowl—you want room to mix without making a mess.
- Whisk that dressing: In a separate bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until it’s totally smooth. No lumps allowed! This is where the magic happens, so take your time.
- Bring it all together: Pour that glorious dressing over your cabbage and carrots. Now, roll up your sleeves and toss, toss, toss! You want every single shred coated in that creamy goodness.
- Chill out: Cover the bowl and pop it in the fridge for at least an hour. This waiting time is non-negotiable—it lets the flavors mingle and the veggies soften just enough while keeping that perfect crunch.
That’s it! Four simple steps to coleslaw heaven. Now, try not to eat it all straight from the bowl—I know, it’s hard.
Tips for Perfect Coleslaw
- Chill time is key: Don’t skip the fridge time! That hour lets the flavors develop and the cabbage soften slightly without getting mushy.
- Taste and tweak: After chilling, give it a taste. Need more tang? Add a splash of vinegar. Too sharp? A pinch of sugar balances it out.
- Add-ins for fun: Toss in some sliced apples for sweetness, chopped nuts for crunch, or even raisins if you’re feeling retro.
- Drain excess liquid: If it looks watery after chilling, give it a quick drain before serving—cabbage releases moisture as it sits.
- Double it up: This recipe scales beautifully for crowds. Just use the biggest bowl you’ve got!
Serving Suggestions for Coleslaw
Oh, the possibilities! This coleslaw isn’t just a sidekick—it’s the ultimate wingman for so many dishes. Pile it high on pulled pork sandwiches for that crunchy contrast, or tuck it into fish tacos for a fresh bite. At BBQs? It’s practically mandatory next to ribs and burgers. For portion sizes, figure about ½ cup per person—but trust me, they’ll be back for more. Bonus move: Leftovers make an amazing next-day salad base—just add grilled chicken!
Storage & Reheating Instructions
Here’s the best part—this coleslaw actually gets better as it sits! Just pop it in an airtight container (I swear by my trusty glass bowls with lids) and it’ll keep beautifully in the fridge for up to 3 days. No reheating needed—this is one of those rare dishes that’s meant to stay gloriously cold. If it looks a bit watery after day two, just give it a quick stir and drain any excess liquid. Easy peasy!
Coleslaw Recipe Nutrition Information
Let’s talk numbers—because we all want to know what we’re diving into, right? Keep in mind, these values are estimates and can vary based on exact ingredients and portion sizes. For a ½-cup serving of this creamy coleslaw, you’re looking at about 120 calories, with 10g of fat (mostly from the mayo, but hey, that’s where the creaminess comes from!). It’s got 8g of carbs (thanks to the cabbage and carrots) and a decent 2g of fiber to keep things moving. Plus, it’s got just 1g of protein, so pair it with something hearty if you’re feeling hungry! Not too shabby for a side dish that’s this delicious, right?
Frequently Asked Questions
Can I make this coleslaw ahead of time? Absolutely! In fact, I recommend it. Making it a few hours (or even a day) ahead lets the flavors really come together. Just keep it covered in the fridge until you’re ready to serve.
What if my coleslaw turns out watery? Don’t panic! Cabbage naturally releases moisture as it sits. Just drain off any excess liquid before serving, or pat the shredded cabbage dry with a clean kitchen towel before mixing in the dressing.
Can I use a different type of cabbage? Sure thing! Red cabbage adds a pop of color, and Napa cabbage gives a lighter texture. Mix and match if you’re feeling adventurous.
Is this coleslaw recipe gluten-free? Yep! Just double-check your mayo and mustard labels to be safe, but most brands are gluten-free.
How long does it last in the fridge? It’s good for up to 3 days—just give it a stir before serving if it separates a bit.
Share Your Coleslaw Creations
Alright, I’ve spilled all my coleslaw secrets—now it’s your turn! Did you add a twist? Maybe some jalapeños for heat or a splash of hot sauce? Drop a comment below and tell me how yours turned out. Better yet, snap a pic and share it—I love seeing your kitchen wins! Happy shredding!
Creamy Coleslaw Recipe Ready in 15 Minutes Flat!
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A classic coleslaw recipe with a creamy dressing, perfect for picnics, barbecues, or as a side dish.
Ingredients
- 1 small green cabbage (about 1 pound), shredded
- 2 medium carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine shredded cabbage and grated carrots.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
- Pour the dressing over the cabbage and carrots.
- Toss well until evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- For extra crunch, add thinly sliced red onion or celery.
- Adjust sweetness or tanginess by adding more sugar or vinegar.
- Keeps well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
Keywords: coleslaw, cabbage salad, creamy coleslaw, easy side dish
