The Best Coleslaw Recipe

Why You Will Love This Coleslaw

This is a straightforward, no-frills salad built from ingredients that are easy to find and often already in the kitchen. You need green cabbage, red cabbage, a carrot, and a short list of dressing ingredients. If you do not want to work with cabbage heads, a 16-ounce bag of coleslaw mix can stand in for the fresh vegetables.

Freshly shredded cabbage and carrot are the preferred choice for this recipe. A bagged mix keeps the preparation especially simple when you are trying to get a side dish on the table quickly.

The creamy dressing uses mayonnaise, with an option to combine mayonnaise and sour cream. Greek yogurt is another creamy choice, and using all mayonnaise is fine if that is what you prefer. Granulated sugar rounds out the vinegar and lemon, while onion powder and paprika add another layer of flavor without making the dressing complicated. The extra spices are optional, so the slaw can stay very plain if that is your style.

After the vegetables and dressing are combined, cover the bowl and chill it for at least 2 hours. Toss the slaw once more, check the seasoning, and serve. That timing makes it a useful make-ahead salad for warm-weather gatherings.

Ingredients

Prepare the vegetables before you mix the dressing so everything is ready to combine. The amounts below make 6 servings.

For the vegetables

• 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.

For the creamy dressing

• ¾ cup mayonnaise, or use ½ cup mayonnaise 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.

Ingredient notes

Freshly shredded vegetables are the preferred choice, but you can use one 16-ounce bag of coleslaw mix in their place. That is a useful shortcut when you want to reduce chopping. If you shred the vegetables yourself, the thickness is up to you: a mandoline slicer creates thin, even slices, while a sharp knife gives a more rustic texture. Both approaches work, so choose based on the texture you prefer.

For the dressing, the measured combination is either ¾ cup mayonnaise or ½ cup mayonnaise plus ¼ cup sour cream. Greek yogurt is another creamy possibility, and all mayonnaise is welcome if you want to keep the dressing especially simple. The sugar balances the dressing, so start with the listed 1 tablespoon and adjust more or less to taste. The distilled white vinegar can also be reduced to taste, while the apple cider vinegar and lemon juice bring the rest of the acidity.

Onion powder and paprika are optional. Use smoked paprika or regular paprika, depending on the flavor you want, or leave both spices out for a plainer coleslaw. Celery seed is another addition to consider. You can also use celery salt in place of regular salt; it is a classic coleslaw-dressing choice. Keep the amount of salt in mind, because adding more than the recipe calls for may leave the slaw soupy.

How to Make This Coleslaw

The order matters here, but the process is simple: prepare the vegetables, whisk the dressing, toss everything together, and give the salad time to chill. The recipe takes 15 minutes to prepare and 2 hours 15 minutes total, including the refrigerator time.

1. Prep the vegetables. Place the 4 cups of shredded green cabbage, 2 cups of shredded red cabbage, and 1 medium-large peeled, trimmed, coarsely shredded carrot in a large bowl. Set the bowl aside while you make the dressing. If you are using a 16-ounce bag of coleslaw mix instead, place the mix in the large bowl at this stage.

   

2. Make the dressing. In a medium measuring jug, whisk the mayonnaise or mayonnaise-and-sour-cream mixture with the granulated sugar, distilled white vinegar, apple cider vinegar, lemon juice, optional onion powder, optional paprika, salt, and black pepper. Keep whisking until the mixture is smooth. The dressing comes together in about 5 minutes.

   

3. Combine. Pour the dressing evenly over the cabbage and carrot. Use salad tongs or clean hands to thoroughly toss the vegetables. Keep turning the mixture until the dressing is distributed and all of the vegetables are evenly coated. Even coverage matters because the dressing is what brings the separate cabbage and carrot pieces together into a cohesive salad.

   

4. Chill and serve. Cover the bowl and chill the coleslaw in the refrigerator for at least 2 hours. When you are ready to eat, remove it from the refrigerator and toss it well again. Check for seasoning, then serve.

   

The final toss is worth doing even if the slaw looks ready when you uncover it. A thorough toss redistributes the dressing before serving. Check the seasoning, and remember that adding more salt than the recipe calls for may make the slaw soupy.

Tips for Success

Choose the texture you like

For thin, even cabbage slices, use a mandoline slicer. For a rustic salad, shred the cabbage by hand with a sharp knife. Both methods work, so choose the one that gives you the texture you prefer. A bagged coleslaw mix is the simplest route when convenience matters most.

Give it the full chilling time

Do not skip the refrigerator step. Coleslaw really shines after it has had a couple of hours to chill. The covered bowl also makes this timing convenient: prepare the vegetables and dressing, combine them, and let the salad wait in the refrigerator until it is time to serve. The total time is 2 hours 15 minutes, with at least 2 hours of that time devoted to chilling.

Be careful with the salt

The recipe calls for ½ teaspoon salt. Avoid adding more salt than the recipe calls for, because the slaw may turn out soupy. If you want the classic celery note, add celery seed or use celery salt in place of regular salt rather than automatically adding extra salt. Celery salt can be sprinkled over an individual portion as well.

Keep the bowl cool at a gathering

If you bring the slaw to a potluck or summer party, do not let it sit out in the sun for long. A neat way to keep the bowl cool is to place it inside a larger bowl filled with ice. This keeps the serving bowl surrounded by cold while the coleslaw is on the table.

Expect a little liquid

Watery coleslaw is not automatically a problem. It is normal and expected for the vegetables to release some water as the slaw sits. If you eat it within a day, this should not be an issue. If you keep the slaw longer than a day, drain off some of the liquid and stir in a little extra mayonnaise or sour cream to touch it back up.

Check the coating before serving

After chilling, toss the slaw again before you check the seasoning. Then serve it as a side, a sandwich topping, or the main part of a salad.

Variations and Substitutions

The base recipe is intentionally classic, but there are several easy ways to change the finished salad. Start with the measured cabbage, carrot, and dressing, then choose an addition that suits the meal.

For another variation, try Pineapple Coleslaw or Cilantro Lime Slaw when you want to move beyond the classic version.

• Use a bagged mix: Replace the fresh cabbage and carrot with one 16-ounce bag of coleslaw mix when you want to simplify preparation.
• Change the creamy dressing: Use all mayonnaise, or use the measured combination of ½ cup mayonnaise and ¼ cup sour cream. Greek yogurt is another creamy option.
• Make it fruitier: Add sliced apple or pineapple for a fruity twist.
• Add crunch: Chopped almonds, walnuts, or pecans give the salad another crisp element.
• Increase the vegetables: Add thinly sliced red peppers, green onion, or bean sprouts.
• Add fresh herbs: Soft herbs such as parsley or cilantro bring extra flavor.
• Keep the seasoning plain: Leave out the optional onion powder and paprika for a more basic coleslaw.
• Use a classic celery note: Add celery seed or use celery salt in place of regular salt. Celery salt is a classic choice for coleslaw dressing.

The most important point with these options is to keep the recipe’s balance in view. The dressing is meant to be creamy, tangy, and lightly sweet, while the vegetables provide crunch.

Storage, Make-Ahead, and Freezing

This is a convenient make-ahead side because the prepared slaw needs at least 2 hours in the refrigerator before serving. Cover the bowl while it chills, then toss it again well, check for seasoning, and serve. That means the salad can be prepared ahead of a meal rather than mixed at the last minute.

Store leftovers covered in the refrigerator for up to 3 days. As the coleslaw sits, the vegetables may release some water. That is expected. If you keep the slaw longer than a day, drain off some of the liquid and stir in a bit of extra mayonnaise or sour cream to touch up the texture before serving.

Serving Suggestions

Coleslaw is flexible enough to serve in several ways. Put it out as a classic side dish alongside a casual meal, or make it the main salad and top it with lemon garlic grilled chicken, grilled marinated steak, or grilled marinated pork chops. It also works piled high on a juicy burger or tucked into a pulled pork bun.

For a simple gathering, serve the bowl cold and keep it cool if it will be outside. Set it inside a larger bowl filled with ice rather than leaving it in direct sun for a long time. The finished slaw is already dressed, so give it one more toss just before it goes on the table.

These pairings work well with coleslaw:

• Air Fryer Hot Dogs
• Pineapple BBQ Pulled Pork
• Grilled marinated pork tenderloin
• Fish Tacos
• Instant Pot Sloppy Joes
• Oven Fried Chicken
• Oven Baked Salmon

Frequently Asked Questions

Can I use a bag of coleslaw mix?

Yes. Use one 16-ounce bag of coleslaw mix in place of the fresh vegetables. The fresh combination is 4 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 medium-large carrot, about 1 cup when coarsely shredded. The bagged mix is the convenient choice when you would rather not prepare cabbage heads.

Can I make the dressing with all mayonnaise?

Yes. Use ¾ cup mayonnaise, or use ½ cup mayonnaise and ¼ cup sour cream. Greek yogurt is another creamy choice. The sugar, vinegar, lemon juice, and optional seasonings stay part of the dressing either way.

How long should coleslaw chill?

Cover the bowl and chill it in the refrigerator for at least 2 hours. The slaw really shines after a couple of hours, so do not skip that step. Before serving, remove the bowl from the refrigerator, toss the coleslaw well again, check for seasoning, and serve.

Why did my coleslaw become watery?

It is normal and expected for coleslaw to release some water as it sits. If you eat it within a day, this should not be a problem. If it has been kept longer than a day, drain off some of the liquid and stir in a bit of extra mayonnaise or sour cream to touch up the texture. Also remember not to add more salt than the recipe calls for, since the slaw may turn out soupy.

Can I prepare coleslaw ahead of time?

Yes. Make the slaw, cover it, and give it at least 2 hours in the refrigerator before serving. Covered leftovers can be stored in the refrigerator for up to 3 days. Toss it again before serving, and if extra liquid has collected, use the drain-and-stir approach described above.

What can I add to classic coleslaw?

For a fruity twist, add sliced apple or pineapple. Chopped almonds, walnuts, or pecans add crunch. Thinly sliced red peppers, green onion, or bean sprouts add more vegetables, while fresh soft herbs such as parsley or cilantro add flavor. You can also add celery seed or use celery salt in place of regular salt.

Nutrition Information

Nutrition is an estimate. The nutrition information below is for 1 serving:

Calories

226 kcal

Carbohydrates

8 g

Protein

1 g

Fat

21 g

Saturated Fat

3 g

Polyunsaturated Fat

13 g

Monounsaturated Fat

5 g

Trans Fat

0.1 g

Cholesterol

12 mg

Sodium

395 mg

Potassium

197 mg

Fiber

2 g

Sugar

5 g

Vitamin A

2114 IU

Vitamin C

36 mg

Calcium

39 mg

Iron

1 mg