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There’s just nothing like a crispy, crunchy coleslaw, and my Easy Coleslaw Recipe is the perfect way to make it! This recipe for coleslaw is simple, easy, fast, and makes the perfect creamy slaw for anything from picnics to lunches. Ready in less than 10 minutes!
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Traditional Coleslaw Recipe
Every time there’s a BBQ or a picnic coming up, my thoughts drift to coleslaw! There’s just nothing like a homemade coleslaw on a hot summer day to go with grilled dinners and BBQ sides. Just one bite takes me back to being a kid in a back yard, armed with plastic forks and a paper plate loaded with BBQ sauce and slaw!
Of course, now that I can make my own home made coleslaw, I’ve learned just how versatile it truly is. Pile it on a pulled pork sandwich, top a hotdog, serve it up with burgers, or use it for a light and tasty side for lunch. It’s always good!
And the best part is, my recipe for coleslaw is so, so easy. Whether you’re using a mix or slicing your own cabbage, you can whip up a big batch in minutes and snack on creamy coleslaw for days!
What is coleslaw?
A lot of us love coleslaw with our favorite BBQ, but don’t actually know what’s in it. Coleslaw is essentially just shredded cabbage with a dressing made of mayo, vinegar, sugar, salt, and pepper.
Every coleslaw recipe is different, with some using more or less mayo, or leaving out the mayo entirely in favor of a vinegar slaw. Adjust it to your liking, then try serving it with shrimp tacos!
Coleslaw Ingredients
- Shredded coleslaw mix
- Mayonnaise
- Apple cider vinegar
- Sugar
- Salt
- Pepper
Recipe for Coleslaw Mix
I love using a pre-shredded coleslaw mix, as it makes this easy recipe even faster and easier. But there’s nothing quite like shredding up your own fresh veggies! To make your own coleslaw mix, all you need is:
- Green cabbage
- Purple cabbage
- Carrot
I like to use more green cabbage than purple. Shred them up with a knife or mandolin, and you’ll have crisp, fresh coleslaw mix made from home! (Just keep in mind, the fresh carrots will likely turn coleslaw orange!)
How to Make Coleslaw
- In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Toss until all of the seasonings are evenly mixed and the coleslaw is well coated.
- Place in the refrigerator until ready to serve. Coleslaw gets even better the longer it rests!
Tips for Making Coleslaw
- You can adjust all the measurements as desired! I sometimes want my coleslaw extra creamy, so I’ll add a little extra mayo.
- For an extra punch of flavor, add a ½ teaspoon of celery seeds.
- Let the coleslaw sit! Leaving it in the fridge overnight will let the sauce mix into the cabbage, making it extra creamy and delicious. Or if you want it super crunchy, serve it right away.
- If you want to preserve the light color of the slaw and you’re using freshly grated carrots, rinse the carrot shreds under water and pat them dry to get some of the juices out.
Creamy Coleslaw Recipe FAQ
Traditional coleslaw is made of exactly what’s in this recipe: cabbage, carrots, apple cider vinegar, mayonnaise, and sugar! The crunchy carrots and sliced cabbage made a perfect base to slather with creamy, tangy-sweet dressing for the perfect side dish.
Classic creamy coleslaw dressing is made with mayonnaise, some form of sugar, and some form of vinegar. Any sort of sweetener will work, such as honey, but I prefer regular white sugar for the simple sweetness. Similarly, you can choose your favorite vinegar- I like apple cider for the fruity tang!
Cabbage slaw and coleslaw are actually the exact same thing! The “cole” in coleslaw refers to a family of vegetables, in which cabbage and its relatives like bok choy are included. So a coleslaw is just any slaw made with cabbage!
What to Serve with Coleslaw
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📋 Recipe
Coleslaw Recipe
Equipment
- Mixing Bowl
Ingredients
- ½ bag Coleslaw mix about 8 oz
- ½ cup Mayonnaise
- 1 Tablespoon Apple cider vinegar
- 1 Tablespoon Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
See our Cooking Conversions Chart for help converting measurements!
Instructions
- In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper.½ bag Coleslaw mix, ½ cup Mayonnaise, 1 Tablespoon Apple cider vinegar, 1 Tablespoon Sugar, ¼ teaspoon Salt, ¼ teaspoon Pepper
- Toss until all of the seasonings are evenly mixed and the coleslaw is well coated.
- Place in the refrigerator until ready to serve. Coleslaw gets even better the longer it rests!
Notes
- You can adjust all the measurements as desired! I sometimes want my coleslaw extra creamy, so I’ll add a little extra mayo.
- For an extra punch of flavor, add a ½ teaspoon of celery seeds.
- Let the coleslaw sit! Leaving it in the fridge overnight will let the sauce mix into the cabbage, making it extra creamy and delicious. Or if you want it super crunchy, serve it right away.
- If you want to preserve the light color of the slaw and you’re using freshly grated carrots, rinse the carrot shreds under water and pat them dry to get some of the juices out.
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