This post may contain affiliate links. Please read our disclosure policy.
A crisp and creamy Classic Coleslaw that’s the perfect side dish for picnics, BBQs, and potlucks. Shredded green and red cabbage with carrots get tossed in a sweet and tangy homemade dressing. The longer it chills, the better the flavor!
Homemade coleslaw is such an easy dish to throw together. It goes well with all kinds of mains!
Try this next: If you love this slaw, try my Broccoli Slaw or Slow Cooker Baked Beans, or this Stovetop Mac and Cheese for more classic BBQ sides.
Pin this recipe for later!Why We Love This Recipe
- Quick & Easy – Just 10 minutes of prep and simple ingredients.
- Perfect Make-Ahead Side – The flavors get better as it sits.
- Customizable – Add mix-ins like shredded apple or green onion.
- Great for Any Occasion – A staple for BBQs, potlucks, and family dinners.
Recipe Walk-Through
Ingredient Notes
- Mayonnaise – Gives the dressing its rich and creamy base.
- Apple Cider Vinegar – Adds a slight tang that’s perfect to cut through the mayo.
- Sugar – Balances the acidity for a classic sweet and tangy flavor.
- Celery Seed – Enhances the flavor with a subtle, earthy note.
- Cabbage & Carrots – Use fresh or pre-shredded mix for convenience.
How To Make Homemade Coleslaw
See the recipe card below for full, detailed instructions
Stop buying those pre-made mixes and whip up your own coleslaw at home! It is simple and delicious!
Make the Dressing – In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, grated onion, salt, pepper, and celery seed. Taste and adjust seasoning as needed.
Prepare the Slaw Mix – Combine shredded green and red cabbage with carrots in a large bowl.
Combine – Pour the dressing over the cabbage mixture and toss well to coat evenly. Use tongs or clean hands to mix thoroughly.
Chill – Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Storage Tips
How To Store Fresh Coleslaw
Coleslaw is a great recipe to make ahead of time! The flavors just seem to get better over time, so making it a day ahead is ideal!
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- The flavors will continue to develop, but this will mean the salt will pull out the moisture from the cabbage, and the dressing will get looser and have more liquid as it sits. Feel free to strain off some of the extra liquid before remixing and serving.
Recipe Tips
- Mix in shredded apples, dried cranberries, or chopped green onions for extra flavor.
- Try a broccoli slaw mix for a fun twist.
- Lighten it up by substituting half the mayo with Greek yogurt.
- You can use 3 bags of coleslaw mix in place of the cabbages and carrots.
- A great way to shred the cabbage easily and quickly is to use a food processor with a shredding attachment or a mandoline. This creates nice even shreds and cuts down on the shred time.
- You can adjust the sweetness of the dressing by adding more or less sugar.
- White vinegar or rice vinegar is a good substitute for apple cider vinegar.
- Serve alongside grilled chicken, pulled pork sandwiches, a Grilled BBQ Burger, or fried chicken.
More Classic Side Dishes
- Asian Cucumber Salad
- Simple Carrot Salad
- Southern Green Beans
- Frito Corn Salad
- Roasted Lemon Potatoes
Classic Coleslaw
Ingredients
Dressing
- ¾ cups Mayonnaise
- 3 tablespoons Apple cider vinegar
- ¼ cup Granulated sugar
- 2 tablespoons Finely grated sweet onion
- 1 ½ teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- ¼ teaspoon Celery seed
Slaw Mix
- 5 cups Finely shredded green cabbage about 1 large head of cabbage
- 1 ½ cups Finely shredded red cabbage about ⅓ large head of cabbage
- 1 cup Bagged shredded carrots about 2-3 large carrots if using fresh
Instructions
- In a medium size bowl combine all dressing ingredients, taste and adjust seasoning, set aside.
- In an extra large bowl combine the slaw mix ingredients until well mixed. Add the dressing and mix until everything is evenly coated. Tongs or clean hands are a great tool for this job as it takes a bit to get everything evenly coated and to separate all the strands of cabbage.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
