Looking for a quick, tasty side? This coleslaw can be made in just 15 minutes! It’s packed with fresh, crisp cabbage and carrots, all tossed in a creamy dressing.
Perfect for a picnic in the park or a lively backyard barbecue.
So if you need a dish that captures the essence of summer—fresh, vibrant, and utterly satisfying—then you've come to the right place ๐
Table of Contents
Recipe Video
Why This Recipe Works
This quick and easy coleslaw recipe works because of its simplicity and speed of preparation. With just a few basic ingredients—fresh cabbage, carrots, and a creamy dressing—it comes together quickly. Simply shred the vegetables, mix in the dressing, and it's ready to serve. The crisp texture and tangy-sweet flavor of the coleslaw complement grilled meats, sandwiches, or as a topping for tacos, making it a versatile side dish for any outdoor event.
Its refreshing qualities are particularly suited to hot weather, providing a cool and satisfying addition to picnics, BBQs, or casual dinners. This recipe's ease of preparation and ability to please a crowd makes it a go-to choice for summer meals, ensuring that everyone can enjoy a refreshing and flavorful side dish without fuss.
Ingredients
Dressing:
This classic coleslaw uses fairly typical ingredients, but there is still plenty of room for experimentation. Choose from a variety of vinegar options like white wine or balsamic, and consider a sweetener like honey or agave syrup.
For a lighter option, you can replace the mayo with Greek dressing and add your favorite seasonings like paprika, garlic powder, rosemary, parsley, or thyme to create your own flavor profile. Using different varieties of mustard can create an interesting twist to your coleslaw while swapping the green onion for chives or red onion will create a more subtle impact.
Cabbage:
When selecting cabbage for coleslaw, both green and red varieties work well. Choose heads that are firm and heavy for their size, with crisp outer leaves. Avoid any that are wilted, bruised, or have discolored patches. To prepare, remove the outer leaves and rinse the cabbage under cold water to remove any dirt or debris. For shredding, use a sharp knife, mandoline slicer, or food processor to achieve thin, even slices. Alternatively, you can core the cabbage and carefully peel off the leaves for larger pieces.
If opting for pre-shredded cabbage, ensure it's fresh and not overly processed. Cabbage can be stored in the refrigerator for up to a week before use, maintaining its freshness. These steps ensure your coleslaw retains its crisp texture and fresh flavor, enhancing the overall dish.
Carrots:
For coleslaw, carrots add sweetness, crunch, and vibrant color. To prepare them, peel the carrots and then either grate them using a box grater or shred them using a food processor with a shredding attachment. Alternatively, you can use a julienne peeler or knife to create thin matchstick-like strips. If you prefer not to use carrots or need a substitute, consider using other crunchy vegetables like jicama, bell peppers, or even thinly sliced celery. These alternatives can provide a similar texture and color while adding their own unique flavors to the coleslaw.
How to Make Coleslaw
Step One:
Add apple cider vinegar, maple syrup, Dijon mustard, pepper, onion powder, salt, green onion, mayo, and heavy cream to a bowl and stir to combine.
Step Two:
Add the chopped green and red cabbage to the dressing and gently toss to coat.
Step Three:
Top with extra green onions, serve with your favorite dishes, and enjoy!
Tips
- After washing the cabbage and carrots, ensure you dry them thoroughly. Excess water can make a creamy coleslaw watery and dilute the dressing. Additionally, sprinkle salt over the shredded cabbage and let it sit for about an hour. The salt will draw out excess moisture, which you can then drain before mixing in the dressing.
- Let the coleslaw sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the coleslaw to develop a better texture.
What to Serve With Coleslaw
Coleslaw is a versatile side dish that complements many main courses, making it a favorite for picnics, BBQs, and casual meals alike. It pairs wonderfully with classic BBQ dishes such as ribs, pulled pork sandwiches, or grilled chicken. For seafood lovers, coleslaw adds a crisp contrast to fried fish or shrimp tacos. It also balances the richness of dishes like burgers and hot dogs, making it a refreshing addition to any summer spread.
FAQs
Can I add other vegetables to my coleslaw?
Yes, you can add vegetables like bell peppers, corn, zucchini, celery, jicama, cucumber, kale, snow peas, broccoli, or radishes. You can even experiment by adding fruits like apples, pineapple, oranges, cranberries, peaches, pomegranate seeds, grapes, raisins, pears, or mango for additional flavor and texture.
How do I add extra flavor to my homemade coleslaw?
You can add more flavor to your homemade coleslaw by adding ingredients like celery seeds, poppy seeds, or fresh herbs like dill or parsley to the dressing.
Can I use pre-shredded cabbage for coleslaw?
Yes, pre-shredded cabbage or coleslaw mix from the store is a convenient option that will save you time in the kitchen and make an equally delicious coleslaw.
What is the best way to store leftover coleslaw?
Leftover coleslaw can last 3-5 days in the refrigerator when stored in an airtight container. It's not recommended to freeze coleslaw with a mayonnaise-based dressing, as it can separate and become watery. Vinegar-based coleslaws freeze better but may still lose some texture.
Is this a gluten-free coleslaw recipe?
This is a gluten-free coleslaw recipe, but you should always check the labels of your dressing ingredients to ensure there are no hidden gluten sources.
Can I make a vegan coleslaw?
Yes, you can make a vegan coleslaw using plant-based ingredients. For creaminess, replace mayonnaise with vegan mayo or a mixture of tahini and lemon juice. For the dressing, ensure you use vegan mayo and omit the heavy cream completely or replace it with coconut cream.
More Salad Recipes
Nothing says summer more than a fresh, delicious salad made with in-season ingredients. We've rounded up a list of our favorites to help you impress at your next picnic, barbecue, or get-together.

Coleslaw
Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 tablespoons green onion chopped
- ¼ cup mayonnaise
- ¼ cup heavy cream
- 6 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 2 carrots finely grated
Instructions
- Add apple cider vinegar, maple syrup, Dijon mustard, pepper, onion powder, salt, green onion, mayo, and heavy cream to a bowl and stir to combine.
- Add the chopped green and red cabbage to the dressing and gently toss to coat.
- Top with extra green onions, serve with your favorite dishes, and enjoy ๐
Video
Nutrition
Notes
- Use a food processor or mandoline slicer for thinly shredding cabbage and carrots
- Customize your coleslaw by adding ingredients like chopped apples, dried cranberries, or nuts.
- After washing the cabbage and carrots, ensure you dry them thoroughly. Excess water can make turn a creamy coleslaw watery and dilute the dressing. Additionally, sprinkle salt over the shredded cabbage and let it sit for about an hour. The salt will draw out excess moisture, which you can then drain before mixing in the dressing.
- Let the coleslaw sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the coleslaw to develop a better texture.
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