An easy Classic Coleslaw Recipe with crisp cabbage and carrots in a creamy, sweet and tangy homemade dressing. Coleslaw is the perfect side dish for potlucks, parties and cookouts.
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Coleslaw Recipe
Though you can purchase a store-bought coleslaw mix and dressing, nothing beats the homemade version. Not only is it so easy and quick to make, it’s less expensive and it requires minimal ingredients that you likely already have in your fridge. Crunchy shredded cabbage with carrots in a creamy dressing – so good!
Coleslaw is one of those recipes that everyone should know how to make – it’s as timeless as Chicken Salad, Caesar Salad, or Egg Salad and it will never go out of style. It’s also super simple and oftentimes, the simplest recipes are truly the best.
Ingredients for Coleslaw
- Green Cabbage – you’ll need 6 cups of loosely packed, finely shredded green cabbage (see my tips for finely shredding below) – this is about half a head of green cabbage.
- Red Cabbage – I recommend no more than 2 cups of red cabbage (avoid adding too much or it will tint your salad dressing pink).
- Carrot – 1 large carrot adds a nice contrast of color. You can add more if you prefer.
- Green Onion – about half a small bunch of green onion will yield half a cup chopped. It adds a fresh layer of flavor to a traditional coleslaw.
- Creamy Homemade Dressing – the perfect blend of mayonnaise, lemon juice, salt, and pepper, perfectly sweetened with honey.
Time-Saving Tip:
You can use a pre-shredded store-bought coleslaw mix and stir in the dressing when you’re ready to serve. If using store-bought, you can improve the flavor by adding some fresh chives or green onion to the mix.
The Best Coleslaw Dressing
A good coleslaw dressing can really make or break a recipe. This homemade slaw dressing is amazing; it’s creamy, tangy, and not overly sweet. I love that the dressing only uses 5 ingredients! To prepare the dressing, combine all of the ingredients until well incorporated and creamy:
- Mayonnaise – the creamy base of the dressing.
- Acidity – you can use either the classic apple cider vinegar, lemon juice, or white vinegar. (TIP: if substituting for ACV or vinegar, you’ll need about 4 tsp, or to taste)
- Sweetness – granulated sugar or honey may be used, or a combination of both. You can add more honey or sugar to taste
Coleslaw Variations
Once you have a great coleslaw base, you can spruce it up with different flavors and textures. Try mix-ins like:
- Fruit: Sliced apples, pineapple chunks, dried cranberries or raisins
- Nuts and seeds: Add a little crunch with pumpkin seeds or sliced almonds
- Veggies: add thinly sliced bell peppers, radishes, or julienned jicama
- Fresh herbs: try finely chopped parsley or even dill
How to Make Coleslaw
Unlike most salads that are time-consuming, coleslaw is really quick to make and can be completely ready in just 10 minutes!
- Shred the cabbage, grate the carrots (we used our favorite julienne slicer for the carrots), and chop the green onions. Transfer all of the salad ingredients to a mixing bowl and toss to combine.
- Combine the ingredients for the homemade dressing.
- Add the dressing to the mixed salad and enjoy!
Natasha’s Tip for Finely Shredded Cabbage
You can either shred the cabbage with a mandolin slicer or by hand with a sharp knife. If you like your coleslaw shredded fine and uniform in size, use a mandolin slicer. If you prefer chunky cabbage, shredding by hand will work.
What to Serve with Coleslaw
The beauty of coleslaw is that it’s so versatile! It can be served as a side, or a salad to a great Hamburger, or even great piled onto a BBQ Chicken or Pulled Pork sandwich. Here are more great options:
Can you Make Coleslaw in Advance?
Yes, coleslaw is great to prepare in advance. If you’re making it for a party or brunch, prepare the salad per instructions and keep the salad unmixed and covered, keep the dressing in a separate container. Before serving, mix the salad and add the dressing.
How Long Will Coleslaw Last in the Refrigerator?
Once the dressing is mixed in, coleslaw is best enjoyed the same day it is made, but it can be covered and refrigerated overnight. Once the dressing is added, the cabbage starts to release liquid, and it can get soggy.
If the dressing is stored separately, it will last 2-3 days in the refrigerator.
NOTE: Cabbage does not freeze well, therefore, freezing the coleslaw isn’t a good idea.
I hope you absolutely love this classic Coleslaw Salad. It’s such a versatile and satisfying year-round salad. Do you put anything special in your coleslaw? I’d love to hear from you in the comments.
Try These Easy Salad Recipes
- Avocado Corn Salad
- Greek Pasta Salad
- Strawberry Salad with Honey Vinaigrette
- Broccoli Bacon Salad
- Avocado Chicken Salad
- Kani Salad
- Chickpea Salad
Coleslaw Recipe with Creamy Dressing
Ingredients
For the Coleslaw
- 6 cups green cabbage, thinly shredded (Half a head)
- 2 cups red cabbage, thinly shredded (1/4 of a head)
- 1 large carrot, grated or julienned
- 1/2 cup chopped green onion, finely chopped
For the Creamy Dressing
- 2/3 cup mayonnaise
- 1 Tbsp honey, or granulated sugar, plus more to taste
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 2 Tbsp lemon juice, *
Instructions
- Finely shred the white and red cabbage, grate, or julienne the carrot, and finely chop the green onion. Add the prepared vegetables to a mixing bowl and toss to combine.
- Combine the ingredients for the coleslaw dressing and stir until well combined.
- Drizzle the dressing over the salad, adding it to taste, and toss to combine.
Notes
Nutrition Per Serving
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this Cole Slaw recipe to top some grilled Salmon Burgers! It was PERFECT! LOVE your recipes! Always a hit!!