Coleslaw Recipe

Classic coleslaw is one of those simple side dish recipes that I find myself making again and again. I love that it comes together in minutes, adds a crisp and refreshing crunch to meals, and balances rich dishes with its creamy, tangy flavor. It’s one of my favorite low-carb toppings to pair with pulled pork, where the cool slaw contrasts perfectly with the savory meat. And I make it often as a side dish for summer meals, potluck dinners and cookouts, and as a veggie addition to weeknight meals. 

Just A Few Simple Ingredients Needed

What’s nice about this classic coleslaw recipe is that I only need a handful of ingredients to make it:

• Coleslaw mix – Buy a bag of pre-shredded coleslaw mix, which is a mix of raw green shredded green cabbage and shredded carrots, and sometimes also shredded red cabbage. It’s a convenient blend that provides crunch, vitamins, antioxidants, fiber, and color without any chopping required. I almost always go with the bag of pre-shredded cabbage, but I’ve also shredded cabbage (both green napa cabbage and purple cabbage) at home with a box grater or mandoline fit with a shredded blade, which is a cheaper option. 
• Mayonnaise – I use this for my homemade coleslaw dressing since it creates a creamy base that helps coat every bite of slaw evenly
• Apple cider vinegar – This adds a bright, tangy flavor that balances the richness of the mayonnaise. If ACV is not available, use a similar amount of white vinegar, Dijon mustard, or lemon juice to get the same acidic and tangy taste. 
• Granulated sugar – A small amount helps round out the acidity and creates the classic sweet-tangy coleslaw flavor that I love
• Salt and pepper – Salt enhances the flavor of the vegetables and dressing ingredients. I typically use between ½ teaspoon and ¾ teaspoon salt, tasting it as I go. And I never skip the black pepper since it adds a subtle hint of spice and depth to the finished slaw.

Find the ingredient list with exact measurements in the recipe card below.

Make It Egg Free

For an egg-free version of this coleslaw (which I do make at home, since I have an egg allergy), I simply swap the regular mayonnaise for vegan mayonnaise or sour cream. The dressing remains creamy and flavorful while making the recipe suitable for those avoiding eggs. 

What To Add This Slaw To

One of my favorite ways to use this homemade coleslaw recipe is as a topping for my BBQ pulled pork sandwiches. The creamy crunch pairs perfectly with tender pulled pork and adds freshness and crunch to every bite.

This slaw is also delicious alongside barbecue favorites, piled onto sandwiches, tucked into tacos, added to burgers, used as a baked potato topping, or eaten as a simple side dish with grilled meats and seafood. Its balance of creamy, sweet, and tangy flavors makes it incredibly versatile. I’ve even used it as a topping for my popular beef chili and hot dogs. It’s simply good with just about everything, especially recipes for summer potlucks and picnics.

Storage Instructions

This coleslaw can be made up to 2 days ahead of serving, making it a great option for meal prep and easy entertaining. After preparing, I refrigerate it in a covered container until I’m ready to serve it.

I store leftovers in an airtight container in the refrigerator for up to 2 days. The coleslaw is best within that timeframe since the vegetables gradually soften and become less crisp after sitting in the dressing.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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