Classic Creamy Coleslaw Recipe Made from Scratch
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If you’ve been on the hunt for the Best Coleslaw Recipe for BBQ aroundconsider this your lucky day! This fantastically flavorful cabbage slaw is creamycrunchytangyand sweet. Better yetit’s made with fewer than 10 ingredients—easy enough for even kitchen newbies to master.
Why You’ll Love This Classic Coleslaw Recipe
- With over 920,000 views and 8,400 likes on my YouTube videoyou can rest assured that this recipe has been well-vetted by plenty of home cooks just like you!
- My favorite thing about this creamy salad is how versatile it is. Use this cole slaw recipe for BBQfried chicken dinnersfish tacosor any meal that would benefit from crunchy veggies.
- Making coleslaw is a snapespecially if you have a food processor to help you shred the cabbage and carrots. You’ll be done in just 15 minutes or less!
How to Make Coleslaw
Watch the full video recipe to learn how to make the best coleslaw recipe. This step-by-step tutorial simplifies the processoffering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Ingredients & Substitutions
- Green Cabbage & Red Cabbage – I love the visual interest that the contrasting cabbage colors bring to the tablebut you’re welcome to use either one or the other if you prefer.
- Carrots – This root veggie adds more color and a lovely sweetness. Feel free to use any color you have on hand. Parsnips are a good swaptoo!
- Mayonnaise – Use a high-quality store-bought mayonnaiseor use homemade if you’re feeling fancy!
- Dijon Mustard – This wine-infused mustard adds a nice tanginess and spice. You’re welcome to use spicy brown mustardhoney mustardor even yellow mustard in a pinch.
- Apple Cider Vinegar – This sweetly acidic vinegar adds a nice bite. You can swap in other varieties like rice wine vinegarwhite wine vinegaror your favorite fruit vinegar instead. Only have distilled white vinegar? Use thatbut note that you may need an extra bit of honey to soften the sharp edges.
- Honey – Classic coleslaw has a mild sweetness. I find that this all-natural sweetener brings greater depth and complexity than white sugar. Feel free to use agave nectardate syrupmaple syrupor white sugar instead.
This is just a short review of the ingredients; for the complete recipeincluding quantitiesscroll down to the recipe card 👇
What Is SlawAnyway?
Slaw—short for coleslaw—is a chilledshredded vegetable salad that’s been around for centuries. It made its way to America with early Dutch settlers—the name comes from the Dutch word koolslameaning “cabbage salad.” Traditional coleslaw features finely shredded cabbage tossed in a creamy dressingbut slaw has evolved into a broader category of salads.
From vinegar-based Carolina slaws to spicy Korean kimchi slaw to modern twists using ingredients like Brussels sproutskaleapplesor mangothere’s no limit to how you can customize it. While classic creamy coleslaw remains a picnic stapleslaw’s versatility makes it a go-to side dish for everything from tacos to barbecue.
Optional Variations & Dietary Adaptations
I think this is the best coleslaw dressing recipe if you’re after that classiccreamy BBQ restaurant- flavorbut you’re more than welcome to get creative with it. Here are a few fun ways to customize your slaw:
- Lighten Up – Replace half (or all) of the mayonnaise with plain Greek yogurt for a tangierprotein-packed dressing with fewer calories.
- Change the Dressing – Swap the creamy base for a vinegar or mustard-based dressingor try my Asian cabbage salad with sesame-soy vinaigrette for a fresh twist.
- Add Fruit – Shredded applespearsor pineapple chunks bring sweetness and contrast beautifully with the tangy dressing.
- Boost the Crunch – Toss in chopped celeryradishesor even thinly sliced fennel for added texture and bite.
- Add Nuts or Seeds – Sunflower seedschopped pecansor slivered almonds give the slaw a satisfying crunch.
- Sweeten It Up – A handful of dried cranberries or golden raisins adds a chewysweet surprise.
- Flavor Boost – Stir in poppy seedscelery seedor a pinch of caraway for extra depth and complexity.
Expert Tips & Tricks
- To save timestart with bagged cole slaw mix that has shredded green and red cabbage and shredded carrots in there already!
- Salt the cabbage. If you have timesprinkle your shredded cabbage with a little salt and let it sit for 10–15 minutes. Then squeeze out the excess moisture with a clean towel. This helps keep the final salad crisp instead of watery.
- Use a mix of green and purple cabbage for color and variety. Note that purple cabbage brings a slightly earthier flavor to the mix if you want to shake up the ratio.
- Dress just before serving. For the crunchiest slawwait to toss everything together until close to mealtime. If you prefer a softer texturelet it sit for 30 minutes to an hour so the cabbage has time to soften.
- Adjust seasoning last. Once it’s all mixedgive your slaw a final taste and adjust the saltpeppersweetness or acidity to suit your preferences.
How to Serve Coleslaw
Classic coleslaw is the ultimate side dish—coolcrunchyand the perfect contrast to boldsmokyor spicy mains. Here are some of my favorite ways to serve it:
- With BBQ – Serve it alongside pulled porkribsbrisketor your favorite grilled meats for the ultimate barbecue plate.
- On sandwiches – Pile it high on classic hamburgerspulled pork sandwichescrispy chicken sandwichesor sloppy joes for a crunchytangy contrast.
- With seafood – Coleslaw is a natural match for fried fishfish tacosor shrimp po’ boys.
- With fried foods – Coleslaw cuts through the richness of fried chickenfish and chipsor french fries like a pro.
- In Buddha bowls – Add a scoop of slaw to rice or quinoa bowls for texture and brightness.
Storage & Reheating
- Leftovers: Store any leftover coleslaw in an airtight container in the refrigerator. It will keep well for up to 3–4 days. If you’ve already mixed the slaw with dressingexpect the cabbage to soften a bit over time—but many people love it that way!
- Make-Ahead: If you’re prepping ahead for a gatheringyou can shred the cabbage and carrots up to a day in advance and store them separately from the dressing. Combine just before serving for maximum crunch.
- Freezing coleslaw isn’t recommended—the texture becomes watery and unappetizing once thawed.
More Salad Recipes
Classic Creamy Coleslaw Recipe Made from Scratch
Equipment
Ingredients
- 4½ cups Green cabbage shredded (¾ medium head)
- 1½ cups Red cabbage shredded (¼ medium head)
- 2 cups Carrots shredded (about 3 medium carrots)
- ½ cup (115 g) Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the vegetables: Cut the cabbages into quartersremove the coresand shred thinly using a sharp knife or mandoline. Peel and grate the carrots. Combine all the shredded vegetables in a large mixing bowl.
- Make the dressing: In a small bowlwhisk together mayonnaiseDijon mustardapple cider vinegarhoneysaltand pepper until smooth and creamy.
- Combine: Pour the dressing over the shredded vegetables and toss well until everything is evenly coated. Let sit for 10–15 minutes before serving to allow the flavors to meld.
Video
Notes
- Storage: Store coleslaw in an airtight container in the fridge for up to 3–4 days. Stir before serving. Not freezer-friendly.
- Make it lighter: Swap half or all of the mayonnaise with Greek yogurt or light mayo for a lighter version.
- Extra creamy: If you prefer a creamier slawfeel free to add an extra 2-3 tablespoons of mayonnaise.
- Mix-ins: Add extras like sliced green onionschopped parsleycelery seedsor a splash of lemon juice for a flavor boost.
- Make ahead: You can prep the vegetables a day in advance and store them dry in the fridge. Add dressing just before serving to keep it crisp.
- Use a large mixing bowl: This recipe makes a big batchso use a very large bowl to make tossing the cabbage and dressing easier and mess-free.
- Texture tip: Use a mandoline for thineven shreds or a food processor to speed up prep.
- Serving ideas: Great with grilled meatsburgerstacosor inside sandwiches (especially fried chicken sandwiches!).
Nutrition
FAQs
It depends on the recipebut this classic cole slaw is both gluten-free and dairy-free.
A classic coleslaw mix typically includes shredded green cabbageshredded carrotsand sometimes purple cabbage for color. Some blends may also include a bit of chopped onion or other crunchy veggiesbut the base is almost always cabbage and carrots.
Traditional coleslaw is made of finely shredded cabbage and carrotstossed in a creamy dressing typically made with mayonnaisevinegarsugarsaltand pepper.
The secret to good coleslaw is balance—crispfreshly shredded cabbagea well-seasoned dressing with the right mix of creaminesstangand sweetnessand just enough time for the flavors to meld without making the slaw soggy.
My hips can’t afford the mayo but everybody seems to love the dressing I make with only cider vinegaroil and a wee bit of sugar.
Tried it in some restaurant and loved it. Tried to recreate at home and couldnt. With this recipeit was AMAZING 🔥
Best coleslaw recipe I’ve ever tried! so creamy!
I also like green onion and parsley in my slaw.
Soo goodthank you!!!