Easy Coleslaw Recipes

This coleslaw is the kind of thing I make when I want crunchy, tangy, comforting slaw that’s not trying too hard — creamy but bright, a little sweet, a little vinegary, and stubbornly addictive. It plays nice next to BBQ, burgers, tacos, or as a crunchy counterpoint on a messy weeknight plate. It’s stupidly easy to throw together, holds up for a day or two, and somehow makes even leftover chicken feel like a party.

My husband will eat a bowl of this straight up with a fork if I let him. I’m not proud of it. It started as a backyard summer experiment years ago: I grabbed a bag of shredded cabbage, fished out some mayo and a lemon, and nervously tossed it with a teaspoon of sugar “to balance it.” He came home from work, tasted it, and announced it could replace dinner. Now it’s a staple. Our toddler calls it “crunch salad” and will politely refuse spinach but demolish this stuff. I’ve also dumped in apples, swapped Dijon for yellow mustard by accident, and once used Greek yogurt when we were out of mayo — all totally fine, some versions better for separate nights.

Kitchen Talk

This recipe is the kitchen equivalent of wearing your comfiest jeans: relaxed, forgiving, and always satisfying. I learned the hard way that tossing the dressing while the cabbage is bone-dry gives a crunchy answer, but letting it rest 15–30 minutes makes the cabbage soften and the flavors marry — both are good, depends on your mood. Once I tried shredding a head with a food processor and nearly launched an entire countertop of cabbage across the room; the mandoline is a safer joy if you have one, otherwise a sharp knife is totally fine. Oh, and taste for salt at the end — mayo can feel bland until a pinch of salt wakes it up.

Shopping Tips

– Vegetables: Pick a firm head of green or napa cabbage with crisp leaves and no brown spots; a bag of pre-shredded mix works in a pinch but drains extra water before dressing.
– Dairy: If using yogurt or sour cream instead of mayo, choose full-fat for creaminess and a tangier flavor that stands up to cabbage.
– Fresh Herbs: A small bunch of parsley or cilantro brightens the slaw; snip them fresh just before serving for the best pop.
– Citrus: Use fresh lemon juice (not bottled) for the cleanest tang; lime is a cute swap if you’re serving tacos.
– Crunch Extras: Toasted sunflower seeds or thinly sliced almonds add an addictive crunch and are a great way to stretch a batch.

Prep Ahead Ideas

– Shred the cabbage and carrots a day ahead and store them in an airtight container lined with a paper towel to absorb excess moisture.
– Mix the dressing in a jar and keep it refrigerated separately; shake it up and toss with the cabbage just before serving for maximum crunch.
– If you want it softer and more melded, dress the slaw the night before and let it rest in the fridge — it’ll be mellower and perfect for meal prep lunches.

✔Time-Saving Tricks

– Use the shredding blade on your food processor or a box grater for carrots to cut prep time drastically.
– Buy pre-shredded cabbage mix when life is chaotic; just squeeze out excess liquid and skip to dressing.
– Keep a jar of the dressing in the fridge (it lasts several days) so you can toss a bowl of slaw in under 5 minutes.

✔Common Mistakes

– Overdressing right away if you want crispness: I once drowned a bowl in dressing and it was sad and soggy — remedy is to add more shredded cabbage or chill it so it firms back up a bit.
– Skimping on salt: slaw can taste flat without a final salt adjustment; I re-season at the end every time.
– Using watery add-ins without accounting for moisture (think cucumbers or fresh apple): salt and drain them briefly or pat dry before mixing.

What to Serve It With

– Pulled pork, smoked meats, or any BBQ plate — this slaw cuts the richness gorgeously.
– Fish tacos or crispy shrimp tacos for bright, crunchy contrast.
– Grilled burgers or veggie burgers — pile it high and call it dinner.
– Serve alongside roasted sweet potatoes or simple corn on the cob for a picnic spread.

✔Tips & Mistakes

– Use sharp knife for clean cabbage ribbons; ragged shreds can go limp faster.
– If the dressing is too tangy, a tiny pinch of sugar or honey smooths it out.
– If it’s too thick, thin with a tablespoon of milk or apple juice rather than water for flavor.
– Forgot salt? Add a splash of vinegar to wake it up before adding more salt.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. It will keep getting softer and more saucy — still delicious, just less crunchy. Cold coleslaw at breakfast? Guilty pleasure: spoon it on top of leftover eggs or toast if your life is chaotic and delicious. No shame.

✔Variations and Substitutions

If you’re out of mayo, plain Greek yogurt or sour cream works great and adds tang. Swap apple cider vinegar for white wine vinegar or lemon for a fresher zip. Add a grated apple or pear for sweetness, jalapeño for heat, or curry powder for a funky twist. I tried vegan mayo once — it’s fine, but I’ll admit the mouthfeel is slightly different; still totally edible and popular with guests who avoid dairy.

Frequently Asked Questions

Easy Coleslaw Recipes

This easy coleslaw recipe combines crunchy cabbage and a creamy dressing for a perfect side dish.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4 cups shredded cabbage Use green cabbage for best flavor.
• ▢ 1 cup shredded carrots Optional - can use pre-shredded.
• ▢ 0.5 cup mayonnaise Light mayonnaise can be used.
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 tablespoon sugar Adjust to taste.
• ▢ 0.5 teaspoon salt To taste.
• ▢ 0.25 teaspoon black pepper Freshly ground.

Instructions

Preparation Steps

• In a large mixing bowl, combine the shredded cabbage and carrots.
• In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
• Pour the dressing over the cabbage mixture and toss until evenly coated.
• Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Coleslaw can be made a day ahead for better flavor. Adjust seasoning as needed.