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This Easy Coleslaw Recipe makes a classic coleslaw that compliments all sorts of summer meals. It’s creamy and fresh, and comes together in minutes. From weeknight dinners to picnics and potlucks with family and friends, you’ll fall in love with this simple slaw that will become your go-to side dish!
Why You’ll Love This Coleslaw Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
If you’re looking for a simple, classic coleslaw that everyone will rave about, you’ve come to the right place. With shredded veggies and a creamy dressing, it has everything you could want, plus a little extra something that makes it extra tasty.
This well-loved side dish is a stellar choice for special occasions, but it also makes a great last-minute recipe to make thanks to how quick and easy it is! Here’s why you’ll love it…
- Totally classic. This is a staple everyone should know how to make, and with it’s crave-worthy combination crunch and creaminess, is always a crowd-pleaser. Whether it’s a relaxed family dinner of Instant Pot Ribs or a mid-summer potluck, you’ll want to make some room at the table for this coleslaw.
- But a little different. You’ll find all the ingredients you expect, but a smidge of Dijon mustard and lemon juice add a little zip and freshness that balance out the richness and brighten it up just enough.
- So versatile. As I already said, it’s great for many occasions, but you can also add it to lots of different dishes. Pile it on top of BBQ Pulled Pork Fries, tuck it into some Fish Stick Tacos, or even pile it on Air Fryer Hamburgers or Air Fryer Hot Dogs. Keep reading for even more meal ideas if you just want to serve it as a side.
What You’ll Need
Here is an overview of the ingredients to make the dressing and the slaw itself. Be sure to scroll down to the recipe card for the full amounts and detailed instructions.
Coleslaw Dressing Ingredients:
- Mayonnaise: This will be the base of your creamy dressing.
- Apple Cider Vinegar: Gives it the classic tanginess.
- Lemon Juice: Fresh is best.
- Dijon Mustard: Adds a little zip.
- Milk: Helps add a little extra creaminess to the dressing. Use an unsweetened non-dairy milk if needed.
- Granulated Sugar: Don’t worry, this won’t make your coleslaw taste sweet – it’s there to balance out the flavors so it’s not too bitter.
- Salt: A little is always essential to amplify all of the flavors.
Slaw Components:
- Cabbage: You’ll need about half a head, depending on the size, shredded.
- Carrots: Shredded.
- Onion: Finely diced.
- Chopped Fresh Parsley: A little for tossing, plus extra to garnish the dish.
How to Make Classic Coleslaw
Making homemade coleslaw is as easy as a salad should be! You just have to combine the ingredients, make the dressing and mix it up.
- Make Dressing: In a mixing bowl, whisk together the vinegar, sugar, lemon juice, mustard, salt, mayonnaise and milk until well combined.
- Make Salad: In a separate bowl, combine the cabbage, carrots, onion and fresh parsley.
- Toss: Once combined, pour over the mayonnaise mixture and toss together.
- Garnish & Serve: Garnish with extra chopped fresh parsley and enjoy!
Tips for Success
This straightforward recipe couldn’t be more beginner-friendly.
- Use a Supermarket Shortcut: If you need to save time, instead of shredding the cabbage and carrots, you can substitute one 14-16 oz. bag of coleslaw mix.
- Chill Before Serving: If you keep your coleslaw in the fridge for about an hour before you serve it, the flavors will intensify, the texture will be just right, and every bite will feel even more cool and refreshing!
- Shred & Dice Veggies Finely: I find that the smaller the pieces of vegetables are in the salad, the more flavor you get in each bite. Shred and dice the veggies to the size that works for you.
- Adjust to Taste: If you try your coleslaw and it seems too bitter, add a bit more sugar to taste. If it’s too sweet, add more lemon juice. Play around with the seasonings until it tastes just right!
- Make Additions: Want to incorporate more flavors and textures into your coleslaw? Try adding sliced nuts, seeds, different herbs or more diced veggies!
- Use the Right Tools: A handheld citrus juicer is the easiest way to squeeze those lemons fast. I use mine all the time. A good pair of tongs is perfect for tossing and serving that slaw.
Proper Storage
Leftover coleslaw can be stored in an airtight container in the fridge for no longer than 2 days. The dressing itself can be made up to 3 days in advance and refrigerated on its own, then added to a fresh salad – an easy meal prep idea! Do not freeze coleslaw – it will be watery and mushy once it thaws.
Make it a Meal
If you don’t already have a lineup of potential main dishes in mind for this coleslaw, be sure to check out the delicious pairing ideas below.
- Classic Barbecue Meal. You don’t need to keep watch over a smoker all day for those amazing flavors when you make Instant Pot Pulled Pork, then pair it with Gluten Free Cornbread and Easy Baked Beans.
- Round Out a Cookout. If someone is grilling the burger and dogs, add a side of your classic coleslaw, plus some Greek Yogurt Deviled Eggs and Apple Broccoli Salad.
- Serve with Fried Chicken. This crispy Air Fryer Fried Chicken is the perfect match for your cool and creamy coleslaw, especially when you bake some Gluten Free Buttermilk Biscuits.
- Have a Steak Dinner. The cool and creamy slaw will definitely balance the heat of some perfectly grilled Blackened Steaks with Blue Cheese, and then finish up with some Potato Salad.
- Don’t Forget Weeknight Meals. You can quickly whip up a batch while Tater Tot Cowboy Casserole is in the oven, or pile it on top of BBQ Chicken Tostadas.
More Coleslaw Recipes
If you enjoy the classic version, then you’ll love changing up the flavors with these ideas:
Easy Coleslaw Recipe
Ingredients
- 1 cup mayonnaise
- 1/4 cup milk
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon dijon mustard
- juice of half a lemon
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- about 4-5 cups shredded cabbage (about 3/4 lb, or about half a head)
- 3-4 carrots, shredded (about 1-2 cups)
- 1/2 onion, finely diced
- 1/4 cup chopped fresh parsley plus extra for garnish
Instructions
- In a mixing bowl, whisk together the mayonnaise, milk, vinegar, mustard, lemon juice, sugar, and salt, until well combined.
- In a separate bowl, combine the cabbage, carrots, onion and fresh parsley.
- Once combined, pour over the mayonnaise mixture and toss together.
- Garnish with extra chopped fresh parsley and enjoy!
Did you make this?
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