Coleslaw Recipe
The best coleslaw recipe blends creamy, tangy flavors with a satisfying crunch from fresh cabbage and carrots. It’s a simple side dish that never fails to impress at gatherings.
Whether topping a pulled pork sandwich or served alongside BBQ ribs, this coleslaw brings balance with its crisp texture and cool, creamy bite.
What You Need for This Best Coleslaw Recipe
- Green cabbage – The crunchy, neutral base that carries the dressing beautifully.
- Purple cabbage – Adds a pop of color and a slightly sharper flavor for depth.
- Carrots – A touch of sweetness and crunch that complements the tangy dressing.
- Mayonnaise – Creamy and rich, it forms the base of the dressing.
- White vinegar – Brightens the slaw with classic tang.
- Apple cider vinegar – Adds mellow fruitiness and complexity.
- Sugar – Just enough to balance the acidity and bring out the natural sweetness of the veggies.
- Celery seed – A game-changing spice that adds a subtle, earthy aroma.
- Salt and black pepper – Essential for rounding out all the flavors.
How to Make This Classic Coleslaw Come Together
Start by mixing the dressing in a bowl—mayo, vinegars, sugar, celery seed, salt, and pepper come together to create a creamy, tangy base.
In a large bowl, toss the shredded green cabbage, purple cabbage, and carrots until well mixed.
Pour the dressing over the slaw, then toss everything again to ensure every piece is coated.
Let the coleslaw chill in the fridge for at least an hour. This resting time allows the flavors to meld and the cabbage to soften just enough without losing its crunch.
Coleslaw Tips & Twists to Try
For the best texture, slice the cabbage thinly by hand or with a mandoline. Pre-bagged slaw mix works in a pinch, but freshly chopped vegetables bring more flavor and texture.
Don’t skip the celery seed—it gives this slaw its signature savory depth. For a lighter variation, swap half the mayo with plain Greek yogurt.
If you prefer a vinegar-based slaw, try the vinaigrette version included in the recipe notes—it’s tangy, refreshing, and pairs wonderfully with grilled meats or rich mains.
Keeping Your Coleslaw Fresh
To store leftovers, transfer coleslaw to an airtight container and refrigerate for up to 3 days. The flavor improves over time, but the texture softens—still delicious, just less crisp.
If making ahead, keep the veggies and dressing separate until an hour before serving. Avoid freezing coleslaw, as the creamy dressing doesn’t thaw well and the cabbage loses its crunch.
Coleslaw Recipe
Ingredients
- 1 cup shredded carrot
- ½ teaspoon celery seed
- ½ tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- Salt and black pepper to taste
- 4 cups finely sliced green cabbage
- 1 tablespoon white vinegar
- ½ cup mayonnaise
- 1 cup finely sliced purple cabbage
Dressing (Alternative – Vinaigrette Option):
- 3 tablespoons apple cider vinegar
- 4 tablespoons canola oil
- 3 tablespoons white sugar
- ½ teaspoon Dijon mustard
- ¼ teaspoon celery seeds
- Salt and pepper to taste
Instructions
- Whisk together mayonnaise, white vinegar, apple cider vinegar, granulated sugar, celery seed, and seasoning in a mixing bowl until smooth and well-combined. Add the green and purple cabbage along with the shredded carrot into the bowl and toss thoroughly to coat with the dressing. Cover and refrigerate for a minimum of one hour to allow the flavors to meld.