Name: Classic Coleslaw
Prep time: 10 min
Total time: 40 min
Ingredients: 4 Cups Green Cabbage (shredded); 1 Cup Red Cabbage (shredded); 1 Cup Carrots (shredded); ¾ Cup Mayonnaise; 2 Tablespoons Sugar; 2 Tablespoons Apple Cider Vinegar; 1 Tablespoon Lemon Juice; ½ teaspoon Salt; ¼ teaspoon Black Pepper

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Coleslaw is a side dish that seems to show up at almost every summer gathering, and for good reason. Whether it’s piled next to barbecue, served with fried chicken, or tucked onto a pulled pork sandwich, a good coleslaw adds the perfect cool, creamy crunch. I’ve made countless bowls of coleslaw over the years for family dinners, potlucks, cookouts, and holiday weekends, and this classic version is my favorite.

A close-up of a bowl filled with creamy coleslaw, featuring shredded cabbage, carrots, and a sprinkle of fresh herbs on top.

Coleslaw has a surprisingly long history. Its roots trace back to a Dutch cabbage salad called koolsla, which means “cabbage salad,” and settlers brought versions of it to America centuries ago. Over time, the simple cabbage mixture evolved into the creamy mayonnaise-based side dish we know today. This recipe stays true to that classic style with crisp cabbage, sweet carrots, and a tangy homemade dressing that tastes just like the coleslaw many of us grew up eating.

Quick Facts

Makes: 4–6 servings
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Difficulty: Easy
Taste: Creamy, slightly sweet, and tangy
Best For: Barbecues, picnics, potlucks, cookouts, and family dinners

Why You’ll Love this Recipe

It’s made with simple ingredients. Everything in this recipe is easy to find and may already be in your kitchen.

The perfect balance of creamy and tangy. The homemade dressing has just enough sweetness to complement the crisp vegetables without overpowering them.

Ready in minutes. It takes only about 10 minutes to put together, making it a great last-minute side dish.

Perfect for summer gatherings. Whether you’re hosting a barbecue, packing a picnic, or heading to a potluck, classic coleslaw always fits right in.

Adds freshness to any meal. The cool, crunchy texture pairs beautifully with rich foods like burgers, pulled pork, fried chicken, and ribs.

Easy to make ahead. A short chill in the refrigerator allows the flavors to come together, so it’s ready whenever you are.

Ingredients You Will Need

Bowls of shredded green cabbage, purple cabbage, and carrots, along with small bowls of mayonnaise, vinegar, sugar, salt, and pepper, are arranged on a white surface, ready for making coleslaw.

Green Cabbage: The main ingredient in coleslaw. It provides the classic crisp texture, mild flavor, and sturdy base that holds up well to the dressing.
Red Cabbage: Adds color, extra crunch, and a slightly peppery flavor.
Carrots: Bring natural sweetness and a softer texture that balances the crisp cabbage.
Mayonnaise: Creates the creamy base of the dressing and helps coat every piece of cabbage evenly.
Sugar: Balances the tanginess of the vinegar and lemon juice while giving the dressing its classic sweet-and-creamy flavor.
Apple Cider Vinegar: Adds brightness and tang, helping cut through the richness of the mayonnaise.
Lemon Juice: Provides fresh acidity and enhances the overall flavor of the dressing.
Salt: Brings out the flavors of all the ingredients and helps season the cabbage.
Black Pepper: Adds a mild savory spice that rounds out the dressing without overpowering the other flavors.

Helpful Tips

Give it time to chill. While you can serve coleslaw right away, chilling it for at least 30 minutes allows the flavors to blend and improves the overall taste.
Dry the cabbage if needed. If you rinse your cabbage before shredding, make sure it’s well-dried so the dressing doesn’t become watered down.
Slice vegetables evenly. Uniform shreds of cabbage and carrots create a better texture and make the slaw easier to eat.
Mix the dressing separately. Whisking the dressing before adding it to the vegetables ensures the sugar, seasonings, and acids are evenly distributed.
Toss thoroughly. Take a minute to mix everything well so every bite is coated with dressing.
Taste before serving. After the coleslaw has chilled, give it a quick taste and adjust the seasoning if needed.
Don’t overdress the slaw. Add the dressing gradually if you prefer a lighter coleslaw. You can always add more, but you can’t take it away.
Serve it cold. Coleslaw tastes best straight from the refrigerator and stays crisp longer when kept chilled.
Stir before serving. Some liquid may collect at the bottom of the bowl as the cabbage releases moisture. A quick toss brings everything back together.

A glass bowl containing shredded purple cabbage, shredded green cabbage, and grated carrots, arranged in separate sections. — Combine the green cabbage, red cabbage, and carrots in a large bowl.

A white bowl filled with a creamy, speckled mixture sits on a light surface. The mixture appears to be seasoned with black pepper or herbs and is smooth and slightly thick in texture. — In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and black pepper until smooth.

Substitutions and Variations

Use a Coleslaw Mix: Short on time? Substitute a 16-ounce bag of coleslaw mix for the green cabbage, red cabbage, and carrots.
Try a Different Vinegar: White vinegar, rice vinegar, or red wine vinegar can be used instead of apple cider vinegar. Each will give the dressing a slightly different flavor.
Swap the Lemon Juice: Bottled lemon juice or a splash of lime juice works well if that’s what you have on hand.
Adjust the Sweetness: Reduce the sugar for a tangier slaw or add a little extra if you prefer a sweeter, deli-style coleslaw.
Add Onion: Mix in a few tablespoons of finely diced sweet onion, red onion, or green onions for extra flavor.
Make It Colorful: Add shredded broccoli stems, purple carrots, bell peppers, or thinly sliced radishes for additional color and crunch.
Use a Different Dressing Base: Replace part of the mayonnaise with sour cream or plain Greek yogurt for a lighter flavor and texture.
Add Fresh Herbs: Chopped parsley, dill, or chives can add a fresh twist to traditional coleslaw.
Make It Southern Style: Add a little extra sugar and a touch more mayonnaise for a sweeter, creamier version often served at barbecue restaurants.
Give It Some Heat: Stir a pinch of cayenne pepper, a dash of hot sauce, or finely diced jalapeño into the dressing for a spicy kick.
Turn It Into Broccoli Slaw: Replace the cabbage with shredded broccoli slaw for a different texture while keeping the same creamy dressing.
Add Fruit: Mix in diced apples, raisins, dried cranberries, or pineapple tidbits for a sweet variation that’s popular at potlucks and picnics.

A glass bowl filled with shredded red cabbage, carrots, and white cabbage, topped with a dollop of creamy dressing, ready to be mixed for coleslaw. — Pour the dressing over the slaw.

A glass bowl filled with creamy coleslaw made of shredded red cabbage, carrots, and white cabbage, all mixed with a mayonnaise-based dressing. — Toss until evenly coated.

Frequently Asked Questions

Can I make coleslaw ahead of time? Yes. Coleslaw can be made several hours in advance and refrigerated until serving. In fact, many people think it tastes even better after the flavors have had time to blend.

Why did my coleslaw become watery? Cabbage naturally releases moisture as it sits. This is completely normal. Simply stir the coleslaw before serving to redistribute the dressing.

Can I double this recipe? Yes. This recipe doubles easily for larger gatherings, potlucks, cookouts, and holiday celebrations.

Is coleslaw gluten-free? The ingredients in this recipe are naturally gluten-free, but it’s always a good idea to check the labels on packaged ingredients, especially mayonnaise and seasonings, if you’re serving someone with a gluten sensitivity.

Close-up of creamy coleslaw featuring shredded red cabbage, carrots, and a creamy dressing, with a gold spoon partially visible in the mix.

Storage Tips

Refrigerate Promptly: Because the dressing contains mayonnaise, coleslaw should be refrigerated within 2 hours of serving, or within 1 hour if it’s sitting outside on a hot summer day.

Store in an Airtight Container: Transfer leftover coleslaw to a covered container or tightly wrap the serving bowl to help keep it fresh.

Expect Some Liquid: As the cabbage sits, it will naturally release moisture. Don’t be surprised if you see liquid at the bottom of the container. Simply give the coleslaw a good stir before serving.

Best Within 24 Hours: While coleslaw will keep for up to 3 days, it has the best texture and crunch during the first day after it’s made.

Refresh Before Serving: If the coleslaw seems a little dry after storage, stir in a small spoonful of mayonnaise or a splash of lemon juice to freshen it up.

Avoid Freezing: Freezing is not recommended. The cabbage becomes soft and watery when thawed, and the mayonnaise-based dressing can separate and become grainy.

Store Dressing Separately for Longer Freshness: If you’re making coleslaw ahead for a party or picnic, keep the dressing and vegetables separate until a few hours before serving. This helps maintain the crisp texture of the cabbage.

A close-up of creamy coleslaw in a bowl, showing shredded carrots, purple cabbage, and green cabbage mixed together.

What to Serve with Classic Coleslaw

Barbecue Favorites: Coleslaw is a classic partner for pulled pork sandwiches, barbecue ribs, smoked brisket, grilled barbecue chicken thighs, or shredded beef sandwiches.
Burgers and Hot Dogs: Serve it alongside hamburgers, cheeseburgers, hot dogs, chili dogs, or cowboy sloppy joes for an easy cookout meal.
Fried Foods: The cool, creamy crunch pairs perfectly with fried chicken, chicken tenders, fish and chips, fried shrimp, or crispy fish sandwiches.
Picnic and Potluck Classics: Add it to a spread with classic potato salad, Mexican macaroni salad, baked beans, bacon deviled eggs, pickle wraps, and fresh fruit salad.
Sandwiches and Wraps: Use coleslaw as a topping for pulled pork sandwiches, barbecue chicken sandwiches, fish tacos, shrimp tacos, burgers, or wraps.
Grilled Favorites: Pair it with grilled beef kabobs, grilled pork chops, grilled sausages, grilled chicken breasts, or grilled hamburgers.
Seafood Dinners: Coleslaw is a natural side for fried fish, grilled salmon, fish tacos, crab cakes, shrimp baskets, or clam strips.
Comfort Food Meals: Serve it with meatloaf sandwiches, baked chicken, roast beef sandwiches, or oven-fried chicken for a simple family dinner.
Southern-Inspired Sides: Round out the meal with cornbread, baked beans, macaroni and cheese, collard greens, or hush puppies.
Summer Cookout Spreads: Combine it with watermelon, pasta salad, corn on the cob, lemonade, and a simple dessert like strawberry shortcake or peach cobbler for a complete warm-weather menu.

A close-up of a spoonful of colorful coleslaw with shredded red cabbage, carrots, and creamy dressing, with more coleslaw blurred in the background.

Other Recipes You May Enjoy

If you like Classic Coleslaw, you might also like my Cabbage Apple Salad or my Classic Potato Salad. The Lebanese Cabbage Salad is also delicious.