If you’re searching for the ultimate coleslaw recipe, you’re in the right place. This vibrant, crunchy salad is more than just a side dish—it’s a refreshing companion to barbecue, sandwiches, and picnic spreads everywhere. With a rich history rooted in Dutch cuisine (originally “koolsla” or cabbage salad), coleslaw has evolved into a beloved dish across the globe. Whether you love it creamy or vinegar-based, this coleslaw recipe delivers the perfect balance of flavor, crunch, and simplicity—all in under 15 minutes.
Why You’ll Love This Coleslaw Recipe
- Quick & Easy: Ready in just 15 minutes with minimal prep.
- Budget-Friendly: Made with basic, affordable ingredients.
- Customizable: Great base for sweet, tangy, or spicy variations.
- Nutritious & Fresh: Packed with fiber, vitamins, and antioxidants.
- Perfect for Meal Prep: Stays crisp and tasty in the fridge for days.
Ingredients Needed for Perfect Coleslaw Recipe
For the Slaw:
- 3 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 cup carrots, julienned or shredded
- 2 green onions, thinly sliced
For the Dressing:
- ½ cup mayonnaise (use vegan mayo for dairy-free)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- Salt & black pepper, to taste
Optional Add-ins:
- 1 teaspoon celery seeds (for classic flavor)
- 1 small green apple, julienned (for sweetness)
Step-by-Step Instructions to Make Coleslaw Recipe
- Prep the Vegetables:
Thinly slice or shred the green cabbage, red cabbage, and carrots. Place in a large mixing bowl. - Make the Dressing:
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. - Combine:
Pour the dressing over the shredded veggies and toss well to coat evenly. - Chill (Optional):
Let it sit in the fridge for at least 15–30 minutes to allow flavors to meld. - Serve:
Top with sliced green onions or fresh herbs just before serving.
Expert Tip: Use a mandoline slicer for uniform veggie strips and faster prep.
Recipe Tips & Variations
- For a lighter version: Use Greek yogurt instead of mayo.
- For a tangy twist: Add a splash of lemon juice or extra vinegar.
- To make it spicy: Mix in a pinch of cayenne or a dash of hot sauce.
- For crunch: Toss in sunflower seeds, almonds, or crushed ramen noodles.
- Sweet version: Add raisins or a sprinkle of sugar to the dressing.
How to Store & Reheat
Storage:
Store coleslaw in an airtight container in the fridge for up to 4 days. For best texture, keep the dressing separate and mix just before serving.
Reheating:
Coleslaw is best served cold or at room temperature. Do not heat, as the cabbage will wilt and lose its crispness.
Similar Recipes You’ll Love
If you enjoyed this crunchy coleslaw recipe, you’ll definitely want to try these fresh and flavorful salads too. Each one offers a unique twist on classic favorites, perfect for any gathering or quick lunch:
They’re all simple to make and sure to become new staples in your kitchen rotation.
Frequently Asked Questions (FAQ)
Q: Can I make coleslaw in advance?
Yes! It actually tastes better after a few hours in the fridge, once the flavors have blended.
Q: Is this coleslaw recipe gluten-free?
Absolutely. Just make sure your mustard and mayo are certified gluten-free.
Q: Can I use pre-shredded cabbage mix?
Yes! It saves time and still tastes great.
Q: What’s the best cabbage for coleslaw?
A mix of green and red cabbage gives the best texture and visual appeal.
This classic coleslaw recipe is everything you need in a crunchy, creamy side dish—easy, colorful, and endlessly customizable. Whether you’re prepping for a summer cookout or just craving something fresh, this slaw delivers every time. Give it a try, leave a comment to let us know how it turned out, and don’t forget to share your creation on social media!
Coleslaw Recipe
Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 green onions thinly sliced
- ½ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup for vegan
- 1 tsp Dijon mustard
- Salt & pepper to taste
- Optional: 1 tsp celery seed or 1 small green apple julienned
Instructions
- Add shredded cabbage, carrots, and green onions to a large mixing bowl.
- In a separate bowl, whisk together mayo, vinegar, honey, mustard, salt, and pepper.
- Pour the dressing over the vegetables and toss well to coat.
- Chill for 15–30 minutes to enhance the flavor (optional).
- Serve cold, garnished with extra green onions if desired.