Creamy, tangy slaw perfect for BBQ and sandwiches
Classic Coleslaw
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
8
6 cups
Difficulty
Easy
Cost
Budget
$
Classic Coleslaw
Creamy, tangy slaw perfect for BBQ and sandwiches
★4.4(22)
A classic creamy coleslaw with shredded cabbage and carrots in a tangy mayonnaise-vinegar dressing with a hint of sweetness.
15m
Prep Time
0m
Cook Time
15m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Classic coleslaw is the backbone of summer cookouts and the essential topping for pulled pork sandwiches. Crisp shredded cabbage and carrots are coated in a creamy, tangy dressing that balances sweet and sour perfectly.
This recipe hits that ideal sweet spot between creamy and crunchy. Make it an hour ahead so the cabbage softens just enough to absorb the flavors while retaining its satisfying crunch.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Classic Coleslaw is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
- 1/2 head green cabbage, finely shredded
- 2 large carrots, shredded
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/2 tsp celery seed
Instructions
- 1
Finely shred cabbage and carrots using a mandoline, knife, or food processor shredding disc.
- 2
Toss shredded vegetables with a teaspoon of salt. Let sit 10 minutes, then squeeze out excess liquid.
- 3
Whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper.
- 4
Pour dressing over the cabbage mixture and toss thoroughly to coat.
- 5
Refrigerate for at least 30 minutes before serving to let flavors develop.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
MayonnaiseGreek yogurt
Lighter and tangier.
Apple cider vinegarWhite vinegar or rice vinegar
All provide the needed acidity.
Green cabbageBagged coleslaw mix
The ultimate time-saver.
Tips & Storage
Pro Tips
Salt and drain the cabbage to prevent a watery slaw.
A food processor with a shredding disc makes prep instant.
For vinegar slaw, skip the mayo and double the vinegar with olive oil.
Taste and adjust seasoning at every stage of cooking — what tastes right before cooking often needs adjustment after.
Storage
Refrigerate for up to 3 days. It softens over time but remains tasty.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: The key to this salad is contrast. Make sure you have something crunchy, something creamy, and something bright in every bite.
Nutrition Facts
Per serving (3/4 cup) · 8 servings
Calories120
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein8g
Carbohydrates10g
Fat6g
Fiber2g
Sugar1g
Sodium280mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I prevent watery coleslaw?
- Salt and drain the shredded cabbage before adding the dressing.
- Can I use bagged coleslaw mix?
- Yes. It saves time and works perfectly.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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