This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
The Lowdown on This Classic Coleslaw
I have a confession to make y’all: I’m not the biggest mayo fan. That’s exactly why I made my vinegar slaw in the first place. But when I need a classic coleslaw for a cookout or potluck, this right here is the one I reach for every time.
It’s creamy, fresh, and downright addictive boos, but it ain’t drowning in mayo. I cut some of that out and added Greek yogurt, plus a little Dijon mustard and ACV to keep it tangy and balanced.
Ingredients you’ll need to make Classic Coleslaw
For the Veggies
- Green and Red Cabbage: I like to use a mix of both for color, but you can stick to just one type. Or skip the chopping and grab a bag of coleslaw mix from the produce section.
- Carrots: Freshly shredded is best, but the pre-shredded kind from the bag works.
For the Dressing
- Mayonnaise: Use a good-quality brand. If you want to make it vegan, swap it for vegan mayo, or skip the mayo altogether and use just Greek yogurt.
- Greek Yogurt: You can use sour cream instead if that’s what you have on hand.
- Dijon Mustard: I love Dijon for the sharpness, but regular yellow mustard also works for this simple coleslaw dressing.
- Apple Cider Vinegar: If you don’t have it, go with white vinegar, rice vinegar or lemon juice.
- Sugar: I use regular sugar, but maple syrup or honey add a nice touch.
- Kosher Salt and Black Pepper: You already know you gotta season it up!
- Celery Seed: Or dill seed. Don’t skip this boos! It’s what gives my slaw that signature flavor.
How to make Classic Coleslaw
Classic Coleslaw Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Veggies
- 8 cups finely shredded green cabbage
- 4 cups finely shredded red cabbage
- 2 medium carrots peeled and shredded on the large holes of a box grater
For the Dressing
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 ½ teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon celery seed
Instructions
- In a large bowl, toss together both cabbages and carrots.
- In a second large bowl, whisk all dressing ingredients together. Taste for seasoning. Add slaw and toss to evenly coat in dressing.
- Cover and chill in refrigerator for at least an hour for all the flavors to marry. Enjoy!
Notes
Nutrition
Tips for making the best classic coleslaw recipe
- Shred your cabbage super fine, boos! Use a mandoline (my fav method), a food processor, or a knife.
- Taste the dressing before you toss it with the slaw. If it’s too tangy, add a pinch more sugar.
- Toss the slaw with the dressing just before serving. That way it stays crunchy and doesn’t get soggy.
- Keep it chilled. If you’re making this creamy coleslaw for a potluck, place the bowl in a larger bowl filled with ice. And don’t let it sit in the sun too long!
Recipe Variations and Additions
- Add some crunch. Thinly sliced cucumbers or finely chopped onions can give a nice bite and extra texture to your slaw.
- Throw in some herbs. Fresh dill, chives, or parsley. If you’re using fresh herbs, go easy boos. A little goes a long way.
- Bring the heat! Sprinkle in a little paprika or add a pinch of cayenne.
- Make it sweet. Toss in a handful of dried cranberries or golden raisins. Trust me boos, it tastes GOOD.
What to serve with this easy homemade coleslaw
- Burgers: You can’t have coleslaw without a good burger. Pair it with a Chipotle black bean burger or pile it on top of a mango jerk salmon burger.
- Taco Time: Slaw and tacos? Say less. It’s perfect with birria tacos, salmon tacos, or jerk shrimp tacos.
- Summer BBQ Vibes: Keep it classic with BBQ ribs, BBQ meatballs, and honey BBQ wings. A side of baked beans and cornbread makes it a whole meal!
- Seafood: Coleslaw is always a win with grilled catfish, fried catfish, or even a big ol’ plate of fish and chips.
How to store Coleslaw
Keep your coleslaw in an airtight container in the fridge. Give it a quick toss before serving to mix up any dressing that settled at the bottom. It’ll stay fresh in the fridge for about 3 to 5 days, but try not to store it for that long. The sooner you eat coleslaw, the better!
Frequently asked questions
Kind of! The best way is to prep the cabbage, carrots, and dressing separately. Keep them chilled in the fridge, then toss it all together right before serving so it stays crisp.
Salt helps! Sprinkle a little salt over the shredded cabbage and let it sit for about 10 minutes. Then squeeze out the extra moisture with a clean towel.
Add a bit more mayo or Greek yogurt. If it gets too thick, thin it out with a splash of milk.
pinterest 
facebook 
twitter 
email