When I need a classic coleslaw for a cookout or potluck, I reach for this recipe every time. Unlike my vinegar coleslaw, this one is creamy, fresh, and 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 apple cider vinegar to keep it tangy, flavorful and balanced.
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Coleslaw Ingredients
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 work too.
- 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
Mix the Veggies
Step 1: Add the cabbage and carrots to a large bowl.
Step 2: Toss together.
Whisk the Dressing
Step 3: Add all the dressing ingredients to a second large bowl.
Step 4: Whisk together. Taste for seasoning.
Toss everything together!
Step 5: Pour the dressing over the slaw.
Step 6: Toss to evenly coat in dressing. Cover and chill in refrigerator for all the flavors to marry, and enjoy!
Classic Coleslaw Recipe
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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
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!Nutrition
Recipe Tips
- 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!
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Recipe help
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.
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