There’s something magically satisfying about a bowl of Coleslaw—it’s crunchy, creamy, and perfectly tangy, making it a staple at backyard barbecues, cozy family dinners, or even as a crisp midday snack. The combination of fresh cabbage and carrots tossed in a velvety dressing hits all the right notes, delivering a delicious experience in every single bite. Whether served alongside burgers or piled on top of a pulled pork sandwich, this classic Coleslaw is a guaranteed crowd-pleaser, bursting with freshness and flavor.

Ingredients You’ll Need

Coleslaw truly proves that you don’t need a mile-long ingredient list to create something unforgettable. Each component plays a starring role—adding crunch, color, or creaminess that defines this beloved side dish.

Cabbage (green and/or purple): The foundation for that satisfying crunch and gorgeous color contrast.
Carrots: They lend a natural sweetness and vibrant orange hue, making every forkful pop visually and taste-wise.
Mayonnaise: This is what brings everything together, offering a creamy texture that coats each shred beautifully.
Apple cider vinegar: Just a splash brightens the flavors, balancing out the richness of the mayo with a gentle tang.
Sugar: Don’t skip the touch of sweetness—it softens the acidity and enhances every other flavor in the bowl.
Salt and black pepper: Essential for pulling all the tastes into harmony and making the vegetables shine.
Celery seeds (optional): These add a subtle, aromatic note that screams “classic deli coleslaw.”

How to Make Coleslaw

Step 1: Prep the Veggies

Start by finely shredding your cabbage and carrots. You can use a sharp knife, mandoline, or food processor—whatever feels easiest and gets you those thin, crisp ribbons that are the key to a great Coleslaw texture. The thinner the cut, the more evenly the dressing coats each strand.

Step 2: Mix the Dressing

In a large mixing bowl, combine mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seeds, if using. Whisk it all together until silky smooth. The dressing should taste slightly tangy and just a bit sweet—feel free to tweak the sugar or vinegar to your preferred balance.

Step 3: Combine and Toss

Add your shredded cabbage and carrots to the bowl of dressing. Using tongs or clean hands, toss everything together until all the veggies are gloriously coated. Make sure you get down to the bottom of the bowl so no bit of cabbage gets left out. It’s this moment when Coleslaw truly comes to life!

Step 4: Chill Before Serving

Let your freshly mixed Coleslaw rest in the refrigerator for at least an hour before serving. This helps the flavors meld and the cabbage absorb some of that creamy goodness, making for an even better bite. Trust me—it’s worth the wait!

How to Serve Coleslaw

Garnishes

Add a sprinkle of chopped fresh parsley or dill for a colorful, aromatic finish. A few extra celery seeds on top or a twist of cracked black pepper can elevate your Coleslaw from simple to show-stopper. If you’re feeling adventurous, a squeeze of lemon over the top is a bright, zippy addition.

Side Dishes

Coleslaw shines beside fried chicken, grilled meats, or fish sandwiches. It’s the perfect counterpoint to anything rich or spicy. I especially love serving it with cornbread or grilled corn—its creaminess pairs so well with a touch of char and sweetness from those summer classics.

Creative Ways to Present

Ditch the bowl and think outside the box—try serving individual portions in mason jars for a party, or pile it into lettuce cups for a light, crunchy appetizer. Topping tacos or hot dogs with Coleslaw adds a surprising and delicious twist, while serving it over a baked potato creates an unforgettable side dish upgrade.

Make Ahead and Storage

Storing Leftovers

Coleslaw keeps beautifully in the refrigerator for up to three days in an airtight container. In fact, it often tastes even better after a night in the fridge as the flavors meld and the veggies soften just slightly (without losing all their crunch).

Freezing

As much as I’d love to say you can freeze Coleslaw, its fresh, crisp veggies and creamy dressing don’t hold up well to freezing. The cabbage tends to go limp, and the dressing separates. It’s always best enjoyed fresh!

Reheating

No need for reheating—Coleslaw is all about that chill! If your Coleslaw has been in the fridge, just give it a good stir before serving to redistribute the dressing and freshen up the texture.

FAQs

Can I make Coleslaw ahead of time?

Absolutely! In fact, prepping it a few hours or even a day before actually improves the flavor as everything melds together beautifully. Just keep it chilled until you’re ready to serve.

What’s the best type of cabbage for Coleslaw?

Green cabbage is classic, but mixing in some purple cabbage gives you gorgeous color and a little extra crunch. Napa cabbage works as a softer alternative, too.

Can I make Coleslaw without mayonnaise?

Definitely—you can swap in Greek yogurt or a blend of yogurt and sour cream for a lighter spin, or use a vinaigrette-based dressing for something brighter and vegan-friendly.

How can I keep my Coleslaw from getting watery?

If you’re prepping far in advance, try salting your cabbage and letting it sit for 10-15 minutes, then patting it dry before mixing with the dressing. This step helps to draw out excess moisture, so your Coleslaw stays crisp and creamy.

Is Coleslaw gluten-free?

Classic Coleslaw is naturally gluten-free, as long as your mayonnaise and other dressing ingredients don’t contain wheat-based additives. Always check your labels if gluten is a concern!

Final Thoughts

There’s a reason Coleslaw remains a go-to at just about every gathering; it’s a delicious blend of freshness, flavor, and fun. I hope you’ll give this version a try and see how it brightens up any meal. Don’t be surprised if it disappears faster than you expect—enjoy every crunchy, creamy bite!

Coleslaw Recipe