Coleslaw
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Make the best traditional Coleslaw salad, with a creamy mayonnaise and vinegar dressing, using this quick and easy 10 minute recipe. It’s the perfect summer bbq side dish, or a delicious topping for pulled pork sandwiches!
Table of contents
An easy coleslaw recipe is something you should always have in your back pocket! It’s a classic side dish that’s delicious with everything from grilled meats, to smoked meats. And it tastes delicious on top of sandwiches!
For this traditional homemade coleslaw recipe, you’ll find the perfect ratio of crunchy cabbage, to crispy carrots, to creamy coleslaw dressing. It only takes 10 minutes to make and is sure to be the hit of every backyard bbq or picnic!
Ingredients
- Shredded cabbage – for a classic coleslaw recipe, you’ll want to combine both shredded red cabbage and shredded green cabbage. You can shred the cabbage yourself, using a food processor with a shredding blade, a shredder attachment on a KitchenAid stand mixer, or a box grater. You can also buy bags of shredded cabbage in the produce section at the grocery store.
- Shredded carrots – just like the cabbage, you can shred it yourself at home, or purchase a bag of pre-shredded carrots at the grocery store.
- Coleslaw dressing – the best coleslaw is made by using the best coleslaw dressing. And lucky for you, I have that dressing recipe right here for you! It combines mayo, maple syrup, apple cider vinegar, dijon mustard and spices to make a sweet, tangy and creamy coleslaw dressing that is absolutely delicious!
All of the ingredients in this recipe are naturally gluten free. To make this easy coleslaw recipe dairy free, use a vegan mayonnaise substitute in the dressing.
You can also make this recipe with a 14 ounce bag of coleslaw mix, instead of combining the shredded cabbage and carrots at home yourself.
Instructions
- Prepare the coleslaw dressing. Combine mayonnaise, maple syrup, apple cider vinegar, dijon mustard, celery seeds, salt and pepper in a small bowl. I’ve provided the ingredient quantities in the recipe card below. If you’d like tips and tricks on making this coleslaw dressing recipe, follow the link for the full blog post. You can make the dressing up to 2 weeks in advance, and store it in the fridge until you’re ready to make the coleslaw.
- Combine shredded cabbage and carrots. If the veggies aren’t already shredded, start by shredding the cabbage and carrots. I like to use a salad shooter, or the shredder attachment on my KitchenAid. You can also use the large holes of a box grater, or a food processor with a shredding blade. Once the veggies are shredded, add them all to a large bowl.
- Toss the veggies and dressing together. Pour the salad dressing into the bowl with the shredded cabbage and carrots. Toss to combine everything, then transfer the coleslaw to the fridge for 1 hour. This will allow the flavors to develop.
Store any leftover coleslaw in an airtight container in the fridge for up to 24 hours. Since the slaw has already been tossed in the dressing, it will only keep it’s crunchy texture for up to 1 day.
Additions and substitutions
This recipe is for a basic traditional coleslaw. If you’d like to mix things up, you can add or substitute any of these ingredients in the slaw.
- Replace the green cabbage with broccoli to make broccoli slaw. Remove broccoli florets from the stems. Use a vegetable peeler to peel the broccoli stems, then use a sharp knife to slice them into matchsticks, or use a vegetable grater attachment on a food processor. Measure out 3 cups of the grated broccoli to replace the shredded green cabbage.
- Add ¼ cup diced green onions for an additional layer of crunch and flavor.
- Mix in ½ cup minced red onions for a tangy, crisp addition.
- Add ½ cup raisins or dried cranberries for a sweet addition to the salad.
- Mix in ½ cup thinly sliced cucumber or celery for an additional crunchy vegetable.
What to serve it with
Coleslaw is so versatile! You can serve it with grilled meats, or smoked meats, on top of sandwiches, hot dogs, or fish tacos, or with any bbq main course. Try pairing it with these tasty combos this summer, and beyond!
- Honey Mustard Chicken + Grilled Zucchini
- Grilled Marinated Chicken Thighs + Grilled Brussels Sprouts
- BBQ Chicken + Baked Sweet Potatoes
- Smoked Brisket + BBQ Baked Beans
- Smash Burgers + Cheesy Grilled Potatoes
- Smoked Pork Chops + Smoked Mac and Cheese
It’s also a tasty topper for Smoked Pulled Pork sandwiches, Dr Pepper Pulled Pork Sliders, or Instant Pot Pulled Pork sandwiches.
More salad recipes
Try these other tasty salads, all perfect for serving at summer BBQ’s, potlucks, and picnics!
Coleslaw
Ingredients
Coleslaw Dressing
- 6 tablespoons mayonnaise
- 2 tablespoons maple syrup, or honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon celery seeds
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Coleslaw
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
Instructions
- Add all of the ingredients for the dressing to a bowl, and stir to combine.
- Combine the shredded green cabbage, red cabbage and carrots in a large bowl.
- Add the coleslaw dressing and toss to combine.
- Refrigerate for 1 hour before serving to allow the flavors to meld.
Notes
- You can also make this recipe with a 14 ounce bag of coleslaw mix, instead of combining the shredded cabbage and carrots at home yourself.
- All of the ingredients in this recipe are naturally gluten free. To make this easy coleslaw recipe dairy free, use a vegan mayonnaise substitute in the dressing.
- Store any leftover coleslaw in an airtight container in the fridge for up to 24 hours. Since the slaw has already been tossed in the dressing, it will only keep it’s crunchy texture for up to 1 day.
Nutrition Facts
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