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!
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.