This easy recipe for Classic Coleslaw is crisp, colorful, and tossed in the most irresistible creamy homemade dressing. Ready in just 15 minutes, it has the perfect balance of sweet, tangy, and fresh crunchiness.
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Jump to:
- ❤️ Why You'll Love This Classic Coleslaw Recipe
- 🛒 Ingredients for Homemade Coleslaw
- 🔪 How to Make Easy Coleslaw
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with Homemade Coleslaw
- 🔄 Substitutions and Additions
- Can I Shred the Cabbage Ahead of Time?
- What if My Coleslaw Tastes Too Tangy?
- Why is My Dressing Separating?
- Can I Use Pre-Shredded Coleslaw Mix?
- Can I Make This Slaw Dairy-Free?
- 🍽️ More Easy Side Dish Recipes
❤️ Why You'll Love This Classic Coleslaw Recipe
- Fresh crisp cabbage mix
- Sweet shredded carrots and scallions
- Tossed in an easy homemade coleslaw dressing
- Quick and easy to make in 15 minutes
- Perfect for potlucks and BBQ’s
- Low carb and vegetarian friendly
This Classic Coleslaw is my go-to when I need something quick, fresh, and easy for BBQs and potlucks. It has that perfect mix of crunchy cabbage, sweet carrots, and a creamy dressing that pulls it all together. It’s a solid side dish that everyone loves and works with everything from grilled chicken to pulled pork.
You can make the coleslaw ahead, keep it in the fridge, and it stays crisp for days. I love how simple it is, but it still feels special and homemade in the best way. It’s one of those recipes you make once, and then start craving for every gathering.
If you love slaw with twist, be sure and try my Apple Cranberry Slaw and my Asian Cabbage Slaw.
🛒 Ingredients for Homemade Coleslaw
- Green cabbage
- Red cabbage
- Carrots
- Mayonnaise
- Apple cider vinegar
- Monk fruit/allulose
- Scallions
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Easy Coleslaw
Add the mayonnaise, apple cider vinegar, sweetener, salt and ground black pepper into a small mixing bowl.
Whisk to combine, then set it aside while you prepare the slaw mix.
Shred your green cabbage thinly using a sharp knife.
Shred the red cabbage in the same way.
Add both to a large mixing bowl along with the scallions and shredded carrots.
Pour the dressing over the top and toss to combine.
Chill in the fridge for at least 1 hour before serving.
💡 Tips
- Use a sharp knife or mandolin to get thin slices of cabbage for the best texture.
- Don’t skip the chill time, it helps the flavors soak in and gives the slaw a crisp bite.
- Taste the dressing before tossing the slaw so you can adjust for salt or sweetness.
- Pat the cabbage dry if it's too wet after shredding so the dressing sticks better.
☑️ Storage Instructions
Store in an airtight container for several days in the fridge.
🍴 What to Serve with Homemade Coleslaw
This coleslaw makes a delicious side dish with just about any main course. Here are some popular choices:
- Grilled Pork Chops
- Glazed Ham
- Oven Roasted Chicken
- Cast Iron Steak and Mushrooms
- Air Fryer Pesto Salmon
- Stuffed Pepper Skillet
- Air Fryer Shrimp
- Easy Air Fryer Chicken Thighs
🔄 Substitutions and Additions
- Onions: Swap green onions for finely diced red onions for a little bite.
- Fresh herbs: Add chopped fresh parsley or dill for a touch of brightness.
- Pickles: Stir in a few tablespoons of chopped pickles for tangy crunch.
- Mustard: Add a small amount of Dijon mustard to the dressing for a little zing.
- Celery seed: Toss in some celery seeds if you like that classic deli slaw flavor.
- Heat: For a spicier version, add a pinch of cayenne or some chopped jalapeños.
Can I Shred the Cabbage Ahead of Time?
Yes! You can shred it 1 to 2 days in advance. Store it in a sealed container with a paper towel to keep it dry.
What if My Coleslaw Tastes Too Tangy?
Stir in a little extra mayo or a pinch of sweetener to mellow it out without throwing off the balance.
Why is My Dressing Separating?
This usually happens if it wasn’t whisked enough. Make sure to whisk until it’s completely smooth and creamy before tossing.
Can I Use Pre-Shredded Coleslaw Mix?
You can, but the texture and flavor are better when you shred the cabbage fresh. Pre-shredded mixes can sometimes be drier or bitter.
Can I Make This Slaw Dairy-Free?
Yes, just use a dairy-free mayonnaise. Everything else is already dairy-free.
🍽️ More Easy Side Dish Recipes
- Air Fryer Sweet Potatoes
- Glazed Carrots
- Garlic Potatoes and Green Beans
- Cheesy Roasted Cauliflower
- Air Fryer Baked Potatoes
Classic Coleslaw
Ingredients
- 5 cups shredded green cabbage
- 1 cup shredded red cabbage
- ⅔ cup shredded carrots
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons monk fruit/allulose
- 2 tablespoons scallions, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the mayonnaise, apple cider vinegar, sweetener, salt and ground black pepper into a small mixing bowl.
- Whisk to combine, then set it aside while you prepare the slaw mix.
- Shred your green and red cabbage thinly using a sharp knife.
- Add both to a large mixing bowl along with the scallions and shredded carrots.
- Pour the dressing over the top and toss to combine.
- Chill in the fridge for at least 1 hour before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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