Best Easy Coleslaw Recipe
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Try our Easy Coleslaw Recipe! Use pre-shredded coleslaw mix and toss it with our homemade coleslaw dressing for a quick, delicious side dish.
Coleslaw is a versatile and refreshing side dish that pairs well with everything from barbecue to seafood. We love using it on cold hoagies or warm sandwiches like our slow cooker BBQ Pulled Pork.
The combination of crunchy cabbage and carrots with a creamy, tangy dressing creates the perfect balance of flavors and textures. You can follow our coleslaw dressing recipe using any coleslaw mix or even making your own shredded blend.
Letting it sit overnight enhances the taste, making it even better the next day. Whether you like it thick and creamy or prefer a lighter, tangier version, this coleslaw is easy to customize to your preference.
Coleslaw Ingredients
- Coleslaw mix: I use the 32 oz bag at the wholesale stores or 2 bags from the regular supermarket.
- Mayonnaise: Creates a creamy base for the dressing. A lighter swap would be using some plain greek yogurt.
- Mustard: Just a bit for flavor.
- White vinegar or apple cider vinegar: I typically use white vinegar, you can use either.
- Sugar: I recommend using a super fine granulated sugar.
- Salt: Just a little bit of salt enhances all the flavors.
- Celery seed: This gives it the classic coleslaw flavor.
How to Make Coleslaw
In a large bowl, combine the mayonnaise, mustard, vinegar, sugar, salt, and celery seed. Stir everything together until well combined.
Add in the coleslaw mix and stir again until completely combined.
Place in the refrigerator and then stir every so often to allow the dressing to coat the coleslaw.
Refrigerate until ready to serve.
Recipe tips and notes
- Some coleslaw mixes will have red cabbage, we don’t mind it. There are some store brands and name brands do not contain the red cabbage.
- Store coleslaw in an airtight container in the refrigerator for up to three days.
- For a thinner consistency, stir in 1/2 cup buttermilk or regular milk before serving.
- For best results, we recommend refrigerating overnight or at least making 6 hours in advance for the flavors to develop.
- For a tangier flavor, use more vinegar. My husband prefers it sweeter.
- To make it lighter, swap some mayonnaise for plain Greek yogurt.
- If you prefer a crunchier texture, mix in the dressing just before serving.
Easy Coleslaw Recipe
Ingredients
- 2 16 oz coleslaw mix
- 1 cup mayonnaise
- 1/2 teaspoon mustard
- 1/4 cup white vinegar or apple cider vinegar
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon celery seed
Instructions
- Place the coleslaw mix (shredded cabbage and carrots) into a large bowl.
- Pour the remaining ingredients into the bowl.
- Mix ingredients well and cover.
- Keep in fridge, stir a few times to help marinate well in the dressing. Best if you let it sit overnight before serving, as so the flavor develops.
- *If you like it a little more watery add in 1/2 cup buttermilk or regular milk.
Video
Nutrition
I usually just buy the bags of already shredded cabbage. I don’t own a food processor like this but I own tons of other kitchen gadgets. I love your recipe. My mom takes a bowl and mixes the sugar, mayonnaise and vinegar until it tastes right. It’s nice to see a recipe with some base measurements.
I adore coleslaw… Adore it!
I can’t wait to try this! Hitting the supermarket tomorrow ! ! I’m already salivating ! !!
It’s our favorite! We make it regularly 🙂
Love this recipe!! Definitely plan on using it again and again!!!
Thank you so much, Joy!! 🙂 Glad you like it!!
How do you cut cabbage for diced southern style slaw. The coleslaw dressing taste phenomenal!
Hi, Grances!
For diced I would basically cut the cabbage like I would chop and onion.
This is the absolute most perfect coleslaw. I like the tangy of the apple cider vinegar. I’ve tried so hard to find a good one and never seem to nail it. This is awesome!
Yay! We’re so glad you enjoyed!! 😀
So easy and delish! Will be my go to recipe for coleslaw.
so glad you like it!! 🙂
The video shows lemon juice in the ingredients but it is not in the written recipe.
I occasionally make it with lemon juice as I like it tarter, but my family actually prefers it on the sweet side so we omitted it in the recipe after making it again for my family to compare. I always add to mine 🙂