Classic Creamy Coleslaw Recipe Made from Scratch
If you’ve been on the hunt for the Best Coleslaw Recipe for BBQ around, consider this your lucky day! This fantastically flavorful cabbage slaw is creamy, crunchy, tangy, and sweet. Better yet, it’s made with fewer than 10 ingredients—easy enough for even kitchen newbies to master.
Why You’ll Love This Classic Coleslaw Recipe
- With over 920,000 views and 8,400 likes on my YouTube video, you can rest assured that this recipe has been well-vetted by plenty of home cooks just like you!
- My favorite thing about this creamy salad is how versatile it is. Use this cole slaw recipe for BBQ, fried chicken dinners, fish tacos, or any meal that would benefit from crunchy veggies.
- Making coleslaw is a snap, especially if you have a food processor to help you shred the cabbage and carrots. You’ll be done in just 15 minutes or less!
How to Make Coleslaw
Watch the full video recipe to learn how to make the best coleslaw recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Ingredients & Substitutions
- Green Cabbage & Red Cabbage – I love the visual interest that the contrasting cabbage colors bring to the table, but you’re welcome to use either one or the other if you prefer.
- Carrots – This root veggie adds more color and a lovely sweetness. Feel free to use any color you have on hand. Parsnips are a good swap, too!
- Mayonnaise – Use a high-quality store-bought mayonnaise, or use homemade if you’re feeling fancy!
- Dijon Mustard – This wine-infused mustard adds a nice tanginess and spice. You’re welcome to use spicy brown mustard, honey mustard, or even yellow mustard in a pinch.
- Apple Cider Vinegar – This sweetly acidic vinegar adds a nice bite. You can swap in other varieties like rice wine vinegar, white wine vinegar, or your favorite fruit vinegar instead. Only have distilled white vinegar? Use that, but note that you may need an extra bit of honey to soften the sharp edges.
- Honey – Classic coleslaw has a mild sweetness. I find that this all-natural sweetener brings greater depth and complexity than white sugar. Feel free to use agave nectar, date syrup, maple syrup, or white sugar instead.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What Is Slaw, Anyway?
Slaw—short for coleslaw—is a chilled, shredded vegetable salad that’s been around for centuries. It made its way to America with early Dutch settlers—the name comes from the Dutch word koolsla, meaning “cabbage salad.” Traditional coleslaw features finely shredded cabbage tossed in a creamy dressing, but slaw has evolved into a broader category of salads.
From vinegar-based Carolina slaws to spicy Korean kimchi slaw to modern twists using ingredients like Brussels sprouts, kale, apples, or mango, there’s no limit to how you can customize it. While classic creamy coleslaw remains a picnic staple, slaw’s versatility makes it a go-to side dish for everything from tacos to barbecue.
Optional Variations & Dietary Adaptations
I think this is the best coleslaw dressing recipe if you’re after that classic, creamy BBQ restaurant-style flavor, but you’re more than welcome to get creative with it. Here are a few fun ways to customize your slaw:
- Lighten Up – Replace half (or all) of the mayonnaise with plain Greek yogurt for a tangier, protein-packed dressing with fewer calories.
- Change the Dressing – Swap the creamy base for a vinegar or mustard-based dressing, or try my Asian cabbage salad with sesame-soy vinaigrette for a fresh twist.
- Add Fruit – Shredded apples, pears, or pineapple chunks bring sweetness and contrast beautifully with the tangy dressing.
- Boost the Crunch – Toss in chopped celery, radishes, or even thinly sliced fennel for added texture and bite.
- Add Nuts or Seeds – Sunflower seeds, chopped pecans, or slivered almonds give the slaw a satisfying crunch.
- Sweeten It Up – A handful of dried cranberries or golden raisins adds a chewy, sweet surprise.
- Flavor Boost – Stir in poppy seeds, celery seed, or a pinch of caraway for extra depth and complexity.
Expert Tips & Tricks
- To save time, start with bagged cole slaw mix that has shredded green and red cabbage and shredded carrots in there already!
- Salt the cabbage. If you have time, sprinkle your shredded cabbage with a little salt and let it sit for 10–15 minutes. Then squeeze out the excess moisture with a clean towel. This helps keep the final salad crisp instead of watery.
- Use a mix of green and purple cabbage for color and variety. Note that purple cabbage brings a slightly earthier flavor to the mix if you want to shake up the ratio.
- Dress just before serving. For the crunchiest slaw, wait to toss everything together until close to mealtime. If you prefer a softer texture, let it sit for 30 minutes to an hour so the cabbage has time to soften.
- Adjust seasoning last. Once it’s all mixed, give your slaw a final taste and adjust the salt, pepper, sweetness or acidity to suit your preferences.
How to Serve Coleslaw
Classic coleslaw is the ultimate side dish—cool, crunchy, and the perfect contrast to bold, smoky, or spicy mains. Here are some of my favorite ways to serve it:
- With BBQ – Serve it alongside pulled pork, ribs, brisket, or your favorite grilled meats for the ultimate barbecue plate.
- On sandwiches – Pile it high on classic hamburgers, pulled pork sandwiches, crispy chicken sandwiches, or sloppy joes for a crunchy, tangy contrast.
- With seafood – Coleslaw is a natural match for fried fish, fish tacos, or shrimp po’ boys.
- With fried foods – Coleslaw cuts through the richness of fried chicken, fish and chips, or french fries like a pro.
- In Buddha bowls – Add a scoop of slaw to rice or quinoa bowls for texture and brightness.
Storage & Reheating
- Leftovers: Store any leftover coleslaw in an airtight container in the refrigerator. It will keep well for up to 3–4 days. If you’ve already mixed the slaw with dressing, expect the cabbage to soften a bit over time—but many people love it that way!
- Make-Ahead: If you’re prepping ahead for a gathering, you can shred the cabbage and carrots up to a day in advance and store them separately from the dressing. Combine just before serving for maximum crunch.
- Freezing coleslaw isn’t recommended—the texture becomes watery and unappetizing once thawed.
More Salad Recipes
Classic Creamy Coleslaw Recipe Made from Scratch
Equipment
Ingredients
- 4½ cups Green cabbage shredded (¾ medium head)
- 1½ cups Red cabbage shredded (¼ medium head)
- 2 cups Carrots shredded (about 3 medium carrots)
- ½ cup (115 g) Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the vegetables: Cut the cabbages into quarters, remove the cores, and shred thinly using a sharp knife or mandoline. Peel and grate the carrots. Combine all the shredded vegetables in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and creamy.
- Combine: Pour the dressing over the shredded vegetables and toss well until everything is evenly coated. Let sit for 10–15 minutes before serving to allow the flavors to meld.
Video
Notes
- Storage: Store coleslaw in an airtight container in the fridge for up to 3–4 days. Stir before serving. Not freezer-friendly.
- Make it lighter: Swap half or all of the mayonnaise with Greek yogurt or light mayo for a lighter version.
- Extra creamy: If you prefer a creamier slaw, feel free to add an extra 2-3 tablespoons of mayonnaise.
- Mix-ins: Add extras like sliced green onions, chopped parsley, celery seeds, or a splash of lemon juice for a flavor boost.
- Make ahead: You can prep the vegetables a day in advance and store them dry in the fridge. Add dressing just before serving to keep it crisp.
- Use a large mixing bowl: This recipe makes a big batch, so use a very large bowl to make tossing the cabbage and dressing easier and mess-free.
- Texture tip: Use a mandoline for thin, even shreds or a food processor to speed up prep.
- Serving ideas: Great with grilled meats, burgers, tacos, or inside sandwiches (especially fried chicken sandwiches!).
Nutrition
FAQs
It depends on the recipe, but this classic cole slaw is both gluten-free and dairy-free.
A classic coleslaw mix typically includes shredded green cabbage, shredded carrots, and sometimes purple cabbage for color. Some blends may also include a bit of chopped onion or other crunchy veggies, but the base is almost always cabbage and carrots.
Traditional coleslaw is made of finely shredded cabbage and carrots, tossed in a creamy dressing typically made with mayonnaise, vinegar, sugar, salt, and pepper.
The secret to good coleslaw is balance—crisp, freshly shredded cabbage, a well-seasoned dressing with the right mix of creaminess, tang, and sweetness, and just enough time for the flavors to meld without making the slaw soggy.
My hips can’t afford the mayo but everybody seems to love the dressing I make with only cider vinegar, oil and a wee bit of sugar.
Tried it in some restaurant and loved it. Tried to recreate at home and couldnt. With this recipe, it was AMAZING 🔥
Best coleslaw recipe I’ve ever tried! so creamy!
I also like green onion and parsley in my slaw.
Soo good, thank you!!!