Easy Coleslaw Recipe

Coleslaw is one of those dishes I make when the grill is warming up, the kitchen is slightly chaotic, and I need something crisp and cool to balance everything else. The first time I made this Easy Coleslaw Recipe for a family cookout, my uncle took a bite, paused, and said, well now, that tastes like summer. I still laugh about it. He also asked if there was secret pickle juice in there. There is not, but I do have a trick or two. And if you hear a weird crunching sound in the background while you read this, it is probably me sneaking a forkful from the bowl. Happens every time.

Why you will love this, at least I do

I make this when I need a fast side and my brain is already focused on the main event. It is creamy, a bit tangy, and it has that friendly crunch that plays nice with everything. My family goes a bit wild for it with pulled pork, and my neighbor once traded me fresh tomatoes for a container of this slaw. Worth it. Also, there was a time I kept over sweetening the dressing because I was sure it needed more sugar. It did not. Now I go lighter, then adjust at the end. Much happier salad, and fewer sticky fingers.

What you need in the bowl

1 medium head green cabbage, about 700 g, finely shredded. I sometimes use a pre shredded mix when I am in a hurry, no shame.
1 to 1 and a half cups shredded carrot, about a handful more if you love color. My grandmother always insisted on a certain brand, but honestly any nice fresh carrot works fine.
3 to 4 tablespoons finely sliced red onion, or a small shallot if you prefer it milder.
3 quarters cup mayonnaise. Good mayo matters, but I have used store brand plenty. If you want lighter, go half mayo and half plain Greek yogurt.
2 tablespoons apple cider vinegar. White wine vinegar works in a pinch, and rice vinegar is surprisingly lovely.
1 to 2 teaspoons Dijon mustard, depending on your mood.
1 to 2 teaspoons sugar or honey, adjust to taste.
Half teaspoon fine salt, plus more to taste.
A few grinds black pepper.
Optional but good: a squeeze of lemon, a pinch of celery seed, and a tiny splash of pickle brine if you are feeling curious.

If you want a quick refresher on safely storing cabbage and dairy salads, the USDA has a super clear guide. I peek at it more than I care to admit: USDA food safety tips.

How I actually throw it together

Slice the cabbage: Remove any sad outer leaves. Quarter the cabbage and cut out the core. Now slice into thin shreds. If you have a mandoline, this is where it shines. If not, a sharp knife is perfectly fine. I grabbed the cabbage form the fridge and it does slice a little cleaner when cold.
Make the dressing: In a big bowl, whisk together mayo, vinegar, Dijon, sugar, salt, and pepper. It will look too thick at first. Do not worry, the cabbage has moisture that thins it out.
Toss time: Add the shredded cabbage, carrot, and onion to the bowl. Use tongs or very clean hands and toss until everything looks coated. This is where I usually sneak a taste and mumble something like almost there.
Adjust and rest: Add more salt, sugar, or vinegar if needed. I tend to think a tiny extra splash of vinegar lifts it. Then let it sit 10 to 20 minutes, just on the counter, so the veggies soften a touch. It always looks a bit stiff before that, then suddenly it relaxes like it found its comfy chair.
Finish: If it tightened up, loosen with a teaspoon of water or a squeeze of lemon. Actually, I find it works better if I add the lemon right before serving.

Want a visual on cabbage slicing that is quick and clear. I like this walkthrough: how to shred cabbage well.

Little notes I learned the slightly messy way

Salt draws water. If your slaw seems watery later, it is probably the salt doing its thing. You can drain off a spoonful of liquid and stir in a tiny bit more mayo to balance it.
On second thought, I do not always add onion. If your onion is strong, soak slices in cold water for 10 minutes first. Way gentler.
Celery seed is tiny but mighty; go easy at first. Too much and it tastes like a spice cabinet salad.
I think this tastes better the next day, but if you need it right now, it is still very good. The texture shifts from crisp to softly snappy, which I love.

Variations I have actually tried

Jalapeño lime: Add minced jalapeño, a good squeeze of lime, and a pinch of cumin. Great with fish tacos.
Herby slaw: Chop a handful of parsley and dill, toss it in. The green on green is oddly cheery.
Yogurt forward: I once did all Greek yogurt thinking I was very clever. It tasted fine but got watery fast. Half and half is kinder.
Vinegar slaw: Skip the mayo, use extra vinegar and a splash of olive oil, a pinch of sugar. Super picnic friendly.

Gear I use, and what to do if you do not have it

Mandoline for ultra thin shreds. I call it essential when I want restaurant thin ribbons. But if you have a solid chef knife, you are golden, just take your time.
Big bowl. Bigger than you think. A baking dish works in a pinch, it is easier to toss without confettiing the counter.
Tongs or a wooden spoon. Hands are fine too, and honestly more fun.

Side note because I am easily distracted. My neighbor’s dog sits by the fence every time I shred cabbage, like he is waiting for a carrot to jump across. It never does, but hope springs eternal, right.

How to stash the leftovers

Keep coleslaw in a sealed container in the fridge for up to 3 days. If it loosens up, give it a quick toss before serving. Add a spoon of mayo if needed. Though honestly, in my house it never lasts more than a day. For storage basics, this guide is handy: leftover timing at a glance.

Serving it the way we do at my place

On barbecue nights, pile it on top of pulled pork or crispy tofu, then add a pickle on the side. Family tradition, no one knows why.
With tacos, especially fish or shrimp. A squeeze of lime over the slaw right before it hits the tortilla is grand.
As a crunchy bed for grilled sausages. Sounds odd, tastes great.

Pro tips that came from a few oops moments

I once tried rushing the resting step and regretted it because the cabbage still felt stiff and the dressing tasted too loud. Ten quiet minutes changes everything.
Another time I salted the cabbage early and walked away for an hour. Came back to a puddle. If you need to prep ahead, keep the veggies and dressing separate, then toss right before serving.
When I over peppered, a small pinch of sugar and a dollop of mayo mellowed it right out.
If you grate the carrot super fine, it can tint the dressing. Not bad, just a bit orange. Bigger shreds stay prettier.

FAQ, because you asked and I keep notes

Can I make this without mayo
Yes, you can go with a vinegar and oil base. Try 3 tablespoons vinegar, 2 tablespoons olive oil, pinch of sugar, salt, pepper. Different vibe, still crunchy and fresh.

Can I use purple cabbage
Absolutely. It looks fantastic. Just know it may tint the dressing a little. If that bugs you, add the lemon juice and skip the onion, it stays brighter.

How far ahead can I make it
Same day is safest for peak crunch. If you must make it early, mix the dressing and keep it separate from the cabbage and carrot, then combine a couple of hours before serving.

Is sugar necessary
Not strictly. A tiny bit rounds the flavors. Honey or maple are fine subs. Or skip it and let the carrots bring some sweetness.

Can I freeze coleslaw
I do not recommend it. The texture goes wonky. Fresh is best, promise.

Why is my slaw watery
Salt pulls moisture out. Toss right before serving, or drain a little liquid and add a spoon of mayo. Also, check your cabbage freshness. Older cabbage releases more liquid.

Is there a dairy free option
Use a vegan mayo you like. There are some great ones out there, and with the vinegar and mustard you will get that familiar flavor.

Quick recipe card for the fridge door

Shred 700 g cabbage and a handful of carrot. Whisk 3 quarters cup mayo, 2 tablespoons cider vinegar, 1 to 2 teaspoons Dijon, 1 to 2 teaspoons sugar, salt and pepper. Toss with veggies and a little sliced red onion. Rest 10 to 20 minutes, adjust, serve. It is simple and it is crunchy and it is friendly.

P.S. If your slaw looks too creamy at first, it is fine. Give it a few minutes. It will loosen as it sits. This salad takes its time, and in a world that moves fast, that is kind of nice.