Coleslaw
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Coleslaw is one of those sides I genuinely look forward to at any cookout, and making it from scratch is so much better than anything from a bag. Crisp shredded green and red cabbage with grated carrot in a creamy, tangy dressing that coats every strand perfectly. It disappears faster than anything else on the table, every time.
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I make this for every summer cookout, Fourth of July, and Memorial Day potluck because it travels well and feeds a crowd. It’s the side everyone reaches for next to burgers, sandwiches, or grilled veggies. If there are any leftovers, they keep well in the fridge for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Coleslaw with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This homemade coleslaw recipe is the slaw recipe I come back to again and again, made with a few basic ingredients and a quick homemade coleslaw dressing that beats anything store-bought. I’ll walk you through every step so you get that perfect sweet and tangy flavor every time.
Combine the Cabbage and Carrot
In a medium bowl, combine the green and red cabbage along with the grated carrot, or use shredded carrots from a bag if you’re short on time. I always reach for this large glass mixing bowl because it gives me plenty of room to toss everything without spilling shreds of fresh shredded cabbage all over the counter.
Make sure you’re working with shredded, not chopped cabbage, since shreds soak up the dressing far better. To finely shred the cabbage from scratch, I love using a sturdy box grater for paper-thin ribbons in seconds.
You can swap in a bagged slaw mix, store-bought coleslaw mix, or pre-shredded cabbage to skip the prep entirely. Napa cabbage or savoy cabbage both work beautifully if you want to swap out the green cabbage for something more delicate.
For an extra-crunchy slaw, try briefly salted cabbage by sprinkling the shreds with a pinch of salt and letting them drain in a colander for a few minutes before mixing. A small handful of thinly sliced red onion adds a nice, sharp bite if you want to boost the flavor.
Whisk the Coleslaw Dressing
In a separate bowl or measuring cup, combine mayonnaise, sugar, apple cider vinegar, celery seed, onion powder, salt, and black pepper, then whisk until smooth. For a brighter, sweeter, and tangier flavor, swap a teaspoon of the apple cider vinegar for fresh lemon juice, or stir in a tablespoon of sour cream for extra creaminess.
A little dijon mustard adds depth, and you can swap the white sugar for brown sugar or maple syrup if that’s what you have on hand. Celery salt works in place of the celery seed and salt combo if you want a more deli-style flavor.
Toss Everything Together
Pour the dressing over the vegetables and toss well until everything is evenly coated. A pair of silicone-tipped tongs makes this so much easier and won’t bruise the cabbage as metal ones can.
Toss thoroughly to coat. Take your time tossing the cabbage so every shred gets evenly coated with the creamy dressing.
Chill for 2 Hours
Cover and refrigerate for at least 2 hours to let the flavors develop. I cover the bowl with my reusable silicone bakeware lid that creates a tight seal without wasting plastic wrap every time.
Serve and Enjoy your Homemade Coleslaw
Give the coleslaw a quick toss before serving. Adjust seasoning if needed and serve chilled as a side dish.
Garnish with fresh parsley if desired and enjoy!
Coleslaw travels beautifully to picnics and potlucks, so pack it in an insulated cooler bag with ice packs to keep it cold during transport. I always reach for an insulated casserole tote because it keeps everything chilled for hours, and I wait to toss the dressing in until I arrive if I’m traveling more than an hour.
Ingredients
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 medium carrot grated
- ¾ cup mayonnaise
- 1½ tablespoons sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon celery seed
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a large bowl, combine the green cabbage, red cabbage, and grated carrot.4 cups green cabbage, 2 cups red cabbage, 1 medium carrot
- In a separate bowl or measuring cup, whisk together the mayonnaise, sugar, apple cider vinegar, celery seed, onion powder, salt, and pepper until smooth.¾ cup mayonnaise, 1½ tablespoons sugar, 2 tablespoons apple cider vinegar, ¼ teaspoon celery seed, ½ teaspoon onion powder, ¾ teaspoon salt, ⅛ teaspoon black pepper
- Pour the dressing over the vegetables and toss well until everything is evenly coated.
- Cover and refrigerate for at least 2 hours to let the flavors develop.
- Give the coleslaw a quick toss before serving. Adjust seasoning if needed and serve chilled. Garnish with fresh parsley if desired.
Notes
- Shred the cabbage finely: Thinner shreds soak up the dressing better and give you that classic deli texture in every bite.
- Whisk the dressing until smooth: Make sure the sugar fully dissolves into the mayonnaise and vinegar so there are no grainy bits.
- Toss thoroughly to coat: Take your time tossing the cabbage so every shred gets evenly coated with the creamy dressing.
- Chill for the full 2 hours: The flavors really need that time to meld, and the cabbage softens just slightly without losing its crunch.
- Salt the cabbage trick: For extra-crunchy slaw, sprinkle the shredded cabbage with a pinch of salt and let it sit in a colander for 30 minutes, then squeeze out the excess water before mixing.
- Store dressing separately for meal prep: If making ahead for a picnic or potluck the next day, keep the dressing and vegetables in separate containers and combine just before serving to keep everything crisp.
Nutrition
How to Store Leftovers
Transfer leftover coleslaw to an airtight container and refrigerate for up to 3 days, though I find the texture is best within the first 48 hours before the cabbage starts releasing too much liquid. Give it a quick stir before serving to redistribute the dressing.
I don’t recommend freezing coleslaw because the cabbage turns mushy and the mayo dressing separates once thawed. For meal prep, I store the cabbage mixture and dressing separately in glass storage containers with locking lids and combine them just before serving.
What to Serve With Coleslaw
It’s the first thing I reach for next to grilled veggie burgers, black bean sandwiches, and crispy onion rings for a classic cookout spread. I also love serving it alongside mac and cheese, baked beans, or cornbread for a hearty Southern-style meal at summer potlucks.
For lighter pairings, try it with grilled cheese sandwiches, vegetable wraps, or as a topping for pulled jackfruit sliders. It also makes a refreshing side for spicy dishes like buffalo cauliflower bites or jalapeño poppers.
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