Coleslaw Recipe
This coleslaw recipe is crisp, creamy, and easy to make with fresh cabbage, carrots, and a tangy dressing. It pairs well with pulled pork, fish tacos, and more. Make it fresh or prepare it ahead for an easy side dish.
Our classic coleslaw is a dish we’ve made for years. It’s crisp, creamy, and comes together in minutes.
This coleslaw uses our Southern coleslaw dressing—the same one we love on our broccoli bacon salad, so it’s got just the right balance of tangy and sweet flavors.
Whether you’re serving it as a classic BBQ side, stuffing it into slow cooker pulled pork sandwiches, or topping off fish tacos, this coleslaw works every time.
Why Make Coleslaw at Home?
Making coleslaw from scratch lets you control the ingredients, texture, and flavor. Pre-made store-bought coleslaw mixes work fine in a pinch, but nothing beats fresh, crisp vegetables combined with a homemade dressing.
Freshly Made vs. Make-Ahead
Making It Fresh: Freshly made coleslaw has the best crunch. The vegetables stay crisp, and the flavors are bright.
If you have the time, toss everything together right before serving and let it chill just long enough for the dressing to coat the cabbage properly.
Making It Ahead: If you need to prep in advance, coleslaw holds up well in the fridge for a few hours or even overnight. As the slaw sits the cabbage wilts and softens slightly.
If making ahead, I suggest adding the dressing right before serving or at least keeping some extra on hand to freshen it up.
Cutting Your Own Cabbage vs. Store-Bought Mix
You can absolutely grab a bag of pre-shredded coleslaw mix to save time, but cutting your own cabbage gives you control over texture and freshness.
I like using my food processor to shred or slice the cabbage quickly—it makes this recipe incredibly simple. Matchstick carrots work just as well as shredded ones, too, if you want a shortcut.
Recipe Variations
- Swap the purple onions for green onions for a milder flavor.
- Add a bit of Dijon mustard to the dressing for extra depth.
- Mix in some chopped apples, raisins, or sunflower seeds for a bit of texture and sweetness.
- Add celery seeds for extra flavor.
Tips for the Best Homemade Coleslaw
- Chill before serving – Letting the coleslaw sit in the fridge for at least an hour enhances the flavor.
- Shred your own cabbage – It gives the best texture and freshness.
- Don’t overdress – Start with less dressing and add more as needed.
- Balance the flavors – Adjust the vinegar, sugar, or salt to taste.
Can I use pre-shredded coleslaw mix?
Yes! It’s a great time-saver. Just be sure to check the freshness before using.
How do I keep my coleslaw from getting soggy?
Don’t add the dressing too early, and drain any excess liquid before serving.
Storage Instructions
Store coleslaw in an airtight container in the refrigerator for up to 2 days. After that, the cabbage starts to break down and lose its crunch. If it looks watery, give it a quick toss before serving.
More Side Dish Recipes:
Ingredients
For the Dressing:
- 1 cup mayonnaise
- ¼ cup granulated sugar
- ¼ cup white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots, or matchstick carrots
- ½ cup sliced purple onions
- 1 cup coleslaw dressing, use more or less as desired
Instructions
Make the Dressing
- In a mixing bowl, whisk together mayonnaise, granulated sugar, white wine vinegar, salt, and ground black pepper until smooth.1 cup mayonnaise¼ cup granulated sugar¼ cup white wine vinegar½ teaspoon salt¼ teaspoon ground black pepper
- Refrigerate the dressing until ready to use.
Prepare the Coleslaw
- In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrots, and purple onions.4 cups shredded green cabbage1 cup shredded purple cabbage1 cup shredded carrots½ cup sliced purple onions
- Pour the prepared coleslaw dressing over the vegetables. Toss everything together until the vegetables are evenly coated. Add more dressing if you prefer a creamier coleslaw.1 cup coleslaw dressing
- Optional: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Stir again before serving. Serve cold as a side dish with BBQ, fried chicken, or your favorite meals.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of coleslaw. Actual calories will vary.
- The prep time is listed as 15 minutes because that’s what it took me using a food processor. If you use a knife to cut the vegetables, it may take a little longer.
- We update the recipe slightly on 2/6/25. New photos were added along with the update.
I’m in the camp of buying a bag of coleslaw but my mother did it from scratch chopping the cabbage and carrots. Though I suppose when I was growing up there was no such thing as bagged salads! She also grated an apple into the coleslaw. I don’t usually do that. Not that I have a problem with apples. Just the extra step.
In September I had coleslaw at a fish and chips restaurant in Oregon and I really regret not asking them what was in their coleslaw. It was really tangy. Reading your recipe, now I wonder if it was apple cider vinegar. Hmmm. I’m going to give that a shot next time. Thanks for suggesting it with your recipe!
Well you can be sure the next time I’m in Coos Bay I won’t be shy about asking what’s in their coleslaw recipe!
Thank you for commenting Cheryl! Sometimes, we buy bagged, it just depends. If I’m having a flare up and need stay off my feet, I get my veggies prepped at the store. If not, then I prefer doing everything myself. I’m a control freak and like things done a certain way lol! Apples are pretty tasty, but it’s easier to use apple cider vinegar. I hope you try it sometime, we like it. It sounds like that place in Oregon had some tasty slaw. There’s no telling for sure which vinegar they used, there’s so many options out there and I love most of them. I’ll take a look at the restaurants in Coos Bay. From what I hear Oregon has an awesome culinary scene. Wouldn’t mind visiting one day. Well, I have a post to write, so I should get to it. Thanks again for commenting, have a lovely day, Cheryl!