There’s something undeniably comforting about a simple coleslaw. It’s the kind of dish that effortlessly ties a meal together, adding a crisp, refreshing bite to everything from grilled meats to sandwiches.
My love for coleslaw began on a hot summer day when I was tasked with bringing a side dish to a neighborhood barbecue. I wanted something quick, easy, and crowd-pleasing—enter this simple coleslaw recipe.
What makes this coleslaw special is its balance. The crunch of fresh cabbage, the slight tang from the vinegar, and just the right amount of creamy dressing come together in perfect harmony.
I prefer to use a mix of green and red cabbage for a pop of color and a hint of sweetness from shredded carrots. A dash of Dijon mustard in the dressing gives it that extra zing, making each bite memorable.
This coleslaw isn’t just a side dish; it’s the kind of recipe that can stand alone, whether you’re pairing it with BBQ ribs, serving it with a burger, or simply enjoying it as a light snack on a warm day.
It’s one of those recipes you’ll come back to again and again.
What is Coleslaw?
Coleslaw is a classic side dish made from shredded raw cabbage, often combined with other vegetables like carrots or onions, and typically mixed with a creamy dressing.
The dressing can include ingredients like mayonnaise, vinegar, mustard, and seasonings. Coleslaw is commonly served with barbecue, or Chicken Riggies, offering a refreshing crunch and a tangy flavor.
It can be customized with various additions like herbs, apples, or different types of cabbage for a unique twist.
More Such Sides that Are Must-Try!
Coleslaw Recipe
Equipment
- Mixing Bowls
- Whisk
- Cutting Board
- Sharp Knife
- Box grater or mandoline slicer
- Measuring cups and spoons
- Resealable bag or airtight container
Ingredients
- â…“ cup 80 g mayonnaise
- ¾ tbsp granulated sugar
- ¾ tbsp apple cider vinegar you can use distilled, white wine, or red wine vinegar instead
- â…› tsp table salt
- â…› tsp black pepper1
- ½ cups 120 g shredded green cabbage
- ½ cup 37.5 g shredded purple cabbage
- ½ cup 50 g peeled, shredded carrots
Instructions
- Make the Dressing: In a small bowl, whisk together mayonnaise, sugar, vinegar, salt, and black pepper.
- Mix the Vegetables: In a large bowl, combine the shredded green and purple cabbage with the shredded carrots.
- Combine and Toss: Pour the dressing over the cabbage and carrot mixture. Toss until everything is well coated. Taste and add more salt and pepper if needed.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
Notes
Using Pre-Shredded Cabbage: You can use a 14-ounce bag of shredded coleslaw mix instead of shredding the cabbage and carrots yourself.
Nutrition
My Top Tips That Make a Difference!
1. To get the best flavor, let your coleslaw sit in the fridge for about an hour before you serve it. This way, the dressing can soak into the veggies, making everything taste better.
2. Keep your coleslaw in a sealed container in the fridge, and it’ll stay good for 3 to 5 days.
3. If you don’t want to shred the cabbage and carrots yourself, you can use a 14-ounce bag of pre-shredded coleslaw mix instead.
Perfect Pairings for Your Coleslaw!
Coleslaw pairs well with almost anything, making it a versatile addition to your meals. It’s especially great for summer cookouts. It’s also fantastic as a topping for sandwiches. If you’re a seafood fan, coleslaw is a delightful side for crab cakes or lobster rolls.