The first time I made this coleslaw it was for a picnic and everyone asked for the recipe before the dessert was even touched.
This version is classic for a reason: crisp cabbage, sweet carrots, and a tangy, creamy dressing that plays well with grilled meats and weeknight sandwiches.
It’s quick to make, forgiving if you tweak sugar or vinegar, and it improves after an hour in the fridge when the flavors relax into each other.
If you’re feeding a crowd or need a reliable side that travels, this is the one I reach for.
Pair it with warm buns or a bowl of something hearty — I like serving it alongside classic banana bread for a picnic dessert contrast.
Why You’ll Love This Recipe
- Ready in under 20 minutes of hands-on time.
- Uses inexpensive pantry staples and one head of cabbage.
- A perfect balance of creamy, sweet, and tangy — crowd-pleasing every time.
- Holds up well outdoors and at potlucks; it won’t wilt immediately.
This coleslaw has a crunchy base from the finely shredded cabbage and a sweet, humid snap from the grated carrots.
The mayonnaise brings a silky mouthfeel while apple cider vinegar cuts the richness and sugar rounds it out.
Celery seed adds that subtle savory undertone that makes the dressing taste “complete” instead of one-note.
"Made this for Sunday dinner and my family couldn’t stop at one scoop — perfect texture and not too sweet. Five stars!" — Kate, home cook
Key Ingredients
Cabbage (1 small head, finely shredded)
Cabbage is the backbone of the salad. Finely shredding gives you even texture and allows the dressing to cling to each strand. Green cabbage is classic, but a mix with napa or red cabbage adds color and a slightly different crunch. I like a sharp chef’s knife or a mandoline for consistent shreds.
Carrots (2 large, grated)
Fresh grated carrots bring sweetness, color, and firmness that contrasts the cabbage’s snap. Use a box grater or the large disk on a food processor for fluffy batons; avoid pre-shredded bagged carrots if you can — they tend to be dry and lack fresh flavor.
Mayonnaise (1/2 cup)
Mayonnaise provides body and richness. Use a high-quality mayo — brands with a clean, egg-forward flavor make a noticeable difference. For tangier results, choose an olive-oil-based mayonnaise or mix half mayo, half sour cream for creaminess with a lighter finish.
Apple cider vinegar (2 tablespoons)
Apple cider vinegar gives bright acidity and gentle fruitiness. It balances the fat in the mayo and softens the cabbage slightly during maceration. If you prefer a more pronounced bite, substitute half with white wine vinegar; for milder sweetness, rice vinegar works well too.
Full ingredient list:
- 1 small head of cabbage, finely shredded
- 2 large carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep the vegetables
First, remove any tough outer leaves from the cabbage and finely shred the rest.
Peel and grate the carrots, then combine them with the cabbage in a large bowl.
Pro Tip: For uniform shreds use a mandoline or the slicing disk on a food processor.
Visual cue: the bowl should look like an even nest of thin green and orange strands.
Step 2: Make the dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until completely smooth.
Taste and adjust: add more sugar for sweetness or an extra teaspoon of vinegar for brightness.
Pro Tip: If your mayo is cold, let it sit a few minutes at room temp so the sugar dissolves fully.
Visual cue: the dressing should be glossy and pourable, not grainy from undissolved sugar.
Step 3: Combine and toss
Pour the dressing over the cabbage and carrots and toss thoroughly until every piece is lightly coated.
Use tongs or clean hands for even distribution and to avoid bruising the cabbage.
Pro Tip: Toss gently but thoroughly — you want all shreds glossed, not clumped.
Visual cue: the salad should shine subtly, not sit in a pool of dressing.
Step 4: Chill to meld flavors
Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors mellow and meld.
If you can, let it sit 3–4 hours for a softer, slightly sweeter result.
Pro Tip: For best texture, stir once halfway through chilling to redistribute any dressing that’s settled.
Visual cue: after chilling, the cabbage will look slightly wilted but still crisp, and the dressing will be evenly incorporated.
Expert Tips for Success
- Use a coarse grate for the carrots and a very fine shred for the cabbage to achieve contrast; the different textures help the dressing cling and create a pleasing mouthfeel.
- Salt the vegetables lightly before tossing with the dressing if you plan to make the slaw more than 4 hours ahead; the salt draws out moisture and softens the cabbage for a silkier texture.
- If you like a tangier slaw, swap 1 tablespoon of apple cider vinegar for fresh lemon juice; add it last and taste as lemon can flatten if overused.
- For a lighter dressing, mix 1/4 cup mayonnaise with 1/4 cup plain Greek yogurt; this keeps creaminess but reduces fat and adds a tangy depth.
- If your dressing tastes flat, a small pinch of mustard powder or a half teaspoon of Dijon will sharpen flavors and improve emulsification.
- Celery seed is subtle but essential; toast it briefly in a dry skillet for 20–30 seconds to awaken oils and intensify flavor before adding to the dressing.
- Use freshly cracked black pepper rather than pre-ground for a brighter peppery pop that complements the vinegar.
- To avoid watery slaw, drain any excess liquid after salting and before adding the mayo-based dressing; too much water dilutes flavor and prevents the dressing from sticking.
- Chill the bowl and utensils briefly in the fridge when making large batches on hot days; cold tools help preserve the cabbage’s crunch.
- If serving for a barbecue where it will sit out, keep the bowl over a tray of ice to maintain food safety and texture, especially on warm afternoons.
Storage & Freezing
Fridge storage: Transfer coleslaw to an airtight container and refrigerate. It keeps well for 3–5 days.
If you make it ahead, expect some loss of crispness; the flavors will be fully developed but the cabbage softens over time.
Avoid freezing mayo-based coleslaw: The mayonnaise separates and the texture becomes watery and unpleasant.
If you must freeze components, you can freeze shredded cabbage and carrots separately (blanched briefly and drained) but texture will change.
To refresh refrigerated slaw: Stir thoroughly and add a tablespoon of fresh vinegar or lemon juice and a teaspoon of sugar if flavors have dulled.
This brightens the dressing and helps re-emulsify any separated mayo.
If you want to make a freezer-friendly version: Prepare the dry shredded vegetables, vacuum-seal or freeze them in airtight bags, and store for up to 3 months.
Thaw in the fridge, then make the dressing fresh and toss just before serving to retain the best texture.
Variations & Substitutions
Smoky mustard slaw: Add 1 tablespoon whole-grain mustard, 1 teaspoon smoked paprika, and replace 1 tablespoon of sugar with honey for a smoky-sweet twist.
This works great with grilled sausages or pulled pork.
Creamy yogurt slaw: Substitute half or all of the mayonnaise with plain Greek yogurt for tang and protein.
It’s lighter and pairs well with fish tacos or grilled chicken.
Vegan swap: Use vegan mayonnaise and swap the sugar for maple syrup or agave if you prefer unrefined sweeteners.
Add a splash of apple cider vinegar and a pinch of kala namak for depth.
Crunch-up version: Stir in 1/4 cup chopped apples, toasted sunflower seeds, or thin-sliced jicama for extra texture and flavor contrast.
These add-ins make the slaw more of a composed salad and are great for brunch spreads.
Frequently Asked Questions
Q: Can I make coleslaw without mayonnaise?
A: Yes. You can use a vinaigrette base (olive oil, apple cider vinegar, Dijon mustard, sugar) or substitute with Greek yogurt for creaminess. Vinaigrette slaws stay brighter and are less prone to separation, but they have a different mouthfeel than creamy slaws.
Q: How long should coleslaw sit before serving?
A: At least 1 hour is ideal to allow the vinegar and sugar to soften the cabbage and knit flavors. If you’re in a hurry, 20–30 minutes will still be tasty, but the cabbage won’t be as mellow.
Q: Will this recipe be too sweet for savory dishes?
A: No. The 2 tablespoons of sugar balance the acidity and round the dressing. Taste and adjust; some prefer less sugar. For savory pairings like barbecue, I sometimes reduce the sugar to 1 tablespoon to let smoke and spice shine.
Q: Can I make this gluten-free?
A: Absolutely. All ingredients in this recipe are naturally gluten-free. Just check the labels on your mayonnaise and any added seasonings to confirm they haven’t been cross-contaminated.
Q: What’s the best way to shred cabbage quickly?
A: Use a mandoline with a julienne blade or the slicing disk on a food processor for speed and uniformity. Alternatively, a sharp chef’s knife and a little patience produce excellent results without special tools.
Final Thoughts
This classic coleslaw is one of those recipes that rewards small adjustments and tastes great straight from the fridge.
If you tried it, please leave a star rating in the recipe card below and pin this to your favorite boards for later.
For more inspiration, compare techniques with Ask Chef Dennis’ Easy Homemade Coleslaw, read a tested method at Serious Eats’ Classic Coleslaw, or see a Southern spin at Southern Living’s Classic Coleslaw.
Additional helpful recipes to pair with your coleslaw (not in the conclusion): I often serve this alongside a bold chili like classic beef chili.
For sandwiches, try it with a creamy pasta or pot pie riff such as classic chicken pot pie pasta.
If you want a warm bowl with it, the slaw cuts richness from soups like classic ginger garlic chicken noodle soup.
And for picnic-style pairings that cover savory and sweet, include a roll or pastry such as classic ensaymada bread.
Classic Coleslaw
Ingredients
Base Ingredients
- 1 small head cabbage, finely shredded Use green cabbage for a classic taste.
- 2 large carrots, grated Freshly grated for best flavor.
Dressing Ingredients
- 1/2 cup mayonnaise Use high-quality mayonnaise for best results.
- 2 tablespoons apple cider vinegar Can substitute with white wine vinegar for a stronger flavor.
- 2 tablespoons sugar Adjust to taste.
- 1 teaspoon celery seed Essential for a complete dressing flavor.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Remove any tough outer leaves from the cabbage and finely shred the rest.
- Peel and grate the carrots, then combine them with the cabbage in a large bowl.
Making the Dressing
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until completely smooth.
- Taste and adjust seasoning, adding more sugar for sweetness or an extra teaspoon of vinegar for brightness.
Combine and Toss
- Pour the dressing over the cabbage and carrots and toss thoroughly until everything is lightly coated.
Chill
- Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld.
