The first time I made this simple coleslaw, I brought it to a family picnic and watched strangers ask for seconds.
It’s the kind of recipe that feels homemade but shows up at every potluck like it belongs there.
Crisp cabbage, sweet carrot ribbons, and a tangy, creamy dressing—this version is reliable, fast, and forgiving.
If you want a classic, no-fuss side that travels well and pairs with everything from fried chicken to tacos, this is it.
You can make it in under 20 minutes and let it chill while you finish the main course.
Why You’ll Love This Recipe
- Quick: Prep takes about 15–20 minutes with basic tools.
- Crowd-pleaser: Mildly sweet, lightly tangy, and creamy without being heavy.
- Versatile: Serves alongside BBQ, sandwiches, pulled pork, fish tacos, and more.
- Make-ahead friendly: Flavors improve after chilling for an hour or overnight.
This coleslaw has a bright crunch from shredded green cabbage and a sweet snap from grated carrots.
The dressing balances creamy mayonnaise with apple cider vinegar’s bright acidity and a touch of sugar for rounded sweetness.
Together the textures alternate between crisp strands and silky dressing, making each bite lively rather than soggy.
“Five stars — made this for a neighborhood barbecue and everyone asked for the recipe. Simple, reliable, and perfectly balanced.” — Jamie R., reader
Key Ingredients
Cabbage (1 small head, shredded).
Cabbage is the backbone of coleslaw. Choose a dense, glossy green head—it will give the best crunch and hold up to dressing. If the outer leaves are bruised, peel them away; the inner leaves are sweeter and more tender.
Carrots (2 large, grated).
Fresh carrots add sweetness and color contrast and provide a tender bite compared with cabbage. Use a coarse grater or food processor shredder for even, ribbon-like strands that tuck into the cabbage.
Mayonnaise (1/2 cup).
Mayonnaise is the dressing’s creamy base and determines mouthfeel. Use a good-quality mayo with a balanced oil-to-egg ratio—light mayo will thin the dressing, while full-fat gives that classic clingy texture.
Apple Cider Vinegar (2 tablespoons) and Sugar (1 tablespoon).
ACV brings a mellow, fruity tang that cuts richness without harshness. The sugar softens the acid and rounds flavors; brown sugar adds warmth while white sugar keeps it bright.
Full ingredient list:
- 1 small head of green cabbage, shredded
- 2 large carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep the vegetables
Core and finely shred the cabbage; aim for thin ribbons so the dressing clings well.
Peel and grate the carrots using a box grater or food processor shredding disk for uniform pieces.
Pro Tip: Use a mandoline or food processor if you want perfectly even shreds. You’ll know it’s right when the cabbage lays loosely without large chunks.
Step 2: Make the dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper until smooth.
Taste and adjust: add more vinegar for tang, more sugar to tame the acid, or a touch more mayo for creaminess.
Pro Tip: Warm the vinegar slightly to dissolve sugar faster. The dressing should coat a spoon without being gloppy.
Step 3: Combine cabbage and carrots
Place the shredded cabbage and grated carrots in a large bowl and toss briefly to mix.
This ensures even distribution so every forkful has color and texture.
Pro Tip: Toss with clean hands for better coverage and to loosen bundled strands; stop when the vegetables look evenly mixed.
Step 4: Dress and toss
Pour the dressing over the cabbage and carrots and toss gently until everything is evenly coated.
Check seasoning and add salt and pepper as needed; a quick squeeze of lemon or extra vinegar can brighten it if it seems flat.
Pro Tip: Don’t drown the slaw—start with most of the dressing and add more if needed. You’ll know it’s right when the slaw glistens but isn’t swimming.
Step 5: Chill to meld flavors
Refrigerate the coleslaw for at least 1 hour before serving to allow flavors to meld and the cabbage to soften slightly.
If you have time, chilling 3–4 hours or overnight yields the best texture and flavor balance.
Pro Tip: Give it a final toss before serving. If the slaw has released water, drain slightly and re-season to taste.
Expert Tips for Success
- Use crunchy, fresh cabbage: Look for a heavy head that sounds dense when tapped. Freshness equals crunch and a longer fridge life.
- Salt judiciously: Salt draws moisture from cabbage. Season lightly before dressing if you plan to chill overnight, then re-taste and adjust before serving.
- Keep the dressing cold: Cold mayonnaise and chilled vinegar blend give a firmer dressing that clings to vegetables. Avoid room-temperature mayo for long chill times.
- Adjust texture with time: If you need crisp slaw for serving immediately, dress it just before serving. For softer, melded flavors, make ahead and chill.
- Grate consistently: Uniform carrot and cabbage sizes ensure even coating and a balanced mouthfeel. An uneven grate makes some bites watery and others dry.
- Control wetness: If your slaw gets watery after sitting, place it in a colander and press gently to remove excess liquid, then toss again with a touch more mayo and seasoning.
- Upgrade with acid options: If apple cider vinegar is too mild for your taste, swap in white wine vinegar or a splash of lemon juice for a brighter finish.
- Use tools wisely: A food processor speeds shredding but can overwork cabbage; pulse briefly to avoid pulpy shreds. A sharp chef’s knife and steady hand also work well.
- Balance sweetness: The one tablespoon of sugar can be adjusted. If your carrots are unusually sweet, reduce sugar by a half-teaspoon. If you want a touch of tangy-sweet barbecue companion, keep the sugar as written.
- Salt at the end for best texture: If you salt cabbage too early, it will weep and become limp. Salt lightly during dressing, then finish seasoning after chilling.
Storage & Freezing
Fridge storage: Store coleslaw in an airtight container for up to 3–4 days.
Keep it chilled and avoid leaving it at room temperature for long periods, especially in warm weather.
Separation tip: If you plan to make it ahead and want the crispiest finish, store the dressing separately in a jar and toss it with the vegetables just before serving. This extends freshness to about 4 days.
Freezing: Coleslaw with mayonnaise does not freeze well—the mayo can separate and the texture becomes limp.
If you must freeze, freeze the shredded cabbage and grated carrots unf dressed in a freezer bag for up to 2 months. Thaw in the refrigerator and then drain excess water before dressing.
Reheating: Coleslaw is meant to be served cold or at room temperature; do not reheat. If leftovers feel chilled too much, let them sit 10–15 minutes at room temperature before serving to regain full flavor.
Emergency fix after thawing: If frozen veg becomes watery, blot with paper towels, add a fresh spoonful of mayonnaise, and a little extra vinegar or citrus to revive the flavor.
Variations & Substitutions
Greek yogurt swap: Replace half or all the mayonnaise with plain Greek yogurt for tang and a lighter texture. Add a teaspoon of Dijon for depth.
Vinaigrette-style slaw: Skip mayo; whisk 3 tablespoons olive oil with 2 tablespoons apple cider vinegar, salt, pepper, and a teaspoon of honey for a lighter, oil-based slaw.
Asian-inspired slaw: Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a sprinkle of toasted sesame seeds. Swap vinegar for rice vinegar and add thinly sliced scallions.
Vegan version: Use vegan mayonnaise or a silken tofu-based dressing (blend silken tofu, a splash of vinegar, salt, and a teaspoon of oil) for a dairy-free option.
Frequently Asked Questions
Q: Can I make coleslaw ahead of time?
A: Yes. For best texture, mix the vegetables and dressing a few hours before serving or up to overnight. If you prefer extra-crisp cabbage, store the dressing separately and toss just before serving.
Q: How long will homemade coleslaw last in the refrigerator?
A: When stored in an airtight container, it will keep for 3–4 days. Flavor mellows over time; if it becomes watery, drain and refresh the seasoning before serving.
Q: Is it safe to leave coleslaw out at a picnic?
A: Avoid leaving mayonnaise-based coleslaw at room temperature for more than 2 hours (1 hour in hot weather). Use an ice-packed cooler for extended outdoor serving.
Q: Can I use pre-shredded cabbage or bagged coleslaw mix?
A: Yes. Pre-shredded mixes save time, but check for moisture in the bag. Dry the mix on paper towels if it seems wet to prevent a watery slaw.
Q: What can I add to make it more interesting?
A: Try chopped apples, raisins, toasted sunflower seeds, sliced scallions, or fresh herbs like dill or parsley. Each addition changes the flavor profile—add sparingly and taste as you go.
Final Thoughts
This coleslaw is a dependable, everyday side that’s fast to make and built for improvisation.
It’s perfect for weeknight dinners, gatherings, and meal prep—simple ingredients, big payoff.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For a trusted, tested creamy version to compare techniques, check out The Best Coleslaw Recipe – Spend With Pennies, which dives into emulsions and dressing ratios.
If you want a deeper exploration of texture and the science behind classic slaws, read the Classic Coleslaw Recipe – Serious Eats guide for technique-focused advice.
For a plant-based twist and a tofu-based dressing idea, see Tofu Coleslaw – Yuki’s Kitchen for inspiration.
Simple Coleslaw
Ingredients
Vegetables
- 1 small head green cabbage, shredded Choose a dense, glossy green head for the best crunch.
- 2 large carrots, grated Use a coarse grater for even ribbons.
Dressing
- 1/2 cup mayonnaise Use good-quality mayo for the best texture.
- 2 tablespoons apple cider vinegar Adjust for tanginess to your preference.
- 1 tablespoon sugar Can be adjusted depending on the sweetness of carrots.
- Salt and pepper to taste Be mindful of the salt to avoid excess moisture.
Instructions
Preparation
- Core and finely shred the cabbage into thin ribbons.
- Peel and grate the carrots using a box grater or food processor.
Make the Dressing
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper until smooth.
Combine
- In a large bowl, combine the shredded cabbage and grated carrots.
- Toss briefly to mix for even distribution.
Dress and Chill
- Pour the dressing over the mixed vegetables and toss gently until coated.
- Refrigerate for at least 1 hour before serving, ideally 3-4 hours.
