The first time I made this coleslaw, my family tucked into it before the burgers even hit the grill.
It’s the kind of simple side that suddenly becomes the thing everyone fights over.
This recipe balances crisp cabbage, sweet carrots, and a tangy, creamy dressing that’s quick to pull together.
It’s a winner because it’s forgiving, fast, and reliably fresh-tasting.
You can make it ahead, tweak the sweetness or tang, and it still shines next to BBQ, sandwiches, or a picnic spread.
Keep reading for exact measurements, science-backed tips, and smart swaps to make it yours.
Why You’ll Love This Recipe
- Ready in under 15 minutes active time.
- Uses common pantry staples you probably already have.
- Texture stays crisp if you prep correctly.
- Perfect balance of tang, creaminess, and a touch of sweetness.
- Extremely adaptable for dietary needs and flavor twists.
This coleslaw is crunchy and refreshing, with finely shredded green cabbage giving a firm snap and grated carrot adding a sweeter, softer bite.
The dressing clings to the vegetables without turning them soggy because the ratio of mayo to vinegar is balanced to coat, not drown.
Celery seeds add a whisper of anise-like warmth that makes the salad more interesting than plain mayo-and-vinegar slaws.
"Made this for a summer cookout and every plate came back clean — bright, creamy, and exactly the right amount of tang." — Emily R., reader
Key Ingredients
Green cabbage (1 medium, shredded): Green cabbage is the backbone here.
Choose a dense head with tight, crisp leaves for the best crunch.
If you can, buy it the day you plan to make the slaw; older heads can be soft and waterlogged.
Carrots (2 medium, grated): Fresh carrots give natural sweetness and color contrast.
Grating rather than slicing lets the carrot meld into the cabbage texture and pick up more dressing.
A coarser grate will add more bite; a fine grate integrates more smoothly.
Mayonnaise (1 cup): Mayo is the creamy base that carries flavor and provides body.
Use a full-flavor mayo (Hellmann’s/Best Foods or a good-quality store brand) for the classic mouthfeel.
If you prefer lighter, swap half for Greek yogurt — more tang, less fat.
Apple cider vinegar (2 tablespoons): ACV is the acid that brightens the dressing and prevents the mayo from tasting flat.
It has a touch of fruitiness that pairs well with the carrots.
If you only have white wine or rice vinegar, they’ll work — but ACV gives the familiar coleslaw tang.
Full ingredient list:
- 1 medium green cabbage, shredded
- 2 medium carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seeds
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep the vegetables
In a large bowl, combine the shredded cabbage and grated carrots.
Use a sharp knife or mandoline for even shreds, and a box grater or food processor for the carrots.
Toss them together so the colors and textures are evenly distributed.
Pro Tip: You’ll know it’s ready when the bowl is full of evenly colored shreds and there are no large clumps of cabbage.
If you like extra crispness, give the shredded cabbage a quick ice-water soak for 5 minutes and drain thoroughly.
Step 2: Make the dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper.
Whisk until smooth and the sugar has dissolved.
Taste and adjust: a little more vinegar if you want tang, or a pinch more sugar if your cabbage is very bitter.
Pro Tip: The dressing should be glossy and pourable.
If it feels too thick, whisk in a teaspoon of water at a time until it loosens.
Step 3: Combine and toss
Pour the dressing over the cabbage and carrots, and toss to coat evenly.
Use tongs or two large forks to lift and fold so every shred gets a light coating.
Make sure the dressing is distributed — pockets of dry cabbage will taste bland.
Pro Tip: You’ll know it’s properly mixed when the slaw looks uniformly coated and there’s no pooling of dressing at the bottom of the bowl.
If you like creamier slaw, add a tablespoon more mayo; for lighter, fold in more cabbage.
Step 4: Chill before serving
Chill in the refrigerator for at least 30 minutes before serving.
This resting time lets the flavors meld and the vinegar slightly soften the cabbage edges.
Give it a final toss before plating and taste for seasoning.
Pro Tip: The ideal chill time is 30 minutes to 2 hours.
If left much longer than 24 hours, the cabbage will soften more and the texture shifts away from crisp.
Expert Tips for Success
- Use a sharp knife or a mandoline for consistent shredding. Uneven pieces lead to uneven texture and dressing absorption.
- Salt strategically: add 1/2 teaspoon salt to the dressing and then taste after chilling. Salt draws water out of cabbage over time, so add extra only after it’s had a chance to sit.
- Control moisture: if your cabbage looks wet after shredding, pat it dry with paper towels or let it sit in a colander for 10 minutes. Excess moisture thins the dressing and dilutes flavor.
- Balance the acid and sweet: start with 2 tablespoons apple cider vinegar and 1 tablespoon sugar, but adjust to your taste. Tang and sweetness should be in harmony, not one overpowering the other.
- Celery seeds are small but powerful — they add a savory, slightly anise note. Toast them lightly in a dry pan for 30 seconds for a deeper scent before grinding into the dressing.
- Make-ahead smartly: you can make the shredded cabbage and carrots a day ahead and store them loosely covered. Keep the dressing separate and combine up to 2 hours before serving to maintain maximum crunch.
- Equipment tip: a large, shallow mixing bowl allows you to toss without crushing the vegetables. A silicon spatula helps scrape the bottom and ensure even coating.
- For creamier texture without more mayo, add 2 tablespoons sour cream or Greek yogurt. This adds tang and a silkier finish with less fat than extra mayo.
- If the slaw tastes flat after chilling, brighten it with a splash (1/2 teaspoon) of extra vinegar or a squeeze of fresh lemon juice right before serving.
- Troubleshooting sogginess: If the slaw turns soggy, drain off excess liquid, add a handful of fresh shredded cabbage, and toss with just enough dressing to refresh it.
Storage & Freezing
Fridge storage: Store coleslaw in an airtight container for up to 3 days.
For best texture, keep the dressing separate and toss just before serving when possible.
If already dressed, expect gradual softening; it will still taste fine for up to 3 days.
Freezer advice: Fresh coleslaw does not freeze well because the mayo and high-water vegetables separate when thawed.
If you must freeze, freeze only the shredded cabbage and carrots (no dressing) in a freezer bag for up to 3 months.
Thaw in the refrigerator, drain excess water, and then add freshly mixed dressing.
Reheating: Coleslaw is served cold; do not reheat.
If the chilled slaw feels very cold to taste, let it sit at room temperature for 10 minutes and toss before serving to soften the bite.
Variations & Substitutions
Creamier ranch-style: Replace half the mayo with ranch dressing and add 1/2 teaspoon onion powder for a richer, herb-forward slaw.
Vinegar-forward (lighter): Swap mayo for 1/2 cup mayo + 1/2 cup plain Greek yogurt, and increase apple cider vinegar to 3 tablespoons.
This reduces fat and adds tang.
Crunchy add-ins: Mix in 1/2 cup chopped green apple, toasted sunflower seeds, or thinly sliced red onion for texture and flavor contrast.
Dietary swaps: For dairy-free, use vegan mayonnaise. For lower fat, substitute half the mayo with mashed avocado or plain low-fat yogurt.
Smoky or spicy twist: Add 1/2 teaspoon smoked paprika or a dash of hot sauce to the dressing for warmth and color.
Frequently Asked Questions
Q: How long can coleslaw sit out at a picnic?
A: Coleslaw with mayonnaise should not sit out more than two hours at room temperature.
Hot, sunny conditions reduce that safe window to one hour.
Keep the dish on ice or in a cooler if you plan to serve it outdoors for extended periods.
Q: Can I use red cabbage instead of green?
A: Yes. Red cabbage works perfectly and gives a more colorful slaw.
It’s slightly firmer and occasionally a touch more peppery.
If using red cabbage, consider adding a touch more sugar to balance its bite.
Q: Is it okay to use store-bought coleslaw mix?
A: Store-bought mix saves prep time and is fine.
Check for excess moisture before dressing; squeeze or pat dry as needed.
Freshly shredding your cabbage and grating carrots gives the best texture but mixes are convenient.
Q: Why is my coleslaw watery after chilling?
A: Watery slaw is usually caused by excess moisture from the vegetables or salt drawing water out.
Drain or pat dry shredded cabbage before dressing, and add salt more cautiously.
If it becomes watery, drain off liquid and re-toss with a bit more mayo or fresh cabbage.
Q: Can I make this coleslaw the day before serving?
A: You can, but for best texture keep the dressing separate and combine up to 2 hours before serving.
If you must dress it the day before, expect the cabbage to soften slightly; flavor will be more melded and less crisp.
Final Thoughts
This coleslaw is a dependable, everyday side that’s easy to scale and endlessly tweak.
It’s quick enough for weeknights and reliable enough to bring to gatherings.
Conclusion
If you want to compare techniques or explore more slaw styles, see the detailed variations in Spend With Pennies’ Best Coleslaw Recipe for a slightly different creamy balance.
For a deep dive into creamy versus vinegar slaws and ingredient science, check Serious Eats’ Classic Coleslaw Recipe for methodical testing notes.
Please leave a star rating in the recipe card below and pin this to your Pinterest boards if you loved it.
Classic Coleslaw
Ingredients
Vegetables
- 1 medium green cabbage, shredded Choose a dense head with tight, crisp leaves for the best crunch.
- 2 medium carrots, grated Grating rather than slicing lets the carrot meld into the cabbage texture.
Dressing
- 1 cup mayonnaise Use a full-flavor mayo for the classic mouthfeel. Can swap half for Greek yogurt for a lighter option.
- 2 tablespoons apple cider vinegar Provides brightness to the dressing. Substitute with white wine or rice vinegar if needed.
- 1 tablespoon sugar Adjust based on the bitterness of the cabbage.
- 1 teaspoon celery seeds Adds a savory flavor. Toast for extra aroma.
- to taste salt Salt strategically — add to dressing and adjust after chilling.
- to taste pepper
Instructions
Preparation
- In a large bowl, combine the shredded cabbage and grated carrots. Toss together evenly.
- For extra crispness, soak the shredded cabbage in ice water for 5 minutes and then drain.
Making the Dressing
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth.
- Adjust the dressing: add more vinegar for extra tang or more sugar if the cabbage is bitter.
Combining
- Pour the dressing over the cabbage and carrots, tossing gently to coat evenly.
- Ensure every shred is coated to avoid bland spots.
Chilling
- Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
- Taste for seasoning and adjust if needed before plating.
