The first time I made this coleslaw it stole the show at a backyard cookout and vanished faster than the burgers.
This version is ridiculously simple and stays crisp without getting waterlogged.
If you want a no-fuss side that pairs with everything from sandwiches to slow-cooker dinners, this is the one.
I love how a single bag of coleslaw mix becomes something lively with just a few pantry ingredients.
Make it ahead, let it sit, and it actually improves as the flavors settle.
Use it as a topping on pulled meats or mound it on a plate as a cool, crunchy counterpoint to something rich and saucy — perfect for busy weeknights when you need speed and flavor (7 easy chicken breast recipes for busy weeknights).
Why You’ll Love This Recipe
- Ready in under 10 minutes of hands-on time.
- Made from pantry staples most cooks already have.
- Keeps its crunch longer than mayo-only coleslaws.
- Versatile: a topping, a side, or a picnic staple.
The texture is what makes this coleslaw a winner. The bagged coleslaw mix gives a balanced bite of crisp cabbage and tender carrot ribbons. The dressing is creamy without being heavy because the apple cider vinegar cuts through the mayonnaise, while a touch of sugar smooths and rounds the sharpness. Celery seed adds little bursts of savory, almost anise-like notes that lift the whole salad. The result is crunchy, tangy, subtly sweet coleslaw that complements rich or smoky mains.
"Five stars — I tossed this together for a weeknight pulled pork and everyone asked for the recipe. Simple, fresh, and perfect every time." — Emma, reader
Key Ingredients
Mayonnaise — Half a cup of mayo is the creamy backbone of this slaw. Use a good-quality, full-fat mayonnaise for the best mouthfeel; brands like Duke’s or Best Foods (Hellmann’s) tend to produce a silky, stable dressing that won’t separate quickly. If you prefer lighter options, swap half the mayo for plain Greek yogurt but expect a tangier finish.
Apple cider vinegar — This is the acid that brightens the dressing and keeps the cabbage tasting fresh. The subtle fruitiness of apple cider vinegar pairs beautifully with the natural sweetness of shredded carrots. If you only have white wine vinegar on hand, it will work fine but the flavor will be a bit sharper.
Celery seed — Often overlooked, celery seed provides an aromatic, savory pop that makes coleslaw taste "like the real deal." It delivers background complexity that balances the mayo and sugar. If you like a stronger celery note, lightly toast the seeds in a dry pan for 30 seconds before adding — it intensifies the flavor.
Coleslaw mix (shredded cabbage and carrots) — A pre-shredded bag is a huge time-saver and usually has the right balance of green and purple cabbage plus carrots. For the crispiest results, choose a bag labeled "coleslaw mix" with wide, sturdy shreds; avoid any that look limp or wet.
Ingredients:
- 1 bag coleslaw mix or shredded cabbage and carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Combine the base ingredients
In a large bowl, dump the entire bag of coleslaw mix.
Add the mayonnaise, apple cider vinegar, and sugar directly on top.
Sprinkle the celery seed, then add a pinch of salt and a few grinds of fresh black pepper.
Pro Tip: Use a bowl at least twice the volume of the coleslaw mix so you have room to toss without spilling.
Visual cue: the mayo and vinegar should sit visibly on top before you toss.
Step 2: Toss until evenly coated
Using tongs or two large spoons, gently toss the cabbage and carrots with the dressing.
Turn the bottom of the bowl to lift and fold the mix so every shred gets a coating.
Pro Tip: Don’t overwork the slaw; a few gentle lifts preserve crispness.
Visual cue: When the mixture looks uniformly glossy and no dry cabbage is visible, it’s ready.
Step 3: Rest and let the flavors meld
Cover and refrigerate the coleslaw for at least 30 minutes.
This short chill time allows the vinegar and sugar to marry the mayo and for the celery seed to infuse the shreds.
Pro Tip: If you can, rest it 1–2 hours for deeper flavor.
Visual cue: After resting, the cabbage will look slightly softened but still crisp.
Step 4: Serve smart
Serve chilled as a side dish or use a scoopful as a topping for pulled pork or sandwiches.
If using on a sandwich, drain any excess liquid after refrigeration so the bread doesn’t get soggy.
Pro Tip: Taste and adjust salt or a splash more vinegar right before serving.
Visual cue: A bright pop of liquid in the dressing means it needs a final stir and maybe a pinch more salt.
Expert Tips for Success
- Use cold ingredients. Start with chilled mayonnaise and a cold bag of coleslaw mix straight from the refrigerator. Cold keeps the cell walls of the cabbage firm so your slaw stays crunchy longer.
- Salt in stages. Add a light pinch of salt when you first toss, then taste after the 30–60 minute rest and adjust. Salt draws moisture out of the cabbage, so you want just enough to season without watering down the dressing.
- Choose your sugar wisely. Regular granulated sugar dissolves quickly in the dressing. If you prefer an unrefined edge, try light brown sugar for a hint of molasses that complements smoky meats.
- Toast celery seed for depth. For a nuttier, more aromatic celery note, toast the seeds for 20–30 seconds in a dry skillet until fragrant, then cool and add. This step turns simple coleslaw into something that tastes more crafted.
- Avoid watery add-ins. Cucumbers and watery tomatoes will make the slaw weep fast. If you want cucumber, salt it, let it sit in a sieve for 15 minutes, then squeeze out excess water before adding.
- Stabilize for make-ahead. If you need to make slaw in advance, make the dressing separately and toss it with the cabbage 30–60 minutes before serving. This prevents the cabbage from softening too much during storage.
- Use a scale for consistency. If you make coleslaw a lot, measure the cabbage weight rather than relying on bag sizes — it creates a more predictable dressing-to-cabbage ratio.
- Adjust acidity to taste. Start with the 2 tablespoons of apple cider vinegar in the recipe, but if your cabbage tastes a touch flat, add a teaspoon at a time until bright.
- Equipment matters. A pair of large salad tongs or silicone spatulas are gentler than a whisk or fork and keep shreds intact.
- Pairing tip: This slaw is a classic partner for slow-cooked proteins. Try it alongside a sweet, sticky dish like slow cooker bourbon chicken for a balance of richness and freshness (best crock pot bourbon chicken).
Storage & Freezing
Fridge storage — Store coleslaw in an airtight container for up to 3 days.
Keep it chilled until serving. The texture will soften gradually but remain pleasant for a couple of days.
Separation note — After refrigeration, you may notice liquid pooling. Stir it back in or drain a bit before serving depending on how you plan to use it.
Make-ahead strategy — If you want the freshest texture for serving, store the shredded cabbage and carrots dry and keep the dressing in a separate jar. Combine them 30–60 minutes before serving for the best crunch.
Freezing — Coleslaw does not freeze well. The high water content in cabbage and carrots causes ice crystals that rupture cell walls, making the vegetables limp when thawed.
If you must freeze, freeze only the dry cabbage (blanch briefly first), though this will still change the texture considerably.
Reheating — This is a cold salad and should not be reheated. If you want a warm slaw-like side, cook the cabbage gently in butter and add the dressing warm, but note this becomes an entirely different dish.
Variations & Substitutions
Creamier ranch-style slaw — Swap half the mayo for sour cream and add 1 teaspoon of dried dill and 1/2 teaspoon garlic powder. This makes a tangy, herbed slaw that’s great on fish tacos.
Vinegar-forward slaw (lighter) — Replace the mayo with plain Greek yogurt and increase the apple cider vinegar to 3 tablespoons. The yogurt keeps the creaminess while cutting calories and adding protein.
Spicy slaw — Add 1–2 teaspoons of Sriracha or a diced jalapeño for heat. Balance with an extra 1/2 teaspoon of sugar if needed.
Vegan swap — Use vegan mayonnaise and swap the sugar for maple syrup if you avoid refined sugar. The celery seed and vinegar keep the flavor profile intact.
Smoky slaw — Stir in 1/2 teaspoon smoked paprika and 1 tablespoon of Dijon mustard for a smoky, tangy bite that pairs extraordinarily well with grilled meats.
Frequently Asked Questions
Q: Can I make this coleslaw the night before a barbecue?
A: Yes. For best texture, store the dressing separately and toss it with the cabbage 30–60 minutes before serving. If you mix them the night before, the slaw will still taste great but it will be softer.
Q: Why is my coleslaw watery after a few hours?
A: Cabbage naturally releases water when salted or dressed. To minimize this, salt lightly and refrigerate; drain any excess liquid before serving. Using chilled ingredients and avoiding watery additions like fresh cucumbers will help.
Q: How long will coleslaw last in the fridge?
A: Properly stored in an airtight container, this coleslaw will keep for up to 3 days. After that, the texture and flavor decline, though it may still be safe for another day if it smells normal.
Q: Can I replace sugar with a sugar substitute?
A: Yes, but choose a granulated substitute that measures cup-for-cup if you want similar texture. Liquid sweeteners like honey or maple syrup alter the dressing’s consistency; reduce other liquids slightly if using them.
Q: Is celery seed necessary?
A: Celery seed adds a specific aromatic layer that many people associate with classic coleslaw. If you don’t have it, you can use a pinch of celery salt (reduce other salt), or finely minced celery stalk for freshness, though the flavor will be different.
Final Thoughts
This easy coleslaw is the kind of recipe you make when you want quick crunch, simple pantry flavors, and a reliable companion for everything from sandwiches to slow-cooked dinners.
If you like this recipe, leave a star rating in the recipe card below and pin it to your favorite board for the next barbecue.
Conclusion
If you want more coleslaw inspiration, check out this An Easy Coleslaw Recipe from Sugar Spun Run for a slightly different dressing profile.
For a video walkthrough that shows technique and texture, here’s an approachable Easy Cole Slaw Recipe (Coleslaw) [VIDEO] – Dinner, then Dessert.
And if you like chef-tested variations, read this Easy Homemade Coleslaw Recipe | Ask Chef Dennis for additional tips and proportions.
Easy Coleslaw
Ingredients
Coleslaw Base
- 1 bag coleslaw mix or shredded cabbage and carrots Choose a mixture labeled as 'coleslaw mix' for the best crunch.
- 1/2 cup mayonnaise Use good-quality, full-fat mayonnaise for creaminess.
- 2 tablespoons apple cider vinegar This brightens the dressing and keeps the coleslaw fresh.
- 1 tablespoon sugar Adjust to taste.
- 1 teaspoon celery seed Offers savory bursts in the coleslaw.
- Salt and pepper to taste Add to enhance flavor.
Instructions
Preparation
- In a large bowl, dump the entire bag of coleslaw mix. Add the mayonnaise, apple cider vinegar, and sugar directly on top.
- Sprinkle the celery seed, then add a pinch of salt and a few grinds of black pepper.
- Using tongs or two large spoons, gently toss the cabbage and carrots with the dressing until evenly coated.
- Cover and refrigerate the coleslaw for at least 30 minutes to allow flavors to meld.
- Serve chilled as a side dish or topping for pulled pork or sandwiches.
