The first time I made this sweet coleslaw I thought it would be a simple potluck filler.
It turned into the dish everyone reached for twice — sweet, crisp, and impossibly easy.
If you want a no-fuss slaw that pairs with grilled meats or a sandwich, this recipe is a keeper.
For a sweet side to round out a meal, I often pair it with a warm bread like this moist banana zucchini bread for contrast.
Why You’ll Love This Recipe
- Fast: Ready in 10 minutes of hands-on time and better after chilling.
- Crowd-pleasing: The sweetness balances tang without being cloying.
- Flexible: Easy to tweak for texture and sweetness preferences.
- Pantry-friendly: Uses simple staples you likely already have.
The texture is bright and crunchy from the shredded cabbage and carrots.
The dressing is creamy but not heavy, with sugar and apple cider vinegar creating a familiar diner-style sweetness.
When chilled, the cabbage softens just enough to meld flavors without losing its bite.
“This slaw disappeared at our family picnic — sweet, tangy, and perfectly creamy. Five stars!” — Reader Sarah K.
Key Ingredients
Green cabbage — The backbone of this slaw.
Use a small head with tight, crisp leaves for the best crunch.
Avoid cabbage that feels soft or has brown edges; fresher heads will hold up longer once dressed.
Shredded carrots — They add color, slight sweetness, and a fresh snap.
Buy pre-shredded if you want speed, but shredding whole carrots with a box grater yields brighter flavor.
If you prefer uniform pieces, use the grating disk on a food processor.
Mayonnaise — This is your creamy binder.
A full-fat mayonnaise gives classic mouthfeel; for tangier notes, try an olive-oil based mayo.
If you’re brand-curious, go with a neutral-flavored jar rather than one with added garlic or herbs.
Apple cider vinegar — Provides the necessary tang to balance sugar and mayo.
A tablespoon is enough to brighten without overwhelming.
If you like a sharper edge, use white vinegar sparingly or increase cider vinegar by a teaspoon.
Full ingredient list:
- 1 small head green cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1/4 cup sugar
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep the vegetables
Core and finely shred the small head of green cabbage.
Shred or grate one cup of carrots and add them to a large mixing bowl.
Toss gently so the vegetables are evenly distributed.
Pro Tip: Use a sharp chef’s knife or a mandoline for even shreds; you’ll know it’s ready when the bowl looks evenly textured and colorful.
Step 2: Make the dressing
In a separate bowl, add 1/2 cup mayonnaise, 1/4 cup sugar, 1 tablespoon apple cider vinegar, and a pinch of salt and pepper.
Whisk vigorously until the sugar dissolves and the dressing is smooth and glossy.
Taste for balance and adjust salt, sugar, or vinegar in small increments.
Pro Tip: If the sugar doesn’t dissolve easily, whisk longer or let the dressing sit for a minute and whisk again. It should coat the back of a spoon.
Step 3: Combine and toss
Pour the dressing over the cabbage and carrots.
Use clean hands or salad tongs to toss thoroughly until every shred is coated.
Transfer to a covered container or bowl and chill.
Pro Tip: Tossing by hand helps distribute the dressing without crushing the cabbage. You’ll know it’s well combined when the vegetable color looks slightly dulled by the dressing.
Step 4: Chill and serve
Refrigerate for at least one hour to let flavors marry.
Before serving, give the slaw a quick toss and adjust salt or pepper to taste.
Serve cold alongside grilled mains, sandwiches, or on picnic plates.
Pro Tip: The slaw tastes noticeably better after chilling; if pressed for time, let it rest 30 minutes but expect a crisper, less melded flavor.
Expert Tips for Success
- Use a sharp shred size: Finely shredded cabbage absorbs dressing faster and gives a silkier bite. If you like more chew, shred more coarsely.
- Salt carefully: Add a small pinch of salt to the dressing first, then a tiny sprinkle to the cabbage after tossing. Salt draws out moisture; too much can water down the dressing.
- Control sweetness: The recipe calls for 1/4 cup sugar. If you prefer less sweet, reduce to 3 tablespoons and taste after chilling. You can also swap white sugar for honey or maple syrup, but reduce quantity by a tablespoon because liquid sweeteners thin the dressing.
- Dress just before service for crunch: If you want maximum crunch, toss only half the dressing on the slaw and serve the rest on the side. This keeps some of the cabbage crisp for a few hours.
- Scale easily: This recipe scales well. Double the vegetables and increase dressing proportionally, but taste as you go—sometimes a slightly higher acid or sugar is needed for larger batches.
- Equipment matters: A large wide bowl gives you space to toss without bruising. Glass or stainless bowls are best; avoid reactive metals like aluminum for acidic dressings.
- Texture fix: If your slaw seems watery after resting, sprinkle in a teaspoon of cornstarch mixed with a teaspoon of cold water into the dressing before combining; whisk well to thicken slightly.
- Make-ahead timing: For events, make the slaw up to 24 hours ahead. The cabbage will soften but the flavor becomes deeper. If you need day-of crunch, prepare vegetables the day before and mix with dressing a few hours before serving.
- Balancing act: If the dressing is too tangy, a pinch more sugar softens it. If it’s too sweet, a splash more apple cider vinegar sharpens it. Adjust in tiny amounts until it sings.
- Allergy swaps: Use vegan mayo to make this egg-free, and swap sugar for a granulated sugar substitute if managing calories—just check sweetness equivalence.
Storage & Freezing
Fridge storage: Store the slaw in an airtight container for up to 4 days.
After about 48 hours the cabbage softens noticeably but remains tasty.
Always use a clean utensil to serve; repeated exposure to warm hands speeds spoilage.
Freezer notes: Coleslaw made with mayonnaise does not freeze well.
Freezing causes the mayo to separate and the cabbage to become limp on thawing.
If you must freeze, freeze only the dry vegetables and the dressing separately in airtight containers for up to 1 month.
Thawing and reheating: Thaw frozen vegetables in the refrigerator overnight, then drain any excess water.
Re-whisk the dressing thoroughly before combining; if separation has occurred, whisk in a teaspoon of warm water or a small squeeze of lemon to help emulsify.
Do not attempt to reheat coleslaw—serve chilled.
Variations & Substitutions
Tangier slaw: Swap half the sugar for honey and add 1 teaspoon Dijon mustard to the dressing for a tangy lift.
For texture and a nutty crunch, fold in 1/4 cup toasted sunflower seeds just before serving.
Creamier, lighter slaw: Replace half the mayonnaise with plain Greek yogurt for tang and protein while cutting richness.
Vegan/egg-free: Use a robust vegan mayonnaise and replace sugar with agave or maple syrup to taste.
Spicy-sweet version: Stir in 1/2 teaspoon smoked paprika and a pinch of cayenne for heat.
Apple crunch mix: Fold in 1 small sliced tart apple for extra sweetness and a crisp contrast.
If you like autumnal flavors, serve alongside a sweet crunch dessert like this quick caramel apple puppy chow for a fun pairing.
Frequently Asked Questions
Q: Can I make this slaw without mayonnaise?
A: Yes. Substitute an equal amount of plain Greek yogurt or a vegan mayo.
Greek yogurt gives tang and body but will taste less sweet; adjust sugar accordingly.
If using yogurt, whisk in a teaspoon of olive oil for silkiness if desired.
Q: How long does homemade coleslaw last in the fridge?
A: Properly stored in an airtight container, it’s best within 3–4 days.
The texture will slowly soften each day; flavor remains pleasant but not as crisp after 48 hours.
Q: Can I prepare the vegetables ahead of time?
A: Yes. Shredded cabbage and carrots can be kept in a sealed container in the refrigerator for 1–2 days.
For maximum freshness, store vegetables dry with a paper towel to absorb moisture and dress just before serving.
Q: Is there a way to make this slaw less sweet without losing flavor?
A: Reduce sugar to 3 tablespoons and add a teaspoon more apple cider vinegar.
You can also include a squeeze of fresh lemon to brighten without increasing acidity disproportionately.
Q: What pairs well with sweet coleslaw?
A: It pairs beautifully with fried or grilled chicken, pulled pork, fish tacos, and sandwiches.
For seasonal pairing, I like it next to a warm grain bowl like this chicken and sweet potato bowls for a balanced plate.
Final Thoughts
This sweet coleslaw is simple, dependable, and endlessly adaptable.
Make it for backyard cookouts, weeknight meals, or any time you want a crisp, creamy side.
If this recipe worked for you, please leave a star rating in the recipe card below or pin it to Pinterest.
Conclusion
If you’re looking for another classic take on sweet slaw, see this helpful roundup at Sweet Restaurant Slaw Recipe – Allrecipes for variations and tips.
For another home-cook perspective and a slightly different sweet-tang balance, check out Best Sweet Coleslaw Recipe – Tangy Homemade Slaw – Dear Crissy.
For an influence that inspired my measurements and chilling notes, I liked reading The Best Sweet Coleslaw – Aimee Mars.
Sweet Coleslaw
Ingredients
Vegetables
- 1 small head green cabbage, shredded Use a small head with tight, crisp leaves for the best crunch.
- 1 cup shredded carrots Use pre-shredded for convenience or shred whole carrots for better flavor.
Dressing
- 1/2 cup mayonnaise A full-fat mayonnaise gives classic flavor, or use olive-oil based for tangier notes.
- 1/4 cup sugar Adjust sweetness to taste.
- 1 tablespoon apple cider vinegar Adds tang to balance the dressing.
- to taste Salt and pepper Add according to preference.
Instructions
Preparation
- Core and finely shred the small head of green cabbage. Shred or grate one cup of carrots and add them to a large mixing bowl.
- Toss gently so the vegetables are evenly distributed.
Make the dressing
- In a separate bowl, add mayonnaise, sugar, apple cider vinegar, and a pinch of salt and pepper.
- Whisk vigorously until the sugar dissolves and the dressing is smooth and glossy.
Combine and toss
- Pour the dressing over the cabbage and carrots.
- Use clean hands or salad tongs to toss thoroughly until every shred is coated.
- Transfer to a covered container and chill.
Chill and serve
- Refrigerate for at least one hour to let flavors marry.
- Before serving, give the slaw a quick toss and adjust salt or pepper to taste.
