The Best Classic Coleslaw Recipe You’ll Ever Make (Crisp, Creamy & Easy!)
When I think of summer cookouts or a simple dinner side, the one dish I never skip is classic coleslaw.
It’s crunchy, creamy, refreshing, and just the right mix of sweet and tangy. I first made this recipe because I was tired of those soggy, flavorless coleslaws that came with takeout meals.
I wanted something fresh, homemade, and full of flavor—and once I made it, I never went back. If you love a good side dish that takes minutes to prepare but tastes like you put in real effort, this one’s for you.
Let’s dive in.
What Makes This Classic Coleslaw So Good?
This isn’t just shredded cabbage with mayo. What makes this coleslaw special is the balance of flavors. You get crisp cabbage and carrots, a creamy dressing, a little tang from vinegar, and a touch of sweetness. It’s light enough to pair with almost anything, but tasty enough to stand out on its own.
Ingredients You’ll Need
The beauty of this recipe is that it uses simple, everyday ingredients. Here’s what you’ll need:
- Green cabbage (shredded) – crisp and fresh.
- Carrots (shredded) – for sweetness and color.
- Mayonnaise – creamy base.
- Apple cider vinegar or white vinegar – adds tang.
- Sugar – balances flavors.
- Salt & pepper – for seasoning.
That’s it. Nothing fancy. Just pantry basics that come together beautifully.
Step-by-Step Instructions
Here’s how I make it in just a few easy steps:
- Shred the veggies – I usually slice cabbage thin with a sharp knife, but you can also use a food processor. Add carrots for sweetness.
- Make the dressing – In a bowl, whisk together mayo, vinegar, sugar, salt, and pepper until smooth and creamy.
- Mix it up – Pour dressing over the cabbage and carrots. Toss until every piece is coated.
- Chill before serving – Let it rest in the fridge for at least 30 minutes so the flavors come together.
That’s it! Simple, quick, and foolproof.
Tips to Get the Perfect Coleslaw
- Don’t overdress – Start with less dressing, then add more if needed.
- Chill it – Coleslaw tastes best cold after the flavors soak in.
- Fresh veggies only – Skip pre-cut cabbage if you can. Freshly shredded gives the best crunch.
- Balance flavors – Taste before serving. Add more sugar if it’s too tangy or extra vinegar if it’s too sweet.
Variations You Can Try
While the classic version is my go-to, you can change it up depending on your taste:
- Creamy Coleslaw with Buttermilk – Swap some mayo with buttermilk for tangier flavor.
- Vinegar-Based Coleslaw – Skip mayo completely and make a light vinegar dressing.
- Add herbs – Fresh parsley or dill makes it more refreshing.
- Spicy Kick – Add a pinch of cayenne or a splash of hot sauce.
What to Serve with Classic Coleslaw
This coleslaw goes with just about anything. Some of my favorites:
- Grilled chicken or burgers
- Pulled pork sandwiches
- BBQ ribs
- Fried chicken
- Fish tacos
It’s one of those sides that never feels out of place.
How to Store It
- Keep coleslaw in an airtight container in the fridge.
- It stays fresh for 3–4 days, but the sooner you eat it, the crunchier it is.
- Don’t freeze coleslaw—it doesn’t thaw well.
Why You’ll Love This Recipe
I love this recipe because it’s:
- Quick and easy (done in 15 minutes).
- Cheap to make with simple ingredients.
- Perfectly balanced in flavor—creamy, crunchy, sweet, and tangy.
- A classic side that works for any meal.
And once you try homemade coleslaw, trust me—you’ll never want the store-bought stuff again.
FAQs About Classic Coleslaw
Q: Can I make coleslaw ahead of time?
Yes! In fact, it tastes better when made a few hours ahead because the flavors blend together.
Q: Can I use pre-shredded cabbage mix?
You can, but fresh cabbage always gives a better crunch and flavor.
Q: How do I keep coleslaw from getting watery?
Salt your cabbage lightly and let it sit for 10 minutes, then drain before mixing with dressing. This helps reduce excess water.
Q: Can I make it healthier?
Yes, swap mayo with Greek yogurt or use light mayo for a lighter version.
Q: What’s the best vinegar for coleslaw?
Apple cider vinegar is my favorite because it has a mild tang and slight sweetness, but white vinegar works too.
There you go—my go-to classic coleslaw recipe that’s easy, fresh, and always a hit at the table. Once you make it, you’ll see why it’s one of those timeless side dishes that never goes out of style.
