Sweet, tangy, and crisp, American coleslaw is a classic side dish for potlucks, BBQs, and so much more. This homemade coleslaw is super simple to make and has the sweet, tangy dressing you know and love. It’s the perfect last-minute side dish and couldn’t be much easier!
My coleslaw recipe is one of my family’s favorites because I make mine a little different than some other recipes out there. When I think of coleslaw, I think of a cool, crisp, refreshing side dish.
Unfortunately, many of the recipes that are out there, or even worse the ones that come from a plastic container at the store are soupy, goopy and gross.
One interesting fact about coleslaw is its versatility. While cabbage remains the star ingredient, coleslaw recipes can vary widely depending on regional preferences and personal taste.
Some variations include the addition of ingredients like carrots, onions, apples, raisins, nuts, or even mayonnaise-based dressings. Additionally there are versions that can be spicy as to pair well with bold flavors of BBQ.
Coleslaw’s crunchy texture, tangy flavor, and adaptability make it a timeless classic that continues to be a favorite side dish for generations to come. I hope you love my recipe!
I often serve coleslaw as a topper for pulled pork sliders and sandwiches. If you’re looking for a new favorite sandwich topping, try this jalapeno pineapple relish. It’s super simple and adds a sweet heat flavor to hot dogs and more!
Why you’ve got to try this Easy Coleslaw Recipe
- Perfect side dish for countless BBQs, parties, and more
- Crisp and creamy, not soggy and soupy like the grocery store contains
- Made with a homemade coleslaw dressing you won’t believe is so simple
- Tastes even better the next day
- Only requires a handful of simple ingredients
Want to try this coleslaw recipe? Print the recipe card to get cooking!
Ingredients
- Cole slaw mix – This is a mixture of shredded cabbage (red and green) with shredded carrots. You can shred your own or buy the bagged mix from the grocery store.
- Mayonnaise – Mayo gives you that creamy, tangy flavor.
- Apple cider vinegar – ACV will thin out the mayo and add a tangy, sour note.
- White sugar – For just enough sweetness.
- Lemon juice – You already get the tanginess from the vinegar, but the lemon juice really brightens everything up.
- Salt and pepper
Pro Tip: If you have a food processor with a shredder attachment, you can shred the cabbage and carrots in seconds!
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How to Make Homemade American Coleslaw
This creamy coleslaw truly could not get easier, especially if you use pre-shredded green cabbage. The homemade coleslaw dressing is so simple and usually uses ingredients you already have on hand!
- Combine all the dressing ingredients (everything except for coleslaw mix) in a bowl.
- Mix well with a whisk until all ingredients are well incorporated.
- Add the coleslaw mix in a large bowl. Pour dressing mix over top of coleslaw mix. Stir well.
Now that you’ve gotten everything put together, and assembled – you can serve it immediately. However, homemade coleslaw tastes best after being refrigerated. This will allow the vegetables to crisp up and give the flavors more time to meld together.
Storing Suggestions
This coleslaw will have the crispest texture within the first day and will start to soften slightly over time. To keep it fresh, pop it in the fridge in an airtight container for 3-4 days.
Tips & Variations
- Amp up the flavor. If you wanted to kick up the flavor, I’m a fan of mixing BBQ Seasoning (either Queen Bee or Jack of all Rubs) after it’s assembled. I just do this to taste.
- Add more crunch. You can certainly play with adding extra elements to make this recipe your own. Try sprinkling some sunflower seeds or diced apple for extra sweetness.
- Tweak the dressing. Depending on your preference, you can easily adjust the flavor by modifying the seasonings or dressing ingredients. For example, some people like to use sour cream in addition to the mayo or add some Dijon mustard for a little sharpness. Ground celery seeds add a nutty, savory note popular in Southern coleslaw.
- Make a double batch. If you’re hosting a big party, you’ll want to make more. It goes quickly!
How to Serve
My favorite way to serve this coleslaw recipe is served as a topper to pulled pork sandwiches like in my Pulled Pork Sliders recipe. I also love this as a side dish to a classic “cook out” food like hamburgers, hot dogs, or BBQ.
FAQs
Can you freeze coleslaw?
You definitely do not want to do that. The thawing process will cause the cabbage to become overly soft and mushy. It’s best to eat it fresh.
How much cabbage do you need for coleslaw?
One batch needs about 16 ounces of coleslaw mix, which is one pound. You can certainly shred the cabbage yourself. Just be sure to use only around one pound of the shredded cabbage to make sure you have enough dressing to coat everything. You can always make extra sauce if you need a larger batch!
What’s in coleslaw dressing?
The basic recipe is a mixture of mayo, sugar, and apple cider vinegar, although you’ll often find different flavors and variations across the country.
Related Recipes
Classic American Coleslaw Recipe (Homemade)
Ingredients
- 16 oz Cole Slaw Mix bagged is fine
- 1/2 C Mayonnaise
- 2 tsp Apple Cider Vinegar
- 1 tsp White Granulated Sugar
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Lemon Juice
Instructions
- Combine all ingredients except for coleslaw mix in a mixing bowl
- Mix well with a whisk until all ingredients are well incorporated
- Pour dressing mix over top of coleslaw mix in a large bowl, mix well
Nutrition
Want to try this recipe? Print the recipe card for later!
6 Comments
Quick and simple, looks great
You can say that again! Thank you
Very similar to one I already make, can’t wait to try this version
Awesome! Let me know what you think!
Pulled Pork sliders with this slaw is amazing. Slaw is such an underrated side when it comes to really rich BBQ. It does a great job of cutting through the richness. This should be on every plate of BBQ.
I couldn’t agree more!