The Best Classic Coleslaw Recipe

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What’s a staple at BBQs, potlucks, birthday parties, and all sorts of celebrations? A creamy classic coleslaw recipe with mayo and vinegar dressing. It’s one of the foods that often gets invited out. But don’t reserve coleslaw just for entertaining! When you have coleslaw as the side dish, everything just tastes better. 

Serve it alongside other side dishes such scalloped potatoes, sauteed vegetables and elbow macaroni salad. It’s also great paired with our cheesy pull apart bread.

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RECIPES THAT GO GREAT WITH COLESLAW:
Beer Marinated Chicken | Pulled Pork

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Coleslaw Ingredients

You will need:

• 1 bag coleslaw mix
• 1 cup shredded carrots
• 1 1/2 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 1/4 cup milk
• 2 tablespoons sugar
• 1 tablespoon chopped parsley
• 2 chopped green onions

Making your own Coleslaw mix:

The very easiest way to make coleslaw is to use bags of already shredded cabbage, carrots, or coleslaw mix. You can also shred your own cabbage and carrots. Use a mandoline, or a food processor’s grating attachment makes quick work of the job, but a sharp knife and a few moments will also yield fresh ingredients.

FYI, one small head of cabbage yields about two cups of slaw.

Ingredient Substitutions

Want to go beyond the classic?

• Substitute buttermilk or sour cream for about half the amount of mayo in my recipe.
• Lemon juice can be used instead of vinegar, and it dials down the tang a little.
• Swap out sugar and use honey and a little ginger. Spice it up with a teaspoon of mustard or horseradish cream.
• You can also toss in a sprinkle of celery seed or sunflower seed. Finely chopped celery and bell peppers add interesting diversions, too.

HOW TO MAKE THIS COLESLAW RECIPE

My favorite coleslaw dressing is simple—which might be why it’s my favorite!

STEP ONE: Simply whisk mayonnaise, milk, vinegar, and sugar together. I also like to add chopped parsley and onions for an extra flavor kick.

STEP TWO: Add carrots to coleslaw mix. Pour the dressing over the cabbage and carrot mixture. Toss it well, so the veggies are fully covered.

STEP THREE: Pop the coleslaw into the fridge to chill for a bit (about an hour) because slaw tastes much better when the cabbage has time to marinate in the dressing. Just don’t leave it in there too long if you want to retain the fresh crunch.

How to Store

Coleslaw is one of those recipes that keeps well in the fridge for a couple days if you store the cabbage and carrots undressed. Pour dressing over the slaw about an hour before you want to serve it to retain that fresh, crunchy taste.

You’ll often find signature coleslaw recipes at places like Chick-fil-a, KFC, and Jamie Oliver. For good reason: all generations enjoy the sweet-sour taste and it pairs well with anything you serve it with.

I love the tang of a good coleslaw and this is one of the best mixed salads I’ve tasted! But whatever recipe you choose to serve it with, coleslaw makes everything taste better.

More Side Dishes You’ll Love

SALADS: Caesar Salad | Italian Pasta Salad | Mexican Layered Salad | Ambrosia Salad | Pistachio Pudding Salad | Chinese Chicken Salad
CASSEROLES: Green Bean Casserole | Veggie Casserole | Cheesy Potato Casserole
RICE: Dirty Rice | Instant Pot Brown Rice