Classic Coleslaw

This creamy classic coleslaw has crisp veggies and a tangy dressing that pairs well with anything you serve it with.

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Prep Time10 minutes mins

Total Time10 minutes mins

Servings12

Make this creamy classic coleslaw recipe with mayo and vinegar dressing a staple at all of your BBQs, potlucks, and birthday parties. Don’t reserve this crisp coleslaw just for entertaining, though; when you have this ultimate side dish on your plate, everything just tastes better. 

Classic Coleslaw Ingredients

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This creamy side dish is a staple at summer barbecues and picnics for a good reason.

Made with finely shredded cabbage, carrots, and a tangy dressing, it’s the perfect complement to grilled meats or sandwiches.

The soft crunch of the cabbage and carrots combined with the creamy dressing gives it a refreshing taste that’s hard to resist.

You’ll need:

• 1½ cups of mayonnaise
• ¼ cup of milk
• 3 tablespoons of apple cider vinegar
• 2 tablespoons of white sugar
• 1 tablespoon of chopped parsley
• 2 chopped green onions
• 1 (10-ounce) bag of coleslaw mix
• 1 cup of shredded carrots

Substitutions And Additions

SOUR CREAM: Substitute buttermilk or sour cream for about half the amount of mayo in the recipe.

LEMON JUICE: Lemon juice can be used instead of vinegar, and it dials down the tang a little.

HONEY AND GINGER: Swap out sugar and use honey and a little ginger. Spice it up with a teaspoon of Dijon mustard or horseradish cream.

MIX-INS: You can also toss in a sprinkle of celery seeds or sunflower seeds. Finely chopped celery and bell peppers add interesting diversions, too.

COLESLAW: The easiest route for this salad recipe is using a bagged coleslaw mix. If you prefer, you can make your own shredded cabbage mix with green cabbage, red cabbage, or purple cabbage. Using a food processor, you can shred your own cabbage quickly.

MAYONNAISE: You can replace the store-bought mayo in the recipe with homemade mayonnaise if you prefer making your own.

How To Make This Classic Coleslaw Recipe

Once you whip up the creamy dressing, combine it with the crisp veggies and let the coleslaw chill so that the flavors can mingle.

STEP ONE: In a small bowl, whisk the mayonnaise, milk, vinegar, sugar, parsley, and green onions together.

STEP TWO: In a large bowl, toss together the coleslaw mixture and carrots.

STEP THREE: Pour the creamy dressing over the cabbage and carrot mixture. Toss it well so the veggies are fully covered.

STEP FOUR: Pop the coleslaw into the fridge to chill for about an hour because the 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 Serve The Best Coleslaw Recipe Ever

We can’t list all the meals to serve this traditional coleslaw recipe with because it’s such a versatile and perfect side dish.

A few options include hamburgers, pork sandwiches, grilled meat, grilled tilapia, veggie burgers, or hot dogs.

Serve it alongside other easy recipes such as sauteed vegetables and elbow macaroni salad.

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Storing This Recipe For Coleslaw Salad

Here are some handy tips on storing your coleslaw to keep it fresh and delicious!

IN THE FRIDGE: Classic coleslaw is one of those recipes that keep well in the fridge for a couple of days if you store the cabbage and carrots undressed in an airtight container.

Pour dressing over the slaw about an hour before you want to serve it to retain that fresh, crunchy taste.

IN THE FREEZER: We don’t recommend freezing this recipe. Since the creamy coleslaw dressing is made with mayonnaise, it will separate and not taste the same after freezing.

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

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Classic Coleslaw

5 from 14 votes

This creamy classic coleslaw has crisp veggies and a tangy dressing that pairs well with anything you serve it with.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

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Ingredients

  

1x2x3x

• 1½ cups mayonnaise
• ¼ cup milk
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon parsley, chopped
• 2 green onions, chopped
• 1 bag coleslaw mix (10 ounces)
• 1 cup carrots, shredded

Instructions

 

• In a small bowl, whisk together the mayonnaise, milk, vinegar, sugar, parsley, and green onions.
• In a large bowl, toss the coleslaw mix with the shredded carrots.
• Pour the creamy dressing over the cabbage and carrot mixture. Toss it well, so the veggies are fully covered.
• Pop the coleslaw into the fridge to chill for about an hour because the 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.

Video

Notes

• If you love this salad and plan to make it frequently, double or even triple the dressing and store the extras in a mason jar in the fridge for next time.
• To shred the carrots, you can either use a box grater or a food processor to make the process quick and easy.

Nutrition

Calories: 217kcal | Carbohydrates: 6g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 195mg | Potassium: 120mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1893IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg

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