Nothing says summer like a big bowl of classic coleslaw sitting next to a pile of smoky ribs or a juicy burger at a backyard barbecue. This simple, crunchy side dish has been my go-to for years—it’s the first thing I make when the weather warms up and the grill comes out. What I love most about classic coleslaw is how effortlessly it comes together with just a few basic ingredients, yet it always steals the show. Whether it’s a family picnic or a casual weeknight dinner, this creamy, tangy slaw adds that perfect refreshing crunch to any meal. Trust me, once you try this version, you’ll never go back to store-bought!
Why You’ll Love This Classic Coleslaw
This isn’t just any coleslaw—it’s the kind that disappears first at every potluck. Here’s why it’s a must-make:
- Effortless prep: No cooking, just chopping and mixing—ready in 15 minutes flat
- Perfect texture: Crisp cabbage and carrots stay crunchy for days (if it lasts that long!)
- Balanced dressing: Tangy apple cider vinegar cuts through the creamy mayo just right
- Versatile sidekick: Pairs with everything from pulled pork sandwiches to fish tacos
- Crowd-pleaser: Even picky eaters go back for seconds of this nostalgic favorite
I’ve brought this to every summer gathering for years—it’s the dish people always ask me to bring. The best part? It tastes even better the next day as the flavors mingle.
Ingredients for Classic Coleslaw
Here’s what you’ll need to make my favorite classic coleslaw – trust me, every ingredient plays a special role:
- 1 medium green cabbage (about 2 lbs) – Shred it yourself for the best crunch (should make about 6 cups). That pre-shredded bagged stuff? Not the same, I promise!
- 2 large carrots – Grated on the medium holes (makes about 1 cup). I like leaving some carrot ribbons for pretty color.
- 1/2 cup mayonnaise – Use the real deal here, not low-fat. Duke’s or Hellmann’s are my go-tos.
- 2 tbsp apple cider vinegar – This is the secret tang that balances everything. White vinegar works in a pinch.
- 1 tbsp sugar – Just enough to round out the flavors without being too sweet.
- 1/2 tsp salt + 1/4 tsp black pepper – Season as you go – you can always add more later!
Want to mix it up? Sometimes I add a handful of thinly sliced red onion or swap half the mayo for Greek yogurt when I’m feeling fancy. But this base recipe? Absolute perfection every time.
How to Make Classic Coleslaw
Making perfect classic coleslaw is easier than you think – just follow these simple steps and you’ll have the crispiest, creamiest slaw ready in no time. I’ve made this recipe hundreds of times, and these are the little tricks I’ve learned along the way.
Step 1: Prepare the Vegetables
First things first – let’s tackle that cabbage! I like to quarter it and remove the core before slicing. A sharp chef’s knife works great for thin shreds, but if you’re making a big batch, the shredding disk on your food processor is a lifesaver. For the carrots, I swear by my trusty box grater – the medium holes give you those perfect little carrot flecks that look so pretty in the finished slaw. Pro tip: don’t grate them too fine or they’ll turn mushy!
Step 2: Make the Dressing
Now for the magic! In a medium bowl, whisk together the mayo, apple cider vinegar, and sugar until smooth. This is where you can taste and adjust – want it tangier? Add another splash of vinegar. Prefer it sweeter? A pinch more sugar does the trick. The dressing should coat the back of a spoon nicely. Oh, and yes – you can absolutely make this dressing a day ahead! Just keep it covered in the fridge.
Step 3: Combine and Chill
Here’s the key step most people rush through – gently toss the veggies with the dressing until every shred is lightly coated. I use my clean hands for this (washed, of course!) because they’re gentler than tongs or spoons. Once mixed, cover and refrigerate for at least an hour – this lets the flavors mingle and the cabbage soften just enough while keeping that perfect crunch. Trust me, the wait is worth it!
Tips for the Best Classic Coleslaw
Want to take your coleslaw from good to “can I get your recipe?” great? Here are my hard-earned secrets:
- Salt your cabbage: Toss shredded cabbage with 1 tsp salt, let sit 10 minutes, then squeeze out excess water. This keeps your slaw crisp, not soggy!
- Dress it last minute: For ultimate crunch, add dressing just 30 minutes before serving. Leftovers? They’ll still be delicious, just softer.
- Mix-ins magic: Try adding diced apples, raisins, or even a handful of sunflower seeds for fun texture.
- Spice it up: A pinch of celery seed or dash of hot sauce gives a nice little kick.
- Presentation pro tip: Save some carrot ribbons to sprinkle on top – makes it look restaurant-worthy!
My grandma taught me most of these tricks – especially the salting step. Now I’ll never make slaw without it!
Serving Suggestions for Classic Coleslaw
Oh, the places this coleslaw can go! I pile it high on pulled pork sandwiches for that perfect cool crunch against the smoky meat. It’s magical next to crispy fried chicken – the tangy dressing cuts through the richness beautifully. For summer cookouts, I love scooping it onto burgers or hot dogs for extra freshness. And don’t even get me started on fish tacos – a generous spoonful of this slaw takes them to another level entirely. Basically, if it comes off a grill or out of a fryer, this coleslaw makes it better!
Storage and Reheating
Here’s the good news – this classic coleslaw actually gets better after a day in the fridge! Just pop it in an airtight container (I swear by my glass Pyrex with the snap-on lid) and it’ll keep beautifully for up to 3 days. You might notice some liquid pooling at the bottom – don’t panic! Simply give it a good stir before serving to redistribute that flavorful dressing. One warning though – the cabbage softens over time, so if you’re all about that crunch, try to enjoy it within the first 24 hours.
Classic Coleslaw Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in this classic coleslaw (per serving, about 1 cup). Keep in mind these are estimates – your exact numbers might vary depending on your ingredients:
- Calories: Around 150
- Fat: 12g (but hey, it’s the good kind from mayo!)
- Carbs: 10g
- Fiber: 3g – thanks to all those crunchy veggies
- Protein: 2g
Want to lighten it up? Try using Greek yogurt instead of half the mayo – cuts the calories without sacrificing that creamy texture we all love!
Frequently Asked Questions
After years of making this classic coleslaw for every summer gathering, I’ve heard all the questions! Here are the answers to what people ask me most:
Can I use red cabbage instead of green?
Absolutely! I love mixing half green and half red cabbage for a gorgeous purple-hued slaw. Just know red cabbage has a slightly stronger flavor and might bleed color into the dressing (which I think looks pretty!).
How long does homemade coleslaw last in the fridge?
This keeps beautifully for 3 days in an airtight container. The cabbage softens over time but still tastes great. If liquid pools at the bottom, just give it a good stir before serving.
Why is my coleslaw watery?
Ah, the dreaded slaw soup! To prevent this, either salt your cabbage first (see my tip earlier) or pat the shredded cabbage dry with paper towels before dressing. Also, don’t overmix!
Can I make this coleslaw dairy-free?
You bet! Just use vegan mayo (I like the avocado oil-based ones) and you’re good to go. The taste is nearly identical to the original.
What’s the best way to shred cabbage for coleslaw?
My grandma taught me to quarter it, remove the core, then slice thinly with a sharp knife. But when I’m lazy, the shredding disc on my food processor works wonders!
Share Your Classic Coleslaw
I’d love to hear how your classic coleslaw turns out! Did you add any fun twists? Snap a pic and tag me – nothing makes me happier than seeing your kitchen creations. Now go enjoy that perfect crunch!
Print
Crispy Classic Coleslaw Recipe That Steals Every BBQ
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and refreshing classic coleslaw with a creamy dressing. Perfect for picnics, barbecues, or as a side dish.
Ingredients
- 1 medium green cabbage, shredded
- 2 large carrots, grated
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine shredded cabbage and grated carrots.
- In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- Pour the dressing over the cabbage and carrots.
- Toss until evenly coated.
- Refrigerate for at least 1 hour before serving.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Add 1/4 cup finely chopped red onion for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: classic coleslaw, cabbage salad, creamy coleslaw, picnic salad