There’s nothing like a crisp, tangy bowl of classic coleslaw to round out a summer barbecue or picnic. It’s the kind of side dish that disappears first—trust me, I’ve seen it happen at every family gathering I’ve ever hosted! My love for this simple yet satisfying classic coleslaw recipe started when my grandma would pile it high next to her famous pulled pork sandwiches. The crunch of fresh cabbage, the sweet-tangy dressing, and that perfect chill—it’s pure nostalgia in a bowl. Whether you’re pairing it with grilled meats, fried chicken, or just eating it straight from the fridge (no judgment), this recipe never fails to hit the spot.
Why You’ll Love This Classic Coleslaw Recipe
This isn’t just any coleslaw—it’s the kind that makes people ask for seconds (or sneak thirds when they think no one’s looking). Here’s why it’s a keeper:
- Effortless to whip up – No cooking, just chopping and mixing. Perfect for when you need a quick side dish that impresses.
- Refreshing crunch – The crisp cabbage and carrots stay perfectly textured, even after chilling.
- Crowd-pleaser magic – It disappears fast at potlucks, picnics, and backyard BBQs (I’ve witnessed this firsthand!).
- Totally customizable – Love it creamy? Add extra mayo. Want a tangier kick? A splash more vinegar does the trick.
Honestly, it’s the kind of recipe you’ll reach for all summer long—maybe even year-round.
Ingredients for Classic Coleslaw Recipe
Gather these simple ingredients—each one plays a key role in creating that perfect balance of crunch and creaminess. Don’t skip the apple cider vinegar—it’s what gives this coleslaw its signature tang!
- 1 medium head green cabbage – finely shredded (about 6 cups)
- 2 large carrots – peeled and grated (about 1 cup)
- 1 cup mayonnaise – the real deal, not the low-fat stuff!
- 2 tbsp apple cider vinegar – for that bright, tangy punch
- 1 tbsp sugar – just enough to balance the acidity
- 1 tsp salt – brings all the flavors together
- 1/2 tsp black pepper – freshly ground if you can
- 1/4 tsp celery seeds (optional) – my grandma’s secret for extra depth
See? Nothing fancy—just good, honest ingredients that work magic together.
Equipment You’ll Need
No fancy gadgets required here—just a few basics you probably already have in your kitchen. Here’s what you’ll need to whip up this classic coleslaw:
- Large mixing bowl – Big enough to toss everything without making a mess
- Whisk – For blending that creamy dressing to perfection
- Box grater – My trusty tool for getting those carrots just right
- Sharp knife & cutting board – For shredding the cabbage with ease
That’s it! Now let’s get chopping.
How to Make Classic Coleslaw Recipe
Ready to make coleslaw that’ll have everyone raving? Follow these simple steps—I promise, it’s easier than you think!
Step 1: Prepare the Vegetables
First, grab that head of cabbage and shred it like you mean it! I like mine finely shredded—not too thick, not too thin—so it holds up to the dressing without getting soggy. For the carrots, I use the medium holes on my box grater. You want them to have a little texture, not turn into mush. Toss them together in that big mixing bowl—you’ll see those vibrant colors start to pop!
Step 2: Make the Dressing
Now for the magic potion! In a separate bowl, whisk together the mayo, apple cider vinegar, sugar, salt, pepper, and (my favorite little secret) those celery seeds if you’re using them. Keep whisking until it’s smooth as silk—no lumps allowed! Taste as you go—want it tangier? Add a splash more vinegar. Sweeter? A pinch more sugar. This is where you make it your own.
Step 3: Combine and Chill
Here’s the crucial part—pour that creamy dressing over your cabbage and carrot mountain and toss, toss, toss until every last shred is coated. Then? Walk away. Seriously, cover it and pop it in the fridge for at least an hour (though overnight is even better). That chill time lets the flavors get cozy and the cabbage soften just enough. When you pull it out, give it one last stir and prepare for the compliments to roll in!
Tips for the Best Classic Coleslaw Recipe
Here’s my tried-and-true advice for coleslaw that’ll make you the hero of every potluck:
- For extra creaminess, stir in another 1/4 cup of mayo—I won’t tell!
- Short on time? Grab pre-shredded coleslaw mix (though fresh cabbage tastes brighter, in my opinion).
- Patience pays off—let it chill at least an hour (overnight’s golden) for maximum flavor.
- Too watery? Salt the cabbage first, let it sit 15 minutes, then squeeze out excess liquid.
Trust me, these little tweaks make all the difference!
Ingredient Substitutions & Variations
Listen, I’m all for the classic version, but sometimes you gotta mix things up! Here are my favorite easy swaps:
- Color pop: Use half red cabbage for a vibrant purple twist (just don’t freak out when your dressing turns pink!).
- Lighter option: Swap half the mayo with Greek yogurt—still creamy with a nice tang.
- Sweetness switch: Honey or maple syrup work beautifully instead of sugar (start with 2 tsp and adjust).
- Crunch factor: Toss in some thinly sliced apples or jicama for extra texture.
The beauty? It’s still your coleslaw in the end—play around!
Serving Suggestions for Classic Coleslaw
Oh, the places this coleslaw can go! Pile it high on pulled pork sandwiches—the crunch cuts right through that rich meat. Slide it next to crispy fried chicken (my ultimate comfort meal) or alongside smoky BBQ ribs. For picnics, I pack it in mason jars—about ½ cup per person disappears fast! And between you and me? Leftovers straight from the fridge with a fork make the best midnight snack.
Storage & Reheating Instructions
This coleslaw keeps beautifully in the fridge for 3-4 days—just cover it tightly or transfer to an airtight container (I always use my trusty glass bowl with a lid). Whatever you do, don’t freeze it—the cabbage turns into a sad, watery mess. The dressing might separate a bit after day two, so give it a quick stir before serving leftovers. Pro tip: If it seems dry, a tiny splash of vinegar perks it right up!
Nutritional Information
Now, I’m no nutritionist, but I can tell you this classic coleslaw packs plenty of good stuff from all those fresh veggies! The cabbage and carrots bring fiber and vitamins, while that creamy dressing gives you some healthy fats. Keep in mind—these numbers can swing depending on your mayo brand or how heavy-handed you are with the dressing (we’ve all been there!).
As with any homemade recipe, nutritional values are estimates. They’ll change if you tweak ingredients—like using light mayo or adding extra carrots. The beauty of making it yourself? You control exactly what goes in. My philosophy? Enjoy that creamy, crunchy goodness in moderation—it’s all about balance!
FAQs About Classic Coleslaw Recipe
Can I make coleslaw ahead of time?
Absolutely! In fact, I recommend making it at least an hour ahead—the flavors meld beautifully overnight. Just keep it covered in the fridge until you’re ready to serve.
How long does homemade coleslaw last?
It stays crisp and delicious for 3-4 days in the fridge. After that, the cabbage starts to lose its crunch (though my husband still eats it—some folks aren’t picky!).
Why is my coleslaw watery?
This happens if you skip the chilling step or don’t drain pre-shredded cabbage well. Pro tip: Salt your shredded cabbage, let it sit 10 minutes, then squeeze out excess liquid before dressing.
Can I use purple cabbage instead?
You bet! Red cabbage makes gorgeous coleslaw—just know it’ll tint your dressing pink (which I think looks festive). Mix half green and half red for the prettiest results.
Is there a way to make it less mayo-heavy?
Try substituting half the mayo with Greek yogurt or sour cream. You’ll still get creaminess with a lighter feel—great for those who prefer tang over richness!
Share Your Experience
Did this classic coleslaw recipe become your new go-to? I’d love to hear how it turned out! Rate it below or tag me in your pics—nothing makes me happier than seeing your kitchen triumphs. Now go enjoy that crunch!
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**Irresistible Classic Coleslaw Recipe – Creamy & Crunchy in 1 Hour**
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and refreshing classic coleslaw recipe perfect for picnics, barbecues, or as a side dish.
Ingredients
- 1 medium head of green cabbage, finely shredded
- 2 large carrots, grated
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp celery seeds (optional)
Instructions
- In a large bowl, combine shredded cabbage and grated carrots.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seeds.
- Pour the dressing over the cabbage and carrot mixture. Toss until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Stir before serving. Adjust seasoning if needed.
Notes
- For a creamier texture, add an extra 1/4 cup of mayonnaise.
- You can use pre-shredded coleslaw mix to save time.
- Best served chilled.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg
Keywords: coleslaw, classic coleslaw, cabbage salad, side dish