Coleslaw might be the side everyone overlooks, but I really think it’s the one thing that quietly makes the whole meal work. Whether I’m serving ribs or pulled pork, I always come back to this homemade coleslaw recipe because it’s simple and reliable.
Made with fresh cabbage, carrots and scallions, this one is tossed in the best, sweet and tangy creamy dressing that keeps the vegetables crunchy!
Quick Look: Coleslaw Recipe
- Prep Time: 10 minutes, Cook Time: 0 minutes
- Total Time: 10 minutes
- Method: No-cook side dish
- Main Ingredients: Cabbage, carrots, mayonnaise
- Flavor Profile: Creamy, sweet, tangy, crunchy
- Ideal for: Summer cookouts, potlucks, easy side dishes
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Ingredient Notes
- Creamy coleslaw dressing: Mayonnaise, honey, apple cider vinegar, fresh lemon juice, salt, and pepper. Use good quality mayo here, as it’s the base of the dressing, so it’s one place where quality really matters.
- Cabbage: Green cabbage is milder and sweeter, while red cabbage has a little bit of a more peppery taste, but you can’t really tell. I always use a mix of both for color and texture, but feel free to stick to one or the other.
- Shredded carrots: Adds sweetness and a soft contrast to the crunch. In the spirit of keeping everything fresh, use a box grater or food processor for the carrots.
- Scallions: For a mild onion flavor, use both the white and green parts.
- Lemon juice: Adds a touch of fresh brightness at the end!
Substitutions and Variations
- Shortcut: Use a store-bought slaw mix; just make sure it’s not wilted.
- Without mayonnaise version: Greek yogurt is a good substitute. You can also mix it with some sour cream.
- Add-ins: Try chopped parsley, celery seeds, or even thinly sliced pear or apple for a twist.
- Different dressings: Swap in a lemon basil vinaigrette, creamy balsamic dressing or this easy chipotle honey ranch dressing for a different flavor profile.
How to Make This Easy Coleslaw
- Slice the cabbage. Thinly slice the cabbage into long fine strips. We do this for the best texture, but if you prefer smaller bits, use a food processor. Tip: A sharp knife or mandoline works best.
- Make the dressing. In a bowl, whisk together mayonnaise, honey, apple cider vinegar, lemon juice, salt, and pepper until smooth.
- Combine and dress. In a large bowl, mix the cabbage, shredded carrots, and scallions. Tip: Carrots can be shredded with a box grater or a food processor.
- Toss and finish. Toss until evenly coated, then finish with a squeeze of fresh lemon juice to taste. Tip: Taste and adjust. Occasionally it needs a touch more vinegar for tang, honey for sweetness, or lemon for brightness.
Tips for Success
- Salt lightly for better texture. For an even crisper bite, toss the cabbage with a small pinch of salt and let it sit for 10-15 minutes, then drain. This pulls out excess water without making it soggy.
- Pat dry the cabbage if needed. If your cabbage feels extra moist after slicing, pat it dry with paper towels. Less excess moisture means creamier (not watery) slaw.
- Use a sharp knife or a mandoline to make prep easier.
- Skip the food processor if you want extra texture. While it’s helpful for big batches, it tends to chop too finely, which is ideal for KFC coleslaw style. But definitely feel free to use it if that’s what you’re going for!
- Dress right before serving, no more than 20 minutes before to prevent it from getting soggy.
Recipe FAQs
Can I make coleslaw without mayonnaise?
For a lighter version, you can use Greek yogurt plus a touch of sour cream. Season it generously since yogurt doesn’t have much savory taste compared to mayonnaise.
How do I keep my coleslaw crunchy and not soggy?
Slice fresh cabbage and avoid overdressing. Adding dressing right before serving helps maintain the crunch.
Can I use pre-cut cabbage or slaw mix?
Yes! Make sure it doesn’t look wilted and that it doesn’t have black spots.
Prep and Make Ahead
- Prep ahead: You can get a head start by slicing the cabbage and carrots and making the dressing. Assemble just before serving to keep it crunchy.
- Make ahead coleslaw dressing: This dressing can be made up to 1-2 days ahead. Keep refrigerated. Give it another mix before using.
What to Serve with Creamy Coleslaw
- Spatchcock BBQ Chicken
- Oven Baked Baby Back Ribs
- Chuck Roast in the Oven (makes great sliders!)
- Slow Cooker Baby Back Ribs
- Slow Cooker Beef Brisket
- Apple Cider Pulled Pork Sliders
For day-to-day weeknight dinners, this creamy coleslaw is a great addition my salmon burgers recipe and also these fantastic Bang Bang Shrimp Tacos or even Bang Bang Shrimp Bowls!
More Easy Sides for Your Next Cookout
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Homemade Coleslaw with Creamy Dressing
A simple, classic creamy coleslaw with a crisp crunch and tangy dressing. The easy side dish is a simple and reliable recipe for your next cookout or family gathering!
Servings 8 people
Calories 103kcal
Equipment
- Food processor if not using the above
Ingredients
- 5 cups thinly sliced cabbage - I use a combination of green and red cabbage
- 2 cups shredded carrots
- 3 scallions, thinly sliced - both green and white parts
- Juice of ½ a lemon - or to taste
Creamy coleslaw dressing:
- 1 cup light mayonnaise
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- Fresh lemon juice - to taste
- Salt and pepper - to taste
Instructions
- Make the dressing: In a bowl, mix all the dressing ingredients until smooth. Adjust to taste.
- Combine vegetables: In a large serving bowl, combine the sliced cabbage, carrots, and scallions.
- Add dressing and toss: Toss with the dressing, season to taste, and finish with a touch of freshly squeezed lemon juice for that touch of freshness. Serve immediately.
Notes
- Choose a head of cabbage that is firm and heavy to ensure the best crunch.
- Use a mandoline or a sharp knife to slice cabbage into long, fine strips
- You can also use a food processor if working in large batches. This will likely result in more finely chopped KFC-style coleslaw, depending on which blade attachment you use.
- How to prevent soggy coleslaw: Dress the slaw no more than 20 minutes before serving to maintain maximum crunch.
- Flavor adjustments: Always taste the final product; you may need an extra splash of vinegar for tang, honey for sweetness, or lemon for brightness.
- Prep ahead: Slice the vegetables and mix the dressing separately. Store in different containers and toss just before serving.
- Make ahead dressing: Up to 1-2 days in advance. Give it a quick stir before using.
- Freezing is not recommended for this recipe.
- Shortcut: Use a bag of store-bought coleslaw mix. Make sure it looks fresh and crisp, with no black spots.
- Add-ins: Mix in chopped parsley, celery seeds, or thinly sliced pear or apples.
- Without mayo: Use a lighter yogurt-based dressing, plus a little bit of sour cream for extra tang.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 103kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 263mg | Potassium: 213mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5455IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 0.5mg
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