This classic coleslaw is a simple, creamy side I make for every cookout and backyard BBQ. Shredded green cabbage, grated carrots, and a five‑ingredient mayonnaise dressing come together in about 20 minutes, then chill while you finish the rest of the meal.
This slaw pairs with everything from slow cooker BBQ beef to pulled pork sandwiches and is an ideal summer side for potlucks, picnics, and family dinners.
The dressing is sweet, tangy, and creamy: mayonnaise, sugar, white wine vinegar, salt, and pepper. Once tossed with the shredded cabbage and carrots and chilled for an hour, the flavors meld and the texture becomes the familiar deli‑style coleslaw you remember.
Make it ahead—the cabbage softens just enough, the dressing thickens, and the carrots brighten the mix. It holds up well in the fridge, making it an easy, reliable choice for gatherings.
Why You’ll Love This Recipe
- Just seven simple ingredients and only 20 minutes of hands‑on prep.
- Makes-ahead easily and keeps well in the refrigerator for several days.
- Perfect for cookouts, potlucks, BBQs, and as a sandwich topping.
- A classic, old‑school coleslaw that’s crowd‑pleasing and familiar.
Ingredients
Notes and substitution options are listed below. Full measurements and instructions are in the recipe card at the end.
- Green cabbage — One large head, shredded thin (about 7 cups). A bag of pre‑shredded coleslaw mix works as a shortcut.
- Carrots — Two medium carrots, peeled and shredded (about 1 1/4 cups). Firm carrots give the best crunch.
- Mayonnaise — 1 cup. Full‑fat mayo (Duke’s, Hellmann’s, or your favorite) makes a smooth, creamy dressing.
- Granulated sugar — 1/4 cup. Balances the vinegar; honey can be substituted.
- White wine vinegar — 3 tablespoons. Plain white vinegar, apple cider vinegar, red wine vinegar, or lemon juice will also work.
- Salt and black pepper — 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjust after chilling to taste.
How to Make Classic Coleslaw
Step‑by‑step instructions are below; see the recipe card for a printable version.
Step 1: Quarter the cabbage and remove the firm core. Shred thinly with a sharp knife, mandoline, grater, food processor, or rotary shredder and place the cabbage in a large bowl.
Step 2: Peel and shred the carrots, then add them to the bowl with the cabbage.
Step 3: In a smaller bowl, whisk together the mayonnaise, sugar, white wine vinegar, salt, and pepper until smooth.
Step 4: Pour the dressing over the cabbage and carrots and toss until everything is evenly coated. Cover and chill for at least 1 hour before serving to allow flavors to meld and the cabbage to soften slightly.
Pro Tip
For best flavor, chill the coleslaw overnight. The dressing concentrates, the cabbage softens to a deli‑style texture, and the overall flavor becomes more balanced. Prepare it the night before a potluck for an easy, hands‑off side.
Serving Suggestions
This slaw is a natural match for grilled and smoked meats: BBQ chicken, brisket, ribs, hot dogs, and burgers. It also makes a classic topping for pulled pork sandwiches, adding brightness and crunch to each bite.
Storage
Refrigerator: Store leftovers in an airtight container for 3–5 days. Stir before serving, as the dressing can settle.
Freezer: Not recommended. Freezing breaks the mayonnaise emulsion and makes the cabbage limp when thawed.
Tips for the Best Classic Coleslaw
- Shred the cabbage finely so the dressing coats each piece.
- Taste after chilling and adjust seasoning: a touch more sugar, vinegar, or salt can balance the flavors.
- Pre‑shredded coleslaw mix is a convenient shortcut—one 14 oz bag replaces the cabbage and carrots.
- If the cabbage is very juicy, drain excess liquid in a colander before dressing to prevent a watery slaw.
Additions and Variations
- Red cabbage: Add a cup of shredded red cabbage for color and extra crunch.
- Onion: A half cup of finely diced sweet onion adds a savory bite.
- Crunch: Stir in slivered almonds or sunflower seeds just before serving.
- Celery seed: A pinch adds a traditional coleslaw flavor note.
- Sweet additions: Dried cranberries or raisins add small bursts of sweetness.
- Lighter option: Swap half the mayo for plain Greek yogurt to reduce fat and add tang.
More Easy Side Dish Recipes
- Tri Color Pasta Salad
- Slow Cooker Corn on the Cob
- Boston Baked Beans
- Slow Cooker Cowboy Beans
- Bacon Cheddar Broccoli Salad
- Antipasto Salad
Classic Coleslaw
Author: Jaclyn
Ingredients
- 1 large head cabbage, shredded (about 7 cups)
- 2 carrots, shredded (about 1 ¼ cups)
- 1 cup mayonnaise
- ¼ cup granulated sugar
- 3 Tablespoons white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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Cut the head of cabbage into fourths and remove the core. Shred the cabbage and place it in a large bowl.
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Peel and shred the carrots and add them to the cabbage.
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Whisk together mayonnaise, sugar, vinegar, salt, and pepper until smooth.
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Pour the dressing over the cabbage and carrots, toss to combine, cover, and chill for at least one hour before serving.
Notes
Make‑ahead: For best results, make a day ahead. The dressing thickens and the cabbage softens overnight.
Shortcut: Use pre‑shredded coleslaw mix to skip grating.
Nutrition
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