Nothing says summer like a big bowl of classic coleslaw sitting next to a pile of smoky ribs at a backyard BBQ. That crisp, creamy bite is pure nostalgia for me—it takes me right back to my uncle’s Fourth of July cookouts, where we’d all hover around the picnic table, forks sneaking into the slaw bowl before the burgers even hit the grill. This isn’t just any coleslaw, though. It’s the kind that disappears fast, with just the right balance of tangy and sweet, and that satisfying crunch that holds up even after it’s been dressed. Best part? It’s embarrassingly easy to make—no fancy tricks, just fresh cabbage, a handful of pantry staples, and about 15 minutes of prep. Trust me, once you try this version, you’ll never go back to the soggy deli stuff.

Why You’ll Love This Classic Coleslaw

This isn’t just another slaw recipe—it’s the one you’ll keep coming back to all summer long. Here’s why:

• Creamy perfection: That dreamy mayo-based dressing coats every strand of cabbage without drowning it—no sad, soupy slaw here!
• Foolproof prep: Fifteen minutes is all you need—I’ve made this in my sleep (okay, almost) when last-minute guests show up.
• Universal appeal: Picky kids, foodie friends—this balanced sweet-tangy flavor wins over everyone at the table.
• Goes with everything: Pile it on pulled pork sandwiches, serve with fried chicken, or eat straight from the bowl—it never disappoints.

Classic Coleslaw Ingredients

Here’s the beautiful part—you probably have most of this in your kitchen right now! But don’t let the simplicity fool you. Each ingredient plays a starring role in creating that perfect coleslaw texture and flavor we all crave.

• 1 head green cabbage – Finely shredded (about 8 cups). Pro tip: Skip the bagged stuff—freshly sliced cabbage makes all the difference in crunch!
• 2 large carrots – Grated on the large holes (trust me, you want those pretty orange ribbons)
• 1 cup mayonnaise – The real deal, please! Though Greek yogurt works in a pinch if you’re feeling light
• 2 tbsp apple cider vinegar – That tangy punch that balances the richness
• 1 tbsp sugar – Just enough to round out the flavors without being cloying
• 1 tsp mustard – Dijon or yellow, whatever’s in your fridge door
• ½ tsp salt + ¼ tsp black pepper – The quiet heroes that make everything pop

See? Nothing fancy—just honest ingredients that come together like magic. Now let’s get mixing!

How to Make Classic Coleslaw

Okay, let’s get to the fun part—making that perfect coleslaw that’ll have everyone asking for seconds! I promise, it’s easier than folding a fitted sheet (why are those things so impossible?). Just follow these simple steps, and you’ll be in slaw heaven.

Mixing the Vegetables

First things first—grab that big ol’ mixing bowl (I use my grandma’s yellow Pyrex—it’s practically a family heirloom at this point). Toss in your freshly shredded cabbage and those gorgeous carrot ribbons. Here’s my secret: I like to massage the veggies a bit with clean hands—just a quick squeeze to soften them slightly so they soak up all that delicious dressing later.

Preparing the Dressing

Now for the magic potion! In a smaller bowl, whisk together the mayo, vinegar, sugar, mustard, salt and pepper until it’s smooth as silk. Taste it—this is your moment to shine! Want it tangier? Add a splash more vinegar. Sweeter? A pinch more sugar. You’re the boss of your slaw.

Combining and Chilling

Pour that creamy dressing over your mountain of veggies and get tossing! I use two big forks—it’s like a mini workout—until every single strand is coated. Then comes the hardest part: walk away! Pop it in the fridge for at least an hour (I know, the wait kills me too). This chilling time lets the flavors get to know each other and transforms good slaw into GREAT slaw.

Tips for Perfect Classic Coleslaw

Want to take your coleslaw from good to “Oh my gosh, can I get this recipe?” status? These simple tricks make all the difference:

• Dry those veggies! After washing, pat cabbage and carrots dry with a kitchen towel—water is the enemy of crispness (and nobody likes watery slaw).
• Slice, don’t shred: Use a knife for thicker cabbage pieces that hold up better than the wispy shreds from a food processor.
• Dress it last-minute for picnics: If transporting, keep dressing separate and toss just before serving to avoid sogginess—I learned this the hard way at a family reunion!

Classic Coleslaw Variations

While I adore the original, sometimes I can’t resist playing with this classic coleslaw recipe! Here are my favorite ways to mix it up when I’m feeling adventurous:

• Apple crunch: Toss in matchstick Granny Smith apples and a handful of raisins—the sweet-tart combo is unreal with pulled pork sandwiches.
• Spicy kick: Add diced jalapeños (seeds removed if you’re a wimp like me) and a squeeze of lime for a fiesta-ready slaw that pairs perfectly with fish tacos.
• Purple power: Swap half the green cabbage for red cabbage—it makes the prettiest pink-tinged slaw that looks fancy but takes zero extra effort.

The best part? These twists still keep that signature creamy texture we all love!

Serving Suggestions for Classic Coleslaw

Oh, the places this coleslaw can go! My absolute favorite is piled high on a pulled pork sandwich—the cool crunch against that smoky meat is pure magic. But don’t stop there! It’s killer alongside crispy fried chicken, stuffed into fish tacos, or even as a bright topping for hot dogs. Honestly, I’ve been known to eat it straight from the bowl with a fork when no one’s looking. That tangy crunch just makes everything taste like summer.

Storing and Reheating Classic Coleslaw

Here’s the deal—this coleslaw is best fresh, but if you must store it, pop it in an airtight container in the fridge for up to 3 days. And reheating? Don’t even think about it! That crisp texture turns soggy fast. Trust me, cold slaw is the only way to go.

Classic Coleslaw Nutritional Information

Keep in mind—nutrition varies based on your exact ingredients, but here’s the scoop per serving: About 180 calories, 15g fat, and 3g fiber. Not bad for something this delicious!

Frequently Asked Questions

Can I use red cabbage instead of green?
Absolutely! Red cabbage adds gorgeous color and a slightly peppery bite—just know it’ll turn your whole slaw pink (which I think looks festive!).

How long does coleslaw last in the fridge?
About 3 days max—after that, it gets weepy and sad. Pro tip: If you see liquid pooling at the bottom, give it a quick stir before serving.

Can I make this coleslaw ahead?
Yes! In fact, it gets better after chilling for a few hours. Just hold off on dressing it if prepping more than 6 hours ahead to keep that perfect crunch.

15-Minute Classic Coleslaw – Creamy, Tangy Perfection!

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• Author: Christina R. Jones
• Total Time: 1 hour 15 mins
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A crisp and creamy coleslaw perfect for picnics, barbecues, or as a side dish.

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Ingredients

Scale 1x2x3x

• 1 head green cabbage, shredded
• 2 large carrots, grated
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp mustard
• ½ tsp salt
• ¼ tsp black pepper

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Instructions

1. Combine shredded cabbage and grated carrots in a large bowl.
2. In a separate bowl, mix mayonnaise, vinegar, sugar, mustard, salt, and pepper.
3. Pour the dressing over the cabbage and carrots.
4. Toss until evenly coated.
5. Chill for at least 1 hour before serving.

Notes

• For extra crunch, add thinly sliced red onion.
• Adjust sugar and vinegar to taste.
• Store leftovers in an airtight container in the fridge 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: 180
• Sugar: 6g
• Sodium: 220mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 10mg

Keywords: coleslaw, cabbage, salad, side dish