This quick and easy Coleslaw is made with freshly shredded cabbage and carrots and is tossed in a creamy homemade dressing. It’s perfect for picnics and barbecues! Recipe includes a how-to video.
The Best Homemade Coleslaw
If I’m being honest, I actually hesitated to share this coleslaw because it’s just so easy and basic. However, it’s definitely a staple and a must-have addition to any BBQ or cookout, and since I’m having a BBQ-themed week (BBQ sauce earlier in the week & pulled pork coming next), I felt it was worth sharing. I hope you’ll agree!
What You Need
I like my coleslaw a tad creamier and sweeter than other versions. If you prefer your coleslaw more tangy, less sweet, or less creamy, you can always adjust the ingredients to your liking. Here are a few worth highlighting:
- Cabbage. A mix of freshly shredded red and green cabbage adds a colorful crunch.
- Carrots. I recommend peeling your carrots before shredding; this makes the coleslaw look brighter and nicer.
- Apple cider vinegar. If you don’t have apple cider vinegar on hand, you can use distilled, white wine, or red wine vinegar.
- Sugar. This may seem like an odd addition, but trust me! Just a little sweetness makes the creamy dressing super flavorful and balances the tang from the vinegar.
SAM’S TIP: If you’ve never shredded your own cabbage before, check out the video below where I demonstrate two easy methods.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Coleslaw
- Shred your cabbage and carrots.
- In a separate bowl, combine your dressing ingredients.
- Drizzle your dressing over the cabbage mixture
- Toss until well combined, then cover and chill your coleslaw until ready to serve.
SAM’S TIP: For best results, let your coleslaw chill in the fridge for an hour before serving; this helps the flavors marry and allows the dressing to really coat the veggies.
Frequently Asked Questions
Coleslaw is a great side at any potluck or picnic, but it’s especially popular with barbecue. Whether you’re enjoying BBQ chicken, pit beef, or pulled pork, coleslaw will be the perfect cool and crunchy accompaniment. It’s also great on sandwiches–particularly those made with homemade burger buns or potato buns!
Yes! I’ve included instructions below on how to substitute pre-shredded, store-bought coleslaw mix, in case you need to save a few seconds. When I use pre-shredded mix, I always throw in a few more shredded carrots for some extra color and crunch!
As it sits, the salt in the dressing will draw out the water in your coleslaw. This is perfectly normal and to be expected! If you don’t care for watery coleslaw, try eating it soon after preparing (within a day or so).
Stay tuned for my final installment of BBQ week: instant pot pulled pork!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Easy Coleslaw Recipe
Ingredients
- ⅔ cup (160 g) mayonnaise
- 1 ½ Tablespoons granulated sugar
- 1 ½ Tablespoons apple cider vinegar may substitute distilled, white wine, or red wine vinegar
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
- 3 cups (240 g) shredded green cabbage (see note to use pre-shredded cabbage)
- 1 cup (75 g) shredded purple cabbage
- 1 cup (100 g) peeled, shredded carrots
Recommended Equipment
- Sharp knife
Instructions
- In a small dish, prepare the dressing by whisking together mayonnaise, sugar, vinegar, salt, and black pepper.⅔ cup (160 g) mayonnaise, 1 ½ Tablespoons granulated sugar, 1 ½ Tablespoons apple cider vinegar, ¼ teaspoon table salt, ¼ teaspoon black pepper
- In a large bowl, toss together green and purple cabbage and shredded carrots.3 cups (240 g) shredded green cabbage, 1 cup (75 g) shredded purple cabbage, 1 cup (100 g) peeled, shredded carrots
- Drizzle dressing over cabbage/carrot mixture and toss/stir until ingredient are thoroughly combined and all cabbage/carrots are coated with dressing. Taste-test and add more salt and pepper as needed.
- Cover and refrigerate for at least 1 hour before serving (for best flavor).
Notes
Storing
Store in an airtight container in the refrigerator for 3-5 days.Using pre-shredded cabbage mix
You may substitute a 14oz bag of shredded coleslaw mix for the cabbage and carrots listed in the recipe.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Julia Snyder
The instructions were very clear, so it would be hard to go wrong. I would not have thought to include sugar, but it zips it up and I have to avoid salt so a tiny bit of sugar actually makes up for less salt in many recepies. The home made Cole Slaw cost me a fraction of what my grocery stores charges me, and is healthier. No odd oils and chemicals I can not pronounce.
Sam
I’m so glad you enjoyed it so much, Julia! 🙂
Richard H Senturia
to keep from getting “watery”, put the finished cole slaw in a plastic bowl slightly larger than “snug”, then fold three or four paper towels tightly around the top, turn over, shake and leave in. refrigerator overniight.
all the excess water is removed and the cole slaw is dreamy creamy
Andrea J Laurie
it is so good. tastes like the one from KFC but better. thank you
Sam
I’m so glad you enjoyed it so much, Andrea! 🙂
Kim E Cawthon
recipe needs to be edited. step 2 ingredients missing the word carrots
1 cup peeled
Sam
Sorry for the confusion, Kim! I have fixed it. 🙂
Ann Wing
Very nice flavor, I might add jalapeños
Misty
We eat this several nights a week! Great & easy recipe!
Irene
This is sooo similar to my mom’s basic salad recipe (she’d use the dressing with lettuce and tomato as well, as well as sometimes swapping oil for the mayo).The main difference is she used seasoned salt instead of the salt and sugar (it has sugar in it). It’s still the standard by which I judge all salads.