This easy coleslaw recipe is creamy, crunchy, and comes together in minutes. The one trick that makes it great is letting it chill so the flavors meld before you serve.

What is coleslaw?

Coleslaw is thinly sliced cabbage tossed in a dressing, usually a creamy one. This version uses a bagged mix with red cabbage and carrots for color and crunch, and the dressing is mayo with apple cider vinegar and lemon juice for a little brightness. It’s simple, and it works.

Ingredients and why they work

Here’s what goes into this easy coleslaw recipe and why each one matters. Full measurements are in the recipe card below.

• Coleslaw mix – the shortcut. Grab a bag with red cabbage and carrots and you skip all the chopping while still getting color and crunch.
• Mayonnaise – the creamy base that pulls the dressing together.
• Granulated sugar – just enough sweetness to balance the vinegar.
• Apple cider vinegar – the zip. It’s what keeps the slaw from tasting flat.
• Lemon juice – a little more brightness on top of the vinegar.
• Celery seeds – that classic deli-slaw flavor. They’re small, but you’d miss them if they were gone.
• Salt and pepper – to taste, to bring everything up.

How to make coleslaw

Scroll down to the printable recipe card at the bottom of the post for exact measurements and storage tips.

Whisk the dressing. In a small bowl, stir together the mayonnaise, sugar, apple cider vinegar, lemon juice, and celery seeds, then add salt and pepper to taste.

Toss it with the slaw. Add the coleslaw mix to a large bowl, pour the dressing over the top, and toss until everything is coated.

Chill before serving. Cover and refrigerate for at least an hour. This is the step that makes it, since the flavors meld and the cabbage softens just a little while it sits.

Tips for the best coleslaw

• Taste the dressing before you toss. Adjust it to your liking, a little more sugar for sweet or a splash more vinegar for zip, before it ever hits the cabbage.
• Don’t skip the chill. An hour in the fridge is the difference between so-so slaw and the good stuff. Overnight is fine too.
• Toss it really well. Get every bit of the mix coated so no dry shreds hide at the bottom.
• A bag helps it stay crisp. A bagged mix is drier than a whole head of cabbage, so it holds up better against getting watery than fresh-shredded does.

Easy variations

The recipe is an easy one to make your own. A few ways I switch it up:

• Add a cup of matchstick apples for a sweet crunch.
• Stir a tablespoon of hot sauce or a teaspoon of cayenne into the dressing for heat.
• Swap Greek yogurt for the mayo for a lighter version.
• Use fresh-chopped cabbage and carrots instead of the bag for extra crunch.
• Toss in sliced bell peppers for more color and bite.

What to serve with coleslaw

Coleslaw goes with just about any cookout plate. I love it next to BBQ hot dogs or a batch of BBQ grape jelly meatballs for an easy crowd spread. It’s also great alongside a BBQ chicken salad, and for a fun retro dessert, Jello with fruit cocktail rounds out the picnic table.

Storing

Store coleslaw in an airtight container in the fridge for up to 3 to 4 days, though it’s crispest in the first day or two.

Frequently asked questions

How far ahead can I make coleslaw?

You can make it the morning of and it’s happy chilling all day. If you want to go further ahead, store the dressing and the slaw mix separately and combine them an hour or two before serving. That keeps the cabbage crisp instead of soft.

Why did my coleslaw turn out watery?

Cabbage lets go of water as it sits, especially once the salt and dressing are on it. A bagged mix helps since it’s drier to start. If you shred your own, salt it, let it sit 20 to 30 minutes, and pat it dry before dressing. And don’t over-dress it, since extra dressing pools at the bottom.

Can you freeze coleslaw?

I wouldn’t. The creamy dressing tends to separate and the cabbage goes soggy once it thaws. This one is best fresh and cold straight from the fridge.

Do I have to use celery seeds?

They give it that classic deli-slaw flavor, so I’d use them if you have them. Without them the slaw is still good, just a little more plain.

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