Jam Scott
Creamy, crunchy, and just the right amount of tangy, Classic Coleslaw is the unsung hero of backyard barbecues and weeknight dinners. This beloved side dish is a simple blend of shredded cabbage, carrots, and a rich homemade dressing that strikes a perfect balance between creamy and zesty.
Whether you’re piling it onto pulled pork sandwiches, serving it alongside fried chicken, or spooning it next to a summer hot dog, coleslaw offers a cool, refreshing bite that brightens up any plate. It’s incredibly quick to make and even better after it chills, making it an easy favorite for busy cooks and party hosts alike.
What Kind of Cabbage Should I Use for Coleslaw?
A mix of green and purple cabbage works beautifully in coleslaw. Green cabbage offers that familiar crunch and mild flavor, while purple cabbage brings a pop of color and a slightly peppery note. If you prefer a softer texture, Napa cabbage is also a nice alternative, although it’s more delicate and wilts quicker once dressed.
Ingredients for the Classic Coleslaw
Green Cabbage – The star of the dish. It provides crisp texture and a neutral base that soaks up the dressing perfectly.
Purple Cabbage – Adds a vibrant contrast and a peppery bite that complements the creaminess.
Carrots – Bring a natural sweetness and a bright orange hue that makes the slaw visually appealing.
Mayonnaise – The base of the dressing. It delivers the creamy consistency that classic coleslaw is known for.
Apple Cider Vinegar – Lends a tangy sharpness that balances the richness of the mayo.
Sugar – Just a touch to mellow out the acidity and bring everything into harmony.
Salt and Pepper – Essential for seasoning and enhancing all the flavors.
Celery Seed (Optional) – For a slight bitterness and earthy undertone, giving the slaw that old-school deli touch.
How To Make the Classic Coleslaw
Step 1: Prep the Veggies
Start by finely shredding the green and purple cabbage using a sharp knife, mandoline, or food processor. Peel and grate the carrots. Toss all the shredded vegetables together in a large mixing bowl to combine evenly.
Step 2: Whisk the Dressing
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. If you’re using celery seed, stir it in at this point. Taste and adjust the seasoning as needed.
Step 3: Combine and Toss
Pour the dressing over the cabbage and carrot mixture. Use tongs or clean hands to toss everything thoroughly, ensuring that every strand of cabbage is nicely coated in the creamy dressing.
Step 4: Chill Before Serving
Transfer the coleslaw to the refrigerator and let it chill for at least 30 minutes before serving. This resting time allows the flavors to meld and the cabbage to soften slightly while still maintaining its crunch.
Serving and Storing Classic Coleslaw
Classic Coleslaw is a versatile side that pairs beautifully with grilled meats, sandwiches, and picnic spreads. Serve it cold, straight from the fridge, for the most refreshing bite. It’s an ideal make-ahead dish for entertaining since it actually improves in flavor after a few hours of chilling.
To store, place any leftovers in an airtight container and refrigerate. It stays fresh for up to 3 days, although the cabbage will continue to soften over time. Give it a quick stir before serving again.
Frequently Asked Questions
How far in advance can I make coleslaw?
You can make Classic Coleslaw up to 1 day in advance. Just keep it covered and chilled in the fridge until you’re ready to serve.
Can I use bagged coleslaw mix?
Absolutely. Bagged mixes are a great shortcut. Just be sure to check for freshness and add your homemade dressing for the best flavor.
What can I use instead of mayo?
You can substitute Greek yogurt or a blend of sour cream and mayo if you’re looking for a lighter or tangier dressing.
Can I freeze coleslaw?
Freezing is not recommended. The creamy dressing can separate and the cabbage may become soggy when thawed.
Is coleslaw gluten-free?
Yes, this Classic Coleslaw recipe is naturally gluten-free. Just double-check any store-bought ingredients like mayo or vinegar to ensure they’re gluten-free certified.
How do I fix coleslaw that’s too watery?
Try draining excess moisture using a strainer or blotting with paper towels. You can also toss in a little extra mayo to thicken the texture.
Want More Side Dish Ideas?
If you love this Classic Coleslaw, you might enjoy these other refreshing and flavorful dishes:
- Mexican Street Corn Potato Salad for a zesty twist with bold flavors.
- Grilled Peach and Honey Mustard Dressing that pairs beautifully with light summer meals.
- Roasted Potatoes and Carrots for a cozy, earthy side.
- Popcorn Salad Recipe if you’re in the mood for something quirky and creamy.
- Green Olive and Feta Cheese Dip when you’re craving a tangy, briny contrast.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest salad or summer board so you always have a crowd-pleasing side on hand.
And I’d love to hear how yours turned out! Did you go all classic or add your own twist with jalapeños, herbs, or a splash of lime?
Drop a comment below to share your spin, or ask any questions you’ve got. Let’s make every dish better together!
Classic Coleslaw
- Total Time: 45 minutes
- Yield: Serves 6
Description
Creamy and crunchy, Classic Coleslaw is a refreshing salad made with shredded cabbage, carrots, and a tangy homemade dressing. It’s the perfect complement to grilled meats, sandwiches, and picnic fare.
Ingredients
Green cabbage
Purple cabbage
Carrots
Mayonnaise
Apple cider vinegar
Sugar
Salt
Pepper
Celery seed (optional)
Instructions
- Finely shred the green and purple cabbage.
- Peel and grate the carrots.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir in celery seed if using.
- Combine shredded vegetables in a large mixing bowl.
- Pour the dressing over the veggies and toss until fully coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
