Classic Coleslaw

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Creamy, crunchy, and full of tangy-sweet flavor, Classic Coleslaw is the ultimate sidekick for everything from grilled burgers to BBQ ribs. It’s a timeless dish that brings together shredded green and purple cabbage with carrots, all swirled in a silky mayonnaise dressing. Whether it’s piled onto pulled pork sandwiches or served alongside fried chicken, coleslaw brings cool, refreshing contrast to your plate.

This slaw isn’t just for summer cookouts either. Its simple ingredients and fast prep make it a year-round staple. With the perfect balance of creamy and crunchy, sweet and zippy, it’s no wonder this humble salad continues to be a beloved crowd-pleaser at potlucks, picnics, and family dinners alike.

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Ingredients for this Classic Coleslaw

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 1/2 cups shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (optional, for sweetness)
• 1/2 teaspoon celery seed
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

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Step 1: Prepare the vegetables

Using a sharp knife or mandoline slicer, finely shred both the green and purple cabbage. Peel and shred the carrots. Place all the vegetables in a large mixing bowl.

Step 2: Make the dressing

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (if using), celery seed, salt, and pepper until smooth and well combined.

Step 3: Toss to combine

Pour the dressing over the shredded vegetables. Toss everything together until the cabbage and carrots are evenly coated in the creamy dressing.

Step 4: Chill before serving

Cover the coleslaw and refrigerate for at least 30 minutes before serving. This helps the flavors meld and gives the cabbage time to soften just slightly while staying crisp.

Step 5: Garnish and serve

Sprinkle chopped parsley on top just before serving for a fresh, colorful finish. Serve chilled as a side dish or sandwich topper.

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Frequently Asked Questions

Can I make coleslaw ahead of time?

Yes! Coleslaw can be made a day in advance. Just keep it refrigerated and stir again before serving to refresh the texture.

What can I use instead of mayonnaise?

For a lighter option, you can substitute Greek yogurt or use a combination of yogurt and mayonnaise. Sour cream is another good alternative.

How do I make coleslaw less watery?

If you’re concerned about excess moisture, sprinkle the shredded cabbage with a little salt and let it sit for 15-20 minutes. Then, squeeze out the liquid before adding the dressing.

Is Classic Coleslaw gluten-free?

Generally, yes—but be sure to check your mustard and vinegar labels for any hidden gluten.

Can I add other vegetables?

Absolutely. Thinly sliced bell peppers, radishes, or green onions make great additions.

How do I make it spicier?

Add a pinch of cayenne pepper or a splash of hot sauce to the dressing for a little kick.

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