This coleslaw recipe is the kind you'll make once and never stop getting asked about. Crisp shredded cabbage, sweet carrots, and a creamy, tangy dressing that clings to every ribbon of vegetable, it's cool and crunchy and just the right amount of sweet. I started making this version a few summers ago when I needed something simple to bring to a cookout, and the bowl was empty before the burgers were even off the grill.
If you love easy dinner recipes like The Best Smothered Chicken Recipe or lighter bites like Easy Roasted Radishes Recipe, this homemade slaw is going to fit right into your rotation. And the best part? You only need about 15 minutes of actual work.
Why You'll Love This Coleslaw Recipe
This easy coleslaw recipe comes together fast, works with almost any summer meal, and gets even better after a rest in the fridge. The buttermilk in the dressing adds a quiet little tang without overpowering anything, and the apple cider vinegar keeps it from tasting flat or too sweet. It's a crowd-pleaser without requiring any fancy technique. Perfect alongside pulled pork, fried chicken, or even tucked into a sandwich as a creamy slaw topping. It's also a great companion to something like this Delicious Butternut Squash Pasta Salad Recipe if you're building out a full spread.
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Coleslaw Recipe Ingredients
Here's everything you need for this simple, from-scratch homemade Coleslaw Recipe.
See Recipe Card Below This Post For Ingredient Quantities
- cabbage, finely shredded: This is the heart of the whole dish. Fine shreds give you that soft, silky bite after chilling, while still keeping a satisfying crunch.
- carrot, shredded: Adds a little natural sweetness and a pop of color. It also helps balance the sharpness of the onion.
- sweet onion, finely shredded: Sweet onion is much milder than yellow or white, so it adds flavor without being harsh. Finely shredding it helps it blend into the slaw rather than stand out.
- mayonnaise: The base of the creamy coleslaw dressing. Full-fat mayo gives the richest, smoothest coating.
- granulated sugar: Balances the acidity from the vinegar and lemon juice. Don't skip it, it's what rounds everything out.
- apple cider vinegar: Adds a gentle, fruity tang. This is what gives the coleslaw with apple cider vinegar that bright, clean finish.
- lemon juice: Freshens the whole dressing and keeps it from tasting heavy.
- buttermilk: A small but important addition. It loosens the dressing and adds a subtle, creamy tang that makes this taste truly homemade.
- Salt and pepper, to taste: These pull all the flavors together. Season after you toss so you can adjust as you go.
How To Make Coleslaw Recipe
Here's a simple, no-fuss walk-through for this quick coleslaw recipe.
Prepare vegetables: In a large mixing bowl, add the finely shredded cabbage, shredded carrot, and shredded sweet onion. Give them a gentle toss together and set the bowl aside.
Make the dressing: In a separate medium bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, lemon juice, and buttermilk. Season with salt and pepper. Whisk until smooth and the sugar has fully dissolved.
Combine: Pour the creamy dressing over the shredded vegetables and toss until everything is evenly coated. Every bit of cabbage should be nicely dressed.
Chill: Cover the bowl and refrigerate for at least 1 hour. Overnight is even better. The resting time lets the flavors deepen and the cabbage soften just slightly into that perfect texture.
Serve and enjoy: Before serving, give the coleslaw a final toss. Taste and adjust the salt and pepper if needed, then serve it cold and fresh.
Substitutions Your Coleslaw Recipe
- No buttermilk? Stir half a teaspoon of white vinegar or lemon juice into regular milk and let it sit for a minute. It works the same way.
- Coleslaw without mayo: Swap the mayonnaise for plain Greek yogurt. The dressing will be a little tangier and lighter overall.
- No sweet onion? A small amount of finely minced green onion works well as a milder substitute.
- Less sugar: Cut back to 1.5 tablespoons for a more tangy coleslaw dressing with less sweetness.
- Mix up the cabbage: Try half green, half red cabbage for a more colorful, eye-catching crunchy coleslaw salad.
Equipment For Coleslaw Recipe
- Large mixing bowl
- Medium bowl for the dressing
- Shredding tool, either a food processor or a box grater
Storage Your Coleslaw Recipe
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The slaw will soften a bit more as it sits, which many people actually prefer. Give it a quick toss before serving. This recipe doesn't freeze well, so just make what you'll use within a few days.
Serving Suggestions
Scoop it beside corn on the cob and baked beans for a full backyard cookout spread.
Pile it alongside grilled burgers or BBQ chicken thighs for a classic summer plate.
Use it as a topping for pulled pork sandwiches. The cool creaminess balances smoky meat perfectly.
Serve it next to fried chicken for that Southern-style coleslaw pairing that never gets old.
Expert Tips
Make it ahead. This is one of those dishes that genuinely benefits from being made the day before. The best coleslaw for BBQ is always the one that's had time to rest.
Shred finely. The finer your cabbage, the better the dressing coats it. A food processor makes this effortless.
Don't skip the chill time. One hour in the fridge makes a real difference. The flavors deepen and the texture improves noticeably.
Taste the dressing before combining. Adjust salt, sugar, or vinegar to your preference before you pour it over the vegetables.
Pat out excess moisture. If your cabbage releases water after sitting, lightly salt it, wait 10 minutes, then pat it dry before dressing. This keeps things from getting watery.
The Story Behind the Bowl
I have to tell you about the first time I brought this to my sister Sarah's Fourth of July party. Sarah is the kind of person who adds her own spin to everything, and she was absolutely convinced she could "improve" my coleslaw dressing by doubling the vinegar. Classic Sarah move.
She grabbed the bottle and went a little rogue while I wasn't looking. I came back into the kitchen and she was already stirring, looking just a touch guilty. "I might have... adjusted the ratio," she said, with that grin she always gets when she knows she's done something chaotic.
Reader, it was sour enough to make your eyes water. We were both laughing so hard that I accidentally knocked a handful of shredded cabbage off the counter and onto the dog, who was absolutely delighted. We ended up remaking it the right way, and when my nephew took his first bite he looked up very seriously and said, "This is the best coleslaw ever." That is the story of why I now hide the vinegar when Sarah is in the kitchen.
FAQ
What's the secret to a good Coleslaw Recipe?
Balance is everything. You need the right ratio of creamy to tangy, with a little sweetness to hold it all together. The buttermilk in this recipe makes a quiet but real difference in rounding out the dressing. And always chill it before serving, that step changes everything.
What are the traditional ingredients in Coleslaw Recipe?
Traditional Coleslaw Recipe ingredients are shredded cabbage, carrots, and a creamy mayonnaise-based dressing with some form of acid, usually vinegar or lemon juice. This classic coleslaw recipe stays close to that foundation while adding buttermilk for extra depth and flavor.
Why does KFC Coleslaw Recipe taste so good?
KFC Coleslaw Recipe fans often point to the sweet and tangy balance, plus very finely shredded cabbage that gives it an almost creamy texture. This recipe hits those same notes with sugar, apple cider vinegar, and finely shredded vegetables. A helpful tip: the longer you let it chill, the closer it gets to that familiar diner-style flavor.
What are some common Coleslaw Recipe mistakes to avoid?
The biggest ones are not chilling long enough, using too much dressing, and shredding the cabbage too thick. Skipping the salt and pepper at the end can also leave the slaw tasting flat. And as Sarah could personally confirm, adding too much vinegar is a very real and very sour risk.
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Pairing
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Coleslaw Recipe
Ingredients
- ½ Medium Cabbage finely shredded, about 4 cups
- 1 medium Carrot shredded
- ¼ Sweet Onion finely shredded
- ½ cup Mayonnaise use a creamy variety
- 3 tablespoons Granulated Sugar for sweetness
- 2 tablespoons Apple Cider Vinegar adds tang
- 1 tablespoon Lemon Juice for added freshness
- 1 tablespoon Buttermilk for creaminess
- Salt and Pepper to taste
Instructions
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Add the shredded cabbage, carrot, and sweet onion to a large mixing bowl.
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In a separate small bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, lemon juice, buttermilk, salt, and pepper.
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Pour the dressing over the shredded vegetables and toss until everything is evenly coated.
- Serve immediately or cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
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