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Coleslaw is a great, easy side dish that you can make ahead of time. Crisp and colorful cabbage is paired with a perfectly seasoned creamy coleslaw dressing. It’s perfect as a side dish for a weeknight meal and a must-have picnic dish!
It pairs perfectly with our pulled pork.
As a kid my grandparents would spoil us and take us to the local BBQ restaurant – it was a real treat to go. I don’t recall the BBQ recipes, but their coleslaw was out of this world. I couldn’t get enough of it.
As I grew up, I began to dislike coleslaw. It never measured up to my childhood memories of the BBQ restaurants version. That restaurant is long gone, but I finally found a recipe that recreates that perfect coleslaw recipe. And, you know what? It couldn’t be easier, or cheaper, to make!
- green cabbage – this is the bulk of the slaw. It’s crispy and will hold the dressing
- purple cabbage – I love to add purple cabbage because it’s adds a unique flavor and the color is amazing!
- carrot – they add a slight sweetness to the cabbage and also more color
You can substitute one 14 oz. bag of shredded cole slaw mix (includes cabbage and sliced carrots) for the cabbages and carrots.
For the dressing:
- mayonnaise – use real mayonnaise to get the full flavor. It holds up well in the dressing
- apple cider vinegar – this give a tang to the dressing and compliments the sweet of the sugar. You can substitute white wine vinegar if that’s what you have
- celery seed – this gives another flavor profile and adds a tiny bit of texture and color
- salt & pepper – I like to add a lot of salt and pepper so just add a little and taste as you go
How to Make Coleslaw
This part is kind of embarrassing because it’s so darn easy to make.
Start by slicing or chopping the cabbage. Start by taking the largest outer pieces of the cabbage off. Next, remove the stem at the bottom.
Now you can slice the cabbage into thin pieces. You can use a mandolin for this, or just a large kitchen knife.
A mandolin will give you very fine pieces of cabbage, which is appealing to some. I don’t worry about it much and just use a kitchen knife and slice the cabbage into slivers.
Do the same with both heads of cabbage.
Next, cut the carrot into slices as well. You can use a potato peeler or, again, just use a knife. I think the potato peeler is easier for the carrots.
Put all the cabbage and carrots into a large mixing bowl and toss to combine.
Another option entirely is to buy a bag of pre-shredded coleslaw mix. It will give you the mixture of cabbage and carrots already sliced and you can add homemade dressing.
For the dressing:
Mix the remaining ingredients in a medium-sized mixing bowl until smooth and incorporated.
Pour dressing on top of cabbage mixture and toss to get dressing in all parts of the cabbage.
Refrigerator for one hour to let the flavors combine.
How long does it last?
If kept covered and refrigerated, coleslaw will last several days. It’s actually best after a day in the refrigerator so it’s a good idea to make it the night before you’re going to serve it.
Want More Summer Recipes?
Honey lime fruit salad – it’s like a rainbow!
- 3 cups green cabbage shredded
- 2 cups purple cabbage shredded
- 1 cup carrot grated
- 1/2 cup mayonnaise
- 2 Tablespoons sugar
- 2 Tablespoon apple cider or white wine vinegar
- 1 tsp. celery seed
- salt & pepper to taste
- In medium-sized mixing bowl combine mayonnaise, vinegars, sugar and salt and pepper.
- Add in cole slaw mix and stir to coat the cabbage mixture.
- Refrigerate one hour (or more) and serve cold.
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