Easy Coleslaw Recipe (Homemade Coleslaw Dressing)
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Coleslaw might not always steal the show, but this one’s ready to be the life of the party. It’s quick, creamy, and made with simple ingredients you probably already have hanging out in your pantry.
Toss it together in minutes, let it chill in the fridge to work its magic, and boom – you’ve got a crisp and creamy side dish that’s perfect for backyard barbecues, quick weeknight dinners, or any time you want a little extra crunch on your plate!
Around these parts, we love some pulled pork (or pulled chicken), fried chicken and steak. While I do love a Chicken Caesar salad and garden salad, there really is nothing quite like a good, easy coleslaw. For another creamy summer side, try my Dill Pickle Pasta Salad – it’s always a hit at barbecues.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
This recipe is made from really basic ingredients, meaning you can make it any time you want. I take a shortcut and buy already shredded green cabbage/red cabbage and carrots (coleslaw mix) in a bag from the produce department, but shredding it yourself is pretty easy too using a box grater. You’ll want 2/3 shredded cabbage, 1/3 shredded carrots if you’re doing it yourself. Then, just whisk up the creamy dressing recipe, and you’re good to go!
I make this to serve with pretty much anything. It’s easy, it’s cheap, and it’s made with pantry staples. My kind of recipe.
What to Serve with Coleslaw
This coleslaw goes great with my Pulled Pork Recipe, as well as Oven Fried Chicken or The Best Steak Sandwich You’ll Ever Eat. You definitely need cole slaw on fish tacos, too!
Why does Coleslaw get watery?
Cabbage releases a lot of water, so making this too far ahead can make your coleslaw a little soupy. If you are making this to eat in an hour, it’s no problem. If you are making this ahead – you can combat the watery-ness by salting the cabbage.
How to prevent watery Cole Slaw: Pour the cabbage into a colander and sprinkle about a teaspoon of kosher salt over the top, and mix the cabbage. Let it stand over a large bowl for an hour (up to 3 hours), and marvel at the amount of liquid that drains out!! Then, simply use a salad spinner, or a dry kitchen towel to remove the excess moisture. Continue and add your slaw dressing, and allow to hang in the fridge for 30 minutes.
Homemade Coleslaw Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
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- Coleslaw mix. You’ll need about a pound of this, i buy it in a bag, pre-shredded from the produce section. Feel free to shred your own cabbage and lettuce. Red cabbage makes a really pretty color!
- Mayonnaise. I use full fat, quality mayonnaise. Use the one you love best! If you are saving calories, do half mayo, half Greek yogurt.
- White wine vinegar. You can sub for regular white vinegar, or apple cider vinegar if that’s what you have. I just like the flavor of this!
- Sugar. Don’t worry. Your salad won’t be sweet! It helps balance the vinegar and lemon juice.
- Salt/pepper. When you’re finished mixing. Test a forkful! Add more salt or pepper as needed. Start with half of a teaspoon of salt and a pinch of pepper, and go from there.
- Lemon juice. I used fresh juice, there really is no substitute, unfortunately!
- Green onions. Totally optional, but they’re pretty, and they taste good!
How to make Coleslaw from Scratch
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpIn a large bowl, whisk together the mayo, vinegar, sugar, salt, pepper and lemon juice until smooth.
Add the cabbage mixture and toss lightly to combine, add green onions if using.
Refrigerate 30 minutes.
Kylee’s Notes
Add a teaspoon of dijon mustard to the dressing – it adds a delicious flavor!
Add 1/2 teaspoon celery seeds to the dressing – it’s awesome!
Want more salads?
- Summery Vegan Chickpea Salad. An excellent make-ahead salad, that will stay good for a few days in the fridge, making this perfect for lunches.
- Southwestern Pasta Salad. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
- Summer White Bean Salad. A short prep time means you can have it on the table fast!
- Bacon Parmesan & Arugula Potato Salad. A combination of tiny buttery potatoes, peppery & spicy arugula, salty bacon, parmesan…. this extra special potato salad is out of this WORLD.
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Easy Coleslaw Recipe (Homemade Coleslaw Dressing)
Ingredients
- 1 lb coleslaw mix
- 1/2 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 tablespoon white sugar
- 1/2 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
- 2 tablespoons lemon juice
Instructions
- In a large bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon white wine vinegar, 1 tablespoon white sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons lemon juice until smooth.
- Add 1 lb coleslaw mix and toss lightly to combine.
- Refrigerate 30 minutes.
- Devour.
Video
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Fresh & bright taste! Prepared right before serving pork bbq. It was a wonderful crisp contrast and very easy to prepare!
Just made this with white vinegar and its perfect. Sweet tart and juicy. My wife tried it and said it should be my go to cole slaw.
Haven’t tried the dijon version yet.
This is now my go-to coleslaw recipe. I always have the ingredients on hand & always add the teaspoon of Dijon. It’s perfect!
Thanks Kylee, great recipe & beautifully presented. I especially liked the tip on draining the moisture from the cabbage. It makes such a big difference, especially since I make a batch, keep in fridge & use over several days.