This easy, classic coleslaw recipe is a staple. Like, this is one of those basic recipes that everyone should have in their back pocket. Another way to think of coleslaw is simply as a creamy cabbage salad; it’s crunchy while also velvety at the same time. Plus, it’s easy and inexpensive to make.

To me coleslaw feels very much like a side you choose along with BBQ. It feels like the kind of salad you bring to a summer picnic, although truthfully it’s great any time of year. I personally love coleslaw along side BBQ chicken or pulled pork sandwiches. I’ve even been known to add the coleslaw to the sandwich—trust me on this!

Related: Next up try our potato salad recipe or macaroni salad.

Ingredients

• Cabbage
• Carrots
• Parsley
• Mayo
• Apple Cider Vinegar
• Dijon Mustard
• Granulated white sugar
• Salt and pepper

How to Make Coleslaw

Finely shred the cabbage. Finely chop or shred the carrots (a box grater is great). Chop the parsley. Add all these to a large mixing bowl.

In a small bowl make the dressing by stirring together the mayo, ACV, dijon, sugar and a little salt and pepper.

Pour the dressing over the vegetables and toss until everything is well combined and all pieces are coated in the dressing. Taste and add more salt and pepper as needed.

Tips and Notes

• I think coleslaw is best when it’s made a few hours (2-4) before you serve it. I like when the dressing has a little time mingle with the raw vegetables. If you do this just cover and refrigerate until you are ready to serve.
• You can substitute sugar for honey
• Other additions you could try: more fresh herbs like dill or cilantro, or more spices like cayenne, turmeric or cumin.
• While I like coleslaw made a few hours ahead, I’ll also say I prefer to eat it within 24 hours of being made. While it can last longer if stored in an airtight container in the refrigerator it also tends to get mushy overtime.

More Salad & Side Dish Recipes

• Broccoli slaw
• Broccoli salad
• Pea Salad
• Pasta Salad
• Cucumber Salad
• 7 Layer Salad
• Ambrosia Salad
• Watergate Salad
• Baked Beans
• Elote

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#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }5 from 5 votes Print Get the Recipe A creamy salad made with cabbage, carrots and parsley. Yield 6Prep 5 minutes minsCook 5 minutes minsTotal 10 minutes mins Ingredients1x2x3x

• ▢ 1 green cabbage
• ▢ 3 carrots
• ▢ 2 tablespoons parsley
• ▢ ½ cup mayo
• ▢ 2 tablespoons apple cider vinegear
• ▢ 1 tablespoon dijon mustard
• ▢ 1 teaspoon granulated white sugar
• ▢ salt and pepper

Instructions

• Finely shred the cabbage. Finely chop or shred the carrots (a box grater is great). Chop the parsley.
• Add all these to a large mixing bowl.
• In a small bowl make the dressing by stirring together the mayo, ACV, dijon, sugar and a little salt and pepper.
• Pour the dressing over the vegetables and toss until everything is well combined and all pieces are coated in the dressing.
• Taste and add more salt and pepper as needed.

Notes

• I think coleslaw is best when it’s made a few hours (2-4) before you serve it. I like when the dressing has a little time mingle with the raw vegetables. If you do this just cover and refrigerate until you are ready to serve.
• You can substitute sugar for honey
• Other additions you could try: more fresh herbs like dill or cilantro, or more spices like cayenne, turmeric or cumin.
• While I like coleslaw made a few hours ahead, I’ll also say I prefer to eat it within 24 hours of being made. While it can last longer if stored in an airtight container in the refrigerator it also tends to get mushy overtime.

© Author A Beautiful MessCourse Salad, Side DishCuisine AmericanKeywords coleslaw Nutrition .wprm-nutrition-label-layout .wprmp-nutrition-label-block-line {background-color: #333333;} .wprm-nutrition-label-layout .wprmp-nutrition-label-block-nutrient {border-top-color: #333333;} Nutrition FactsColeslawAmount per ServingCalories180% Daily Value*Fat 14g22%Saturated Fat 2g13%Trans Fat 0.03gPolyunsaturated Fat 8gMonounsaturated Fat 3gCholesterol 8mg3%Sodium 195mg8%Potassium 373mg11%Carbohydrates 12g4%Fiber 5g21%Sugar 6g7%Protein 3g6%Vitamin A 5370IU107%Vitamin C 59mg72%Calcium 76mg8%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

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