Introduction

Classic coleslaw is a crisp and refreshing side dish that pairs perfectly with barbecues, sandwiches, and more. Made from fresh cabbage and carrots, it’s tossed in a creamy, tangy dressing that’s easy to prepare and always satisfying.

Ingredients

4 cups shredded cabbage
1 cup shredded carrots
1/2 cup mayonnaise
2 tablespoons vinegar (white or apple cider)

Instructions

Step 1: In a large bowl, combine the shredded cabbage and carrots. Toss them together until well mixed.
Step 2: In a separate small bowl, whisk the mayonnaise and vinegar until smooth. Pour the dressing over the vegetables and toss until everything is evenly coated.

Tips & Variations

For added flavor, try mixing in a teaspoon of sugar or a pinch of mustard with the dressing.
Add chopped green onions or celery seeds for extra crunch and taste.
Use Greek yogurt instead of mayonnaise for a lighter version.

Storage

Store coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may settle. It’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make coleslaw ahead of time?

Yes, coleslaw can be made a few hours or even a day in advance. This allows the flavors to meld, but keep it refrigerated until ready to serve.

How do I prevent coleslaw from becoming soggy?

To keep coleslaw crisp, drain excess liquid from the cabbage and carrots before mixing with dressing. Also, add the dressing just before serving if possible.

Classic Coleslaw Recipe

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4.5 from 111 reviews

Classic Coleslaw is a refreshing and crunchy salad featuring shredded cabbage and carrots, tossed in a creamy mayonnaise and vinegar dressing. Perfect as a side dish for barbecues, picnics, or as a topping for sandwiches and burgers.

Author: Maya
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Vegetables

3 cups shredded cabbage
1 cup shredded carrots

Dressing

1/2 cup mayonnaise
2 tablespoons vinegar (white or apple cider)
1 tablespoon sugar (optional, for balance)
Salt and pepper to taste

Instructions

Prepare Vegetables: Finely shred the cabbage and carrots using a sharp knife or a grater, then place them into a large mixing bowl.
Make Dressing: In a separate bowl, combine mayonnaise, vinegar, sugar if using, salt, and pepper. Whisk thoroughly until smooth.
Mix Salad: Pour the dressing over the shredded vegetables and toss gently but thoroughly so that all pieces are evenly coated.
Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow flavors to meld and the salad to chill before serving.