This easy coleslaw recipe is perfect for summer parties, potlucks, and barbecues. It’s refreshingly crunchy, perfectly creamy, and flavored just right with my tangy-sweet coleslaw dressing.
Why You’ll Love This Recipe
When peak summer BBQ season hits, this creamy coleslaw gets rave reviews every single time (along with my potato salad and baked beans, of course). It’s great as a fresh and simple BBQ side dish paired with slow cooker pulled pork, topped on BBQ chicken, and so much more. Here are a few other reasons why you’ll love this coleslaw:
- The dressing is perfectly balanced. Creamy coleslaws, like KFC’s, are drowned with a dressing that contains more processed sugar and fat than necessary (as many contain buttercream). My coleslaw dressing is made with fresh ingredients that’s still creamy and delicious, yet have a subtly sweet flavor.
- It’s more crunchy than saucy. My cabbage is coated in the dressing, but it’s not swimming in it. This keeps it healthier and with a little more crunch. Plus, cabbage is a great healthy ingredient, so let’s keep that theme going with this recipe!
- There’s room for customization. If you want it creamier, just add more of the dressing. If you want a no-mayo coleslaw, opt for this vinegar coleslaw with similar ingredients.
Coleslaw Ingredients
- Vegetables: A classic coleslaw mix includes shredded green cabbage, purple cabbage and carrots. And you know my thoughts — fresh veggies rather than a bag of pre-chopped coleslaw mix will always have the best flavor!
- Mayonnaise: You can use your preferred mayo. But if you’d like to make it at home, I’ve got a super easy mayonnaise recipe that’s a great option with a clean ingredient list.
- Honey: Traditional coleslaw has quite a bit of processed sugar. So, I’m opting for a smidge of honey for a subtle, and naturally sweet taste.
- Apple Cider Vinegar: Vinegar is an essential ingredient for that hint of tanginess.
- Celery Seeds: These little seeds give this coleslaw salad an aromatic punch! If you can’t find them, you can just omit them, but it will alter the taste a bit.
- Quick Tip: This recipe makes quite a bit of coleslaw (about 12 servings) which is perfect for a party. For a smaller portion, just halve the recipe, and use any leftover cabbage to make sautéed cabbage.
Find the printable recipe with measurements below.
How To Make Coleslaw
- First, chop the cabbage into quarters. Remove the outer leaves of the cabbage and give them a good wash. Chop off the stem at the end, slice the cabbage in half, and then into quarters. Then, diagonally cut out the area where you see the stem or core on the inside.
- Second, shred the cabbage. To shred, you can use a knife, a spiralizer, a mandoline, or the large hole side of a box grater. You can make the cabbage as thin or thick as you desire, but thin cabbage is much easier to eat and layer in sandwiches. If you feel the cabbage is a little too long, cut the shredded cabbage in half.
- Make the dressing and toss everything together. Here comes the good stuff, the dressing! Stir the ingredients and toss it with the cabbage and carrots until well coated.
Coleslaw Storage Tips
- Make-ahead option: Yes, you can make coleslaw the day before! This is especially helpful when planning for an event. Also, I love it when the cabbage and carrots marinate in the dressing overnight. They become so much more flavorful than the first day. However, you can keep the veggies and coleslaw dressing separate and mix them the day of as well.
- For storing leftovers: Once the veggies are mixed with the dressing, it will last about 4 to 5 days in the fridge in a sealed container.
Ways To Enjoy This Coleslaw
- Enjoy with grilled BBQ meats: This is the quintessential side dish for things like BBQ chicken, grilled shrimp, barbecue ribs, chicken kabobs – any BBQ dish you can imagine!
- Pair with tender, slow-cooked pulled pork: Coleslaw with my slow cooker pulled pork is the ideal summer meal, especially in pulled pork sandwiches or sliders.
- Add it to juicy turkey burgers: Add a fresh bite to these juicy turkey burgers or simply enjoy with the patties themselves!
- Top onto tacos: I love this coleslaw paired with fish tacos like my grilled fish taco or shrimp tacos.
More BBQ Side Dishes
- Grilled Corn on the Cob: A non-negotiable that can also be made into Elote.
- Broccoli Salad: The ultimate salad with lots of crunch and flavor.
- Classic Fruit Salad: When summer fruit is in season, this is a must.
- Easy Cucumber Salad: There’s nothing more refreshing than a crisp, cucumber salad.
- Or find more ideas in my roundup of July 4th Recipes!
I can’t wait for you to try this coleslaw recipe! If you make it, I’d love to know how it turned out in the comment box below. Your review will help other readers in this community.
Description
This easy coleslaw recipe is perfect for summer BBQs and potlucks, whether it's served as a side dish or layered in pulled pork sliders. Watch the video below to see how I make this in my kitchen!
Video
Equipment
- Zwilling Chef's Knife My favorite chef's knife for clean slices!
- Mandoline A great option if you don't feel like slicing by hand.
Ingredients
- ¾ green cabbage, finely shredded
- ¼ red cabbage, finely shredded
- 3 medium carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey, (or more for desired sweetness)
- 1 teaspoon celery seeds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the coleslaw. Add the shredded green cabbage, red cabbage, and carrots to a large bowl.
- Make the dressing. Combine the mayonnaise, honey, apple cider vinegar, salt, pepper, and celery seeds in a small bowl and whisk together. (If you want the dressing to be sweeter, add more honey.)
- Stir it all together. Pour about half of the dressing onto the cabbage and carrots and toss. Slowly add more dressing until you’ve reached your desired slaw-to-dressing ratio.
Lisa’s Tips
- This recipe makes approximately 12 cups of coleslaw (based on the size of the cabbage you see in my video). If your cabbage is larger or smaller, this may vary.
- Other ingredients to add to this coleslaw: Chopped spring onions, sliced apples, or even dried raisins will be a delicious touch to this recipe!
- To store for the week: Once the veggies are mixed with the dressing, it will last about 4 to 5 days in the fridge in a sealed container.
Nutrition
Calories: 159kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 193mg | Potassium: 197mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2811IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 1mg
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Recipe originally posted May 2019, but updated to include new photos and information for your benefit!
This is the easiest and my favorite coleslaw. I don’t feel guilty eating this!
Homemade is always best! Glad you’re loving this coleslaw recipe, Michele!