Easy Coleslaw Recipe

An easy recipe for classic Coleslaw with from-scratch dressing and a bag of slaw mix. Pile it on the plate or throw it in a bun. It’s simple and delicious!

Coleslaw on a blue plate.

Recipe ingredients:

A bowl of cabbage slaw mix next to a bowl of coleslaw dressing.

Step-by-step instructions:

  1. To make the slaw dressing, just whisk up the ingredients together in a bowl and season to taste with salt and pepper. Then store it in the refrigerator until you need it.
    Coleslaw dressing ingredients being added together in a clear bowl.
  2. Toss it with a pound of coleslaw mix (or just shred cabbage yourself).
    Someone pouring dressing onto coleslaw in a clear bowl.

Recipe tips:

  • Cutting cabbage: If you aren’t using a bag of coleslaw mix, you can easily shred cabbage yourself. Or, use a food processor fit with a slicing disk. Add some carrots (shredded or grated) and you’re good to go!
  • Yield: This recipe makes about 1 1/2 cups of dressing which generously dresses 1 pound of coleslaw mix. You end up with 6 cups of coleslaw.
  • Storage: Properly stored in the refrigerator, the dressing should last up to 4 days in the refrigerator. The coleslaw doesn’t last well, so don’t plan on keeping leftovers.
  • Sitting out at room temperature: Bacteria has a much better chance of growing in warm temperatures, so throw out any mayo-based coleslaw if left out for more than 2 hours at room temperature.
  • Salting cabbage: The process of salting draws the extra water out of the cabbage. That keeps the coleslaw from getting watery after sitting awhile. It also softens the cabbage while keeping it crisp, too. I DON’T DO THIS. You don’t need to either.

Coleslaw on a blue plate.

Substitutions and variations:

  • Caraway. No celery seed anywhere? That’s okay, use an equal amount of caraway seeds.
  • Lemon juice. Sometimes I use freshly-squeezed lemon juice for some of the vinegar in the recipe.
  • Low-sugar coleslaw. Watching carbs or sugar intake? Make the dressing with your preferred sweetener, a small amount of honey, or maple syrup. Or cut the sugar down. If it tastes good to you, then it’s sweet enough.
  • Coleslaw with vinegar. Looking for a mayo-free slaw? Try Crunchy Broccoli Slaw, made with ramen noodles.
  • Spring slaw. Toss with green cabbage, scallions, slivered radishes, and almonds.
  • Summer coleslaw. Use a colorful slaw mix with carrots and top with sunflower seeds or sesame seeds for extra crunch.
  • Autumn cabbage slaw. Shredded red cabbage with golden raisins, crisp apple slices, chopped chives.
  • Winter slaw. Broccoli and carrot slaw or shredded kale with dried cranberries and almonds.

More delicious side dishes:

Did you enjoy this recipe? Please leave a rating and a comment below!

Coleslaw in a teal bowl.

Easy Coleslaw Recipe

An easy recipe for classic Coleslaw with from-scratch dressing and a bag of slaw mix. Pile it on the plate or throw it in a bun. It's simple and delicious!
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Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings
Calories: 313kcal
Author: Meggan Hill

Ingredients

For the dressing:

  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon cider vinegar
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1-2 tablespoons celery seed
  • Salt and freshly ground black pepper

For the coleslaw:

  • 16 ounces coleslaw mix

Instructions

To make the dressing:

  • In a medium bowl, whisk together mayo, sugar, white wine vinegar, cider vinegar, yellow mustard, garlic powder, onion powder, and celery seed. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Cover and chill until serving time, up to 4 days in advance.

To make the coleslaw:

  • In a large bowl, add coleslaw mix. Drizzle with dressing to taste and toss to combine. This tastes best when eaten the day it is made.

Notes

  1. Cutting cabbage: If you aren't using a bag of coleslaw mix, you can easily shred cabbage yourself. Or, use a food processor fit with a slicing disk. Add some carrots (shredded or grated) and you're good to go! 
  2. Yield: This recipe makes about 1 1/2 cups of dressing which generously dresses 1 pound of coleslaw mix. You end up with 6 cups of coleslaw.
  3. Storage: Properly stored in the refrigerator, the dressing should last up to 4 days in the refrigerator. The coleslaw doesn't last well, so don't plan on keeping leftovers.
  4. Sitting out at room temperature: Bacteria has a much better chance of growing in warm temperatures, so throw out any mayo-based coleslaw if left out for more than 2 hours at room temperature.

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 14g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 281mg | Potassium: 150mg | Fiber: 2g | Sugar: 11g | Vitamin A: 98IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 1mg
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