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+ servings
Coleslaw in a teal bowl.

Easy Coleslaw

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!
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings (1 cup each)
Calories 313kcal



  • In a medium bowl, whisk together mayo, sugar, white 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.
  • 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.


  1. Sugar: Honey also tastes great to sweeten this dressing (the flavor will change).
  2. Vinegar: I prefer a combination of white and cider vinegar here, but you can use all of one kind (or even white wine vinegar).
  3. Coleslaw mix: Substitute a pound of fresh cabbage and shred it yourself. Or, use a food processor fit with a slicing disk. Add some carrots (shredded or grated) and you're good to go!
  4. 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.
  5. 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.
  6. 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.
  7. Broccoli coleslaw: Made with crunchy ramen noodles, sunflower seeds, walnuts, scallions, and a sweet vinegar dressing.
  8. Apple coleslaw: Made with slaw mix, sliced apples, scallions, dried cranberries, and slivered almonds.
  9. Seasonal slaw: Change up your slaw with the seasons. In spring, add slivered radishes and chives. In winter, use a base of shredded kale or Brussels sprouts instead.


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