Easy Coleslaw

Here is my favorite coleslaw recipe, with crisp shredded cabbage and carrots, fresh parsley, and a creamy dressing made with mayo, apple cider vinegar, Dijon mustard, and just the right amount of seasoning.

This coleslaw is my go-to side dish for summer barbecues and potlucks. I always make a big batch because it disappears so fast, and it actually tastes even better the next day. Perfect with grilled chicken, pulled pork, or just about anything off the grill!

What Kind of Cabbage Should I Use?

Green cabbage is the classic choice for coleslaw and what you’ll find in most traditional recipes. It has a mild flavor and holds up well to the dressing without getting too soggy. That said, you can totally mix things up by using purple cabbage for a pop of color, or even try a combination of both green and purple for a more colorful slaw. If you want something a bit more tender and sweet, Napa cabbage is another option, though it has a softer texture and won’t stay as crispy as regular green cabbage. Whichever you choose, make sure your cabbage feels heavy for its size and has tightly packed leaves – that’s a sign it’s fresh.

Options for Substitutions

This coleslaw recipe is super forgiving and works well with a few simple swaps:

• Cabbage: Green cabbage is classic, but you can use a mix of green and red cabbage for some color, or try napa cabbage for a softer texture. Pre-shredded coleslaw mix from the store works too if you’re short on time.
• Mayonnaise: For a lighter version, replace half or all of the mayo with Greek yogurt or sour cream. You can also use vegan mayo if that’s your preference.
• Apple cider vinegar: White vinegar or white wine vinegar work just as well. If you want a slightly sweeter taste, rice vinegar is a good option.
• Dijon mustard: Yellow mustard works fine here, though you might want to use a bit less since it has a sharper flavor. Whole grain mustard adds a nice texture too.
• Parsley: Fresh cilantro or dill make great substitutes, or you can skip the herbs altogether if you don’t have any on hand.
• Celery seeds: If you don’t have celery seeds, try celery salt instead (just reduce the added salt a bit), or leave them out entirely – the coleslaw will still taste great.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with coleslaw is serving it immediately after mixing, which results in a watery, diluted dressing – always let it chill for at least an hour so the cabbage releases its moisture and the flavors blend together properly.

If you notice excess liquid pooling at the bottom of your bowl after refrigerating, simply drain it off before serving rather than stirring it back in, which keeps your coleslaw crisp instead of soggy.

Shredding your cabbage too thick is another common error that makes coleslaw hard to eat and prevents the dressing from coating evenly, so aim for thin, uniform strips about 1/8-inch wide.

For the best texture, add the dressing in stages – start with three-quarters of it, toss well, then add more as needed since you can always add more but can’t take it away.

What to Serve With Coleslaw?

Coleslaw is the perfect side dish for just about any barbecue or cookout – think pulled pork sandwiches, grilled chicken, or burgers hot off the grill. It’s also great alongside fried chicken or fish tacos since the cool, crunchy slaw balances out anything rich or spicy. I love piling coleslaw right on top of pulled pork or shredded chicken sandwiches for extra crunch and flavor. If you’re having a casual summer meal, serve it next to corn on the cob, baked beans, and potato salad for a complete spread that everyone will enjoy.

Storage Instructions

Store: Coleslaw keeps really well in the fridge for up to 3 days in an airtight container. Just know that it will get a bit softer and release some liquid as it sits, which is totally normal. Give it a good stir before serving and drain off any excess liquid if needed.

Make Ahead: You can definitely prep the cabbage and carrots a day ahead and keep them in a separate container from the dressing. Mix everything together a few hours before serving for the best texture, or right before if you like your coleslaw extra crunchy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 10-14 g
• Fat: 110-120 g
• Carbohydrates: 50-60 g

Ingredients

For the base:

• 2 lb green cabbage (shredded into thin 1/8-inch strips)
• 3 large carrots (peeled and shredded)
• 1/2 cup fresh Italian parsley (coarsely chopped)

For the dressing:

• 1 cup mayonnaise
• 2.5 tbsp apple cider vinegar
• 2.5 tbsp Dijon mustard
• 1 tsp celery seeds
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1.5 tsp granulated sugar
• 1/2 tsp onion powder

Step 1: Prepare All Vegetables

• 2 lb green cabbage
• 3 large carrots
• 1/2 cup fresh Italian parsley

Shred the green cabbage into thin 1/8-inch strips, peel and shred the carrots, and coarsely chop the fresh Italian parsley.

I find that shredding by hand or with a mandoline gives you better control over thickness than a food processor, which can sometimes make the cabbage too fine and wet.

Place all shredded vegetables and chopped parsley in a large mixing bowl.

Step 2: Make the Dressing

• 1 cup mayonnaise
• 2.5 tbsp apple cider vinegar
• 2.5 tbsp Dijon mustard
• 1 tsp celery seeds
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1.5 tsp granulated sugar
• 1/2 tsp onion powder

In a separate medium bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, fine sea salt, freshly ground black pepper, granulated sugar, and onion powder.

Whisk these ingredients together until the dressing is smooth and well-blended, making sure the salt and sugar are fully dissolved.

This ensures even seasoning throughout the coleslaw.

Step 3: Combine and Chill

• vegetable mixture from Step 1
• dressing from Step 2

Pour the dressing from Step 2 over the vegetable mixture from Step 1 and stir until all the cabbage and carrots are evenly coated.

I like to use a sturdy spoon or spatula to gently fold the ingredients together rather than stirring vigorously, which helps keep the vegetables crisp.

Refrigerate for at least 1 hour before serving to allow the flavors to meld and the texture to set properly.

Easy Coleslaw

Delicious Easy Coleslaw recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 6 cups of coleslaw

Calories 1275 kcal

Ingredients

  

For the base:

• 2 lb green cabbage (shredded into thin 1/8-inch strips)
• 3 large carrots (peeled and shredded)
• 1/2 cup fresh Italian parsley (coarsely chopped)

For the dressing:

• 1 cup mayonnaise
• 2.5 tbsp apple cider vinegar
• 2.5 tbsp Dijon mustard
• 1 tsp celery seeds
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1.5 tsp granulated sugar
• 1/2 tsp onion powder

Instructions

 

• Shred the green cabbage into thin 1/8-inch strips, peel and shred the carrots, and coarsely chop the fresh Italian parsley. I find that shredding by hand or with a mandoline gives you better control over thickness than a food processor, which can sometimes make the cabbage too fine and wet. Place all shredded vegetables and chopped parsley in a large mixing bowl.
• In a separate medium bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, fine sea salt, freshly ground black pepper, granulated sugar, and onion powder. Whisk these ingredients together until the dressing is smooth and well-blended, making sure the salt and sugar are fully dissolved. This ensures even seasoning throughout the coleslaw.
• Pour the dressing from Step 2 over the vegetable mixture from Step 1 and stir until all the cabbage and carrots are evenly coated. I like to use a sturdy spoon or spatula to gently fold the ingredients together rather than stirring vigorously, which helps keep the vegetables crisp. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the texture to set properly.