Introduction

Classic coleslaw is a crisp, refreshing side dish that pairs perfectly with barbecues, sandwiches, and picnics. Made with shredded cabbage and carrots, it’s tossed in a creamy, tangy mayonnaise dressing that brings everything together.

Ingredients

4 cups shredded cabbage
1 cup shredded carrot
1/2 cup mayonnaise
2 tablespoons vinegar

Instructions

Step 1: Shred the cabbage and carrot finely using a knife or a grater.
Step 2: In a large bowl, combine the shredded vegetables with mayonnaise and vinegar. Toss well until everything is evenly coated.

Tips & Variations

For extra crunch, add sliced celery or diced apples.
Swap vinegar for lemon juice for a brighter flavor.
Let the coleslaw chill in the fridge for at least 30 minutes before serving to develop flavors.

Storage

Store coleslaw in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, and avoid leaving it out at room temperature for long periods to keep it fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cabbage and carrots?

Yes, pre-shredded vegetables work well and save prep time. Just make sure they are fresh and dry for the best texture.

How can I make this coleslaw healthier?

Use a light mayonnaise or substitute with Greek yogurt to reduce fat while keeping creaminess.

Classic Coleslaw Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

Classic Coleslaw is a refreshing and crunchy salad featuring shredded cabbage and carrots, mixed with a creamy, tangy mayonnaise and vinegar dressing. This easy-to-make side dish is perfect for barbecues, picnics, or as a crisp accompaniment to sandwiches and grilled meats.

Author: Ella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (including chilling time)
Yield: 6 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

4 cups shredded green cabbage (about half a medium head)
1 cup shredded carrot (about 2 medium carrots)

Dressing

1/2 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar (optional, to balance acidity)
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the vegetables: Wash and finely shred the green cabbage and carrots using a sharp knife or a grater to achieve a crisp texture.
Make the dressing: In a small bowl, whisk together the mayonnaise, white vinegar, and sugar until smooth and creamy. Season with salt and freshly ground black pepper according to your taste.
Combine ingredients: In a large mixing bowl, toss the shredded cabbage and carrots with the prepared dressing, ensuring all the vegetables are evenly coated.
Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish.

Notes

For added flavor, you can include finely chopped onions or celery seeds in the dressing.
Adjust vinegar and sugar quantities to your preference for more tangy or sweet coleslaw.
Coleslaw is best served fresh but can be stored in the refrigerator for up to 2 days.
Use full-fat mayonnaise for a creamier texture or light mayonnaise for a lower fat option.

Keywords: coleslaw, classic coleslaw, cabbage salad, creamy coleslaw, picnic side dish, barbecue side