Simple Coleslaw Recipe (With Video and Step-by-Step)

Prep Time:

15 mins

Total Time:

15 mins

Servings:

8

Yield:

4 cups

If you’re asked to bring a side dish to the next summer potluck or BBQ, this simple coleslaw recipe is what you need. It takes just a few minutes to make, uses just a few ingredients, and is endlessly versatile. Did we mention it can be made a day in advance?

Grab a head of cabbage and a few carrots, and you probably have the rest of the ingredients in your kitchen already. Dijon mustard and white wine vinegar flavor the mayonnaise to make a creamy dressing for the vegetables. Once everything is combined, this dish can go straight to the table or hang out in the refrigerator for up to one day—the flavors only get better with time.

The Best Types of Cabbage to Use for Coleslaw

Green: A classic for coleslaw, this cabbage is mildly peppery in flavor and has a crisp, crunchy texture.
Red: Its flavor is similar to green cabbage, but it adds a fun pop of color to this side dish.
Napa: This variety of cabbage has pale yellow frilly leaves and is oblong. The leaves are slightly sweeter and much more tender, but they still make a lovely ingredient for coleslaw.

Make Ahead: This coleslaw can be made up to one day ahead. Give it a quick toss before serving to make sure each bite is well combined and coated in dressing.

3 Ways to Upgrade Simple Coleslaw

This recipe is incredibly versatile, so you can swap out vegetables and seasonings to your heart's content.

Crunchy vegetables like kohlrabi or jicama can be sliced into matchsticks and swapped in for some of the cabbage or carrots.
Fresh herbs like parsley, dill, or an allium like scallions add a fresh finish.
Briney ingredients like pickles, cornichons, and sliced pepperoncini bring acid and brightness to the dish.

Directions

Mix coleslaw:

In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar.

Jason Donnelly
Season and refrigerate:

Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.

Jason Donnelly

This recipe is super simple, but if you're really pressed for time, a bag of coleslaw mix will cut your prep time in half.

How to Store Coleslaw

You can store any leftover coleslaw in an airtight container in the refrigerator for two days. The color of the cabbage will remain vibrant since it is coated in an acidic dressing.

Serving Coleslaw

Much as we love creamy coleslaw as a basic side dish, it can do so much more than accompany your favorite grilled protein. Try piling it high onto BBQ pork sandwiches, stuffing it into fish tacos, or use it to replace the sauerkraut in classic Reubens.

Frequently Asked Questions

Should I make coleslaw ahead of time?

Yes, you can and should make coleslaw ahead of time. The flavor of the coleslaw will be better if the ingredients have time to mingle. Ideally, make the side dish a few hours ahead of serving.
How do you shred the cabbage for coleslaw?

Shredding the cabbage for coleslaw is simple. Working with one half of a head of cabbage placed flat side down on a cutting board, use a sharp chef's knife to slice the cabbage crosswise into thin shreds. We generally use this method to shred cabbage, but you can use a food processor fitted with a shredding blade if you prefer.
What is the dressing on coleslaw made from?

The dressing on coleslaw is made from mayonnaise thinned with other ingredients. Generally, the dressing uses store-bought mayonnaise mixed with mustard and vinegar. For our simple coleslaw recipe, we use Dijon mustard and white-wine vinegar.
Why is my coleslaw watery?

Coleslaw can become watery if it is made too far ahead. While you can and should make the coleslaw ahead to allow the flavors to mingle, it should not be made more than one day before serving. Longer than that, and the cabbage will begin to release moisture, which means the side dish becomes watery and unappealing. This is because cabbage is about 92 percent water.
Is it better to use green or red cabbage for coleslaw?

Both green and red cabbage are good for coleslaw. We recommend following a recipe and using the type of cabbage called for. Green cabbage is milder in flavor than red cabbage, so while you can swap one for the other, the result may be different if you go with another type of cabbage.

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Updated by

Riley Wofford

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Simple Coleslaw