There are a lot of Coleslaw recipes out there, but this is the best hands down! Just a quick chop and mix is all it takes to make this iconic side dish.
This Classic Coleslaw is essential for all your upcoming cookouts and potlucks. It’s creamy and crunchy, and goes with all of your summertime favorites.
All it takes is a few tips and tricks to make it perfect every time…
But sometimes there’s nothing like good old fashioned coleslaw. Whether your going with burgers and dogs, or the barbecue way, it may be summer’s favorite side.
Everyone has their own little twist on it, and we’ll give you some variations later on, but first lets perfect the basics!
Tips for the BEST Coleslaw
- The mayonnaise is the most important ingredient here, so don’t skimp with some store brand mayo. Use good quality. Our favorite is Duke’s, which has some tang. Hellman’s is another good choice. It is a little sweeter, and has a thicker consistency.
- The texture of the cabbage and carrots can make a big difference. Shred or finely chop them for best coleslaw consistency.
- Coleslaw’s flavor improves over time. After mixing the ingredients, refrigerate for at least a few hours, or even better, overnight before serving. This allows the flavors to meld together.
- A good coleslaw dressing has a balance of tangy, sweet, and creamy. Adjust the quantities of vinegar, sugar, and mayonnaise to suit your taste. This recipe is based on Duke’s mayo, so you may need to adjust the quantities of other ingredients for ideal flavor.
- Don’t overdress. Be careful not to add too much dressing. Coleslaw should be well-coated but not swimming in dressing.
- Want a shortcut? Use bagged, pre-shredded coleslaw mix!
Classic Coleslaw Ingredients
- Cabbage – Shredded. Both green and red for extra color and visual appeal.
- Carrot – Shredded.
- Mayonnaise – Good quality.
- Apple cider vinegar – For a little tang.
- Dijon mustard – For complexity of flavor.
- Sugar – Just a little for balance.
- Salt and pepper – To taste.
Easy Coleslaw Recipe
This couldn’t get much easier…
1. Make dressing: Mix together the mayo, vinegar, mustard, sugar, salt and pepper.
2. Toss: In a large bowl, toss together cabbage, carrot and dressing.
3. Taste and adjust: Adjust vinegar, sugar, salt and pepper to your liking.
4. Chill: Coleslaw is best served cold, so we recommend refrigerating it for at least 30 minutes before serving.
Why Coleslaw Is the BEST Summer Side Dish
- Refreshing and cool – Coleslaw served chilled is an excellent way to beat the heat during the summer months.
- Versatile – Coleslaw is extremely versatile. It pairs well with a range of your favorite summer foods.
- Easy to make – Coleslaw is very easy to make and can be prepared ahead of time, making it convenient for picnics, barbecues, and summer parties.
- Great for crowds – Coleslaw is a crowd-pleaser and it’s easy to make in large quantities, which makes it a fantastic choice for feeding big groups at summer gatherings.
- Budget friendly – I mean, what’s cheaper than cabbage and carrots?
- Long-lasting – Unlike some salads that can wilt or become soggy over time, coleslaw’s sturdy ingredients hold up well, even if you’re making it ahead of time for a picnic or potluck.
What to Serve with Coleslaw
We love it on tacos, especially Beer Battered Fish Tacos.
If you want to go beyond basic coleslaw, we have some great variations here for you!
- Give it a little kick! Our Creole Coleslaw is just what you need to add a bit of spice to your slaw.
- Add an Asian twist. Use rice vinegar and sesame oil in the dressing, and add ingredients like shredded red cabbage, bell peppers, scallions, and cilantro. You can also add some heat with a little Sriracha sauce.
- For a sweet and nutty variation, add thin slices of apple and a handful of chopped walnuts to your coleslaw. The dressing could include a bit of honey for added sweetness.
- Use a vinaigrette instead of mayo, and mix in feta cheese, kalamata olives, and fresh herbs like parsley and dill for a Mediterranean themed slaw.
- For a sweet and tropical slaw, mix in fresh fruits like mango or pineapple. You could also add in some coconut flakes.
- Make a vegan coleslaw by using a plant-based mayo or a tangy vinaigrette.
Leftovers and Storage
Coleslaw is good refrigerated in an airtight container for up to 3-5 days. However, it’s best when eaten within the first couple of days. Over time, the cabbage will release more water, and the coleslaw can become watery and lose its crispness.
We do not recommend freezing it, as the quality and consistency will degrade.
The next time you’re firing up that grill, don’t forget a big bowl of this Classic Coleslaw. If you haven’t yet mastered this summer icon, now is the time!
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Classic Coleslaw, on our Gypsy Plate… enjoy!
- 3 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- 1/2 cup mayonnaise
- 1.5 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp sugar
- salt, to taste
- pepper, to taste
- Mix together the mayo, vinegar, sugar, mustard, salt and pepper.
- In a large bowl, toss together cabbage, carrot and dressing.
- Taste and adjust sugar, vinegar, salt and pepper to your liking.
- Refrigerate for at least 30 minutes before serving.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 133Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 6mgSodium 237mgCarbohydrates 9gFiber 3gSugar 5gProtein 2g
Nutrition information calculated by Nutritionix.
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