Crunchy, Creamy, and Delicious: A Classic Coleslaw Recipe You’ll Make on Repeat
It starts the same way every summer. The grill is fired up, the scent of sizzling burgers drifts through the air, and everyone gathers, plates in hand, ready to load up on the essentials.
But what’s a backyard barbecue without a crisp, creamy bowl of classic coleslaw? It’s the side dish that doesn’t just sit on the table—it brings everything together.
From cutting the richness of grilled meats to adding the perfect crunch to a pulled pork sandwich, this simple salad does a lot of heavy lifting. And the best part? It takes almost no effort to make.
This coleslaw recipe is a little different from the standard deli variety. It’s balanced—not too sweet, not too tangy—and made with fresh ingredients that don’t drown in dressing. The addition of both green and red cabbage adds color and texture, while a touch of honey and Dijon mustard brings just the right amount of depth. It’s the kind of dish that disappears fast at every picnic, potluck, and cookout.
And since the ingredients are inexpensive and easy to keep on hand, it’s a no-brainer when you need a quick side dish that delivers big flavor.
Classic Coleslaw That Goes Beyond Basic
A great coleslaw should be crisp, creamy, and well-balanced. Some versions lean too heavily on sugar, turning what should be a fresh, vibrant dish into something overly sweet. Others go all-in on vinegar, making it so sharp it overpowers everything else on your plate.
This version finds that perfect middle ground. The dressing is rich but not heavy, tangy but not overpowering. A hint of honey rounds it out, and the celery seeds add a subtle depth that makes a surprising difference.
Another small but important touch? Slicing the cabbage and carrots fresh. Pre-cut bags of coleslaw mix are tempting, and sure, they work in a pinch, but freshly shredded vegetables have a texture that can’t be beaten. They stay crisp longer and soak up just the right amount of dressing, giving you that satisfying crunch in every bite.
The Easiest Summer Side Dish
Coleslaw isn’t just a side dish—it’s a problem solver. Need something refreshing to cut through rich barbecue sauce? Coleslaw. Want to stretch a meal to feed a few extra people? Coleslaw. Need a potluck dish that won’t cost a fortune or require hours in the kitchen? Coleslaw. It’s no wonder this simple salad has stood the test of time.
But even with its simplicity, there are a few tricks to making it even better. First, always salt your cabbage before mixing. This pulls out excess moisture and keeps the slaw from turning watery. Just toss it with a little salt, let it sit for about ten minutes, then drain any liquid before adding the dressing.
The second trick? Let it chill. While coleslaw is fine to eat right after mixing, it’s even better when it has at least an hour in the fridge. This lets the flavors combine thoroughly, softens the cabbage just a little, and ensures every bite is coated in that creamy dressing.
Make It Your Own
This recipe is the perfect starting point, but coleslaw is one of those dishes that welcomes variation.
- Want a little extra crunch? Toss in some chopped nuts or sunflower seeds.
- Like it a little sweeter? Swap out the honey for a splash of pineapple juice.
- Need a dairy-free version? Use a plant-based mayo, and it’s just as good.
- Feeling adventurous? A handful of thinly sliced jalapeños can add a surprising but welcome kick.
Serving Suggestions
Classic coleslaw pairs well with just about everything, but a few combinations are worth highlighting. Pile it onto a barbecue sandwich for a little crunch against tender pulled pork. Serve it with grilled hot dogs or bratwurst for a perfect contrast of textures. It even works as a refreshing side for spicy foods, helping to cool down the heat.
For those who love meal prepping, coleslaw is a dream. It lasts for days in the fridge, making it an easy addition to lunches throughout the week. Just keep the dressing separate until you’re ready to eat to maintain that crisp texture.
The Recipe: My Go-To Classic Coleslaw
Ingredients
For the slaw:
- 6 cups finely shredded green cabbage (approximately half a medium head)
- 2 cups finely shredded red cabbage
- 1 cup shredded carrots (about 2 medium carrots)
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
For the dressing:
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon celery seeds
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: In a large bowl, combine the green cabbage, red cabbage, carrots, red onion, and parsley. Toss to mix evenly.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, and celery seeds until smooth. Season with salt and freshly ground black pepper to taste.
- Combine: Pour the dressing over the vegetable mixture. Toss thoroughly to ensure all ingredients are well coated.
- Chill: Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve: Give the coleslaw a final toss and adjust seasoning if necessary before serving.
Notes
- For a tangier flavor, increase the apple cider vinegar by an additional tablespoon.
- If you prefer a sweeter slaw, add more honey to taste.
- Want it even more colorful? Skip the green cabbage and use just the red cabbage!
- This coleslaw pairs excellently with grilled meats, sandwiches, or as a refreshing side to various main dishes.
An Affordable, Crowd-Pleasing Staple
With grocery prices climbing, affordable dishes that don’t skimp on flavor are more important than ever. Classic coleslaw is built for budget-friendly meal planning. Cabbage is one of the cheapest vegetables you can buy, and a single head can stretch across multiple meals.
The rest of the ingredients—carrots, onions, mayo, vinegar—are pantry staples that don’t require a special trip to the store.
This recipe proves that simple food doesn’t have to be boring. It’s quick to make, endlessly adaptable, and a guaranteed hit at any summer gathering. Whether it’s tucked into a sandwich, served alongside ribs, or scooped up with a fork straight from the bowl, classic coleslaw is always the right choice.
So the next time you fire up the grill, don’t overlook the power of a good coleslaw. It’s not just a side dish—it’s the thing that brings the whole meal together.
Looking for more summer food ideas? Check out this list of 27 Irresistible Summer Salad Recipes to Try Now
