This easy coleslaw recipe is the perfect side to pair with anything you’re grilling this summer! Serve it as a side dish with a pulled pork sandwich, burgers, hot dogs, and more.
Classic Coleslaw Recipe
True story – I am not a coleslaw fan. I never eat coleslaw from a deli or supermarket. But if it’s homemade, made from scratch I love the fresh and crunchy texture with vibrant colors from the veggies! As summer unfolds, let this flavorful coleslaw be your go-to side dish for all your outdoor gatherings, BBQs, and potlucks. It’s fresh, light, and easy to make! Where most classic coleslaw recipes are made with over a cup mayonnaise, mine is much lighter on the mayo. If you love cabbage and need more slaw recipes, try my Quick Cabbage Slaw, Spiralized Apple Cabbage Slaw, and Asian Cabbage Mango Slaw.
Better Than Deli Coleslaw
Anytime I order a sandwich or burger that comes with coleslaw I usually toss it, because I just can’t eat it. But that’s a totally different story if I make it from scratch. The prep time is short and it’s really simple to make, and healthier too!
- Colorful: Eat the rainbow with this simple slaw, loaded with fresh carrots, red cabbage and green cabbage.
- Meal Prep: Make this ahead, it lasts for 4 days in the fridge.
- Lower In Calories Than Store Bought: For example, the nutrition information for the fast food KFC coleslaw recipe is about 170 calories for the smallest size compared to 73 calories for a generous cup of my homemade slaw.
- Dietary Restrictions: It’s vegetarian, gluten- free, and Weight Watchers-friendly.
If you make this coleslaw recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Is it spelled Cole Slaw or Coleslaw?
The correct spelling for the cabbage-based side salad served alongside burgers and sandwiches is coleslaw. It is sometimes mistaken as “cold slaw” as it is usually served cold, but the word derives from the Dutch koolsla, with cole referring to cole crops such as cabbage.
Coleslaw Ingredients
Here are the basic ingredients for this classic coleslaw recipe. See exact measurements in the recipe card below:
- Cabbage: Green and purple cabbage shredded with the large holes of a box grater.
- Carrots: Use pre-shredded carrots or grate them with the large holes of a box grater.
- Coleslaw Dressing: Minced shallots, Dijon mustard, white wine vinegar, light mayo, salt, and pepper.
How to Make Coleslaw
- Make the Coleslaw Dressing: To make my favorite coleslaw dressing, whisk the shallots, mustard, and vinegar in a large bowl, and then stir in the mayonnaise, salt, and pepper.
- Make the Coleslaw: Shred cabbage and carrots. Add them to the dressing and toss. Refrigerate for at least 30 minutes to an hour before serving to allow the flavors to blend.
Variations:
- Quicker Coleslaw: For a faster coleslaw recipe, use 6 cups of store-bought coleslaw mix instead of the cabbage and carrot mixture.
- More Veggies: Add shredded fennel for more veggies.
- Vinegar: Swap white wine vinegar for apple cider vinegar.
- Flavor: Add 1/2 to 1 teaspoon celery seeds for more flavor.
- Mayo: I think mayonnaise enhances the coleslaw’s flavor and texture. However, if you’re not a fan, substitute Greek yogurt or buttermilk.
- Sweeter Slaw: If you want to add sweetness you can add a few teaspoons of sugar or monk fruit sweetener.
What to Serve with Coleslaw
When I think “coleslaw,” I think “summer.” This healthy coleslaw side goes perfectly with grilled meat or other popular summer dishes. Here are some ideas:
- Burgers: Turkey Burgers, Veggie Burgers, Salmon Burgers
- Grilled Chicken: Grilled Chicken Breast, Grilled Chicken Sandwich
- Grilled Seafood: Grilled Crab Legs, Grilled Salmon Kebabs, Grilled Lobster Tails
- BBQ: Serve a traditional BBQ dinner with this homemade BBQ sauce, your choice of grilled meats, pulled pork sandwiches, pickled onions, potato salad, pasta salad, corn on the cob, and macaroni and cheese.
- Sandwiches: Tuna Melt, Turkey Club, Air Fryer Fried Shrimp Sandwich, Air Fryer Chicken Sandwich
How to Store Coleslaw
If you’re bringing coleslaw to a party, keep it on ice or refrigerated until right before serving since it contains mayo. Coleslaw will keep in the fridge for up to 4 days.
FAQs
Shredded cabbage is a key ingredient, but coleslaw also includes dressing (often a mayonnaise or vinegar base) and often other veggies like carrots.
Coleslaw can be good for you! It’s packed with fiber and vitamins from the cabbage, but watch out for creamy dressings high in fat and sugar. Make it your own with my lighter dressings for a healthier option.
More Summer Sides You’ll Love
- Creamy Cucumber Salad
- Red Potato Salad
- Mexican-Inspired Grilled Corn Salad with Cotija
- Grilled Corn on the Cob
- Black Bean, Avocado, Cucumber, and Tomato Salad
Coleslaw Recipe
Ingredients
- 3 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup carrot, shredded
Dressing
- 1 tablespoon shallots, minced
- 2 teaspoons Dijon mustard, whole grain or smooth
- 2 tablespoons white wine vinegar
- 1/2 cup light mayonnaise
- 1/2 teaspoon kosher salt
- black pepper, to taste
Instructions
Last Step:
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Notes
- Faster Coleslaw: Use 6 cups of store-bought coleslaw mix instead of the cabbage mixture.
- More Veggies: Add or swap some of the cabbage for shredded fennel .
- Vinegar: Swap white wine vinegar for apple cider vinegar.
- Flavor: Add 1/2 to 1 teaspoon celery seeds for more flavor.
- Mayo: I think mayonnaise enhances the coleslaw’s flavor and texture. However, if you’re not a fan, substitute Greek yogurt or buttermilk.
- Sweeter Slaw: If you want to add sweetness you can add a few teaspoons of sugar or monk fruit sweetener.
