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This easy coleslaw recipe comes together in just 15 minutes with freshly shredded cabbage, creamy mayonnaise, and a simple homemade dressing that’s crisp and refreshing. Perfect for picnics, BBQs, or any time, this classic side dish brings balance to every meal.
For more cabbage recipes, try my Jamaican Steamed Cabbage, Cabbage Salad, Chinese Cabbage Dumplings, and Egg Roll in a Bowl next.
Creamy Coleslaw Recipe
Whenever I’m planning a cookout or family meal, creamy coleslaw is always part of the spread. The cabbage and carrots stay nice and crisp, tossed in a dressing that’s sweet and tangy with every bite.
I like to make it ahead so it can chill and be ready right when everything comes off the grill. My homemade coleslaw is the perfect match for barbecue classics and soul food favourites.
What is coleslaw?
Coleslaw is a salad made with finely shredded raw cabbage, often mixed with carrots and dressed in a creamy or vinegar-based sauce. It’s a popular side dish served at BBQs, picnics, and family meals. The texture is crisp, and the flavour can range from tangy to slightly sweet depending on the dressing used.
Is coleslaw healthy?
Coleslaw is made with nutrient-rich cabbage and carrots, which are high in fibre and vitamins. The dressing is what makes the difference, and this creamy coleslaw recipe can be lightened up by using Greek yogurt or adjusting the mayo to your taste. It’s a simple way to enjoy a fresh, balanced side while still keeping that classic flavour.
Ingredients for Creamy Coleslaw
- Green cabbage: This is the base of the coleslaw, bringing a crisp texture and mild flavour that balances out the dressing.
- Purple cabbage: I love adding this for colour and a slightly peppery bite that makes the slaw more vibrant.
- Carrots: Shredded carrots add natural sweetness and a little crunch, making each bite more refreshing.
- Onion: Grated onion blends right into the dressing, giving a subtle sharpness without overpowering the other flavours.
- Mayonnaise: This is what makes the dressing so creamy and smooth, coating every shred of cabbage and carrot.
- Granulated white sugar: A touch of sugar balances the tanginess of the vinegar and rounds out the flavours.
- White vinegar: Just the right amount of vinegar brightens the coleslaw and gives it that classic tangy finish.
How to Make Coleslaw
Prep the Vegetables
For this easy coleslaw recipe, I start by slicing the green and purple cabbage as thin as I can. Then I shred the carrots and grate the onion so everything mixes together smoothly. All of the veggies go into a large mixing bowl, ready for the dressing.
Make the Dressing
Next, I add the mayonnaise, sugar, and vinegar right into the bowl with the vegetables. I toss everything together until the dressing coats each piece and the coleslaw turns creamy. It’s simple, quick, and full of flavour.
Chill Before Serving
Once it’s mixed, I cover the bowl and let it chill in the fridge for about 30 minutes. This step gives the flavours time to blend while keeping the cabbage and carrots crisp. By the time it’s ready to serve, the coleslaw tastes fresh and balanced.
Recipe Tip
Let the coleslaw chill before serving. This gives the dressing time to soak into the cabbage and carrots, making the flavours blend together while still keeping everything crisp and refreshing.
What to Serve with Coleslaw
- Sandwiches: The smoky, tender chicken of my BBQ Pulled Chicken Sandwich pairs perfectly with the creamy crunch of coleslaw, balancing richness with freshness. I like it with the Oxtail Sandwich too.
- Grilled hamburgers or hot dogs: Classic cookout staples that get even better with a spoonful of coleslaw on top or on the side. Try it with my Jamaican jerk burger.
- Shrimp Skewers or grilled fish: The light, flavorful seafood is complemented by the tangy, creamy texture of the slaw.
- Tacos: Coleslaw adds a cool, crisp bite that cuts through the heat and spice of fish, jerk chicken, or shrimp tacos.
- Fried Chicken: Crispy, juicy chicken and creamy coleslaw are a timeless comfort food combination.
- BBQ Ribs or brisket: Slow-cooked, smoky meats are lifted by the refreshing crunch and tang of homemade slaw.
Storage
Store leftover coleslaw in an airtight container in the refrigerator. Keeping it sealed helps maintain the crisp texture of the cabbage and prevents the dressing from drying out. Coleslaw will stay fresh for up to 3 days in the fridge, but I recommend giving it a quick stir before serving since the dressing can settle at the bottom.
Frequently Asked Questions (FAQs)
Yes, coleslaw actually tastes better when it has time to chill. I recommend making it a few hours in advance so the flavours can blend together while keeping the cabbage crisp.
That’s no problem. You can use only green cabbage, or swap in napa or savoy cabbage for a slightly different texture.
Serve it within a few hours of mixing for the best texture. If you want to prep further ahead, store the vegetables and dressing separately, then toss them together just before serving.
More Delicious Sides
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Easy Coleslaw Recipe
Equipment
- Large mixing/serving bowl
- Grater, mandolin or julienne peeler for veggies and onion
- Salad tongs or large spoon
Ingredients
- 1/2 med Green Cabbage, thinly sliced
- 1/2 sm Purple Cabbage, thinly sliced
- 2 med Carrot, shredded
- 1 tbsp Onion, grated
- 1/2 cup Mayonnaise
- 1 tbsp Granulated White Sugar
- 1 tsp White Vinegar
Instructions
- Thinly slice green and purple cabbage, shred carrots, and grate onion. Place in a large mixing bowl. Then add mayonnaise, sugar and vinegar.
- Toss everything thoroughly until the cabbage mixture is evenly coated and creamy. Cover and refrigerate for at least 30 minutes before serving to allow flavours to blend.
