Easy Coleslaw Recipe

This easy coleslaw recipe is crisp and creamy with a tangy mayo-vinegar dressing, perfect for pulled pork, burgers, and potlucks. Mix it in 10 minutes, then chill for the best flavor.

• Ready: 15 minutes
• Chill: 1–4 hrs
• Flavor: Creamy & tangy (not too sweet)
• Tip: Salt cabbage lightly to reduce watery slaw

I’m a big fan of coleslaw, but only when it is crisp and crunchy, without any of those long, limp strips of cabbage that can drip all over your face at the cookout. You know what I mean. So I developed a reliable recipe for crispness and reduced wateriness. I even show you how to chop and salt the cabbage for the best results. With this recipe, you get the perfect slaw, no watery mess, and serious crunch! This is my favorite homemade recipe – it reminds me a bit of KFC’s coleslaw, but way better and fresher.

What is Coleslaw?

Coleslaw is a simple salad made mostly with shredded cabbage, usually tossed in a creamy or tangy dressing. It’s a classic side dish, often served with barbecue, sandwiches, fried foods, and other rich meals because its cool crunch balances heavier flavors.

What is the Difference Between Slaw and Coleslaw?

Coleslaw is a specific type of slaw made mainly with cabbage and dressing, usually creamy or tangy. Slaw is the broader category, so it can include other shredded vegetables and different kinds of dressings.

What You Need

For the Slaw

Cabbage – Green cabbage is the best choice for classic coleslaw because it stays crisp, has a mild flavor, and holds the dressing well. I don’t like stringy coleslaw, so I chop mine into small pieces instead of leaving it in long shreds. You can also use a 14-16 oz. bag of pre-shredded cabbage or coleslaw mix if you want to save time, but I still like to give it a few extra chops so the pieces are smaller and easier to eat (shown below).

Carrots – Carrots add a little color, sweetness, and texture. You can shred them or finely chop them, depending on how small you want the pieces in your coleslaw.

Sweet onion – A little sweet onion gives the coleslaw a background savory note so it doesn’t taste like just cabbage and sweet mayo dressing. I like using red onion because it adds nice color to the slaw, but yellow or white sweet onion also works. Keep it very finely minced so it blends in instead of tasting too oniony.

Salt – Salt helps draw extra moisture out of the cabbage so your coleslaw doesn’t turn into a watery mess.

For the Dressing

Mayonnaise – Use a good full-fat mayonnaise, such as Hellmann’s, for the creamiest dressing. I recommend avoiding Miracle Whip for this recipe because it has a sweeter, tangier flavor and changes the texture of the dressing.

Apple cider vinegar – This gives the dressing its tang and helps balance the richness of the mayonnaise. It has a slightly softer flavor than plain white vinegar.

Lemon juice – Lemon juice brightens the dressing and keeps it from tasting too heavy. It also adds a fresh tang that works really well with cabbage.

Sugar – Sugar gives this coleslaw that classic sweet-tangy flavor. You can adjust the amount depending on whether you like your coleslaw lightly sweet or more like restaurant-style coleslaw.

Celery seed – Celery seed adds that familiar deli-style coleslaw flavor. A little goes a long way, but it makes the dressing taste more complete.

Salt and pepper – These bring the dressing together and keep it from tasting flat. Start with a little, then taste and adjust after the coleslaw has chilled.

How to Prepare the Cabbage (Thin = Better Slaw)

Thinner shreds not only offer a better texture and eating experience, but they soften faster during chilling. I prefer to chop the cabbage with a large and sharp chef’s knife, as a food processor can turn the cabbage to mush. Avoid dull knives, which can also just mush up your cabbage.

Cut the cabbage in half through the core, then cut each half into quarters. Slice out the tough core from each quarter.

Place one cabbage quarter flat-side down on your cutting board. Slice it very thinly across the wedge, like you’re making shredded cabbage. Then gather those thin shreds into a pile and chop across them several times until the pieces are small.

If you’re using a bag of pre-shredded cabbage, I recommend giving them some additional chops to get them into smaller pieces like this. For a KFC-style texture without the stringy bits, you want pieces about 1/8 to 1/4 inch, not long ribbons.

How to Make Coleslaw with Homemade Dressing

Making the Slaw

Toss finely chopped cabbage, carrots, and onions together. If your cabbage seems wet, you can optionally sprinkle with kosher salt, mix the salt throughout, and let it sit for 20–30 minutes. This softens the cabbage a bit, pulls out excess water, and makes it less harsh while still keeping it crisp.

Making Homemade Coleslaw Dressing

Step 1: In a separate bowl, whisk together the mayonnaise, vinegar, lemon juice, sugar, celery seed, salt, and pepper until smooth. You’ll know it’s mixed together well when the celery seed appears to be distributed evenly throughout the dressing.

Step 2: Pour about three-quarters of the dressing over the cabbage mixture and toss well. Add more dressing as needed. Taste and adjust: add more sugar for a sweeter slaw, add more vinegar for a tangier slaw, or add more mayo to mellow it out. If you prefer a crunchier coleslaw and don’t mind it warm, you can eat it now!

Step 3: If you’d prefer a chilled coleslaw, cover and refrigerate for at least 1 hour before serving. You can leave it overnight in the refrigerator, but expect it to soften slightly.

Variations

For extra old-fashioned flavor: Add an extra pinch of celery seed or a small pinch of celery salt after chilling.

For a savory flavor boost: Add 1/4 teaspoon of Old Bay seasoning. It gives the slaw a slightly more seasoned, seafood-house flavor.

Answers to Your Questions

Can I use white vinegar instead of apple cider vinegar?

Yes. White vinegar works, but it tastes sharper, so start with a little less.

What kind of sugar works best?

Plain granulated sugar works best because it dissolves easily and gives a classic coleslaw flavor.

Can I use ground celery seed instead of whole celery seed, and should I use the same amount?

Yes, but use a little less since ground celery seed is stronger. Start with about half as much.

Can I substitute the mayonnaise with Greek yogurt or a lighter mayo?

Yes. Greek yogurt makes it tangier and lighter, while light mayo keeps it closer to classic coleslaw.

Does the cabbage have to be pre-salted?

No. It helps reduce wateriness and soften the cabbage a bit, but you can skip it.

Would you recommend making the dressing the night before?

Yes. Making it ahead gives the flavors time to blend, then just whisk it again before using.

Troubleshooting

How do I fix my watery coleslaw?

Drain off the excess liquid, add 1–2 more tablespoons of mayonnaise, and chill for another 30 minutes. You can prevent this from happening by drying cabbage well before mixing it.

How do I make my coleslaw less tangy?

Add 1 tablespoon of mayonnaise or 1 teaspoon of sugar.

How do I make my coleslaw less sweet?

Add 1 teaspoon of vinegar and a pinch of salt.

Why is there liquid at the bottom of my bowl?

It’s normal for your coleslaw to release water. But discard it if it smells sour or off, looks slimy, or if the cabbage is discolored.

How to Store and Make Ahead

Store covered in the fridge for up to 4–5 days. Best texture will be in the first 1–2 days. Stir before serving.

Freezing is not recommended because cabbage releases water and the dressing can separate when thawed.

Serving Suggestions

Serve it alongside burgers, pulled pork sandwiches, smoked ribs, or grilled chicken when you want something cool and crisp to balance rich, smoky meat. It also works especially well piled onto barbecue sandwiches, tucked next to fried fish, or added to a summer plate with potato salad, brown beans and cornbread. For casual gatherings, make a bigger batch and set it out as the fresh, crunchy side that cuts through heavier cookout foods.

If you’re making coleslaw for a big gathering, you can double the recipe to feed 20 people, or triple it to feed 40. I recommend you mix the dressing separately and add gradually.