This Easy Coleslaw Recipe is a crisp, refreshing side dish that’s ready in just 5 minutes. With a perfect balance of creamy dressing and crunchy cabbage, it’s a crowd-pleaser for any meal. Let it rest for an hour to let the flavors meld into a harmonious blend of tangy, sweet, and savory notes. Each bite delivers a satisfying mix of textures and a burst of freshness that complements everything from BBQ to sandwiches.
Packed with vibrant veggies and a light yet indulgent dressing, this coleslaw is as nutritious as it is delicious. It’s a versatile dish that’s perfect for picnics, potlucks, or a quick weeknight side. With only 206 calories per serving, it’s a guilt-free way to add a pop of flavor and color to your plate. Simple, wholesome, and utterly satisfying—this recipe is a must-try for anyone who loves fresh, fuss-free food.
Ingredients for An Easy Coleslaw
- ⅔ cup (160 g) mayonnaise
- 1 ½ Tablespoons granulated sugar
- 1 ½ Tablespoons apple cider vinegar (may substitute distilled, white wine, or red wine vinegar)
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
- 3 cups (240 g) shredded green cabbage (use pre-shredded for convenience)
- 1 cup (75 g) shredded purple cabbage
- 1 cup (100 g) peeled, shredded carrots
Step-by-Step Instructions
- Prepare the dressing: In a small dish, whisk together mayonnaise, sugar, apple cider vinegar, salt, and black pepper until smooth and well combined.
- Combine the vegetables: In a large bowl, toss together the shredded green cabbage, purple cabbage, and shredded carrots.
- Add the dressing: Drizzle the prepared dressing over the cabbage and carrot mixture. Toss or stir until all ingredients are thoroughly combined and evenly coated with the dressing.
- Taste and adjust: Taste the coleslaw and add more salt and pepper if needed.
- Chill: Cover the coleslaw and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Perfect Pairings: Serving Suggestions
This easy coleslaw is a versatile side dish that pairs beautifully with grilled meats like pulled pork, fried chicken, or BBQ ribs. It also makes a great topping for tacos, sandwiches, or burgers. For a light meal, serve it alongside a bowl of soup or a fresh green salad.
Make It Your Own: Recipe Variations
Customize your coleslaw by adding chopped apples for sweetness, raisins for a chewy texture, or chopped nuts for crunch. For a tangy twist, swap the mayonnaise with Greek yogurt or add a squeeze of lemon juice. If you love spice, toss in a pinch of cayenne pepper or a dash of hot sauce.
Time-Saving Tips for Busy Cooks
Save time by using pre-shredded cabbage and carrots from the grocery store. You can also prepare the dressing ahead of time and store it in the fridge for up to 3 days. When ready to serve, simply toss it with the veggies for a quick and fresh side dish.
Storage Tips for Freshness
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. If it becomes watery, give it a quick stir before serving. For best results, avoid freezing as the texture of the cabbage may change.
Common Questions Answered
Can I use a different type of vinegar?
Absolutely! Apple cider vinegar can be swapped with distilled, white wine, or red wine vinegar for a slightly different flavor profile.
How do I make it creamier?
Add an extra tablespoon or two of mayonnaise until you reach your desired consistency.
An Easy Coleslaw Recipe
Ingredients
- ⅔ cup mayonnaise (160 g)
- 1 ½ Tablespoons granulated sugar
- 1 ½ Tablespoons apple cider vinegar may substitute distilled, white wine, or red wine vinegar
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
- 3 cups shredded green cabbage (240 g) (see note to use pre-shredded cabbage)
- 1 cup shredded purple cabbage (75 g)
- 1 cup peeled, shredded carrots (100 g)
Instructions
- In a small dish, prepare the dressing by whisking together mayonnaise, sugar, vinegar, salt, and black pepper.
- In a large bowl, toss together green and purple cabbage and shredded carrots.
- Drizzle dressing over cabbage/carrot mixture and toss/stir until ingredients are thoroughly combined and all cabbage/carrots are coated with dressing. Taste-test and add more salt and pepper as needed.
- Cover and refrigerate for at least 1 hour before serving (for best flavor).