Classic Coleslaw

The classic coleslaw for all picnics, BBQs, and potlucks.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated June 23, 2024
Elise Bauer

We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard, vinegar, and black pepper.

What Is Coleslaw?

The word "coleslaw" comes from the Dutch word, "koolsla," "kool" meaning cabbage and "sla" meaning lettuce or salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America.

Bright Classic Coleslaw in a white bowl.
Kelly Hamilton

Coleslaw Recipe Variations

We also often make this coleslaw recipe without mayonnaise. Sometimes we dress it simply with seasoned rice vinegar. Sometimes we add some shredded green apple to the mix. You can easily adjust these coleslaw ingredients to your taste.

Bright and fresh Classic Coleslaw in a white bowl.
Kelly Hamilton

Are you a coleslaw eater? If so, what's your favorite way of preparing it?

More Easy Slaw Recipes

Forks lifting bright cabbage coleslaw out of a white bowl.
Kelly Hamilton

How To Cut Cabbage for Coleslaw

With a sharp chef's knife, slice the cabbage in quarters from the top through the core. Lay each wedge on its side and cut out its tough core. You can then use the knife to julienne the cabbage into strips or use a mandoline to slice the cabbage.

How To Store Coleslaw for Later

This coleslaw dressing will draw moisture out of the vegetables, eventually making the coleslaw watery. But sometimes freshly dressed coleslaw can be too firm and not as flavorful. Get that sweet spot by making this coleslaw a couple of hours ahead of time and refrigerating it until serving. If, after tasting it, you think it needs more salt, add it right before serving.

To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About 2 hours before serving, toss and place back in the refrigerator. Taste and season with salt, if needed, right before serving.

Refrigerate leftovers for 3 to 5 days; it will become watery, but will still be enjoyable.

What Other Ingredients Work in Coleslaw?

You can add these other crispy fruits and vegetables to coleslaw.

  • Green apples
  • Jicama
  • Broccoli stems
  • Celery
  • Zucchini

Tips and Tricks From Reader Comments

  • Angela: "If you use a potato peeler and scrape the carrots into ribbons it’s not wet as when you grate it on a grater."
  • Liz: "I used my food processor to grate onion carrot and cabbage."
  • Shirley: "I always use some finely diced celery and occasionally some cucumber and bell pepper. I don't use carrots as they are a mess to shred and they stain. In addition I use a combination of mayo and sour cream and I add just a bit of sugar to offset the vinegar. Last of all my secret ingredient is celery seed."
  • Brian: "For a festive meal, classic coleslaw mixed with bay shrimp. Excellent side to a turkey dinner."
From the Editors Of Simply Recipes

Classic Coleslaw

Prep Time 15 mins
Total Time 15 mins
Servings 4 servings

If you are making a lot of coleslaw, it's easiest to use a mandoline to slice the cabbage.

However you slice the cabbage, you'll have an easier time of it if you cut the head first in quarters, from the top through the core. Then lay a quarter wedge of cabbage on its side and cut out the core.

Ingredients

  • 4 cups thinly sliced cabbage (green or purple, or a mix)

  • 1 carrot, grated on the large holes of a box grater

  • 2 green onions, thinly sliced on the diagonal

  • 4 tablespoons mayonnaise

  • 1 teaspoon yellow mustard

  • 2 teaspoons cider vinegar or wine vinegar

  • 1/8 teaspoon freshly ground black pepper, or more to taste

  • Kosher salt, to taste

Method

  1. Assemble the salad:

    Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.

    Sliced green and purple cabbage in a glass bowl.
    Kelly Hamilton
    Sliced cabbage and carrots mixed to make Classic Coleslaw.
    Kelly Hamilton
  2. Taste, Season, and Serve:

    Taste and add more salt and pepper if needed. Serve immediately.

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Nutrition Facts (per serving)
140 Calories
11g Fat
11g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 140
% Daily Value*
Total Fat 11g 13%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 274mg 12%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 2g
Vitamin C 58mg 292%
Calcium 87mg 7%
Iron 1mg 3%
Potassium 376mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.