Coleslaw is tangy, delicious, and easy to make with the absolute best creamy (and homemade) dressing!

Add it on top of a BBQ Chicken Sandwich, BBQ Pulled Pork Sandwich, or as a BBQ side dish.

Coleslaw in a large serving bowl, fully dressed and ready for enjoyment.

Table of Contents

The Best Coleslaw

Introducing the perfect recipe for “The Best Coleslaw.” This isn’t just any coleslaw; it’s the result of lots of testing and tweaking, making it a standout dish at BBQs and gatherings. The mix includes crisp cabbage, fresh carrots, and a touch of tart apple.

The dressing is where it really shines, though. Instead of just mayo, sour cream and vinegar are used, along with a few special ingredients, to create a creamy, tasty dressing that takes this coleslaw to the next level. It’s a fresh, yummy side dish made to impress.

Apples being thinly sliced and cut into matchsticks, dressing being prepared, and ingredients mixed together for the coleslaw recipe.

Ingredients In Coleslaw

  • Cabbage: Use a mandoline slicer to make thin shreds fast.
  • Carrots: Grate carrots on the small side for a finer texture.
  • Granny Smith Apple: Cut the apple into small matchsticks for easier eating.
  • Mayo: Use a smooth mayo like Hellman’s/Best Foods.
  • Sour Cream: Full-fat sour cream gives the best texture and flavor.
  • Apple Cider Vinegar: Start with a little and add more if needed.
  • Dijon Mustard: Adjust the amount for more or less tang.
  • Honey: Swap with sugar for less sweetness.
  • Celery Seed: Use a pinch of celery salt instead.
  • Lemon: Add lemon juice little by little to taste.
Red and green cabbage being quartered and thinly sliced for a recipe, with the addition of matchstick apple slices.

How To Make Coleslaw

  • Prep the veggies. I love using a combination of red and green cabbage. Not only does it make the Coleslaw prettier, it also adds more dynamic flavor. That said, if you only want to use green cabbage, that works great too! To keep things simple, I use the small side of a cheese grater to grate a carrot for Coleslaw.
  • Add an apple. An optional ingredient that I love in this Coleslaw is a Granny Smith apple. It adds a tart sweetness and nice crunch; it’s delicious!

How To Make Coleslaw Dressing

This Coleslaw dressing takes minutes to make and adds such a depth of flavor. Here’s how we make it!

  1. Mix the Ingredients: In a medium-sized bowl, combine all the ingredients. Mix well until the dressing is smooth and uniform in consistency.
  2. Adjust to Taste: If desired, gradually add lemon juice, tasting as you go, to reach your preferred balance of flavors.
  3. Refrigerate: Refrigerate the dressing while you prepare the rest of the coleslaw ingredients. This chilling time allows the flavors in the dressing to meld together.
Finished dressing being poured over other ingredients and everything being thoroughly mixed together.

Recipe Tips

  • Make coleslaw ahead: Let it chill for at least 2 hours, or up to a day. It softens the cabbage and boosts the flavor.
  • Change it up: Try adding in some broccoli slaw or different veggies in the mix.
  • To add some freshness and cut through the richness of the dressing, add in some freshly squeezed lemon juice.

Quick Tip

Is coleslaw healthy? This recipe is a great addition to a balanced diet, rich in vitamins and fiber from the vegetables. While the dressing is higher in calories, it contains healthy fats, making it a nutritious choice when enjoyed in moderation.

Coleslaw on a pulled pork sandwich served with a side of chips.

Storage

Storage Tips

  • Use an Airtight Container: Place the coleslaw in an airtight container to maintain freshness and prevent it from absorbing other flavors in the refrigerator.
  • Refrigerate: Keep the coleslaw in the refrigerator. It’s best consumed within 3-5 days.
  • Avoid Freezing: Freezing is not recommended as it can affect the texture and flavor of the coleslaw.

More Summer Side Dishes To Love

Coleslaw being scooped up with tongs for BBQ Chicken Sandwiches, adding a perfectly complimentary flavor.
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5 from 1 vote

Coleslaw

By Chelsea Lords
This easy, tangy Coleslaw is crisp, refreshing, and tossed in the best homemade creamy dressing! Perfect for BBQs, sandwiches, or a quick side dish everyone will love.
Prep Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 8 as a side dish

Equipment

Ingredients

  • 6 cups shredded green cabbage half of 1 green cabbage
  • 2 cups shredded red cabbage 1/4 of 1 red cabbage
  • 1-1/2 cups shredded carrots 2 large carrots
  • 1 Granny Smith apple cut into matchsticks, optional
Dressing
  • 1/2 cup mayo Hellman’s/Best Foods
  • 1/2 cup sour cream full-fat
  • 1-1/2 tablespoons apple cider vinegar
  • 1/2 tablespoon Dijon-style mustard
  • 2 tablespoons honey or 2 tablespoons granulated sugar
  • 3/4 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lemon optional

Instructions 

  • In a medium bowl, mix together all the dressing ingredients. Taste and adjust to personal preference. If desired, add in 1-1/2 tablespoons lemon juice (add slowly, to personal preference). Refrigerate while preparing the cabbage.
  • Remove any outer leaves that are browned or crumpled. Cut the green cabbage exactly in half and in half again (to get 4 quarters). Cut out the core of each quarter. Slice each cabbage quarter into very thin shreds. To make things faster, use a mandoline slicer. If the shreds are long, cut in half. Transfer the sliced cabbage to a salad spinner. Wash thoroughly and spin to dry completely. Repeat with red cabbage. Grate carrots on the small side of a cheese grater. Cut apple into thin slices. Cut the slices into matchsticks. Add the green cabbage, red cabbage, carrots, and apple to a very large bowl.
  • Pour the dressing over everything and toss well to combine. It will seem dry at first, but keep mixing. Cover and refrigerate for at least 20–30 minutes and preferably 2 hours or up to overnight.

Video

Recipe Notes

Note 1: This recipe benefits from spending some time in the fridge. I recommend 2 hours at a minimum and up to a day in advance. It becomes more flavorful and softens the cabbage. Toss well again before serving.
Storage: Store the coleslaw in an airtight container in the fridge for 3–5 days. I don’t recommend freezing, as it can affect the texture and flavor of the coleslaw.

Nutrition

Serving: 1side dish | Calories: 183kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 274mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4421IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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3 Comments

  1. Olivia says:

    5 stars
    First tried this at Chelsea’s house on the 4th of July, we threw it in burgers and I swear it as the best coleslaw I’ve ever tried. I could eat it forever. Trust me, if you haven’t put coleslaw in your burger you need to.

    Reply
  2. Ramya says:

    will be making this soon can i use vegan mayo and coconut cream as am dairy free i never had coleslaw before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

    Reply
    1. Chelsea Lords says:

      Hope you love it!

      Reply