My Easy Coleslaw Recipe uses crisp cabbage, sweet carrots, and a creamy dressing. It’s the perfect crunchy side for just about anything.
author’s note
A Simple Slaw That Makes Any Meal Better
When I want to elevate a dish, I almost always add one of two things: a really good sauce or a fresh slaw. Either one can take a good meal to something that feels restaurant-quality.
And this coleslaw? I make it all the time. It’s got the best creamy crunch and works with just about anything. I love it on sandwiches, burgers, pulled pork, tacos, or on the side with grilled meats.
It’s such an easy coleslaw recipe, but the flavor is a step up from most coleslaws. Instead of just mayo, I use sour cream and vinegar with a few extra ingredients to make a super flavorful dressing. You’ve got to give it a try!
Ingredients In My Easy Coleslaw Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Green cabbage & red cabbage | Slice as thin as possible for the best texture; dry well so the dressing sticks |
| Carrots & apple (optional) | Grate carrots small; cut apple into thin matchsticks for extra crunch |
| Mayo & sour cream | Use full-fat for the creamiest texture and best flavor |
| Apple cider vinegar, Dijon mustard & lemon juice | Add slowly and adjust to taste for the right tang |
| Honey or sugar, celery seed, salt & pepper | Balance sweetness and seasoning at the end so the flavors pop |
How To Make This Easy Coleslaw Recipe
- Make dressing: Whisk until smooth; chill.
- Prep cabbage: Slice thin; wash and dry well.
- Prep add-ins: Grate and slice.
- Toss: Combine with dressing until coated.
- Chill: Refrigerate, then toss again before serving.
chelsea’s recipe tip
My Top Tips For This Easy Coleslaw Recipe
- Let it chill: Coleslaw always tastes better after it sits in the fridge for a while.
- Taste before serving: Sometimes it needs a small squeeze of lemon juice or another splash of vinegar to brighten it up.
Storage
Fridge: Store in an airtight container and enjoy within 3 to 5 days. Do not freeze: Freezing changes the texture and flavor.
More Summer Side Dishes To Love:
Easy Coleslaw Recipe
Video
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 (see note 1)
- 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
- Whisk dressing ingredients in a medium bowl until smooth. Taste and adjust to personal preference. If desired, add in 1-1/2 tablespoons lemon juice (add slowly, to personal preference). Refrigerate while prepping the slaw.
- Remove any wilted outer leaves. Cut cabbage into quarters, remove cores, and slice very thin. Cut long strands in half if needed. Wash and dry completely using a salad spinner. Repeat with red cabbage. Grate carrots on the large holes of a box grater. Cut apple into thin matchsticks.
- Add cabbage, carrots, and apple to a large bowl. Pour dressing over and toss well until evenly coated. It may seem dry at first, but keep tossing. Cover and refrigerate at least 30 minutes, preferably 2 hours or up to overnight. Toss again before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
