Perfect Classic Coleslaw Recipe in Just 7 Ingredients

There’s something magical about a bowl of classic coleslaw—crisp, creamy, and just tangy enough to make you go back for seconds. It’s the kind of side dish that never goes out of style, whether you’re piling it next to smoky barbecue, stuffing it into a pulled pork sandwich, or just scooping it straight from the bowl (no judgment here!). My mom used to make it for every summer potluck, and now it’s my go-to whenever I need a no-fuss dish that actually gets devoured. The best part? It’s ridiculously simple—just a few fresh ingredients, a quick whisk of dressing, and a little patience while it chills. Trust me, once you taste this version, you’ll never settle for store-bought again.

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Why You’ll Love This Classic Coleslaw Recipe

This isn’t just any coleslaw—it’s the kind that makes people ask, “Wait, you made this yourself?” Here’s why it’s a total winner:

• Effortless to make – No cooking, just chopping and mixing (perfect for lazy summer days)
• That addictive crunch – Fresh cabbage and carrots stay crisp for days
• Balanced tang – Not too sweet, not too sour, just right
• Crowd-pleaser magic – Disappears fast at picnics and BBQs
• Your rules apply – Want it creamier? Add more mayo. Like it zingy? Extra vinegar!

Seriously, this recipe is like the comfy jeans of side dishes—reliable, goes with everything, and never lets you down.

Ingredients for Classic Coleslaw

This recipe keeps it beautifully simple—just seven ingredients you probably already have. But don’t let that fool you; each one plays a starring role in creating that perfect coleslaw texture and flavor. Here’s what you’ll need:

• 1 medium green cabbage – shredded (about 6 cups—trust me, fresh is best)
• 2 large carrots – peeled and grated (the bright orange confetti!)
• ½ cup mayonnaise – full-fat for that rich creaminess
• 2 tablespoons white vinegar – the tangy backbone
• 1 tablespoon sugar – just enough sweetness to balance
• ½ teaspoon salt – wakes up all the flavors
• ¼ teaspoon black pepper – freshly ground if you’re fancy

See? Nothing complicated—just honest ingredients that work together like old friends.

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How to Make Classic Coleslaw

Making this coleslaw is as easy as 1-2-3—literally! The secret is in the little details that take it from “good” to “can’t-stop-eating-it” status. Here’s exactly how I do it:

Step 1: Prep the Vegetables

Grab your sharpest knife or that box grater hiding in your drawer. For the cabbage, I like to quarter it first, remove the core (nobody wants that tough bit!), then slice it thin—about 1/8-inch ribbons. The carrots? Medium grate is perfect—not too fine that they disappear, not too chunky that they take over. Pro tip: If your cabbage seems extra watery after shredding, give it a quick pat with paper towels. This keeps your slaw crisp, not soggy!

Step 2: Make the Dressing

Now for the magic potion! In a small bowl, whisk together the mayo, vinegar, sugar, salt, and pepper until smooth. Taste as you go—this is where you make it yours. Like it sweeter? Add another teaspoon of sugar. Want more zing? Splash in extra vinegar. The dressing should coat the back of a spoon nicely—not too thick, not too runny. I always make a little extra because, well, leftovers happen!

Step 3: Combine and Chill

Dump all those beautiful veggies into your biggest mixing bowl (trust me, you’ll need the space). Pour the dressing over top and get in there with clean hands or tongs—really massage it all together so every shred gets some love. Then comes the hardest part: walk away! Cover it and let it chill for at least an hour (overnight is even better). This waiting time lets the flavors mingle and the cabbage soften just enough while keeping that signature crunch. Resist sneaking bites—it’s worth the wait!

Tips for the Best Classic Coleslaw

After making this coleslaw more times than I can count, here are my can’t-skip secrets for absolute perfection:

• Patience pays off – That 1-hour chill time isn’t optional! It transforms crunchy veggies into tender-crisp bites soaked with flavor.
• The squeeze test – If your cabbage seems watery after shredding, wrap it in a clean towel and give it a gentle wring. Soggy slaw = sad slaw.
• Spice it up – A pinch of celery seed or mustard powder adds crazy depth without overpowering.
• Dress it right – Start with 3/4 of the dressing, toss, then add more as needed. You can always add, but you can’t take away!
• Make ahead magic – This actually tastes better on day two when flavors fully marry. Just stir before serving.

Follow these, and you’ll have people begging for your “secret” recipe!

Classic Coleslaw Variations

Once you’ve mastered this classic coleslaw recipe, try these fun twists to keep things interesting:

• Rainbow slaw – Swap half the green cabbage for vibrant red cabbage (bonus: extra antioxidants!)
• Apple crunch – Toss in matchstick apples and swap white vinegar for apple cider vinegar
• Spicy kick – Add a tablespoon of sriracha or chipotle mayo to the dressing

The beauty of coleslaw? It’s like a blank canvas—play with textures and flavors to make it your own!

Serving Suggestions for Classic Coleslaw

This coleslaw isn’t shy—it pairs perfectly with nearly anything! Pile it on pulled pork sandwiches, scoop it alongside crispy fried chicken, or use it to cut through rich BBQ ribs. My personal favorite? A heaping spoonful right next to a buttery cornbread muffin. Pure summer happiness!

How to Store and Reheat Classic Coleslaw

Here’s the beautiful thing about this coleslaw—it actually gets better as it sits! Tuck it into an airtight container in the fridge, and it’ll stay crisp and delicious for 3-5 days. Just give it a quick stir before serving. And reheating? Don’t even think about it—this is strictly a cold, crunchy affair!

Classic Coleslaw Nutritional Information

Let’s be real—we’re not eating coleslaw for its health halo, but good news: this version keeps things balanced! Per serving (about 1 cup): roughly 120 calories, 9g fat (mostly from that glorious mayo), and 3g of fiber thanks to all that crunchy cabbage. Of course, your exact numbers will dance a bit depending on your ingredient brands and how heavy-handed you are with the dressing. But hey, at least we’re getting our veggies in, right?

Frequently Asked Questions About Classic Coleslaw

Over the years, I’ve gotten all sorts of questions about this classic coleslaw recipe—here are the ones that pop up most often:

Can I use yogurt instead of mayo?
Absolutely! Swap half the mayo for plain Greek yogurt if you want a lighter version. The tang works great—just know it won’t be quite as rich and creamy.

Why is my coleslaw watery?
Two culprits: not drying your cabbage enough (always pat it dry!) or adding dressing too early. If it gets soggy, drain excess liquid and toss with a sprinkle of extra salt to revive it.

Can I make this ahead for a party?
Yes—it’s actually better after a night in the fridge! Just hold back a little dressing to add right before serving so it stays extra crisp.

Got your own twist on classic coleslaw? Try this recipe and tell me your secret ingredient in the comments—I’m always looking for new ideas!