Coleslaw Recipe

A classic coleslaw recipe. Made of cabbage and topped with a delicious dressing of mayonnaise and vinegar, this coleslaw recipe is one you’ll use again and again.

Coleslaw Recipe | ©

Coleslaw has to be one of the most humble of recipes. It works perfectly with so many dishes as the side dish, but rarely gets the star treatment that it really deserves. This coleslaw recipe is one that my Mama has made for years and one that my family has always devoured! It always makes an appearance for picnics and BBQs to go with our grilled chicken, hotdogs, hamburgers, potato salad and so many other classic cookout fare.

But I also love this coleslaw recipe when it is piled on top of pulled pork in a sandwich or on top of a hotdog with a scoop of chili.

Coleslaw Recipe | ©

And even though it is mighty delicious as soon as it is made, I truly believe that this coleslaw is even more delicious the next day for lunch with any leftovers we might have. That time in the refrigerator gives it a little bit more time to marinate in that coleslaw dressing that tastes so amazing.

Coleslaw Recipe | ©

Here’s my family’s coleslaw recipe. Be sure to make it soon. I think you’ll absolutely love it!

4.8 from 4 reviews
Coleslaw Recipe
Prep time
Total time
A classic coleslaw recipe. Made of cabbage and topped with a delicious dressing of mayonnaise and vinegar, this coleslaw recipe is one you'll use again and again.
Serves: 4
  • 6 cups shredded cabbage
  • 2 medium carrots, shredded
  • ½ small sweet onion, diced
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon celery seed
  1. Place shredded cabbage, carrots and onions into a medium size bowl.
  2. Add mayonnaise, buttermilk, vinegar, sugar, and salt to a large bowl and whisk together with a fork until well-combined and smooth. Stir until sugar is completely dissolved. Add black pepper and celery seeds. Pour mayonnaise dressing over cabbage and toss together to mix thoroughly.
  3. Serve immediately or cover and chill in refrigerator before serving.

Robyn xo


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  1. 19

    Bambi Kelley says

    Robyn … love your website and recipes. Making your beer chicken wings and cole slaw for Father’s Day. Just a quick mention to your readers. When making the slaw, one should really “sweat” the cabbage with salt for a couple of hours before adding your delicious dressing. Heap a bunch of salt on the cabbage in a colander allowing the cabbage to sweat its excessive moisture out, then rinse and dry the cabbage. Sweating allows the dressing to cling and be absorbed by the slaw when you mix everything together.

  2. 21

    Kim Honeycutt says

    I pinned this the last time I saw it but can’t believe I didn’t leave a comment. You are so good to put your time into this and I know a lot of us greatly appreciate all you do. The least I can do is comment and let you know I look at your stories and recipes and I THANK YOU!!

    Coleslaw is one of my favorites. Love it with pinto beans, black-eyed peas, sloppy joes, hamburgers, meatloaf, country style steak, fried chicken, fish and a must on a hot dog! Your version sounds delicious and I’ll be trying it. Again, thank you!

  3. 24

    Janie says

    I use cole slaw a lot. It is so easy to make. Sometimes if I am in the mood (or for the dish itself) I might put dried cranberries and apples or even nuts (or change up some of the veg in it). That can almost become a main dish.

  4. 29


    I’m Mexican, and I wasn’t raised with coleslaw. Later in life, I discovered how to make it. So crazy simple. Makes me wish I had learned earlier. Thanks for your recipe.


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