A delicious easy coleslaw recipe that’s always a crowd favorite! Crunchy cabbage with a delicious dressing, this easy coleslaw is a perfect side anytime!
Looking for more tasty side dishes? You’ll love this Southern Potato Salad, Skillet Mac and Cheese, and Fried Okra, to name a few!
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.
Made with shredded cabbage and ingredients you most likely have on hand, this recipe with a creamy coleslaw dressing is always a crowd favorite and makes the best coleslaw recipe I’ve ever had!
Easy Coleslaw Recipe
For years, my family has made this coleslaw the traditional way of grating cabbage and carrots by hand or in the food processor. I definitely still make it that way, especially if I have freshly picked cabbage, but now I often find myself grabbing a bag of pre-shredded cabbage or shredded coleslaw mix at the grocery store. I’ve updated my classic recipe based on this easy method, and I’ve included the classic method in the notes of the recipe.
How to Make Easy Coleslaw
To make this tasty coleslaw, you will need:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Shredded Coleslaw Mix
- Mayonnaise
- Buttermilk
- Vinegar
- Sugar or honey
- Salt
You can also add other mix-in ingredients to your coleslaw, like:
- Sliced Green Onion
- Pepper
- Celery Salt
Step-by-Step Instructions
Prep. Add the shredded coleslaw mix to a large mixing bowl.
Make the Dressing. The dressing is the key to this creamy coleslaw! Whisk together your mayonnaise, buttermilk (if you don’t have buttermilk, use my buttermilk substitute recipe!), vinegar, sugar, and salt in another medium bowl or 2-cup liquid measuring cup. Whisk until the sugar has completely dissolved.
Toss the cabbage with dressing. Pour over the cabbage mixture in your bowl and toss well to evenly coat with the coleslaw dressing.
Serve. Serve immediately or cover and refrigerate until ready to serve.
Even though it is extremely delicious as soon as it is made, I find that it 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 creamy coleslaw dressing that tastes so amazing.
Storage Tips
To store. Coleslaw lasts a day after the dressing is added to it when stored in the refrigerator.
To make ahead. Make the coleslaw dressing up to 3 days ahead and store it in an airtight container in the refrigerator. When ready to serve, pour the dressing over the cabbage mixture, toss it together, and serve.
Main Dishes To Serve with Coleslaw
This Coleslaw recipe is good with almost anything and works well with so many dishes that it is no wonder it makes a classic side dish.
We have made this recipe for years in my family, and it’s one that my family has always devoured! It always makes an appearance for picnics and BBQs to go with our favorite classic cookout fare.
But I also love it when it is piled on top of pulled pork in a sandwich or on top of a hotdog with a scoop of black bean chili. In other words, it is a definite favorite anytime you serve it!
More Slaws and Salads
Best House Salad Recipe
10 mins
Easy Chicken Caesar Salad Recipe
1 hr 15 mins
Broccoli Slaw Recipe
10 mins
More Favorite Side Dishes
Here’s my easy coleslaw recipe. Be sure to make it soon. I think you’ll absolutely love it!
Coleslaw Recipe
Ingredients
- 1 (14-ounce) package coleslaw mix
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar, or honey
- pinch kosher salt
Instructions
- Place coleslaw mix into a large mixing bowl.
- 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. Pour the dressing over cabbage and toss together to mix thoroughly.
- Serve immediately or cover and chill in refrigerator before serving.
Notes
Mix together coleslaw dressing and store in an airtight container in the refrigerator for up to 3 days.  When ready to serve, pour the dressing over the cabbage mixture in a large bowl and stir well to combine. Serve. After coleslaw dressing has been added to the cabbage mixture, the coleslaw is good for one day when stored in the refrigerator. Vegan:
For a vegan version of this coleslaw recipe, use vegan mayonnaise and a plant-based milk.Â
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Original Classic Coleslaw Recipe
Since I updated my family’s classic coleslaw recipe to use a more modern approach that I’ve found myself turning to time and again, I still wanted to preserve the original classic coleslaw recipe that my family has loved for years. If coleslaw mix isn’t your favorite, this version is a must-try!
Ingredients
- 6 cups shredded cabbage
- 2 medium carrots shredded
- 1/2 small sweet onion diced (optional)
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
Instructions
- Place shredded cabbage, carrots, and onions into a medium size bowl.
- Add mayonnaise, buttermilk, vinegar, sugar, and salt to a large bowl and whisk together with a fork until well combined and smooth. Stir until the sugar is completely dissolved. Add black pepper and celery seeds. Pour mayonnaise dressing over cabbage and toss together to mix thoroughly.
- Serve immediately or cover and chill in the refrigerator before serving.
Your coleslaw is classic and almost exactly how my grandmother made hers. I am planning to do a recipe round up on my site next month and was wondering if I can use one of your photos in the round up. I will link back to your site for the recipe.
Thank you for your consideration.
I LOVED how easy this recipe is!
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.
Great tip. I usually don’t take the time to do that and just throw it all together in the bowl together and stir. Ha ha!
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!
This looks so wonderful! Cole slaw goes with everything!
Cole slaw is always a hit at our house, I will be trying your version very soon!
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.
My late husband loved it with crushed pineapple added.
Yummy. Going to try this. Thank you
Robyn. Love your blog and the recipes
are spectacular.
Thank you so much, Nancy! I hope you love it!
Thank you, Robyn. Have a Great Weekend!
I hope you have a great weekend, too!
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.
Yes, it is super simple and goes great as a side dish in so many meals! I hope you enjoy this one!