Classic Coleslaw

You know that sad little scoop of coleslaw that shows up at the corner of your plate at diners and BBQ joints? Yeah, this isn’t that. This is the cool coleslaw—the one that actually tastes good, doesn’t drown in mayo, and makes people go, “Wait, who made this?” when you bring it to the party.

Whether you’re piling it on a pulled pork sandwich, serving it with grilled anything, or just eating it by the forkful out of the bowl (no judgment), this Classic Coleslaw hits that perfect sweet-tangy-creamy-crunchy balance. And it takes all of ten minutes to make, so there’s really no excuse not to.

Why This Recipe is Awesome

First of all, you don’t need any special skills to pull this off. If you can slice veggies and stir stuff in a bowl, you’re already a coleslaw master. It’s super cheap to make, customizable, and basically foolproof. It even gets better after sitting in the fridge for a bit, so it’s perfect for make-ahead moments.

Also: It’s not soggy. Or boring. Or weirdly sweet. This version keeps the crunch, keeps the balance, and skips the soupy mess that happens when you overdo it on mayo. (We’ve all been there.)

Basically, if you’ve been traumatized by sad deli slaw, this one’s your redemption arc.

Ingredients You’ll Need

4 cups shredded green cabbage – Or grab a pre-shredded bag if you’re feeling extra chill.
1 cup shredded red cabbage – Optional, but makes it pretty.
1 cup shredded carrots – Adds sweetness and crunch.
1/2 cup mayonnaise – Just enough to coat, not drown.
1 tablespoon Dijon mustard – For tang and a little bite.
1 tablespoon apple cider vinegar – Brings the zing.
2 teaspoons sugar – Balances the acid, not too sweet.
Salt and pepper – Don’t skip this. Trust.
Optional: celery seed, red onion slivers, or a dash of hot sauce if you’re wild.

Step-by-Step Instructions

① In a large bowl, toss together the cabbage and carrots. This is your crunchy base of glory.

② In a small bowl (or just pour straight into the big one if you’re lazy like me), mix together the mayo, mustard, vinegar, sugar, salt, and pepper. Stir until it’s smooth and looks like slaw magic.

③ Pour the dressing over the cabbage mix and toss like your life depends on it. Get every shred coated.

④ Taste. Adjust the salt, pepper, or sweetness if needed. You’re the boss here.

⑤ Cover and chill for at least 30 minutes. An hour is better. Overnight? Chef’s kiss.

⑥ Serve cold, preferably next to something grilled or in a sandwich. Or just eat it with a fork standing over the sink. It’s your life.

Common Mistakes to Avoid

Overdressing the slaw. If it looks like soup, you went too far. Start light and add more if needed.
Not salting enough. Bland coleslaw is just wet cabbage. Salt brings it to life.
Skipping the chill time. It really does get better after resting. Let it sit and mingle.
Using only mayo. You need acid (vinegar or lemon juice) or it’s just… flat.
Going too sweet. This isn’t dessert. A little sugar goes a long way.

Alternatives & Substitutions

No mayo? Use Greek yogurt or sour cream. Or go half-and-half for a lighter version.
No apple cider vinegar? White wine vinegar, lemon juice, or even rice vinegar will do in a pinch.
Want it spicy? Add a dash of hot sauce or a sprinkle of cayenne for a kick.
Gluten-free or keto? This already is. You’re welcome.
Add-ons? Try thinly sliced red onion, chopped cilantro, or even a handful of raisins if you’re into that sweet-savory life.
Hate chopping? Get the pre-shredded stuff. Zero shame.

Coleslaw is a canvas, and you’re the artist. Go Picasso on it.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely. In fact, you should. It gets better after chilling for a few hours.

How long does it last in the fridge?
Up to 3 days. After that, the crunch starts fading, and it gets a little sad.

Can I use purple cabbage only?
Sure, but be warned—it might turn everything a little pink after a day. Still tastes great though.

Can I skip the sugar?
Yep! Or swap it with honey, maple syrup, or a sugar substitute if that’s your vibe.

Why is my slaw watery?
Cabbage releases water as it sits. You can salt and drain it beforehand if you want ultra-crisp results, but honestly? It’s fine as-is if you don’t drown it in dressing.

Is this the same as KFC coleslaw?
Not quite. That stuff is sweeter and finely chopped. This is a little fresher and crunchier—but you can adjust it if you’re chasing the fast food dream.

Can I use it on sandwiches?
YES. Burgers, pulled pork, BBQ chicken… this is your secret weapon.

Final Thoughts

Coleslaw gets a bad rap, but only because it’s usually done dirty. This version? Bright, crunchy, creamy, and not too sweet—it’s the kind of side dish that makes everything else on your plate taste better.

Whether you’re BBQ-ing, meal prepping, or just need something green-ish on your plate, this Classic Coleslaw is your low-effort, high-reward hero. It’s easy, it’s fresh, and it might just convert the haters.

Now go grab your cabbage and get to it. You’re officially the slaw boss.