This easy coleslaw recipe is creamy, crunchy, and balanced with savory and sweet flavors. With less mayo than traditional recipes and a unique spice blend, it’s the only coleslaw you’ll need.
When I first made this recipe, I realized: I don’t just like coleslaw, I love coleslaw. This easy coleslaw recipe is crunchy, savory, creamy, tangy, and sweet. It’s recipe totally balanced in sweet and savory flavors, with the cool crunch of cabbage and carrot.
Another thing I love is that there’s no refined sugar and less mayo than most coleslaw recipes! When I make this, I often find myself going back to the fridge for seconds…and thirds.
Why This Easy Coleslaw Recipe Works
After testing countless variations over the years, I’ve landed on what I genuinely believe is the best easy coleslaw recipe you can make at home. I love it mostly because of its delicious flavor! Here’s why makes it different:
- The dressing uses less mayo than traditional recipes, which means you can actually taste the vegetables instead of just mayo creaminess.
- The sweetness is balanced. A good coleslaw recipe has a balance of savory and sweet. Some coleslaw recipes are loaded with sugar. This one’s got just the right amount.
- It’s got secret spices to make it irresistible. My secret spices create an intriguing savory foundation that keeps this coleslaw interesting.
5 Star Reader Review
⭐⭐⭐⭐⭐ The only coleslaw recipe I make now. I’ve shared the recipe with so many. Everyone asks for the recipe. Thank you—it’s delish!! -Nancy
⭐⭐⭐⭐⭐ “My husband is super picky when it comes to coleslaw. Like he only really likes KFC coleslaw. I have made a few recipes of coleslaw and he was not a fan. This one, he really liked! I will make this again and again! It is now in my regular rotation!” -Bianca
Ingredients You Need
Here are the key ingredients you’ll need for this easy coleslaw recipe:
- Green and red cabbage: Green cabbage is the base, providing that classic coleslaw crunch and mild, slightly sweet flavor. I always include red cabbage for the color contrast.
- Carrot: A large carrot adds another pop of color. I shred it using a box grater or julienne peeler so it distributes evenly throughout the slaw.
- Mayonnaise: At just ½ cup for the entire recipe, this provides creaminess without overwhelming the vegetables. Vegan mayo works well for plant-based.
- Apple cider vinegar: This adds brightness and tang that cuts through the richness of the mayo.
- Maple syrup: Instead of refined white sugar, I use maple syrup for a gentle natural sweetness.
- Dried dill and chili powder: Dried dill adds an herby intrigue and a hint of chili powder adds warmth. These are the secret ingredients that makes people ask what’s in your coleslaw!
How to Make This Easy Coleslaw Recipe
This homemade coleslaw recipe has just a few simple steps to make it! This coleslaw is great fresh, but you can also store it 3 to 5 days in the refrigerator. Here are the basic steps (or jump to the recipe if you’re ready to cook):
- Step 1: You’ll first need to shred the cabbage and carrots (you can purchase a pre-shredded coleslaw mix, if desired).
- Step 2: Whisk together the creamy coleslaw dressing, made with mayo, apple cider vinegar, maple syrup, chili powder, and dill.
- Step 3: Toss everything together in a large bowl.
Best Ways to Serve Easy Coleslaw
This coleslaw recipe is great for lunches, dinners, picnics, potlucks, and even as a sandwich or taco topping! My favorite pairings include:
- BBQ and smoked meats: For those who eat meat, it’s perfect with pulled pork, brisket, or ribs. Try it with my Jackfruit BBQ Sandwich or BBQ Tofu for vegan options.
- Burgers and hot dogs: A scoop of this coleslaw on your burger takes it to the next level. Try it with my Chickpea Burger or Salmon Burger.
- As a taco topping: I love piling this coleslaw into tacos instead of plain shredded lettuce. Try it with my Shrimp Tacos or Black Bean Tacos.
- Picnics and potlucks: This coleslaw actually improves slightly after sitting for an hour or two.
Storage and Make-Ahead Tips
Coleslaw is best enjoyed within a few hours, but it lasts up to 3 to 5 days refrigerated. For advanced prep, you can shred the cabbage and carrots up to 2 days in advance and store them without dressing. The dressing can also be made ahead and refrigerated separately for up to 3 days.
Once dressed, the coleslaw will keep refrigerated for 3-5 days, though the texture won’t be as crisp and fresh as it was on day one.
Coleslaw Variations to Try
Once you’ve made this coleslaw recipe, make all my tasty variations:
- Red Cabbage Slaw This side dish has a short ingredient list and comes together in a flash.
- Easy Vinegar Coleslaw This one’s got no mayo! This tangy vinegar dressing is a perfect pair for crunchy cabbage.
- Mexican Coleslaw Go Mexican-style with this slaw that features lime, cilantro and cumin. (It’s perfect in tacos!)
- Broccoli Slaw Why not make coleslaw…with broccoli stems? This variation is irresistibly fresh and crunchy.
Dietary Notes
Vegetarian, gluten-free, and dairy-free. For vegan and plant-based, use vegan mayo.
My Easy Coleslaw Recipe
This easy coleslaw recipe is creamy, crunchy, and balanced with savory and sweet flavors. With less mayo than traditional recipes and a unique spice blend, it’s the only coleslaw you’ll need.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Raw
- Cuisine: American
- 1/2 head green cabbage, enough for 4 cups shredded*
- 1/2 head red cabbage, enough for 4 cups shredded
- 1 carrot, enough for 1 cup shredded
- ½ cup mayonnaise (or vegan mayo)
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- ½ teaspoon dried dill
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- Fresh ground pepper
- Shred the cabbage.
- Shred the carrot, using a grater or a handheld julienne shredder.
- Make the coleslaw dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, dill, chili powder, and salt. Keep whisking after the mayo gets lumpy, until the mixture comes to a creamy consistency.
- Mix the cabbage, carrots and coleslaw dressing together and serve immediately, or refrigerate until serving. (The coleslaw is best fresh, but can be stored refrigerated for 3 to 5 days.)
Notes
*Note: this equates to about 20 ounces of vegetables or about 1.5 pounds of bagged coleslaw mix
Storage and make ahead notes: Coleslaw is best enjoyed within a few hours, but it lasts up to 3 to 5 days refrigerated. For advanced prep, you can shred the cabbage and carrots up to 2 days in advance and store them without dressing. The dressing can also be made ahead and refrigerated separately for up to 3 days. Once dressed, the coleslaw will keep refrigerated for 3-5 days, though the texture won’t be as crisp and fresh as it was on day one.
