Hey there! If you re on the hunt for an Easy Classic Coleslaw Recipe that really hits the spot, you ve come to the right place. This coleslaw is one of those timeless side dishes that I reach for again and again – whether I m doing a backyard BBQ or just craving something fresh and crunchy to brighten up dinner. The crisp cabbage, the tangy dressing, and just the right hint of sweetness all come together in a bowl of pure comfort.

I ve found that this Easy Classic Coleslaw Recipe is super forgiving and fast to pull together, which makes it a reliable go-to. Plus, it keeps well in the fridge, so it s perfect for making ahead when you re entertaining. Trust me, once you try this version, you ll love how easy it is and will probably start inviting excuses to make coleslaw part of your meals.

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Why You’ll Love This Recipe

Simple Ingredients: Uses everyday pantry staples combined with fresh veggies for an easy prep.
Perfect Balance: The dressing is creamy, tangy, and lightly sweet-never overpowering.
Make-Ahead Friendly: It tastes even better after chilling, so it s great for parties or meal prep.
Crowd-Pleaser: A classic side that pairs wonderfully with grilled meats, sandwiches, and picnic fare.

A white plate with brown speckles holds a mound of coleslaw made of thin layers of shredded pale green cabbage, orange carrot strips, and small purple cabbage pieces mixed with green herbs, creating a colorful texture. Two shiny silver serving spoons rest inside the coleslaw on the right side of the plate. The plate is placed on a white marbled surface with blurred parts of another white speckled bowl with coleslaw in the background on the left, three rustic metal forks on a small wooden board below, and a round wooden pepper grinder on the right side. photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

The ingredients for this Easy Classic Coleslaw Recipe come together to give you that perfect crunchy and creamy texture with a little zing from the vinegar and lemon. I always recommend using fresh veggies and a good quality mayo for the best flavor and consistency.

Mayonnaise: Full-fat mayo is my favorite-it gives richness and a smooth base for the dressing.
Lemon Juice: Freshly squeezed is best to brighten the dressing with natural citrus notes.
Apple Cider Vinegar: Adds that essential tanginess to balance the creaminess of the mayo.
Granulated Sugar: Sweetens just enough to cut through the acidity and round out the flavors.
Kosher Salt: Helps season and enhance every bite.
Black Pepper: For a subtle kick that wakes up the palate.
Ground Celery Seed: A classic addition that lends a unique, savory earthiness to coleslaw.
Minced Red Onion: Adds crunch and sharp, slightly sweet flavor.
Fresh Parsley: Brightens the dish with a fresh herbal note.
Green Cabbage: Thinly sliced for crunch and bulk.
Red Cabbage: Adds color and a slightly different crunchy texture.
Carrots: Shredded carrot brings sweetness and vibrant color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up with this Easy Classic Coleslaw Recipe depending on what s in season or what cravings hit me. It s a great base that invites personalization, so feel free to experiment with your favorite tweaks.

Crunch It Up: Sometimes I add sliced almonds or sunflower seeds for an extra crunch that really elevates the texture.
Spice It Up: Adding a pinch of cayenne pepper or a splash of hot sauce gives this coleslaw a nice little kick I adore on summer cookout days.
Swap the Mayo: Greek yogurt is a fantastic substitute for a tangier, lighter dressing if you want to cut calories or add a bit more protein.
Vinegar Variations: White wine vinegar or red wine vinegar can replace apple cider vinegar, changing the profile subtly based on personal taste.

How to Make Easy Classic Coleslaw Recipe

Step 1: Prep Your Veggies

I like to start by shredding the green and red cabbage as thin as I can-it makes the coleslaw easier to eat and lets the dressing seep in nicely. Then, shred or grate the carrots and mince the onion and parsley finely. Having everything prepped before mixing helps keep the process smooth and saves you from scrambling at the last minute.

Step 2: Whisk Together the Dressing

In a large mixing bowl, stir together your mayonnaise, fresh lemon juice, apple cider vinegar, sugar, kosher salt, black pepper, and celery seed. I always whisk until it s completely smooth and creamy-no lumps-because that s what coats the veggies beautifully and gives you that dreamy coleslaw consistency.

Step 3: Toss the Salad

Now the fun part! Add the cabbage, carrots, onion, and parsley to the bowl with the dressing. Use tongs or clean hands to toss it all together until every shred is well coated. It looks like a lot at first, but trust me-once you mix it, it all comes together.

Step 4: Chill for Full Flavor

Pop a lid on your bowl or cover tightly with plastic wrap and refrigerate for at least 2 hours. This chilling time is key because it lets the flavors marry and softens the cabbage just enough without losing crunch. I often make it the day before a gathering-it s a massive time saver.

Step 5: Serve and Enjoy!

Before you serve, give everything a quick stir to redistribute the dressing that might have settled. Add an extra crack of black pepper on top if you re feeling fancy. This coleslaw is best enjoyed chilled and fresh, and if you re anything like me, it might disappear faster than you planned!

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Pro Tips for Making Easy Classic Coleslaw Recipe

Avoid Watery Slaw: Drain any excess moisture from veggies by tossing them with a little salt and letting them sit before mixing.
Slice Thin: The thinner the cabbage, the better the texture-you want it delicate but still with a nice crunch.
Customize Sweetness: Start with less sugar and add more gradually to fit your taste preferences perfectly.
Chill, Don t Skip: Giving the coleslaw time to chill intensifies flavors and blends the dressing in smoothly.

How to Serve Easy Classic Coleslaw Recipe

A white speckled bowl filled with a fresh coleslaw salad that has three main layers of shredded vegetables: cream-colored cabbage, bright orange carrot strips, and purple cabbage, all mixed together with small flecks of green herbs scattered throughout. Two silver serving spoons rest on the edge of the bowl, slightly buried in the coleslaw. The bowl sits on a white marbled surface with a blurred background showing wooden and metal utensils and a pepper grinder. photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I usually keep garnishes super simple with this coleslaw-just a sprinkle of freshly cracked black pepper or a few extra sprigs of fresh parsley. Sometimes, I like to add a pinch of smoked paprika or a few toasted sesame seeds for a little something special and to add a touch of depth.

Side Dishes

This Easy Classic Coleslaw pairs beautifully with picnic staples like pulled pork sandwiches, grilled chicken, or fish tacos. It also makes a refreshing accompaniment to heavier dishes like burgers or fried chicken, cutting through the richness with its crisp acidity.

Creative Ways to Present

For gatherings, I love serving this coleslaw in a large glass bowl so the gorgeous colors of the green and red cabbage peek through. Another fun presentation I ve tried is layering the coleslaw in mason jars for individual servings-makes it easy for guests to grab and go!

Make Ahead and Storage

Storing Leftovers

Leftover coleslaw stores super well in an airtight container in the fridge for up to 3 days. I recommend giving it a quick stir before serving again because the dressing tends to settle at the bottom. It tastes fresh even the next day, making it great for packed lunches or quick snacks.

Freezing

I don t recommend freezing coleslaw since the fresh veggies don t freeze well-they get soggy and lose their crunch. If you want to make ahead, chilling is definitely your best bet.

Reheating

Since coleslaw is best served cold, you don t need to reheat it. Just give it a good stir and serve straight from the fridge. If you re worried it s too cold, you can let it sit out for 10-15 minutes before serving to take the chill off.

FAQs

Can I make this Easy Classic Coleslaw Recipe vegan?

Absolutely! Simply swap out the mayonnaise for a vegan mayo alternative, and make sure the sugar you use is vegan-friendly. The rest of the ingredients are naturally plant-based, so it s an easy swap.
How long can I keep coleslaw in the fridge?

When stored properly in an airtight container, this coleslaw stays fresh for about 3 days. After that, the veggies start to soften too much and the texture changes, so try to enjoy it within that timeframe.
Can I use pre-shredded cabbage and carrots?

Yes, you can definitely use pre-shredded veggies to save time. Just be sure to pat off any extra moisture before tossing with the dressing to avoid a watery coleslaw.
What s the best way to avoid soggy coleslaw?

Salt your shredded cabbage lightly and let it sit for 10 minutes, then drain the moisture before mixing. Also, chilling the coleslaw helps, but avoid leaving it out too long at room temperature.

Final Thoughts

You know, this Easy Classic Coleslaw Recipe holds a little nostalgic charm for me-it s a go-to that I keep coming back to, whether I m hosting friends or just needing that perfect crunchy side. It s approachable, forgiving, and full of fresh flavors that never disappoint. I hope you enjoy making it as much as I do, and it becomes a staple in your kitchen too!