This is the easiest classic coleslaw recipe filled with cabbage, carrots, chives, cilantro and a creamy mayo dressing. It’s perfect as a topping for sandwiches or tacos, or as a side dish, especially in the summertime!
Coleslaw is one of those dishes that is ALWAYS better homemade. Whenever I get coleslaw at restaurants, it’s always disappointing. Soggy, bland, and boring. But homemade coleslaw is a completely different story!
This easy classic coleslaw with a creamy dressing is full of crunch, plenty of flavor, and adds so much beautiful color to any meal. Pile it on top of BBQ sandwiches or tacos, or serve it alongside any spread. Coleslaw is the perfect easy make-ahead side dish for summer cookouts, barbecues, and picnics!
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Why you should make coleslaw from scratch
- It’ll be super fresh and crisp
- So much more flavor, color and texture than store-bought versions
- You can customize it and use veggies you like
- Add as little or as much coleslaw dressing as you want
Ingredients you’ll need
Here’s everything needed for this easy coleslaw recipe (full recipe at the bottom):
- Cabbage: you can use green cabbage, purple cabbage, or Napa cabbage, or a combination (I used half green and half purple cabbage). You’ll need about 2 small heads of cabbage.
- Carrots: I recommend freshly shredded, as pre-shredded carrots are more tough and dry.
- Fresh chives or green onion: either will be delicious.
- Cilantro
- Mayonnaise: or your favorite mayonnaise substitute if that’s your preference, like greek yogurt.
- Dijon mustard
- Apple cider vinegar
- Celery seed: it’s a must for the classic coleslaw flavor, don’t skip it!
- Salt and pepper
How to make this easy classic coleslaw
It really couldn’t be easier!
- Shred and chop veggies. Shred cabbage and carrots and chop cilantro and chives or green onions.
- Make dressing. Whisk the mayonnaise, mustard, apple cider vinegar, celery seed, salt and pepper together.
- Toss it all together. Add veggies to a large bowl, pour in the dressing, and toss to coat. This recipe makes a heavily dressed coleslaw. If you like, start with half of the dressing and add more per your preference.
- Enjoy immediately or store for later. I like coleslaw right after it’s been tossed, but you can make it ahead of time and store it in the fridge for several days.
Coleslaw variations and serving suggestions
Whether you want to bulk up the coleslaw with more veggies, or need a slightly different flavor profile for your coleslaw topping or side dish, here are a few options!
Super veggie coleslaw: Replace 1 lb of shredded coleslaw with your desired combination of chopped snap peas, chopped broccoli, shredded kale, diced cucumber, chopped radishes or diakon. You’ll want about 4 cups of additional veggies.
Sesame lime coleslaw: Keep the coleslaw mix the same, but change dressing to 1 cup mayo, 1 Tbsp Dijon mustard, 1 Tbsp rice wine vinegar, juice of 1 lime, 1 tsp toasted sesame oil, and salt and pepper to taste. Add 1/4 cup chopped peanuts and 1 Tbsp toasted sesame seeds.
Avocado chipotle coleslaw: Keep the coleslaw mix the same, but to dressing add juice of 1 lime and 1 teaspoon chipotle powder, omit celery seed. Add 2-3 avocados (chopped), and 1 diced jalapeno.
Recipe FAQs
Once you’ve peeled off the outer layers of cabbage, the cabbage inside is usually clean, but you may choose to wash it. Use a salad spinner to easily rinse and dry shredded cabbage.
You can use a food processor, but I think it’s easiest to use a knife! Less dishes that way too.
Yes! Add my homemade dressing to a store-bought coleslaw mix, broccoli salad mix, or pre-shredded cabbage.
Coleslaw can be stored in the fridge for several days, but will lose its crunch the longer it sits. I like to use it up within 1-2 days.
Definitely! See question above. You can also prep the cabbage mixture and dressing separately and store them in the fridge for at least a week, and then mix right before serving.
Salt naturally draws out the water from cabbage, so as coleslaw sits it will get a bit watery. To avoid this, mix cabbage with the dressing right before serving.
Get this recipe
Easy Classic Coleslaw
This is the easiest classic coleslaw filled with cabbage, carrots, chives, cilantro and a creamy mayo dressing.
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In a large bowl toss the shredded cabbage, shredded carrots, cilantro and chives or green onions.
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In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, celery seeds and salt and pepper. Taste and adjust seasonings if needed.
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Toss dressing with the vegetables. This makes a heavily dressed coleslaw, so if you like, start with half of the dressing initially and add more as needed.
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Serve right away for crunchiest coleslaw. Coleslaw will also keep in the fridge for several days, though I recommend serving within 1-2 days.
Coleslaw can be stored in the fridge for several days, but will lose its crunch the longer it sits. I like to use it up within 1-2 days.
Calories: 155kcal, Carbohydrates: 6g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 254mg, Potassium: 185mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2715IU, Vitamin C: 29mg, Calcium: 40mg, Iron: 1mg
This recipe was originally published July 2020. Additional tips, recipe variations, and FAQs added May 2025.
