Crunchy, creamy, and endlessly versatile, coleslaw is the classic side dish that brings a burst of freshness to any meal. Made from finely shredded cabbage and carrots tossed in a tangy, creamy dressing, this simple salad has earned its place at barbecues, picnics, and dinner tables everywhere. Whether piled high on a pulled pork sandwich or served alongside fried chicken, coleslaw offers the perfect balance of crisp texture and bold flavor — easy to make, even easier to love.
Coleslaw is one of those foods that I used to not care much about until I made this recipe. This homemade southern-style slaw is so good that I now make it every few weeks just because I miss the taste. It’s got a perfect balance of tartness and sweetness, the spices are subtle, and the crispy cabbage contrasts the creamy sauce. This simple creamy coleslaw is the perfect side dish for your next BBQ, grilling cookou
But wait, there is more to this coleslaw. It’s got a secret ingredient. It’s blue cheese dressing. The addition of blue cheese dressing takes this salad to a whole new level. I love how it enhances the overall flavor profile of the slaw and adds that bold flavor and chunks of pungent blue cheese. This is the only coleslaw recipe that I will ever need.
About me
Based in London, Taha is a professional recipe developer and food photographer. Since launching TahaCooks in 2025, he has shared his decade of culinary expertise to help home cooks master gourmet flavors. Every recipe on the site is triple-tested and designed to bring restaurant-quality results to the everyday kitchen.
How to make coleslaw?
Making coleslaw is very easy. Start with shredding cabbage and carrots. You have some options here: you can chop, grate, shred or hash your cabbage and carrots. It’s a personal choice but I prefer shredding.
Oftentimes recipes call for a mix of regular and red cabbage. You can do that too. Typically, white and red cabbage are added in an 8 to 1 ratio. For example, for 8 cups of white cabbage you will add about 1 cup of red cabbage. But this really depends on your personal taste.
The second step is to prepare the dressing. Then mix the shredded veggies with the dressing and enjoy. That’s all there is to it. Coleslaw is at its best freshly prepared so try making it a few hours before serving to allow for a few hours of refrigeration time.
What’s the best cabbage to use for coleslaw?
It’s customary to use white or green cabbage for making coleslaw, sometimes with red cabbage mixed in. That said, savoy cabbage or Napa cabbage can be used as well. It all depends on your taste.
How to cut cabbage for coleslaw?
To shred cabbage for coleslaw, first cut the cabbage head in half then remove stems making diagonal cuts. Lay the cabbage halves cut side down and make parallel vertical cuts with a long sharp knife. How thick or thin to make those cuts really depends on your preference. Then cut the strips across to make them shorter. Here is a good video that demonstrates the cabbage shredding process.
Coleslaw dressing
The dressing is what makes or breaks coleslaw. There are different ways to make coleslaw dressing, using different ingredients and proportions. This recipe uses full-fat mayo, apple cider vinegar and blue cheese dressing as the base. This combination works so well that I get tons of compliments on this dressing every time. If you enjoy creamy salad recipes, you might also like my Caesar Salad with Crispy Chicken recipe.
How long can you store coleslaw?
Coleslaw doesn’t last long and the taste starts to degrade soon after you mix the cabbage with the dressing. The cabbage will start to release water and lose its crunch. It’s best to consume it the same day.
If you think you’ve overestimated the amount of needed coleslaw, store your shredded cabbage and the dressing in a fridge separately. Don’t mix all of the cabbage at once. Start with a half. When you are about to run out, mix some more as needed. Shredded cabbage and the dressing not mixed together will easily last a week in the fridge, while mixed together they won’t last a day before you notice taste degradation.
As I mentioned above, you can shred your veggies and make the dressing up to a week in advance. Store them refrigerated and mix when ready to serve.
Tips for making this coleslaw taste its best
- For best results, use the best quality ingredients. Great quality mayonnaise and blue cheese dressing make great slaw.
- Use fresh cabbage and carrots. Freshly shredded cabbage and carrots make a huge difference compared to pre-shredded veggies sold in bags.
- Eat this coleslaw fresh. As in, make it and eat it the same day. Coleslaw is one of those salads that doesn’t get better with age.
- If the cabbage is young, mix it with the dressing just before serving.
- If the cabbage is older, you can mix it with the dressing and keep in the fridge for a few hours.
What is the right amount of coleslaw to make?
If your guests are big eaters, plan for about 1 cup of coleslaw per person. About a 3/4 for an average person and about 1/2 a cup per kid. This recipe makes about 6 cups of coleslaw and should be enough for about 8-10 servings.
Classic Coleslaw
Equipment
- 1 Large Mixing Bowl For tossing cabbage, carrots, and dressing
- 1 Chef's knife or mandoline For shredding cabbage thinly and evenly
- 1 Grater or food processor For shredding carrots quickly
- 1 Small Mixing Bowl For whisking the dressing q
- 1 Whisk To combine dressing ingredients smoothly
- 1 Rubber spatula or large spoon For folding dressing into the slaw
- 1 Plastic wrap or airtight lid For chilling the coleslaw before serving
Ingredients
For the Slaw:
- 4 cups green cabbage finely shredded
- 1 cup red cabbage finely shredded (optional, for color)
- 1 cup carrots grated
- 2 tbs pred onion finely minced (optional)
For the Dressing:
- 1/2 cup mayonnaise full-fat recommended for creaminess
- 1 tbsp apple cider vinegar or white vinegarx
- 1 tbsp sugar adjust to taste
- 1 tbsp Dijon mustard optional, adds tang
- 1 tsp salt adjust to taste
- ½ tsp black pepper freshly ground
- ¼ tsp lemon juice optional, for extra brightness
Instructions
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and minced red onion. Toss well to distribute evenly.
- In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, black pepper, and lemon juice until smooth and well combined.
- Pour the dressing over the cabbage mixture. Using a rubber spatula or large spoon, fold everything together until the vegetables are evenly coated.
- Taste and adjust seasoning as needed — add more salt, pepper, or a splash of vinegar for extra tang.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the cabbage to soften slightly.
- Give the coleslaw a final toss before serving. Serve chilled alongside your favorite barbecue dishes, sandwiches, or as a standalone salad.
Notes
- Pile generously on top of pulled pork or brisket sandwiches
- Serve alongside fried chicken, ribs, or grilled sausages
- Pair with burgers as a lighter alternative to fries
- Offer as a standalone side at picnics, potlucks, or barbecues
- Spoon into tacos for a crunchy, tangy topping
- Use a slotted spoon when serving to avoid excess dressing pooling on the plate
- Serve in small mason jars or individual cups for a picnic-style presentation
- Keep chilled until serving time to maintain crispness and visual appeal
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FAQS
Can I make coleslaw ahead of time?
Yes! Coleslaw actually tastes better after chilling for at least an hour, as it allows the flavors to meld. You can make it up to a day in advance — just give it a good stir before serving.
How long does coleslaw last in the fridge?
Stored in an airtight container, coleslaw stays fresh for 3–4 days. Keep in mind the cabbage will continue to soften and release liquid the longer it sits.
Why is my coleslaw watery?
Cabbage naturally releases water as it sits, especially once salted or mixed with dressing. To reduce this, you can salt the shredded cabbage first, let it sit for 15–20 minutes, then squeeze out excess moisture before adding the dressing.
Can I make coleslaw without mayonnaise?
Absolutely. For a lighter version, swap the mayonnaise for plain Greek yogurt, or make a vinegar-based slaw using just oil, vinegar, sugar, and mustard for a tangy, mayo-free option.
Can I use a bag of pre-shredded coleslaw mix instead of shredding my own?
Yes, pre-shredded coleslaw mix works great and saves time. Just make sure to check the amount — a standard 14-16 oz bag is roughly equivalent to the cabbage and carrots listed in this recipe.
How do I keep coleslaw crunchy?
Add the dressing shortly before serving rather than hours in advance, and always store leftovers in an airtight container in the fridge. Avoid freezing, as it breaks down the texture of the cabbage.