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.
TAHACOOKS
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.
Why You’ll Love This Southern Coleslaw
Coleslaw used to be one of those sides I barely thought about — until I made this one. This homemade southern-style slaw turned out so good that I now make it every few weeks just because I genuinely miss the taste. It’s got that perfect balance of tart and sweet, the spices stay subtle in the background, and the crisp cabbage plays off the creamy sauce in exactly the way good coleslaw should. It’s the kind of simple side dish that disappears fast at any BBQ, cookout, or backyard grill night.
But here’s what really sets this one apart: the secret ingredient is blue cheese dressing. Stirring it in takes the whole thing to another level — it deepens the flavor, adds a bold, tangy edge, and leaves little pockets of pungent blue cheese throughout the slaw. Once I added it, there was no going back. This is the only coleslaw recipe I make anymore.
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
- 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
How to Make Coleslaw
Making coleslaw is genuinely simple. One option: Shred your cabbage and carrots (chop, grate, shred or hash them). My go-to is shredding because that’s the best texture in my book.
Many recipes use a blend of white and red cabbage, which you can also definitely do here. The ideal ratio is generally 8 to 1 — so for example, if you use 8 cups of white cabbage, add approximately one cup of red. However, you can always customize it to your taste, as that said.
When your vegetables are ready, it’s time to prepare the dressing. Then toss it in with the cabbage and carrots, and of course that’s really all there is to it. The best coleslaw is freshly made, so if you can make it a couple of hours before serving and let it chill in the fridge, great.
Which Cabbage is Best for Coleslaw?
“White or green cabbage is the traditional option, accompanied with a bit of red cabbage for color. Which means of course, if you have savoy or Napa cabbage on hand (or prefer it to regular), that will work too. It all boils down to taste really.
How Long Does Coleslaw Last?
In order to shred cabbage well, first divide the head then bring out the core with diagonal cuts. Lay it cut-side down, then with a long sharp knife make vertical cuts on the side of your choice however thick/thin you like. Then, slice those strips crosswise to turn them into bite-sized shreds.
Coleslaw Dressing
A good coleslaw is defined by the dressing, after all. There are multiple ways to craft a breast, dictated by your ingredients and proportions. This recipe leans on full-Fat mayo, apple cider vinegar and blue cheese dressing form the base of this recipe. A mix that gets me compliments every time I serve it.If you like salads like this one you might also like my Caesar Salad with Crispy Chicken.
How Long Does Coleslaw Last?
Coleslaw doesn’t keep well once it’s dressed — the taste starts to fade almost as soon as the cabbage meets the dressing, since the cabbage releases water and loses its crunch. It’s best eaten the same day you make it.
If you think you’ve made more than you’ll need, store the shredded cabbage and dressing separately in the fridge instead of mixing everything at once. Combine just half to start, then mix in more as you need it. Kept apart, the cabbage and dressing will each last about a week in the fridge — but once mixed together, they’ll noticeably decline within a day.
As mentioned, you can prep the shredded veggies and dressing up to a week ahead — just keep them refrigerated separately and combine right before serving.
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.
Does Coleslaw Freeze Well?
Freezing coleslaw is not recommended because cabbage contains a lot of water, which will be separated when thawing, and will ruin the salad’s nice crunchy texture. The mayonnaise mixture will also not keep its creamy consistency after freezing, but will turn out to be more watery.
However, if you still want to freeze some coleslaw, the best way is to freeze shredded cabbage and carrots without dressing. Spread the mixture on a baking sheet and send it to the freezer until the pieces are frozen. Then, you can transfer the mixture to a ziplock bag to keep it in the freezer for up to two months. When using it, remember to thaw the mixture in the refrigerator and drain the excess water. Also, you may want to pat the cabbage with paper towels to remove the moisture, and then mix it with your desired dressing.
In general, it is better not to freeze coleslaw but keep it in the fridge for a couple of days. If you want to prepare the salad in advance, remember to separate the cabbage and the dressing, and keep them in different containers. This way, you will be able to control the ingredients’ quality and prepare the salad to your liking. The method above of freezing the shredded cabbage might be helpful in such a case, but it is still better to avoid freezing coleslaw as much as possible.
You Might Also Like:
More Easy Summer Salad Recipes
Authentic Greek Salad: A Signature Selection
Artisanal Caesar Salad: A Refined Salad Tradition
Authentic Roast Chicken Salad Bowl: The Ultimate Gourmet Wellness Recipe
Traditional Caesar Salad with Crispy Chicken: The Ultimate European Bistro Recipe
Lunch Dishes
Southern Coleslaw Recipe
Rich & Creamy Mushroom Soup (Easy Homemade Recipe)
High-Protein Grilled Chicken Quinoa Bowl
