This easy coleslaw recipe is the perfect side to pair with anything you’re grilling this summer! Serve it as a side dish with a pulled pork sandwich, burgers, hot dogs, and more.
Coleslaw Recipe
True story – I am not a coleslaw fan. I never eat coleslaw from a deli or supermarket. But if it’s homemade, made from scratch I love the fresh and crunchy texture with vibrant colors from the veggies! As summer unfolds, let this flavorful coleslaw be your go-to side dish for all your outdoor gatherings, BBQs, and potlucks. It’s fresh, light, and easy to make! Where most classic cole slaw recipes are made with over a cup mayonnaise, mine is much lighter on the mayo. If you love cabbage and need more slaw recipes, try my Quick Cabbage Slaw, Spiralized Apple Cabbage Slaw, and Asian Cabbage Mango Slaw.
Is it spelled Cole Slaw or Coleslaw?
The correct spelling for the cabbage-based side salad served alongside burgers and sandwiches is coleslaw. It is sometimes mistaken as “cold slaw” as it is usually served cold, but the word derives from the Dutch koolsla, with cole referring to cole crops such as cabbage.
Coleslaw Ingredients
- Cabbage: Green and purple cabbage shredded with the large holes of a box grater.
- Carrots: You’ll need one cup of shredded carrots.
- Coleslaw Dressing: Minced shallots, Dijon mustard, white wine vinegar, light mayo, salt, and pepper
How to Make Coleslaw
- Make the Dressing: Whisk the shallots, mustard, and vinegar in a large bowl, and then stir in the mayonnaise, salt, and pepper.
- Make the Coleslaw: Shred cabbage and carrots. Add them to the dressing and toss. Refrigerate for at least 30 minutes to an hour before serving to allow the flavors to blend.
Variations:
- Faster Coleslaw: Use 6 cups of store-bought coleslaw mix instead of the cabbage mixture.
- More Veggies: Add shredded fennel for more veggies.
- Vinegar: Swap white wine vinegar for apple cider vinegar.
- Flavor: Add 1/2 to 1 teaspoon celery seeds for more flavor.
- Mayo: I think mayonnaise enhances the coleslaw’s flavor and texture. However, if you’re not a fan, substitute Greek yogurt or buttermilk.
- Sweeter Slaw: If you want to add sweetness you can add a few teaspoons of sugar or monk fruit sweetener.
What to Serve with Coleslaw
When I think “coleslaw,” I think “summer.” This healthy coleslaw side goes perfectly with grilled meat or other popular summer dishes. Here are some ideas:
- Burgers: Turkey Burgers, Veggie Burgers, Salmon Burgers
- Grilled Chicken: Grilled Chicken Breast, Grilled Chicken Sandwich
- Grilled Seafood: Grilled Crab Legs, Grilled Salmon Kebabs, Grilled Lobster Tails
- BBQ: Serve a traditional BBQ dinner with this homemade BBQ sauce, your choice of grilled meats, pulled pork, pickled onions, potato salad, pasta salad, corn on the cob, and macaroni and cheese.
- Sandwiches: Tuna Melt, Turkey Club, Air Fryer Fried Shrimp Sandwich, Air Fryer Chicken Sandwich
How to Store Coleslaw
If you’re bringing coleslaw to a party, keep it on ice or refrigerated until right before serving since it contains mayo. Coleslaw will keep in the fridge for up to 4 days.
More Summer Sides You’ll Love
- Creamy Cucumber Salad
- Red Potato Salad
- Mexican-Inspired Grilled Corn Salad with Cotija
- Grilled Corn on the Cob
- Black Bean, Avocado, Cucumber, and Tomato Salad
Coleslaw Recipe
Ingredients
- 3 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup carrot, shredded
Dressing
- 1 tablespoon shallots, minced
- 2 teaspoons Dijon mustard, whole grain or smooth
- 2 tablespoons white wine vinegar
- 1/2 cup light mayo
- 1/2 teaspoon kosher salt
- black pepper, to taste
Instructions
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
Variations:
- Faster Coleslaw: Use 6 cups of store-bought coleslaw mix instead of the cabbage mixture.
- More Veggies: Add or swap some of the cabbage for shredded fennel .
- Vinegar: Swap white wine vinegar for apple cider vinegar.
- Flavor: Add 1/2 to 1 teaspoon celery seeds for more flavor.
- Mayo: I think mayonnaise enhances the coleslaw’s flavor and texture. However, if you’re not a fan, substitute Greek yogurt or buttermilk.
- Sweeter Slaw: If you want to add sweetness you can add a few teaspoons of sugar or monk fruit sweetener.
Delicious!
Used Greek yogurt and apple cider vinegar as suggested.
Best I found!
I really like the mustard. I would never have put mustard in a coleslaw dressing. I’d like to add some diced boiled red potatoes, and maybe a little celery, and maybe a little just a little horseradish.
We enjoyed deep fried cod, deep-fried red-potato chips and coleslaw.
It was a delicious meal.
I am so glad you enjoyed them!
We loved this recipe! I used the bagged slaw so it came together quickly. Very tasty!
I am serving for house guests with pulled port…is there any decent vegan substitute for mayo?
4 stars for ease (I used bagged shredded cabbage and carrots),crunch, and for how good it is on the crockpot pulled pork sandwiches. I didn’t love the dressing when trying by itself so I didn’t give it 5 stars.
So simple. So delicious. I added tomatoes from the garden. Husband loved it, so that is a plus!
So simple yet so tasty. I reduced the amount of mayo by a few tablespoons and for me it was the perfect ratio of mayo/vinegar. A keeper!
Perfect!!
Easy, adaptable to what you have in the pantry, and a delicious side to ribs or pulled pork!
Yummy! Big hit – thank you!
So glad you loved it!!
Just made this coleslaw recipe so good but half teaspoon was to much salt
I used kosher salt but if you use table salt, I would use less.
I made this recipe for our 4th of July Family Dinner. It was delicious. I made it a day in advance and if I were to do it again I would serve it but day I made it. I liked the taste much better and it was crunchier! This being said…I would definitely make again.
Loved it! Tasted good on the Pulled Pork!
Awesome!!!
Love the dressing in this, very tasty and very easy. I did get a bag of premade sliced coleslaw because the last two weeks have been crazy and that’s what I had time for today lol 1/2 cup off on the serving only and the sauce was very plenty. I had intended to add some celery seeds and I’m sad to say I forgot, but I will next time for sure! Will be making this a lot!
Years ago I learned a tip from Cooks Illustrated. I put the cabbage in a colander and used a couple of tsp of kosher salt to salt it well and I let it drain. Doing this gets the water out before you add the dressing and makes the slaw crunchier.
Otherwise made as posted and it was yum.
Can cabbages just be cut thinly with a knife? Never understood the need to use a shredder which seems to be harder to do. Please let me know if it really makes a difference.
Knife is fine.
This dressing for this slaw is delicious! I made some adjustments based on what I had in the house. I use apple cider vinegar in my salad dressing, so I used that here. I didn’t have quite enough mayo, so I made up the difference with Greek yogurt. I love celery seed in my slaw, so I added that using the lower measurement recommended. And we put in 2 packets of Stevia/Monk Fruit sweetener. I used store-bought cole slaw mix to make life easier. Mixed it up last night and tasted this morning. So good!!
This is absolutely delicious. Quick and easy. Not sure how long it might keep as it’s all eaten up in two days
So glad you enjoyed it!
If I used pre-shredded slaw, how big a bag would equal 6 cups?
I am not sure? Maybe 2 medium bags to be safe?
We don’t like mayonnaise at all, any kind. Is there a substitute? Thank you.
Yes see notes above
What can I use in place of shallots?
I plan on using red onions finely chopped.
I have the same question!!
onion, green onion, or chives
red onion should work
I always substitute green onions for shallots.