Whether you say coleslaw, cole slaw, or cold slaw, this recipe is creamy, delicious, and so easy to make. This homemade coleslaw is the perfect side dish for cookouts, parties, and potlucks.
Disclosure: This post includes affiliate links.
Creamy Coleslaw (Cole Slaw) Recipe
Coleslaw is a great side dish for summer cookouts, but I also like serving it for large get-togethers, tailgates, and parties like the Super Bowl. I have two coleslaw recipes on my website, this classic recipe and an Asian Slaw recipe, too.
The coleslaw dressing in this recipe couldn’t get any easier. All you need is just mayonnaise, rice vinegar, sugar, grated onion, and black pepper! You don’t even need to pre-mix it, you just add the ingredients on top of the cabbage and mix, super simple!
What to serve with Coleslaw:
I LOVE serving this coleslaw on my Chicken and Waffle Sliders (everyone always raves about these when I make them for parties!). It also pairs perfectly with my Root Beer Pulled Pork, Smoked Ribs, Bacon Wrapped Hot Dogs, Hawaiian Chicken, and you can’t forget the Macaroni Salad and Baked Potato Salad either!
Why let the cabbage drain for 1-2 hours?
Tossing the cabbage with salt and letting it drain in a colander will allow the cabbage to wilt and this will eliminate the crunch of the cabbage. This step really makes this the very best coleslaw recipe so don’t skip it!
Even more important than softening the cabbage, this step also helps the cabbage release its excess water so it doesn’t happen when the cole slaw is dressed. After all, no-one wants a watery coleslaw, yuck!
If you choose to shred your own cabbage for this recipe, then follow my directions below on how to Shred Cabbage.
How to Shred Cabbage:
- First, rinse the cabbage under cold water and remove the outermost leaves. Cut out the core from the bottom of the cabbage.
- Then, slice the cabbage in half from top to bottom.
- Next, slice each half to make quarters.
- Then, cut out the stem and core from each quarter.
- Next, cut each quarter into long strips.
- Then, cut each strip in half lengthwise.
- Finally, run your knife through each slice to shred the cabbage into smaller pieces.
Cook’s Note – Best Coleslaw recipe:
- You can make this coleslaw ahead of time by preparing it through step 3, and then cover the bowl with plastic wrap and store in the refrigerator for up to 24 hours. Pat the cabbage dry with a clean kitchen towel or paper towels and continue with the rest of the recipe.
- Leftover will keep in an airtight container in the refrigerator for up to
- If you choose to shred your own cabbage, you’ll need 8 ounces of cabbage and 3 large carrots, shredded.
Cook’s Tools – Homemade Coleslaw:
ONE YEAR AGO: Soft Centered Fudge Cakes
TWO YEARS AGO: Classic Tomato Basil Soup
THREE YEARS AGO: Chocolate Avocado Pudding
Homemade Coleslaw Recipe
- 14- ounce bag coleslaw mix with green cabbage red cabbage, and carrots
- 2 teaspoons salt
- 1/2 cup mayonnaise
- 2 Tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 1/2 small white onion grated on a box grater
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon celery seeds
- Place shredded cabbage and carrots in a large colander set over a large bowl. Add the salt and toss lightly with your hands. Let the cabbage sit until it wilts, about 1-2 hours.
- Rinse the cabbage and carrots under cold water, drain well, and pat dry with a clean kitchen towel or paper towels. Transfer the cabbage to a large bowl.
COLESLAW DRESSING AND FINISH:
- Add in the mayonnaise, rice vinegar, sugar, onion, black pepper, and celery seeds and mix until thoroughly combined and coated.
- Cover and refrigerate for at least 1 hour before serving.