This standard coleslaw recipe is a fan favorite that is easy to make ahead of time and stick in the fridge until it’s time to eat. Make with Greek Yogurt for extra protein or use your homemade mayo!
It is best served cold, so let it sit in the fridge for at least an hour before serving. The apple cider vinegar is a bit sweet but paired with the sugar and the mayo, this coleslaw really packs a punch.
This standard coleslaw recipe is a side that is best with almost any food, or can be served as a snack. It’s is easy to make ahead of time (like a day or two ahead of time) and you can just take it out of the fridge and serve your guests or family. It makes for a great side for hamburgers or hotdogs at barbecues or picnics. Poolside or in the desert, everyone enjoys a heaping serving of coleslaw on their plate to accompany their meal. It’s also an easy and healthy snack for anyone grazing looking through the fridge.
Ingredients for an Easy Coleslaw at Home
- Cabbage: Green cabbage will be the base of this coleslaw. Add in red cabbage for more color and diversity.
- Carrots: Add in shredded carrots for a sweeter veggie than cabbage.
- Broccoli: Shredded broccoli is very similar to cabbage in texture and the taste of it is negligible. Add in broccoli to your slaw to give your dish even more nutrients.
- Dressing: Make your own dressing for this coleslaw by adding mayo, apple cider vinegar and a pinch of sugar to your chopped veggies. You also can purchase a premade coleslaw dressing instead.
Best Cabbage to Use
When making a homemade slaw, you want to look for fresh cabbage and any other veggie you’re planning on using.
Traditionally, coleslaw starts with a base of finely chopped green cabbage. You’ll see a lot of slaws with other colors in them, such as red cabbage and carrots. Even broccoli slaw has become popular.
I like to use a mix of shredded broccoli, carrot and cabbage. It adds a good variety to the slaw and more nutrients. You can customize this recipe so that it’s all shredded cabbage, broccoli, or carrots (or a mix of any of the above!).
If you are just going to use cabbage, I recommend using a combination of red and green cabbage. It will add a nice color to your dish.
Cutting up the cabbage is easy. After slicing out the thick core, slice the cabbage into thin shreds with a sharp knife.
Don’t feel like chopping up cabbage? A great shortcut to use for this recipe is just to use the bagged shredded cabbage.
The Best Coleslaw Dressing
- Mayonnaise: Mayo is a base for a rich and creamy coleslaw dressing. When it’s available, I love to use my homemade mayonnaise.
- Apple Cider Vinegar: Brightens and freshens the dressing. Add more than the recipe calls for if you so choose. Apple cider vinegar adds a sweetness that balances out the other flavors nicely.
- Sugar: Adding a bit of sugar to the dressing might seem unnecessary but it adds balance and rounds out the dish completely.
Just mix these ingredients together and add to your chopped cabbage.