on Aug 28, 2017, Updated Sep 07, 2023 45 Comments Looking for more tasty side dishes? You’ll love this Southern Potato Salad, Skillet Mac and Cheese, and Fried Okra, to name a few! Coleslaw has to be one of the most humble of recipes. It works perfectly with so many dishes as the side dish but rarely gets the star treatment that it really deserves. Made with shredded cabbage and ingredients you most likely have on hand, this recipe with a creamy coleslaw dressing is always a crowd favorite and makes the best coleslaw recipe I’ve ever had!
Easy Coleslaw Recipe
For years, my family has made this coleslaw the traditional way of grating cabbage and carrots by hand or in the food processor. I definitely still make it that way, especially if I have freshly picked cabbage, but now I often find myself grabbing a bag of pre-shredded cabbage or shredded coleslaw mix at the grocery store. I’ve updated my classic recipe based on this easy method, and I’ve included the classic method in the notes of the recipe.
How to Make Easy Coleslaw
To make this tasty coleslaw, you will need:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Shredded Coleslaw Mix Mayonnaise Buttermilk Vinegar Sugar or honey Salt
You can also add other mix-in ingredients to your coleslaw, like:
Sliced Green Onion Pepper Celery Salt
Step-by-Step Instructions
Prep. Add the shredded coleslaw mix to a large mixing bowl. Make the Dressing. The dressing is the key to this creamy coleslaw! Whisk together your mayonnaise, buttermilk (if you don’t have buttermilk, use my buttermilk substitute recipe!), vinegar, sugar, and salt in another medium bowl or 2-cup liquid measuring cup. Whisk until the sugar has completely dissolved. Toss the cabbage with dressing. Pour over the cabbage mixture in your bowl and toss well to evenly coat with the coleslaw dressing. Serve. Serve immediately or cover and refrigerate until ready to serve. Even though it is extremely delicious as soon as it is made, I find that it is even more delicious the next day for lunch with any leftovers we might have. That time in the refrigerator gives it a little bit more time to marinate in that creamy coleslaw dressing that tastes so amazing.
Storage Tips
To store. Coleslaw lasts a day after the dressing is added to it when stored in the refrigerator. To make ahead. Make the coleslaw dressing up to 3 days ahead and store it in an airtight container in the refrigerator. When ready to serve, pour the dressing over the cabbage mixture, toss it together, and serve.
Main Dishes To Serve with Coleslaw
This Coleslaw recipe is good with almost anything and works well with so many dishes that it is no wonder it makes a classic side dish. We have made this recipe for years in my family, and it’s one that my family has always devoured! It always makes an appearance for picnics and BBQs to go with our favorite classic cookout fare. But I also love it when it is piled on top of pulled pork in a sandwich or on top of a hotdog with a scoop of black bean chili. In other words, it is a definite favorite anytime you serve it!
Grilled Chicken Best Hamburger Recipe BBQ Ribs Pulled Pork Sandwiches
More Favorite Side Dishes
Mashed Potatoes Squash Casserole Grilled Okra Pinto Beans Sweet Potato Fries Black Eyed Peas
Here’s my easy coleslaw recipe. Be sure to make it soon. I think you’ll absolutely love it! Enjoy!Robyn xo
Ingredients
6 cups shredded cabbage 2 medium carrots shredded 1/2 small sweet onion diced (optional) 1 cup mayonnaise 1/2 cup buttermilk 2 tablespoons white distilled vinegar 2 tablespoons sugar 1/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon celery seed
Instructions
Place shredded cabbage, carrots, and onions into a medium size bowl. Add mayonnaise, buttermilk, vinegar, sugar, and salt to a large bowl and whisk together with a fork until well combined and smooth. Stir until the sugar is completely dissolved. Add black pepper and celery seeds. Pour mayonnaise dressing over cabbage and toss together to mix thoroughly. Serve immediately or cover and chill in the refrigerator before serving.
