This is the best coleslaw recipe I’ve ever made! Crunchy cabbage and carrots are tossed with my easy homemade dressing. It’s creamy, fresh, and perfect alongside pulled pork or any of your favorite summer grilling recipes!
This Easy Coleslaw Recipe Steals the Show
My creamy Coleslaw Dressing is one of my most well loved recipes, and it makes this homemade coleslaw the hit of the meal every time I serve it! This recipe is wonderfully flexible. You can shred the cabbage and carrots yourself for a fully from scratch version, or grab a bag of store-bought coleslaw mix when you need dinner on the table fast. Either way, the homemade dressing gives it that made-from-scratch taste.
I love that you can make the dressing with either mayonnaise or plain Greek yogurt. I often reach for yogurt to keep things light and fresh, which makes it especially perfect for summer gatherings. And if you’re craving a bit of sweetness in your slaw, try my Apple Slaw or Broccoli Slaw next.
How to Make Coleslaw
Shred the cabbage and carrots. To shred the cabbage, first cut it in half. Then cut it into quarters and slice out the core. Finally, use a sharp knife to thinly slice the cabbage. I use a box grater to shred the carrot.
Make the dressing. Whisk together the mayonnaise (or Greek yogurt), honey, apple cider vinegar, Dijon mustard, celery seed, salt and pepper. I like to taste the dressing before mixing it with the cabbage so I can adjust the seasonings. If you want it a little sweeter, add a bit more honey. If you want it tangier, add a little more apple cider vinegar. Add more salt and pepper as needed.
Combine. Pour about ¾ of the dressing over the cabbage and carrots and mix until the vegetables are evenly coated. Add more dressing as needed until the coleslaw is as creamy as you like it.
Recipe Variations
- Fresh herbs are an easy way to add a pop of flavor. Try fresh parsley, dill or cilantro.
- Add more crunch and flavor with nuts or seeds. Try sliced almonds, pepitas or sunflower seeds.
- Mix in sliced green onions for mild onion flavor.
- Add chopped or sliced apple and/or raisins, for extra sweetness. I recommend first tossing the apple with a squeeze of lemon juice to prevent browning.
- Use a combination of green and red cabbage for more color, or replace some of the cabbage with shredded Brussels sprouts for a heartier slaw.
Ways to Serve Coleslaw
My favorite ways to serve this coleslaw include:
- Piled on a Pulled Pork or Instant Pot BBQ Chicken sandwich. Be sure to make a batch of my 1 hour Brioche Buns.
- Tucked into Fish Tacos alongside avocado and a squeeze of lime.
- It’s a crowd-pleasing side dish for Oven Baked Ribs, Grilled Pork Chops and my Oven BBQ Chicken.
- Served next to crispy Air Fryer Fried Chicken, don’t forget the Corn on the Cob and baked beans!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Coleslaw Recipe
Ingredients
- 6 cups finely shredded green cabbage, 1 medium cabbage
- 1 large or 2 small carrots, grated
- 1 cup mayonnaise , or plain Greek yogurt
- 2 tablespoons honey, can sub granulated sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon celery seed, optional
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Combine cabbage and carrot in a large bowl.6 cups finely shredded green cabbage, 1 large or 2 small carrots
- In a medium bowl, whisk together the mayonnaise (or Greek yogurt), honey, apple cider vinegar, Dijon mustard, celery seed (if using), salt and pepper until well combined. Taste and adjust the flavors if needed. If you want it sweeter, add a little more honey. For a tangier dressing, add a little more vinegar. Add salt and pepper to taste.1 cup mayonnaise , 2 tablespoons honey, 2 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, 1 teaspoon celery seed, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Pour about ¾ of the dressing over the cabbage and carrots and mix until the vegetables are evenly coated. Add more dressing as needed until the coleslaw is as creamy as you like it.
- Taste the salad and add more salt and pepper as needed.
- Serve immediately or refrigerate. Coleslaw is best the first and second day.
Notes
- You can use one 14 ounce bag of store bought coleslaw mix in place of the cabbage and carrot. If you add all of the dressing to 14 ounces of coleslaw mix, the coleslaw will be very generously dressed, so I recommend adding only part of the dressing to start. You can always add more, to taste.
- Grated Carrot: I use a box grater to shred the carrot. You can also use the shredding or julienne disk attachment on a food processor. I prefer to use fresh shredded carrot rather than pre-shredded bagged carrots because they are fresher and more flavorful.
- Celery seed adds a slight earthy flavor to the dressing. You can omit the celery seed if you don’t have it on hand in your kitchen. The dressing will still be delicious without it.
- Make Ahead: Prep the shredded vegetables and dressing and store in separate containers in the refrigerator. Mix the dressing with the cabbage and carrot no more than 1-2 hours before serving. The dressing can be made ahead and stored in an airtight container in the refrigerator for up to one week.
- Storage: Coleslaw is best the day it is made, but can be stored in the refrigerator for up to 2 days. It may become a bit watery and less crunchy over time, but if you drain off some of the excess liquid and give it a stir it will be tasty.
I originally shared this recipe in June 2021. Post updated May 2026.
This was a really good coleslaw I will make it again.
Excellent coleslaw very tasty dressing
I made this Cole Slaw recipe just as is stated in the recipe and I found it to be “Fantastic.” I really like this recipe. Take care, Jim
Delicious
Easy to make
Great flavors
I used a bag of tri-coleslaw mix and some fresh chopped dill. Excellent!