Tried and True Easy Coleslaw Recipe

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This is the kind of easy coleslaw recipe you expect at a summer BBQ. It’s creamy, a little tangy, just sweet enough. It’s the simple coleslaw I’ve been making for years, and it never lets me down.

If you order a fried fish basket in Maine, it always comes with two things: a soft dinner roll and a scoop of creamy coleslaw. It’s a classic for a reason and this is the version I’ve been making for years.

This coleslaw has the balance just right. It’s creamy without feeling heavy, lightly sweet, and finished with just enough tang to keep it fresh. Plus I add a little celery seed to the coleslaw dressing for extra flavor. The cabbage and carrots stay crisp, and the dressing coats everything without turning it soggy.

And if you’re looking for the full New England inspired experience, serve this slaw alongside my Fried Fish Sandwich with Housemade Tartar Sauce and Crockpot Baked Beans!

Why You’ll Love This Simple Coleslaw

• Quick and easy to make with few ingredients
• Shortcut ingredients are available to make this recipe even easier
• A classic side dish for summer right up there with potato salad.
• Perfect side dish for fish frys, BBQs, bean suppers, potlucks, and more!

Ingredients Needed

This sweet and creamy coleslaw recipe is made with just a few basic ingredients, including prepared veggies and a homemade mayo coleslaw dressing (with celery seed).

For The Slaw

• Shredded Coleslaw Mix – I’ve used ever variety of vegetable slaw mix at my grocery store, and they’re all delicious with this coleslaw dressing.
• Shredded Carrots – you can shred your own or buy bagged, pre-shredded carrots. I like adding an additional cup of carrots for color and sweetness.

For The Coleslaw Dressing Recipe

• Mayonnaise – use full-fat or light mayo. The mayonnaise is the base for the coleslaw dressing.
• Apple Cider Vinegar – you can also use distilled white vinegar or rice wine vinegar if you don’t have apple cider on hand.
• Sugar – You can use maple syrup or agave as well
• Celery Seed – Not celery salt. If you only have celery salt, omit the extra salt from the ingredients.
• Coarse Kosher Salt and Ground Black Pepper

Tip: Any combo of shredded veggies can be used to make your own coleslaw mix. I just make it easy and use a bagged coleslaw mix from the produce aisle. You’ll need a total of 6 cups of shredded vegetables (including the shredded carrots).

How To Make Coleslaw

If this is your first time making slaw, you’ll love how this easy coleslaw recipe is made in just a few simple steps.

Step 1

In a small bowl combine the mayo, vinegar, sugar, celery seed, salt, and pepper and whisk to combine the ingredients well.

Step 2

Place the shredded vegetables in a large bowl. Pour the coleslaw dressing over the shredded vegetables and mix well until completely coated. The mixture won’t look creamy at this point, and that’s ok!

Step 3

Cover tightly with a lid or plastic wrap and chill in the fridge for two hours or up to overnight before serving.

After chilling, the vegetables will have released a bit of moisture, making a creamy coleslaw dressing at the bottom of the bowl. Stir before serving to evenly coat the shredded veggies.

Make Coleslaw in Advance

The coleslaw is best after chilling for two hours to soften the vegetables and to make the coleslaw dressing extra creamy. It’s even better after sitting overnight.

Substitutions 

• For a coleslaw recipe without vinegar, use lemon juice instead.
• Use any combination of green cabbage, red cabbage, veggies, and carrots.
• Make this coleslaw recipe without mayo by using plain Greek yogurt instead. I recommend whole milk Greek yogurt for extra creaminess. Adjust the salt to taste.
• You can swap traditional mayonnaise for light mayo.
• Use an egg-free mayo if you are allergic or avoid eggs.

Tips & Tricks

• Coleslaw tastes better the longer it sits, and it gets creamier. Make this coleslaw a few hours in advance so the flavors have a little time to develop in the fridge.
• Serve two hours after mixing. Or for best flavor results, let it sit in the fridge overnight.
• You can use paper towels or a salad spinner to remove some of the water if there is too much moisture in the cabbage mixture.
• The mixture will look a bit dry at first, but the slaw will get creamier as the veggies soften and release moisture.

What to Serve with Coleslaw

• Black bean burgers 
• Air Fried Fish and chips
• Serve on or with fish tacos or lobster rolls
• The perfect coleslaw recipe for pulled pork sandwiches
• Goes great with BBQ Chicken Thighs, BBQ Pulled Pork Sliders, or fried chicken
• The classic side for hamburgers and hot dogs
• On a Reuben or corned beef sandwich

How Long Does Coleslaw Last in the Fridge?

Leftover coleslaw can be chilled in an airtight container in the refrigerator for up to 3 days.

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