I whipped up this coleslaw the other night to go with fried chicken, and it hit the spot. It had that creamy tang you expect, but it wasn’t heavy—it tasted fresh and balanced. I love how the cabbage stayed crunchy even after mixing, and the dressing had just enough sweetness to round it all out. It felt like the kind of side dish you’d want at a cookout or picnic, where everyone keeps going back for another spoonful.
Why You’ll Love This Recipe
This coleslaw is fresh, crunchy, and creamy all at once—the perfect side for fried chicken, barbecue, or even a simple sandwich. The shredded cabbage and carrots give it texture, while the dressing balances tangy and sweet flavors in a way that makes it totally addictive.
I love how quick it is to put together. With just a few simple ingredients, you can have a bowl of slaw ready in minutes. It’s budget-friendly, kid-friendly, and versatile enough to fit in at weeknight dinners or big gatherings.
What You’ll Need
- 1 medium green cabbage, shredded (about 6 cups)
- 1 cup shredded carrots
- ½ small red cabbage, shredded (optional, for color)
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon celery seed (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pro Tips
- Use a mandoline or food processor for finely shredded cabbage—texture is everything.
- Mix the dressing separately before adding to the cabbage so it coats evenly.
- Chill for at least an hour before serving to let flavors meld.
- If making ahead, keep cabbage and dressing separate until closer to serving.
- Taste and adjust—some people like it sweeter, some tangier.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Measuring spoons and cups
- Cutting board and sharp knife (or food processor)
- Tongs or wooden spoon for tossing
Substitutions & Variations
- Mayonnaise: Swap with Greek yogurt or half-and-half mix for lighter dressing.
- Sweetener: Use honey or maple syrup instead of sugar.
- Add-ins: Toss in raisins, chopped apples, or sunflower seeds for texture.
- Vinegar: White wine vinegar works if you don’t have apple cider vinegar.
- Spice: Add a pinch of cayenne for a little heat.
Make-Ahead Tips
Coleslaw is best after it chills, so making it a few hours ahead is ideal. If you’re preparing a day before, keep the vegetables and dressing separate, then combine just before serving to avoid sogginess.
Step-by-Step Instructions
1. Prep Vegetables
Shred the green cabbage, red cabbage, and carrots. Place them in a large mixing bowl.
2. Make Dressing
In a separate bowl, whisk together mayonnaise, vinegar, sugar, lemon juice, celery seed, salt, and pepper until smooth.
3. Combine
Pour the dressing over the cabbage mixture.
4. Toss Well
Use tongs or a wooden spoon to toss until vegetables are evenly coated.
5. Chill
Cover and refrigerate for at least 1 hour before serving to let flavors develop.
6. Serve
Give it a final toss and adjust seasoning before serving.
Serving Suggestions
This coleslaw goes with everything from fried chicken to pulled pork. It’s the perfect balance for anything rich or spicy because it adds crunch and freshness.
I like serving it with burgers, fried fish, or even topping it on a barbecue sandwich—it adds that extra bite and creaminess that pulls everything together.
Leftovers & Storage
Store leftover coleslaw in an airtight container in the fridge for up to 3 days. The cabbage will soften over time, but the flavor actually gets better after sitting.
If it looks watery after a day, just give it a good stir before serving again.
Nutrition & Benefits
Cabbage is full of vitamins C and K, plus fiber, so even in a creamy dish like this, you’re still getting nutrients. Carrots add beta-carotene and natural sweetness.
It’s a good way to sneak in veggies, especially for kids who might not normally go for plain cabbage.
Recipe FAQs
Can I use bagged coleslaw mix?
Yes, it’s a great shortcut and saves time.
How do I keep coleslaw from getting watery?
Salt the cabbage lightly and drain before mixing if you want extra-crisp results.
Can I make it without sugar?
Yes, leave it out or use honey for natural sweetness.
Is this like KFC’s coleslaw?
It’s similar but less sweet, with a bit more tang from the vinegar.
Can I double the recipe for a crowd?
Absolutely—just scale the ingredients up and mix in a bigger bowl.
A Fresh Bite to Balance Any Meal
After making this, I remembered why coleslaw is such a classic. It’s simple, fresh, and versatile—you can pair it with almost anything and it never feels out of place. The crunch of cabbage with the creamy, tangy dressing hits all the right notes.
This one’s definitely going on my list of go-to sides, especially when I need something quick but still crave-worthy. Sometimes the humble dishes are the ones that end up being the most memorable.
