Recipe

Classic Coleslaw Recipe (Fresh & Creamy)

Crunchy cabbage, a tangy creamy dressing, and just enough sweetness to keep you coming back for “one more bite.” This is the reliable, cookout-ready coleslaw you will make on repeat.

By Matt Campbell

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4.8

A bowl of creamy classic coleslaw with green cabbage, carrots, and a sprinkle of black pepper on a picnic table in natural light

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Coleslaw gets a bad rap because too many versions are either watery, overly sweet, or drowning in dressing like it lost a bet. This one is the opposite: fresh, creamy, crisp, and bright enough to cut through anything smoky, fried, or grilled.

I keep it classic on purpose. Simple cabbage and carrot. A mayo dressing with vinegar for snap. A little sugar to round the edges, not to turn it into dessert. And a few small tricks that make it taste like the coleslaw you remember, just… better.

Why It Works

Stays crunchy: Salting the cabbage briefly helps it hold texture so your slaw does not go limp fast.
Balanced dressing: Enough mayo to feel creamy, vinegar for tang, a touch of sugar for that classic deli vibe, and celery seed for quiet nostalgia.
No mystery ingredients: Everything is easy to find at any grocery store, and swaps are simple if you need them.
Better after a short rest: Give it 20 to 30 minutes and it turns into a cohesive, flavorful slaw without getting soggy.

Pairs Well With

Storage Tips

Refrigerate: Store coleslaw in an airtight container for up to 3 days. It will soften slightly each day, but it should still taste great.

Drain if needed: If you see liquid pooling at the bottom, just give it a stir, or drain off a spoonful and re-season with a pinch of salt and a small squeeze of lemon or splash of vinegar.

Make ahead: For best crunch, you can shred the cabbage and carrots up to 2 days ahead and keep them dry in a sealed container. Mix the dressing separately, then combine 30 to 60 minutes before serving.

Do not freeze: Mayo-based slaw separates and turns watery after thawing.

Common Questions

How do I keep coleslaw from getting watery?

Salt the cabbage for a few minutes, then squeeze out excess moisture. Also, do not overdress it. Start with about three quarters of the dressing and add more only if it needs it.

Can I use bagged coleslaw mix?

Absolutely. A standard 14 to 16 ounce bag usually equals about 5 to 6 cups. To match this recipe (about 9 cups of vegetables), use 1 1/2 bags (or just grab two bags and save the extra for salads or tacos). If you only use one bag, cut the dressing roughly in half so it does not turn soupy.

What is the best mayo for coleslaw?

Use a mayo you actually like the taste of. Classic, full-fat mayo gives the best texture. If you want it lighter, swap up to half the mayo for plain Greek yogurt, but keep some mayo for that traditional flavor.

Is this coleslaw gluten-free?

Yes, as written it is gluten-free. Just double-check your mustard and mayo labels if you are highly sensitive.

Can I make it without sugar?

Yes. You can reduce it to 1 teaspoon or skip it. If you skip the sugar, consider adding a little grated carrot or a small spoon of sweet relish for balance, if that works for your taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small bowl or measuring cup for whisking dressing
Chef’s knife and cutting board (or a mandoline for quick shredding)
Box grater (for carrot) or pre-shredded carrots
Whisk
Clean kitchen towel or paper towels (for squeezing cabbage)

I used to think coleslaw was just the thing you ignore while reaching for the ribs. Then I started treating it like a real recipe instead of an afterthought. The moment I learned to salt the cabbage first, everything changed. You get that deli-style crunch, the dressing clings instead of sliding off, and suddenly the “side” is the bite you keep sneaking straight from the bowl while you pretend you are just cleaning up.