This homemade coleslaw recipe is truly one of the easiest summer recipes you can make.

Don’t be fooled by store-bought dressings or seasoning packets! Classic coleslaw flavor is simply mayo, vinegar, sugar, salt, and pepper—that’s it.

And the best part? You have options. I often use Vegenaise, but any mayo you like works well here. I prefer apple cider vinegar for its mellow flavor, though classic distilled white vinegar also works beautifully. Champagne vinegar or white wine vinegar are great too.

You can use honey instead of sugar or leave the sweetener out entirely, but just a little sweetness gives it that classic coleslaw flavor everyone loves.

For the cabbage, grab a bag of pre-shredded slaw mix for the easiest prep, or shred your own cabbage at home. For this recipe, you’ll need about 1/2 of a medium cabbage (green, purple, or both) plus one shredded carrot if making it from scratch. For a variation, check out my Broccoli Slaw, too.

Tip: A full head of cabbage makes a ton of slaw, so here’s a little tip many people don’t know about: most grocery store produce departments will cut a cabbage in half for you since it’s sold by the pound anyway.

Why You’ll Love This Homemade Coleslaw

• Ready in 5 minutes or less
• Simple pantry ingredients
• Creamy, classic flavor
• Easy to customize
• Perfect make-ahead summer side dish
• No store-bought dressing needed

This easy coleslaw recipe is perfect for BBQs, burgers, pulled pork or BBQ chicken sandwiches, tacos like my Awesome Easy Shrimp Tacos, picnics, and simple summer dinners.

Ingredients for Homemade Coleslaw

For the Slaw

• 1 (12-ounce) package shredded cabbage slaw mix
  OR
• 4 cups shredded cabbage + 1 shredded carrot

For the Coleslaw Dressing

• 1/2 cup Vegenaise (or your favorite mayo)
• 1 1/2 tablespoons apple cider vinegar (or white vinegar)
• 1 1/2 tablespoons white sugar (or honey)
• 1/4 teaspoon Kosher salt or sea salt
• A few spins freshly ground black pepper (about 1/8 teaspoon)
• See the printable recipe card below

Optional: add 1 tablespoon of fresh lemon juice if you want to elevate and brighten the flavor of any slaw.

How to Make Coleslaw

These instructions are intentionally simple so you can make this homemade coleslaw anytime without overthinking it!

1. In a medium mixing bowl, whisk together the dressing ingredients. I like to do this in the bowl I plan to serve it in.
2. Add the cabbage or slaw mix and gently toss everything together.
3. Be patient if the dressing doesn’t look like enough at first—it is! The cabbage will start to release a little moisture and everything comes together into a creamy slaw after a minute or so.
4. Refrigerate until ready to serve. If waiting more than 30 minutes, store the dressing separately from the cabbage and toss a few minutes before serving.

Quick Ingredient Tips

• Use pre-shredded slaw mix for the fastest prep. Or, buy a head of cabbage and thinly slice it.
• A mix of green and purple cabbage makes the slaw extra pretty.
• Apple cider vinegar gives the dressing a softer, more mellow flavor.
• Add honey instead of sugar for a more natural sweetness.
• Freshly ground black pepper makes a big difference here.

Storage Tips

• Homemade coleslaw is best the day you make it, but it keeps well covered in the refrigerator for up to 2 days.
• Cabbage-based slaws tend to give off water once the cabbage and dressing are mixed, so it’s best to store the dressing separately if you make it ahead.

Pair Homemade Coleslaw With:

• BBQ Chicken Sandwiches
• Easy Shrimp Tacos
• Summer Macaroni Salad
• Marinated Chicken Breasts (add some corn on the cob for a classic cookout!)
• The Perfect Flank Steak Recipe
• Reverse-Marinated Skirt Steak

Enjoy!

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Top Tips for the Best Homemade Coleslaw

• Use a bag of coleslaw mix for the fastest and easiest prep, or shred your own green cabbage and red cabbage for extra crunch and color.
• If making your own cabbage mixture, a food processor makes quick work of shredding the cabbage and carrots.
• This simple recipe works with green cabbage, purple cabbage, or any combination of crunchy veggies you like.
• For the best texture, shred the cabbage into thin pieces rather than thick chunks.
• I usually mix the dressing in a separate bowl or large bowl before tossing everything together.
• You have options for the vinegar: Regular vinegar, apple cider vinegar, white wine vinegar, or champagne vinegar all work well, depending on your preference.
• A little sugar or honey helps create the perfect balance of creamy, tangy, and slightly sweet flavor.
• For an extra classic coleslaw flavor, try adding a pinch of celery seed or celery salt.
• A tiny bit of mustard can add extra depth to the dressing without overpowering the simple ingredients.
• Thinly sliced green onion is a great addition if you want extra flavor and freshness.
• This easy recipe is perfect for backyard barbecues, potlucks, burgers, sandwiches, tacos, and summer dinners.
• Homemade coleslaw has a fresher taste than most store-bought coleslaw and only takes a few minutes to make.
• Be patient after mixing—the mayonnaise dressing will coat the cabbage mixture more evenly after a minute or two as the veggies release some moisture.
• Store leftovers in the fridge in an airtight container for up to 3 days.
• One of my favorite variations is adding extra carrots, green onion, or a mix of red cabbage and green cabbage for more color and crunch.