Description
This easy homemade coleslaw recipe comes together in just minutes with shredded cabbage, mayo, vinegar, sugar, salt, and pepper. A classic creamy coleslaw perfect for summer BBQs, burgers, tacos, and easy dinners.
Ingredients
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 mayo (I prefer Vegenaise here)
- 1 1/2 tablespoons apple cider vinegar (or white vinegar)
- 1 1/2 tablespoons white sugar (or honey)
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper (a few spins from a grinder)
Instructions
- In a medium mixing bowl, whisk together the dressing ingredients.
- Add the cabbage or slaw mix and toss well to coat.
- Let sit for 1–2 minutes so the cabbage softens slightly and the dressing becomes creamy.
- Refrigerate until ready to serve.
Notes
Optional: add 1 tablespoon of fresh lemon juice to elevate and brighten the flavor of any slaw.
Use more or less dressing depending on how creamy you want your coleslaw.
Distilled white vinegar, champagne vinegar, or white wine vinegar all work well.
You can use green cabbage, purple cabbage, or a mix of both.
If making ahead, keep the dressing and cabbage separate until a few minutes before serving (cabbage gives off a lot of water in the dressing over time). Best served the day it’s made, but leftovers keep up to 2 days refrigerated.