This coleslaw recipe with homemade dressing is the ONLY way to create coleslaw that complements everything from a hot dog to a Buffalo slider to a fish sandwich—you need this recipe right here.
Coleslaw works for a reason and has for centuries – just look at other similar dishes that often contain cabbage, like kimchi. With coleslaw, it’s that dressing that makes it magic, just like the vinegar and sugar in kimchi. But with coleslaw, you get the magic that is American mayonnaise combined with a little sugar, salt, and apple cider vinegar.
Kimchi is so popular in South Korea; mind you, many people there eat it daily or weekly. And, well, coleslaw is America’s kimchi, and it adds a delicious, cold, sweet, zesty, acidic bite to a whole Rolodex of dishes.
Coleslaw and the Million Ways I Love It
If I have a party to cater, featuring anything from a fish fry to a barbecue to a Mexican fiesta, some version of coleslaw is required. Why? Because I’ll have a literal uprising at said occasion if I don’t bring at least a tray full of 50 or more of these now Indianapolis-viral Southern Pulled Pork Shooters with Cheese Grits and Creamy Coleslaw and at least two big vats of this Mexican Coleslaw with Creamy Cilantro Dressing.
That’s because people love coleslaw of all kinds, and it’s perfect for eating outdoors because that hardy cabbage holds up well in the heat when using a chilled salad server that maintains safe food temperatures. (I learned long ago to trust REVO coolers and long ago invested in their Party Barge chilled banquet service tray).
This creamy, crunchy, sweet, salty, tangy, acid-rich coleslaw recipe goes so nicely with a long list of foods, from salmon patties to barbecue sandwiches, hamburgers, to sloppy joes, and even atop a pork or chicken taco. Its creamy, crunchy, cool, zesty flavor profile makes savory dishes more exciting and spicy dishes tastier with its cool, creamy contrasting flavors and textures. Plus, it’s fun to eat for kids and adults alike.
How to Make Ahead and Store
You can prep ahead by shredding the carrots and cabbage, storing them separately in individual airtight containers. Don’t mix them together, or they will discolor one another. Keep them for up to 2 days in the refrigerator or up to 30 days in the freezer and add the coleslaw dressing on the day of service. Prepared coleslaw cannot be frozen, and you should try to eat leftovers within 3 days, tops.
Serving Suggestions
My favorite feast featuring this delicious coleslaw recipe would be these new Keto Bacon-Wrapped Brats with Beer Cheese Sauce (which are delicious with or without a bun), with this Spicy Mac and Cheese to fork up with that delicious slaw, too. Another great idea is this 4-ingredient Chili Dog Casserole you can top with this delicious slaw bite by bite.
For a really fun dessert kids will love as much as they will this entire meal, how about this amazing ice cream made with only six ingredients you might already have in your kitchen (except the galaxy sprinkles) No-Churn Galaxy Ice Cream. With all these purple, pink, and blue swirling galaxy colors, and star and moon sprinkles all over it, it looks so fun and delicious atop an ice cream cone!
Coleslaw Recipe
Ingredients
- 3 cups green cabbage shredded
- 1 cup purple cabbage shredded
- 1 cup carrots peeled and shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper to create the dressing.
- In a large bowl, combine shredded green cabbage, purple cabbage, and carrots.
- Pour the dressing over the cabbage and carrot mixture and toss well to coat evenly.
- Cover and refrigerate for at least 1 hour to allow flavors to meld before serving.
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