Classic Coleslaw
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Whip up the ultimate tangy, creamy, and crunch-packed coleslaw in just 10 minutes — the perfect sidekick for all your summer cookouts!
With a refreshing crunch and just the right amount of creaminess, this easy coleslaw recipe is my go-to for summer cookouts and potlucks. It’s the quintessential coleslaw as you know and love it, but tastier and more vibrant. The secret? Cutting some of the mayo in the dressing with sour cream to add tangy flavor and richness. Apple cider vinegar, Dijon mustard, sugar, and celery seed amp up the flavor even more.
The slaw is terrific with BBQ chicken or ribs, burgers, bratwurst, pulled pork sandwiches, and reuben sandwiches. Or pair it with classic side dishes like potato salad, broccoli salad, and macaroni salad for the ultimate summer picnic spread. Best of all, the recipe utilizes a store-bought coleslaw mix, one of the most practical items found in the produce section of the supermarket. With all the tedious chopping already taken care of, the slaw only takes 10 minutes to prepare. Plus, it can be made a day in advance, making your meal planning that much easier.
“Bravo! This is the gold standard for coleslaw. It’s crispy, flavorful, made with readily available ingredients and delicious.”
What You’ll Need To Make Classic Coleslaw
- Mayonnaise : Forms the base of the creamy coleslaw dressing. When cooking with mayonnaise, always use a good-quality brand, like Hellmann’s or Duke’s—it makes a huge difference.
- Sour cream: Adds tanginess and creaminess to the dressing, balancing the flavors.
- Apple cider vinegar: Introduces acidity, brightening the taste of the coleslaw.
- Sugar: Adds a subtle sweetness to balance the vinegar’s acidity.
- Dijon mustard: Contributes a mild spiciness and tangy depth to the dressing.
- Celery seed: Adds a distinctive, slightly bitter flavor that complements the creamy and tangy elements of the dressing.
- Prepared shredded coleslaw: This cabbage mixture typically contains a blend of shredded green cabbage, red cabbage, and carrots. Some mixes may also include a small amount of other vegetables like kale or broccoli, depending on the brand. Not having to shred cabbage yourself with a mandoline or box grater is a huge time saver.
- Scallions: Add a mild onion flavor that adds freshness and a slight crunch to the coleslaw.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by making the coleslaw dressing. In a large bowl, combine the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and fresh black pepper.
Whisk until combined.
Add the pre-shredded coleslaw and the dark green portion of the scallions. Toss until well combined.
Taste and adjust seasoning if necessary. Cover and refrigerate for up to 24 hours, or until ready to serve.
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Classic Coleslaw
Ingredients
- ¾ cup mayonnaise, best quality such as Hellmann's or Duke's
- ¼ cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 2 teaspoons Dijon mustard
- ½ teaspoon celery seed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 lb (about 7 cups) prepared shredded coleslaw
- 2 scallions dark green parts only, thinly sliced
Instructions
- In a large bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, mustard, celery seed, salt, and pepper. Add the coleslaw and scallions and toss until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate for up to 24 hours, or until ready to serve.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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The only coleslaw I have ever liked – perfect topper for my BBQ pulled chicken sandwiches!
Absolutely loved the coleslaw. Made as written.
Another winner! My first time making this and not the last. It was so easy and so tasty. I omitted the celery seed and scallions as I didn’t have any. And used white wine vinegar instead of ACV (again as I didn’t have the latter). It was delicious! I do like when recipes are resilient to changes, though next time I’ll plan ahead and try it as written — if this was already 5 stars, maybe that’ll be 6 🙂
Oh my gosh! I finally have a recipe that’s just like my Mom’s! Thanks Jenn!!
Best ever coleslaw recipe! I’ve tried a lot of coleslaw recipes. I’ve rearranged the ingredients in all of them. This recipe needs no changes. Yummy as written!
Wonderful creaminess. Only suggestion is I would cut celery seed to 1/4 tsp. A little too overpowering at 1/2.
I will be camping (without any refrigeration). Do you think the coleslaw can remain at room temperature for three days?
Unfortunately not — sorry!
Simple and perfect
Here’s a chef-y tip: Throw the store bought coleslaw into a blender and pulse until somewhat fine. It will make it even better than it already is!
I made this for a Memorial Day gathering at a neighbor’s house. I dropped it off a day ahead because I was working the night before and knew I would arrive late. I needed to make something ahead, plus quick and easy. As soon as I got to the gathering the next afternoon, everyone had moved on to bowls of ice cream- a neighbor came up and said ” that coleslaw was fantastic!” My husband devoured the leftovers at home! I am not a fan of regular coleslaw, but this was tangy and really good! Don’t buy the gloppy stuff at the store- this is way too easy and delicious!
I made this recipe yesterday and threw it in the fridge for an overnight. Today, I cut up three large boneless chicken breasts (about 2 pounds) and followed your Buttermilk Fried Chicken Tenders recipe. Oh my! I’m the queen of great food today! To top things off, corn on the cob at hubby’s request. Picnic food for an absolutely glorious day in eastern Pennsylvania. Thank you!