Easy Cole Slaw (Coleslaw)

Easy Cole Slaw, also known as Coleslaw, in just 5 minutes with the perfect homemade dressing, this is the ultimate side dish for summer because it gets even better the next day. Perfect for cookouts and planning ahead.

Cole Slaw in white serving bowl
 Easy Cole Slaw (Coleslaw) Recipe

Cole Slaw is the quintessential side dish for the summer. We love it so much we already have two versions on the site! Both are copycats, one is KFC Coleslaw (Copycat) and the second is my personal favorite unique cole slaw, Tony Roma’s Coleslaw with celery seeds.

More Coleslaw recipes:

Why buy pre-shredded cole slaw mix? The time required for chopping plus the leftovers of the cabbage make it an easy swap. In addition to that, for some reason we find buying the vegetables whole costs almost twice as much as buying the pre-shredded bag. This recipe shouldn’t take you more than a few minutes to put together the morning of your bbq.

Important Note about Cole Slaw: YES, this recipe takes about five minutes, but one of the most important things about Cole Slaw is letting it sit, so that the dressing can soften the crunch of the cabbage. We recommend at least 2 hours. Even better if you can do it the night before.

Bowl of Cole Slaw

This classic Cole Slaw recipe is a perfect easy barbecue side dish. Instead of spending four dollars a pound on grocery store cole slaw that could have been sitting there a week, you can make it at home and with ingredients you can control.

If you speak to the head of deli department in your local grocery store, they’ll likely tell you that cole slaw comes in either pre-made or in two parts, mix and dressing. This is a way to have fresh cole slaw without the added preservatives you’ll find in packaged cole slaw dressings.

MORE GREAT SUMMER SIDE DISHES

HOW TO STORE

  • Serve: Make sure to refrigerate at least 4 hours before serving, serve chilled, and don’t leave it out longer than 2 hours.
  • Store: Cole Slaw can be refrigerated in an airtight container for up to 1 week. If it starts to break down, add more coleslaw mix to keep it fresh longer.
  • Freeze: Coleslaw doesn’t freeze well, so just throw it out and make a fresh batch when needed.

Cole Slaw

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Easy Cole Slaw Recipe (Coleslaw)

Easy Cole Slaw made in just 5 minutes with the perfect homemade dressing, this is the ultimate side dish for summer because it gets even better the next day. Perfect for cookouts and planning ahead.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 14 ounce coleslaw mix with red cabbage and carrots*
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  • Add the mayonnaise, sugar, lemon juice, white vinegar, salt and pepper to a large mixing bowl and whisk together until fully combined.
  • Add in the coleslaw mix and stir well to combine.
  • Refrigerate for at least 2 hours before serving.

Notes

* If you want to use your own mix for the coleslaw, use 8 cups shredded cabbage, 1 cup shredded red cabbage, and 4 julienned carrots.

Nutrition

Calories: 120kcal | Carbohydrates: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 170mg | Potassium: 84mg | Fiber: 1g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 19.2mg | Calcium: 20mg | Iron: 0.3mg
Keyword: Easy Cole Slaw

Cole Slaw collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Easy to follow and put together. I use apple cider vinegar instead of plain while vinegar. Salad tastes great! This is my go to cole slaw recipe! Thanks.

  2. Hello Sabrina, I’ve been making your cole slaw recipe for several years now, every time I make cole slaw I go right to yours, it’s easy and taste very good my family and friends enjoy it. Thank you for all your great recipes.

  3. Double the sauce if you like it saucy. Also substituted celery salt for salt, lime for lemon (what I had), and added teaspoon of dijon mustard. Turned out great!

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