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 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.
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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.
- 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
- 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.