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Skip the store-bought coleslaw mix. This Easy Coleslaw Recipe is ready in minutes with just a few ingredients you probably already have. This coleslaw recipe works on Pulled Pork Sliders or as a salad on its own as a BBQ side dish idea. Try our No-Mayo Coleslaw recipe if you want one without mayonnaise.
Whether heading to a potluck or hosting Smoked Pork Butt for a backyard BBQ an easy coleslaw recipe is the dish to bring. This is not a sweet coleslaw recipe but more rooted in a German-style potato salad style, with more mustard flavors than mayo. It’s great for those who aren’t a fan of heavy mayo-based coleslaws. Or try our Pineapple Coleslaw using Grilled Pineapple if you want a more unique flavor.
Table of Contents
Coleslaw Ingredients + Substitutions
We prefer to have a cabbage mixture that is equal parts green and red cabbage. You can adjust to any ratio you like with the goal of having six cups of cabbage to balance the ratio of dressing.
- Green Cabbage – We prefer savoy cabbage for the texture. But you can use any type of green cabbage.
- Red Cabbage – For flavor and beautiful color.
- Carrots – If you want to add more color you can use various colored carrots for the look.
- Mayonnaise – Good quality mayonnaise is key for the nice bite and helps the coleslaw dressing emulsify.
- Dijon Mustard – The Dijon balances the mayo, and adds additional acidic flavor from the wine base. If you sub yellow mustard then you may want to increase the mayo ratio.
- Lemon Juice – Freshly squeezed lemon juice adds a nice brightness. Alternatively, you can use apple cider vinegar if you want a more pronounced vinegar flavor.
- Seasoning – We use kosher salt and freshly cracked pepper for seasoning. If you want some heat add chili pepper flakes.
- Optional – Adding chopped green onion is a nice option if making a stand-alone salad. It isn’t as overwhelming as red or yellow onion.
This coleslaw recipe is a balance of flavors from the vegetables and dressing. No one flavor should stand out and the coleslaw shouldn’t be swimming in liquid dressing at the bottom of the bowl.
Coleslaw Preparation
For both the green and red cabbage, quarter the cabbage and remove any stem with a sharp knife.
We use a mandolin to shred cabbage into a fine texture. The smaller cuts give better texture to each bite. Be sure you use the guard to protect your hands! If you don’t have a mandolin, then use a good chef knife and cut very thin strips along one side of the cabbage.
It’s likely you’ll have 1/4 of the cabbage left depending on the size of the heads. If so wrap up in plastic wrap tightly to avoid it oxidizing or molding.
Combine Coleslaw Dressing
In a small bowl combine the mayo, mustard, lemon juice, and salt. Save the pepper until you dress the salad. Whisk the coleslaw dressing to combine so it emulsifies, or thickens together. Adjust the flavor based on your preference.
Troubleshooting
- If it tastes too much like mayo, add more Dijon in small amounts and some lemon juice.
- If it’s too acidic add more mayo.
How To Make An Easy Coleslaw
In a large bowl combine and toss together the cabbage and the carrots. Pour the dressing and mix with tongs. We like to pick up and rotate the coleslaw until the dressing completely coats everything. Then add the freshly cracked pepper and mix one last time.
Don’t overdress the salad or you will lose the flavor from the cabbage. Serve this easy coleslaw with your favorite sandwich or as a salad.
Chef’s Tip
The quality of mayo is going to matter. We prefer the tangy more acidic flavor of Kewpie or Duke’s. If your mayo is not as acidic then use more lemon juice or Dijon mustard.
Make Ahead and Storage
If you make this easy coleslaw recipe in advance, do so the day before serving and store it in an airtight container. Otherwise, the slaw will start to oxidize and get soggy.
If you have leftovers we suggest you consume within 48 hours or the dressing will make the slaw start to get soft and lose some of it’s fresh crunchiness.
It will not freeze well.
Frequently Asked Questions
The easiest method is with a mandolin which will allow finer or thicker slices quickly. Be sure you use the guard to protect your fingers. The next best tip is to use a sharp chef knife. Remove the stem base, quarter the slaw and make thin slices with your chef knife.
You can use apple cider vinegar like in our Smoked Pickled Onion Coleslaw in the dressing, but using Dijon mustard combined with lemon juice adds the same acidic flavor profile.
We recommend consuming dressed coleslaw within 48 hours (2 days) of making it to avoid the slaw getting soggy and oxidizing.
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What to Serve with Coleslaw
Serve with any of your other side dishes like pasta salad or potato salad. It’s also a great complement to BBQ chicken, smoked pork ribs, or any of your favorite grilled and BBQ recipes.
Sandwiches – Add this easy coleslaw recipe to any sandwich for crunch and flavor like our brisket sandwich. It’s a great addition to our Fried Mortadella Sandwich for texture and acidic flavor to a very buttery and rich sandwich.
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Quick and Easy Coleslaw Recipe
Equipment
- 1 Mandolin
- 1 box grater
Ingredients
- 3 cups shredded savoy cabbage, (shredded with mandolin)
- 3 cups shredded purple cabbage, (shredded with mandolin)
- 1 cup shredded carrots, (grated using a box grater)
Coleslaw Dressing
- 2 tablespoons mayonnaise, (we used Kewpie, Duke's is a great alternative)
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- ⅛ teaspoon kosher salt
- 3 turns freshly cracked pepper
Instructions
- Shred: Use a mandolin (with a guard) to shred the green and red cabbage. Use a box grater to shred the carrots. If you don't have a mandolin you can use a good chef's knife to cut into very thin strips.
- Mix Dressing: In a small bowl combine the mayo, mustard, lemon juice, and salt. Save the pepper until you dress the salad. Whisk to combine. Adjust the flavor based on your preference.
- Combine: In a large bowl combine and toss together the cabbage and the carrots. Pour the dressing and mix with tongs. We like to pick up and rotate the slaw until the dressing completely coats everything. Then add the freshly cracked pepper and mix one last time.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We use the simple coleslaw recipe on sandwiches, sliders, and as a salad. It’s so good.