Name: Classic Coleslaw
Prep time: 20 min
Total time: 80 min
Ingredients: 1 large head cabbage (shredded (about 7 cups)); 2 carrots (shredded (about 1 ¼ cups)); 1 cup mayonnaise; ¼ cup granulated sugar; 3 Tablespoons white wine vinegar; ½ teaspoon salt; ¼ teaspoon black pepper

This classic coleslaw recipe is the no-fuss creamy slaw I serve up every time we cookout or BBQ. A head of green cabbage, two carrots, and a 5-ingredient mayo dressing come together in 20 minutes, then chill while you finish the rest of the meal.

Classic coleslaw in a white serving bowl on a wood board with small plates, crackers, and a blue gingham napkin.

It is the kind of side dish that goes with everything from slow cooker BBQ beef to slow cooker pulled pork sandwiches.

The dressing is sweet, tangy, and creamy with just the right balance. Mayo, sugar, white wine vinegar, and a little salt and pepper. That is the whole list. Once you pour it over the shredded cabbage and carrots, the flavors meld together in the fridge for an hour and the homemade coleslaw recipe comes out tasting like the deli version you remember.

Make it ahead and it actually gets better. The cabbage softens slightly, the dressing thickens, and the carrots add a little color and sweetness. It is also a make-ahead favorite for summer potlucks, church suppers, and barbecue spreads. Goes with slow cooker hot honey chicken sandwiches too.

Why You’ll Love This Recipe

7 simple ingredients and only 20 minutes of prep.
A make-ahead dish that holds up in the fridge for days.
Great for cookouts, potlucks, picnics, BBQ dinners, and pulled pork sandwiches.
The kind of family favorite slaw your grandma used to make.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Green cabbage — One large head, shredded fine. About 7 cups once shredded. A bag of coleslaw mix works if you want to skip the grating step.
Carrots — Two fresh whole carrots, peeled and shredded. About 1 1/4 cups once shredded. Use firm carrots for the best crunch.
Mayonnaise — The base of the dressing. Duke’s or Hellmann’s give the creamiest, smoothest results. But any full-fat mayo you usually buy will work.
Granulated sugar — A quarter cup balances the tang of the vinegar. Honey works as a substitute if you prefer.
White wine vinegar — Adds the tangy bite that keeps the mayo from being heavy. Plain white distilled vinegar, apple cider vinegar, red wine vinegar, or fresh lemon juice will work as a swap.
Salt and black pepper — A little of each rounds the dressing out. Adjust to taste after the slaw has chilled.

How to Make Classic Coleslaw

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Cut the head of cabbage into quarters and trim out the firm core. Shred the cabbage with a sharp knife, rotary shredder, vegetable peeler, mandoline slicer, or the large holes on a box grater and add it to a large bowl.

Left: cabbage being shredded on a wood board with a box grater and a glass bowl. Right: shredded cabbage and carrots in a white bowl with the dressing ingredients on the side.

Step 2: Peel and shred the carrots, then add them to the bowl with the cabbage.

Step 3: In a smaller bowl, whisk together the mayonnaise, sugar, white wine vinegar, salt, and pepper until smooth to prepare your homemade coleslaw dressing.

Left: mayonnaise, sugar, vinegar, salt, and pepper in a glass bowl beside shredded cabbage and carrots. Right: the dressing whisked smooth in the glass bowl.

Step 4: Pour the creamy coleslaw dressing over the cabbage and carrots and stir until everything is evenly coated. Cover the bowl and chill for at least 1 hour before serving. The chill time lets the flavors meld and the cabbage soften.

Creamy dressing being poured from a ceramic pitcher onto shredded cabbage and carrots in a white bowl, with a head of cabbage and two carrots in the background.

Pro Tip

The coleslaw tastes even better after chilling overnight. The flavors meld, the dressing thickens, and the cabbage softens to that classic deli texture. Make it the night before you need it for an easy potluck side.

Serving Suggestions

This is the side that goes with everything off the grill. Pair it with BBQ chicken, brisket, ribs, hot dogs, or burgers. It is also a classic topping for pulled pork sandwiches piled high on a soft bun.

Overhead view of homemade coleslaw in a white bowl with shredded green cabbage and orange carrots tossed in creamy dressing.

Storage

Refrigerator: Store leftover coleslaw in an airtight container in the fridge for 3-5 days. Give it a good stir before serving since the dressing settles to the bottom.

Freezer: Coleslaw does not freeze well. The mayo dressing separates and the cabbage turns mushy once thawed.

Tips for the Best Classic Coleslaw

Shred the cabbage thin so the dressing coats every shred.
Taste after the chill and adjust. A pinch more sugar, a splash more vinegar, or another shake of salt can dial it in.
Pre-shredded coleslaw mix is a great shortcut. One 14 oz bag works in place of the the veggies.
Drain off any extra liquid before serving if you used a particularly juicy cabbage. A quick toss in a colander handles it.

Bowl of homemade coleslaw with a spoon resting in it.

Additions and Variations

Add red cabbage. Swap in a cup of shredded red cabbage for extra color and crunch.
Add onion. A half cup of finely diced sweet onion adds a savory note.
Make it crunchy. Stir in slivered almonds or sunflower seeds right before serving.
Toss in celery seed: A bit of celery seed adds depth of flavor.
Make it sweet. A handful of dried cranberries or raisins adds little pops of sweetness.
Lighter dressing. Swap half the mayo for plain Greek yogurt to lighten it up.

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Creamy coleslaw in a white bowl on a wood board with a head of cabbage and carrots in the background.

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