Learn how to make the BEST homemade coleslaw! Filled with red and green cabbage, carrots, and green onions, this easy recipe is healthy and delicious.
This easy coleslaw recipe is great for just about any occasion—a weeknight dinner, a cookout, or a fun picnic lunch. Like all my favorite summer recipes, it’s packed with colorful veggies, and a lightly creamy, tangy dressing ties the whole thing together. It comes together in minutes, and it keeps well if you make it ahead of time. Just add veggie burgers, and you’ve got a perfect summer meal!
Coleslaw Recipe Ingredients
You only need a few basic ingredients to make this homemade coleslaw recipe! I like to think of it in two parts: the coleslaw mix and the dressing.
To simplify this coleslaw recipe, you can use store-bought coleslaw mix, but I like to make my own. I use these ingredients to give it a variety of colors, textures, and flavors:
- Cabbage – I use a mix of red and green cabbage, but just one will work here too. To shred cabbage, thinly slice it with a sharp knife or mandoline.
- Carrots – They add extra color and a light sweetness. Instead of shredding the carrots on a box grater, use a vegetable peeler to slice them into thin strips.
- Scallions – You won’t find them in packaged coleslaw mix, but I love their fresh, oniony flavor and green hue.
That’s it for the veggies! Now, you need these ingredients to make the coleslaw dressing:
- Mayo – Make this recipe vegan by substituting store-bought or homemade vegan mayo.
- Apple cider vinegar and Dijon mustard – They give the dressing tangy depth of flavor.
- Maple syrup – It balances the assertive mustard and vinegar.
- Celery seeds – These little guys give this coleslaw recipe delicious savory flavor. If you don’t have them on hand, they’re worth investing in. I love them in my deviled eggs, egg salad, and potato salad, too!
Just add salt and pepper to make the flavors pop!
Find the complete recipe with measurements below.
How to Make Coleslaw
Making this coleslaw recipe couldn’t be easier! Here’s what you need to do:
First, make the dressing. Combine the mayonnaise, vinegar, mustard, maple syrup, celery seed, salt, and pepper in a medium bowl. Whisk until smooth!
Then, combine the veggies. Add the scallions, red cabbage, green cabbage, and carrot to a large bowl, and toss to combine.
Finally, mix it all together! Pour the dressing over the cabbage mixture, and toss to coat. Season to taste, and enjoy!
If you want to get ahead, you can prep this recipe up to a day before you plan to eat it. The flavors meld and the veggies soften slightly as it sits, so it’s extra creamy and flavorful on day 2.
Coleslaw Serving Suggestions
Serve this classic coleslaw recipe as a side dish at summer potlucks and barbecues. It pairs well with these recipes:
- Best Veggie Burger
- Portobello Mushroom Burgers
- Black Bean Burgers
- BBQ Jackfruit Sandwiches (a plant-based spin on pulled pork!)
If you’re looking for another side dish to round out the meal, I recommend grilled corn, grilled asparagus, grilled zucchini, or these grilled veggies. My watermelon salad, strawberry salad, or a simple fruit salad would be a great choice too.
I also love to pack this creamy coleslaw for picnics. It’s fantastic with a Caprese sandwich, chickpea salad sandwich, or egg salad sandwich. Don’t forget the brownies for dessert!
More Favorite Summer Salads
If you love this easy coleslaw recipe, try one of these summer salads next:
- Easy Pasta Salad
- Best Broccoli Salad
- Easy Macaroni Salad
- Greek Salad
- Cucumber Salad
- Italian Chopped Salad
- Or any of these 51 Best Salad Recipes!
Creamy Coleslaw
Ingredients
- Scant 3/4 cup mayo or Vegan Mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¾ teaspoon celery seeds
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, sliced into thin peels
- 3 scallions, chopped
Instructions
- Make the coleslaw dressing. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
- Make the coleslaw. In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat. Season to taste with more salt and pepper, as desired.
A total hit amongst adults and children. Was immediately asked for the recipe. Served with slow-cooked lamb.
I’m so glad everyone loved it!
Great dressing. Pretty salad.
I just made this to share at our family’s Sunday bbq. Flavourful slaw, not too creamy with a nice tang from the vinegar. Was tasty as a condiment with our sausages. Will make again.
Hi Victoria, I’m so glad you enjoyed it!
Easy and Delicious!
I just made this. It is so delicious that my toddler loves it too!!!
I don’t care for the taste of maple syrup in most dressings, so I used agave nectar. It was very good, and I completely agree with adding celery seeds. I put them in my potato salad, too.
Hi Rebecca, I’m so glad you loved the coleslaw!
Made this for a family dinner – it was a hit with everyone. I especially love the touch of maple syrup.?
This was great. I had a leftover half a head of red cabbage and now I have more slaw than I can probably eat, but it is really good. I didn’t have maple syrup on hand so I just dabbed in a little sugar.
Hi Zac, I’m so glad you loved the coleslaw!
How long does the dressing last in the fridge?
Hi Daniela – about a week.
Wow…I made this exactly as shown, it is amazing . Thank you
Hi Amanda, I’m so glad you loved the coleslaw!
I was looking for a creamy coleslaw recipe to go with some fish sandwiches, and this was incredible. Perfect tang and sweetness. Highly recommend, and is going in my rotation!
I’m so glad it was a hit!
Craving coleslaw today and found your recipe. I chose it because of the celery seed and maple syrup. Whipped it together and used a hefty half bag of tri color slaw and I am in complete bliss. Exactly the flavor I was imagining and in less than 10 minutes I have taste buds rejoicing. Rest is in the fridge combining until actual suppertime lol. Thank you!
I’m so glad you loved it!
Hi,
How many of the bagged Coleslaw mix would you got for this recipi?
Best,
George
I originally found your site in search of perfect hard boiled eggs. Now when I need a recipe I always search your site, thank you for you wisdom & for providing vegan options that taste heavenly. I did use regular mayo for your coleslaw and it turned out deliciously – to everyone: DO add the green onions it makes a big difference!!
Aww thanks for your comment! I’m so glad you’re loving the recipes.
Love this – favourite creamy coleslaw I’ve made yet
I’m so happy to hear!
Hello – Love your recipes!! Is there nutrition information available anywhere? Thank you!
My beautiful wife made this,and it’s perfect.
Why did you only give it four stars if it was perfect?
Until now, I was just eye-balling the amounts of mayo in creamy coleslaw and adding a little sour cream. When I had celery stalks at hand, I used them.
But the I followed your recipe, with celery seeds and maple sirup and apple vinegar and I liked it so much, I made a second batch a few days later 😀
The second time I put some greek yoghurt in it, I had 2 tablespoons sitting t the bottom of a huge cpontainer and I wanted to get rid of it – no one noticed 😉
But I may add my “special ingredient” – cellery stalks – when I have them at hand the next time.
Ha, I’m so glad you’ve enjoyed this recipe and the variations of it!
Made this tonight and it’s pretty darn good! I halved the recipe since I’m only 1 person. I also substituted less honey for the maple syrup -didn’t have any. Every thing else was the same. It’s going to be great with my pulled pork sammy. Thanks!
My mom loves vegetable and I think she will like it. Thank you for sharing!
Oh my goodness does this look tasty! I used to not like coleslaw so much. But then I realized that coleslaw tastes amazing when eaten within a sandwich rather than as a side. Adds so much crunch and flavor. Can’t wait to try this beautiful dish of yours!
I hope you love it!
It looks so simple and so tasty. Thanks for the idea!