Classic Coleslaw

Everyone needs a classic coleslaw to turn to over the summer, which is why we wanted to make a version you can have ready in just 10 minutes! Here, cabbage mix is tossed together with a simple, creamy dressing made from mayonnaise, apple cider vinegar, lemon juice, salt, and pepper. It gets a fresh, herby finish with parsley and dill folded in at the end. Although it's easy to make this coleslaw in advance, we suggest keeping the dressing separate and tossing it all together up to 1 hour before serving so the vegetables stay crunchy and the dressing stays thick and creamy. 

Looking for a twist on the classic creamy coleslaw? Try Ree Drummond’s Colorful Coleslaw variation using peppers and cilantro.

How do you make creamy coleslaw from scratch?

It's pretty easy to put together a coleslaw from scratch, especially when you use a pre-shredded cabbage mix. All you need to do is whisk the dressing and toss it with the cabbage mix. Add some fresh herbs and let it chill for 15 minutes (or up to 1 hour). 

What is coleslaw mix made of?

Bagged coleslaw mixes can come with a variety of shredded vegetables, from simple red and white cabbage with carrots to broccoli stems and kale. If you can’t find a bagged mix at your grocery store, you can always make your own coleslaw mix using shredded or thinly sliced green and red cabbage and thinly sliced carrots. (For each bag of coleslaw mix, use 7 cups cabbage and 1 cup carrots).

How can I make my coleslaw better?

The best homemade coleslaw is one that’s served shortly after making it. As the coleslaw sits, the salt in the dressing draws out the moisture from the cabbage, making it soft and watery. You can still enjoy leftovers the next day, but it will be runnier than when you first mixed it. If you’re looking to save time and make this ahead, the coleslaw dressing can be made up to 4 days in advance, then tossed with the coleslaw mix (or cabbage) right before serving.