The Best Quick Coleslaw Recipe (Ready in 10 Minutes!)
If there’s one side dish that instantly upgrades any backyard barbecue, summer cookout, or weeknight dinner, it’s a bowl of cold, creamy, perfectly seasoned . This quick coleslaw recipe is the kind of thing you’ll find yourself making on repeat — and for good reason. It comes together in about 10 minutes, uses simple pantry ingredients, and delivers that classic tangy-sweet crunch that everyone at the table reaches for first.
Whether you’re piling it on top of a pulled pork sandwich, serving it aloncoleslawgside grilled chicken, or just scooping it out of the bowl with a fork while standing in front of the fridge (no judgment here!), coleslaw is one of those universally beloved recipes that fits every occasion. It’s budget-friendly, endlessly customizable, and a guaranteed crowd-pleaser for everything from casual Tuesday dinners to big holiday gatherings.
In this post, I’m sharing my go-to recipe for the best homemade coleslaw — creamy, crunchy, perfectly balanced, and so much better than anything from a bag or a deli counter. Let’s get into it!
History & Background
Coleslaw has a surprisingly long and fascinating history that stretches back centuries. The name itself comes from the Dutch word koolsla, which translates roughly to “cabbage salad” — kool meaning cabbage and sla meaning salad. Dutch settlers brought the concept to America in the 1700s, and it quickly became a staple of American home cooking.
In its earliest forms, coleslaw was simply shredded raw cabbage dressed with a vinegar-based sauce. The creamy mayonnaise version that most Americans know and love today didn’t really take off until the early 20th century, when commercially made mayonnaise became widely available after Hellmann’s debuted in 1905.
Regional variations abound across the United States. In the American South, coleslaw is practically considered a food group — you’ll find it served at every barbecue joint, family reunion, and church potluck from Georgia to Texas. Southern-style coleslaw tends to be extra creamy and just a touch sweet, often served as a topping inside pulled pork or fish sandwiches. Up in the Northeast and Mid-Atlantic states, you’re more likely to encounter a tangier, vinegar-forward version that’s slightly lighter in texture.
In North Carolina specifically, coleslaw is considered a sacred companion to slow-smoked barbecue, and debates about the “right way” to make it can get surprisingly heated (pun intended). Meanwhile, in states like Kentucky and Tennessee, creamy coleslaw is a fixture on fast-food menus alongside fried chicken — and for many Americans, that iconic combination is the taste of childhood.
Today, coleslaw has gone truly global. You’ll find versions of it on tacos in Mexican-inspired restaurants, as a topping on Korean BBQ sandwiches, and alongside fish and chips in British pubs. But no matter how far it travels, the heart of a great coleslaw always comes back to the same thing: fresh, crunchy cabbage and a dressing that makes you want to go back for another bite.
Why You’ll Love This Recipe
This isn’t your average store-bought coleslaw. This homemade version is fresher, tastier, and better in every way — and it honestly couldn’t be simpler to throw together.
Here’s what makes this quick coleslaw recipe so special:
- Ready in 10 minutes. No cooking required. Just chop, mix, and serve. It’s one of the fastest sides you can possibly make.
- Uses simple, affordable ingredients. Cabbage is one of the most budget-friendly vegetables around, and you probably already have most of the dressing ingredients in your pantry.
- Perfectly customizable. Make it creamier, tangier, spicier, or lighter — this recipe is a great base that you can tweak to match your taste.
- Great for meal prep. Coleslaw actually gets better after a few hours in the fridge as the flavors meld together, making it ideal for prepping ahead of parties or busy weeknights.
- Family-friendly. Kids love the creamy, mild flavor, and it’s a fantastic way to get more vegetables onto the dinner table without any fuss.
- Versatile. Serve it as a side, a sandwich topping, a taco garnish, or even a light lunch on its own. The possibilities are genuinely endless.
Ingredient Notes
Understanding your ingredients is the key to making coleslaw that truly shines. Here’s a breakdown of what you’ll need and why each component matters:
Green Cabbage is the star of the show. It provides that classic crunch and mild flavor that forms the backbone of any good coleslaw. Look for a firm, heavy head with tightly packed leaves. You can also use a bag of pre-shredded coleslaw mix for even faster prep. Red cabbage can be used in combination with green for a colorful, slightly peppery twist.
Carrots add sweetness, color, and extra crunch. Freshly grated carrots taste best, but the pre-shredded kind works perfectly in a pinch.
Mayonnaise is the base of the creamy dressing. Full-fat mayo gives you the richest, most luxurious texture. Greek yogurt or sour cream can be swapped in for a lighter version, or you can do half mayo, half Greek yogurt for a great middle ground.
Apple Cider Vinegar is the secret weapon. It cuts through the richness of the mayo and gives the dressing that bright, tangy punch that keeps coleslaw from feeling heavy. White vinegar works too, but apple cider vinegar adds a slightly sweeter, more complex flavor.
Sugar (just a little) balances the tanginess and brings everything together. You can substitute honey, maple syrup, or a zero-calorie sweetener if you prefer.
Dijon Mustard adds a subtle, savory depth to the dressing that makes it taste more complex and restaurant-quality. Yellow mustard works as a substitute but has a sharper flavor.
Celery Salt is a small but mighty ingredient that adds a savory, slightly herbal note. If you don’t have it, a combination of regular salt and a pinch of celery seed works great.
Black Pepper for a little warmth and bite. Don’t skip it!
Equipment Needed
You don’t need anything fancy to make coleslaw — just a few basic kitchen tools:
- Large mixing bowl
- Cutting board
- Sharp chef’s knife (or a food processor with a shredding blade for speed)
- Box grater or vegetable peeler (for carrots)
- Whisk
- Measuring cups and spoons
- Rubber spatula or large spoon for tossing
- Plastic wrap or airtight container (for storage)
Print
Quick Coleslaw Recipe
This quick coleslaw recipe is the ultimate easy side dish — creamy, tangy, and perfectly crunchy. Made with fresh cabbage, carrots, and a simple homemade dressing, it comes together in just 10 minutes and pairs beautifully with grilled meats, sandwiches, and everything in between. It’s the best homemade coleslaw you’ll ever make!
- Total Time: 10 minutes (or 40 minutes with chill time
- Yield: 6 servings 1x
Ingredients
ScaleFor the Coleslaw:
- 4 cups green cabbage, finely shredded (about 1/2 medium head)
- 1 cup purple/red cabbage, finely shredded (optional, for color)
- 1 cup carrots, grated (about 2 medium carrots)
- 3 green onions, thinly sliced
For the Creamy Dressing:
- 1/2 cup mayonnaise (full-fat recommended)
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar (or honey)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt, to taste
Instructions
Step 1 — Prep the vegetables. Thinly shred the green and red cabbage using a sharp knife or a food processor fitted with the shredding disc. Peel and grate the carrots using a box grater. Thinly slice the green onions. Add all the vegetables to a large mixing bowl.
Step 2 — Make the dressing. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, garlic powder, and black pepper until smooth and well combined. Taste and adjust seasoning as needed — add a little more vinegar for tang, sugar for sweetness, or salt to taste.
Step 3 — Combine. Pour the dressing over the shredded vegetables and toss well until everything is evenly coated. Make sure every strand of cabbage is dressed!
Step 4 — Taste and adjust. Give it a final taste. Need more tang? Add a splash of vinegar. Too tangy? Add a pinch more sugar. Adjust to your preference.
Step 5 — Chill (optional but recommended). Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly, making the coleslaw even more delicious.
Step 6 — Serve and enjoy! Give it one final toss before serving and garnish with extra sliced green onions if desired.
Notes
- Make it lighter: Swap half the mayo for plain Greek yogurt or sour cream for a tangier, lower-calorie version.
- Salting the cabbage: For extra-crisp coleslaw, toss the shredded cabbage with 1 teaspoon of salt and let it sit in a colander for 20 minutes before using. Rinse and pat dry. This removes excess moisture and keeps the slaw from getting watery.
- Pre-shredded bags: In a real rush? A 14 oz bag of coleslaw mix works perfectly in place of fresh cabbage and carrots.
- Don’t overdress: Start with slightly less dressing and add more as needed. Overdressed coleslaw can get soggy quickly.
- Flavor development: The coleslaw tastes even better after 1–2 hours in the fridge, so make it ahead whenever possible.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: Approx. 3/4 cup
- Calories: 145 kcal
- Sugar: 5g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 1.8g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 8mg
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Tips & Variations
One of the best things about coleslaw is how endlessly you can customize it. Here are some fun ideas to make it your own:
Spicy Coleslaw: Add 1–2 teaspoons of hot sauce (Frank’s RedHot or Sriracha work great), a pinch of cayenne pepper, or finely diced jalapeño to the dressing for a kick of heat. Amazing on fish tacos!
Vinegar-Based (No Mayo) Coleslaw: Skip the mayo entirely and make the dressing with 3 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon honey, and a teaspoon of Dijon mustard. Lighter, tangier, and great for those who aren’t mayo fans.
Hawaiian Coleslaw: Add 1/2 cup of crushed pineapple (drained) and swap the vinegar for 1 tablespoon of fresh lime juice. Sweet, tropical, and perfect with pulled pork.
Asian-Style Coleslaw: Use rice vinegar instead of apple cider vinegar, add a teaspoon of sesame oil, a tablespoon of soy sauce, and top with toasted sesame seeds and sliced almonds. Delicious on Asian-inspired tacos or grilled salmon.
Broccoli Slaw: Substitute 2 cups of broccoli slaw (shredded broccoli stems) for part of the cabbage. It adds a slightly heartier texture and a mild, nutty flavor.
Add-Ins: Consider mixing in dried cranberries, raisins, chopped apples, toasted sunflower seeds, or fresh herbs like parsley or dill to jazz things up.
Pro Chef Tips
Want to take your coleslaw from good to absolutely outstanding? Here are a few professional-level secrets:
Salt and drain your cabbage. Shredded cabbage contains a lot of water, which can make your coleslaw watery over time. Toss the shredded cabbage with 1 teaspoon of kosher salt, let it sit in a colander for 15–20 minutes, then rinse and thoroughly pat it dry before dressing. This step makes a huge difference in texture.
Shred thin. The thinner you shred the cabbage, the better the coleslaw. Thin shreds absorb dressing more evenly and create a more pleasant texture. A mandoline slicer or food processor gives the most consistent results.
Let the dressing sit. Mix your dressing and let it sit for 5 minutes before adding it to the cabbage. This lets the flavors bloom and meld together before they hit the vegetables.
Balance is everything. Great coleslaw dressing is about balance — creamy, tangy, sweet, and savory all at once. Taste as you go and don’t be afraid to adjust. A splash more vinegar or an extra pinch of sugar can make all the difference.
Add a touch of lemon. A squeeze of fresh lemon juice in the dressing adds brightness that bottled vinegar can’t quite replicate. Try it — you’ll notice the difference.
Common Mistakes to Avoid
Even a simple recipe like coleslaw has a few pitfalls to watch out for:
Over-dressing the slaw. Adding too much dressing makes coleslaw heavy, soggy, and overwhelming. Start with less than you think you need and add more gradually. The cabbage will release moisture as it sits and thin the dressing out naturally.
Skipping the chill time. Coleslaw eaten immediately after mixing is fine, but it’s significantly better after 30–60 minutes in the fridge. The flavors meld, the cabbage softens slightly, and everything comes together beautifully. If you can plan ahead, do it!
Shredding the cabbage too thick. Big, chunky pieces of cabbage don’t absorb the dressing well and can be hard to eat. Take the time to shred it finely for the best result.
Forgetting to taste and adjust. Don’t just follow the recipe blindly — taste the dressing before adding it, and taste the finished coleslaw before serving. Every batch of cabbage is slightly different, and your palate is the best tool you have.
Using old or wilted cabbage. Fresh, crisp cabbage is the soul of great coleslaw. If your cabbage is starting to go limp or has an off smell, skip it and grab a fresh head. You can’t disguise bad ingredients.
Storage & Meal Prep
Refrigerator: Store leftover coleslaw in an airtight container in the fridge for up to 3–4 days. The slaw will soften and become a bit more watery as it sits, which many people actually prefer! Give it a good stir before serving again.
Avoiding sogginess: If you want to keep leftovers crisper for longer, store the dressing and the shredded vegetables separately, and toss them together just before serving.
Meal prep tip: The dressing can be made up to 5 days in advance and stored in a sealed jar in the fridge. The vegetables can be shredded and stored (un-dressed) in an airtight container for 2–3 days. Combine them when you’re ready to serve for maximum crunch.
Make-Ahead & Freezer Notes
Make-Ahead: This quick coleslaw recipe is perfect for making ahead. In fact, it’s one of those magical dishes that genuinely improves with a little time in the fridge. Make it up to 24 hours in advance for best results — it’ll be even more flavorful and creamy when you pull it out at party time.
Can you freeze coleslaw? Technically, you can freeze coleslaw, but it’s generally not recommended for creamy mayo-based versions. Mayonnaise doesn’t freeze and thaw well — it tends to separate and become watery, which significantly changes the texture. If you know you want to freeze it, use a vinegar-based dressing instead, which holds up much better.
Freezing vinegar-based coleslaw: Store in a zip-lock freezer bag with the air pressed out. It’ll keep for up to 2 months. Thaw overnight in the refrigerator and drain any excess liquid before serving. It won’t be quite as crisp, but it’ll still be tasty.
Serving Suggestions
Coleslaw is the ultimate team player — it goes with just about everything! Here are some of my favorite ways to serve it:
- Classic BBQ spread: Serve alongside smoked brisket, pulled pork, baby back ribs, or grilled hot dogs for the ultimate backyard cookout.
- Piled onto sandwiches: A scoop of coleslaw on a pulled pork sandwich, fish sandwich, or fried chicken sandwich is absolutely non-negotiable.
- Fish tacos: Replace lettuce with coleslaw in your fish or shrimp tacos for an incredible crunchy, creamy contrast.
- With fried foods: Coleslaw is the perfect partner for fried catfish, fried chicken, or corn dogs — the acidity cuts through the richness beautifully.
- As part of a picnic spread: Pack it up alongside potato salad, deviled eggs, watermelon, and cold lemonade for the perfect summer picnic.
- With burgers: A scoop of coleslaw on top of a burger is a Southern classic that more people need to try.
- Light lunch: On its own with a piece of crusty bread or crackers for a quick, refreshing, and satisfying lighter meal.
FAQs
How far in advance can I make coleslaw? You can make this quick coleslaw recipe up to 24 hours in advance. For best texture, make it 1–2 hours before serving so the flavors have time to meld without the cabbage becoming too soft. If making more than a few hours ahead, consider keeping the dressing and vegetables separate until ready to serve.
Why is my coleslaw watery? Coleslaw gets watery because cabbage naturally releases moisture over time, especially once it’s been salted or dressed. To prevent this, salt and drain your cabbage before dressing it (see the Notes section), and avoid over-dressing. You can also store the dressing separately from the slaw and combine just before serving.
Can I use a bag of coleslaw mix instead of fresh cabbage? Absolutely! A 14 oz bag of pre-shredded coleslaw mix is a perfect shortcut that saves you a lot of prep time. The flavor and texture are very similar to using fresh cabbage, making it a go-to for busy weeknights.
How do I make coleslaw without mayo? For a mayo-free version, make a simple vinegar dressing using apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. You can also use Greek yogurt as the base for a creamy dressing that’s tangier and lighter than mayo.
Is coleslaw gluten-free? Yes — this recipe is naturally gluten-free as long as you use a gluten-free mayonnaise (most major brands are, but always check the label). It’s also vegetarian and can be made dairy-free with no modifications needed.
How long does homemade coleslaw last in the fridge? Properly stored in an airtight container, homemade coleslaw will last 3–4 days in the refrigerator. The texture will soften over time, but the flavor remains delicious. Give it a good stir before each serving.
Can I make coleslaw spicy? Yes! Add 1–2 teaspoons of your favorite hot sauce, a pinch of cayenne pepper, a teaspoon of smoked paprika, or finely minced jalapeño to the dressing for a spicy kick. Spicy coleslaw is especially fantastic on fish tacos or pulled pork sandwiches.
Conclusion
There you have it — the only quick coleslaw recipe you’ll ever need! It’s simple, fresh, endlessly versatile, and so much more satisfying than anything you’d buy at the deli counter. Whether you’re feeding a crowd at your next barbecue, topping a sandwich, or just looking for an easy side dish for a busy weeknight dinner, this recipe has you covered.
The best part? Once you get comfortable with the basic recipe, you can take it in a million different directions — spicy, tropical, Asian-inspired, vinegar-based — the possibilities are truly endless. Don’t be afraid to experiment and make it your own.
I’d love to hear how yours turns out! Drop a comment below and let me know what you’re pairing it with, or tag me on Pinterest so I can see your beautiful bowl of coleslaw. And if you enjoyed this recipe, please save it to your Pinterest boards so other home cooks can find it too — it really does help! Happy cooking! 🥗
