Coleslaw Salad Recipe

Why You’ll Love Coleslaw Salad Recipe Recipe

I love how quick and effortless this coleslaw is to prepare, especially when I need a fresh side dish in minutes. I appreciate the balance between the crisp vegetables and the creamy dressing, and I enjoy how customizable it is based on what I have on hand. I also like that it tastes even better after it chills, making it a great make-ahead option for gatherings or weekly meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups green cabbage finely shredded
2 cups purple cabbage finely shredded
1 cup carrot finely shredded

For The Dressing
½ cup mayonnaise
1 tbsp apple cider vinegar
1/2 tsp celery seeds
2 tsp sweetener
1/4 tsp salt or more to taste
1/4 tsp pepper or more to taste
fresh dill optional

Directions

1. I start by making the dressing, adding all the dressing ingredients to a bowl and whisking until everything is well combined.

2. I thinly shred the cabbage and carrots using a mandoline or a sharp knife.

3. I add the shredded cabbage and carrots to a large bowl, then pour the dressing over the top.

4. I mix everything together with a silicone spatula until fully coated.

5. I refrigerate the coleslaw for at least 1 hour so the flavors can develop before serving.

Servings and Timing

This recipe yields 6 servings.
Prep time: 10 minutes
Chill time: at least 1 hour
Total time: about 1 hour 10 minutes

Variations

I often switch things up by adding thinly sliced green onions for extra flavor or swapping part of the mayonnaise with Greek yogurt for a lighter version. Sometimes I like to add a splash of lemon juice for brightness or use honey instead of sweetener for a more natural sweetness. For a tangier slaw, I increase the vinegar, and for a more herbaceous version, I fold in extra fresh dill or parsley.

Storage/Reheating

I store the coleslaw in an airtight container in the refrigerator, where it stays fresh for 3 to 4 days. I give it a quick stir before serving since the dressing can settle at the bottom. Because it’s a cold dish, I don’t reheat it; instead, I simply serve it chilled straight from the fridge.

FAQs

How long in advance can I prepare this coleslaw?

I usually prepare it up to 24 hours ahead, which allows the flavors to blend beautifully.

Can I use pre-shredded coleslaw mix?

I can use pre-shredded mixes for convenience, though I find freshly shredded vegetables give better texture and flavor.

Can I substitute the mayonnaise?

I sometimes replace half or all of the mayonnaise with Greek yogurt or a light mayo alternative.

What sweetener works best?

I use any granulated or powdered sweetener, including sugar, honey, or low-carb alternatives.

How do I keep the coleslaw from getting watery?

I serve it within a couple of days and avoid overshredding the vegetables to help maintain crispness.

Can I add other vegetables?

I sometimes add bell peppers, green onions, or shredded broccoli for extra crunch.

Is this recipe suitable for keto?

Yes, I keep it keto-friendly by using a low-carb sweetener.

Can I make the dressing separately?

I often make the dressing ahead of time and store it in the fridge for up to 3 days before mixing with the vegetables.

Can I adjust the tanginess?

I increase or decrease the apple cider vinegar depending on how tangy I want it.

How do I serve this coleslaw?

I like serving it with grilled meats, sandwiches, or as a fresh contrast to richer dishes.

Conclusion

I enjoy making this coleslaw salad because it’s simple, fresh, and full of creamy flavor. Whether I’m preparing for a picnic, barbecue, or quick weeknight meal, this recipe delivers a crisp and refreshing side dish that comes together with minimal effort and always satisfies.