It's Picnic Season and This Must-Have Classic Coleslaw Is Here For It (2024)

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The classic coleslaw for all picnics, BBQs, and potlucks.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Learn about Simply Recipes'Editorial Process

Updated June 23, 2024

14 Ratings

In This Recipe

What Is Coleslaw?

The word "coleslaw" comes from the Dutch word, "koolsla," "kool" meaning cabbage and "sla" meaning lettuce or salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America.

It's Picnic Season and This Must-Have Classic Coleslaw Is Here For It (3)

Coleslaw Recipe Variations

We also often make this coleslaw recipe without mayonnaise. Sometimes we dress it simply with seasoned rice vinegar. Sometimes we add some shredded green apple to the mix. You can easily adjust these coleslaw ingredients to your taste.

No Mayo ColeslawGET THE RECIPE:

It's Picnic Season and This Must-Have Classic Coleslaw Is Here For It (4)

Are you a coleslaw eater? If so, what's your favorite way of preparing it?

More Easy Slaw Recipes

Asian Coleslaw
No-Mayo Coleslaw
Broccoli Slaw with Cranberry Orange Dressing
Hot Dogs with Spicy Kimchi Slaw
Crispy Fish Tacos with Red Cabbage Slaw

It's Picnic Season and This Must-Have Classic Coleslaw Is Here For It (5)

How To Cut Cabbage for Coleslaw

With a sharp chef's knife, slice the cabbage in quarters from the top through the core. Lay each wedge on its side and cut out its tough core. You can then use the knife to julienne the cabbage into strips or use a mandoline to slice the cabbage.

How To Store Coleslaw for Later

This coleslaw dressing will draw moisture out of the vegetables, eventually making the coleslaw watery. But sometimes freshly dressed coleslaw can be too firm and not as flavorful. Get that sweet spot by making this coleslaw a couple of hours ahead of time and refrigerating it until serving. If, after tasting it, you think it needs more salt, add it right before serving.

To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About 2 hours before serving, toss and place back in the refrigerator. Taste and season with salt, if needed, right before serving.

Refrigerate leftovers for 3 to 5 days; it will become watery, but will still be enjoyable.

What Other Ingredients Work in Coleslaw?

You can add these other crispy fruits and vegetables to coleslaw.

Green apples
Jicama
Broccoli stems
Celery
Zucchini

Tips and Tricks From Reader Comments

Angela: "If you use a potato peeler and scrape the carrots into ribbons it’s not wet as when you grate it on a grater."
Liz: "I used my food processor to grate onion carrot and cabbage."
Shirley: "I always use some finely diced celery and occasionally some cucumber and bell pepper. I don't use carrots as they are a mess to shred and they stain. In addition I use a combination of mayo and sour cream and I add just a bit of sugar to offset the vinegar. Last of all my secret ingredient is celery seed."
Brian: "For a festive meal, classic coleslaw mixed with bay shrimp. Excellent side to a turkey dinner."

From the Editors Of Simply Recipes

Classic Coleslaw

Prep Time15 mins

Total Time15 mins

Servings4 servings

If you are making a lot of coleslaw, it's easiestto use a mandoline to slice the cabbage.

However you slice the cabbage, you'll have an easier time of it if you cut the headfirst in quarters, from the top through the core. Then lay a quarter wedge of cabbage on its side and cut out the core.

Ingredients

4 cups thinly sliced cabbage (green or purple, or a mix)
1 carrot, grated on the large holes of a box grater
2 green onions, thinly sliced on the diagonal
4 tablespoons mayonnaise
1 teaspoon yellow mustard
2 teaspoons cider vinegar or wine vinegar
1/8 teaspoon freshly ground black pepper, or more to taste
Kosher salt, to taste

Method

Assemble the salad:
Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.
Taste, Season, and Serve:
Taste and add more salt and pepper if needed. Serve immediately.
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Side Dishes
Cabbage

Nutrition Facts (per serving)
140	Calories
11g	Fat
11g	Carbs
2g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	140
% Daily Value*
Total Fat 11g	13%
Saturated Fat 2g	8%
Cholesterol 6mg	2%
Sodium 274mg	12%
Total Carbohydrate 11g	4%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 2g
Vitamin C 58mg	292%
Calcium 87mg	7%
Iron 1mg	3%
Potassium 376mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.