My Best Coleslaw Recipe: Crisp, Creamy, and Easy Every Time
Introduction
Some recipes don’t just show up; they belong. Coleslaw is one of those dishes. My Best Coleslaw Recipe is a sweet, creamy slaw that you will go back for more of. Crisp. Cool. Dependable. It always has a place at every cookout, picnic, fish fry, and family gathering without needing a spotlight. Simple to make. Easy to tweak. Beginner-friendly. It delivers crunch, balance, and comfort in every bite, with little fuss and no fancy steps.
Down here in the South, coleslaw isn’t an afterthought. It’s remembered. When you taste a really good slaw at a backyard cookout or a little local restaurant, you remember who made it and where you were. We keep those places on speed dial, just in case a last-minute cookout pops up. Because it always does.
This is my go-to slaw. The one I make for BBQs, fish fries, church suppers, and family get-togethers. Honestly, I can’t imagine a Southern cookout without it.
Pull up a chair. Stay awhile. Let’s make slaw.
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Why My Best Coleslaw Recipe Belongs at Every BBQ and Cookout
- Perfect balance of crunch and creaminess
- Pairs beautifully with rich, hot meats
- Beginner-friendly, no stove required
- Easy to mix, easy to transport
- Ideal make-ahead side
- Budget-friendly with just a few ingredients
- A guaranteed crowd-pleaser
- Easy to customize to your taste
My Best Coleslaw Recipe Flavor Profile
- Sweet: Just enough to soften the tang
- Tangy: Vinegar brings the brightness
- Savory: Salt and pepper keep it grounded
- Optional depth: A pinch of celery seed if you like
Nothing loud. Nothing overpowering. Just balanced, clean flavor that lets the cabbage shine.
Variations: You Can Make It Your Own
- Regional twists may include apples, raisins, or even jalapeños.
- Mix cabbage colors for visual appeal. Green is my base, carrots are a must, and purple cabbage makes a cameo now and then.
- Vegan option: Uses a plant-based mayonnaise.
- Low-sugar option: Swap sugar for a zero-sugar sweetener (Splenda works beautifully—no one ever notices)
- Low-carb friendly: Blue Plate Mayonnaise is my favorite and has zero sugar and zero carbs
Endless options. No rules.
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Equipment You’ll Need
Essentials
- Large and small mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk or fork
- Tongs or a large spoon
Nice to Have-Things
- Food processor, mandoline, or box grater
- Salad spinner for extra-dry cabbage
How to Make My Best Coleslaw Recipe
This recipe is all about balance. We want creamy, but not heavy. Crisp, not soggy.
Sweet with a little tang, they work together instead of fighting each other.
No special tools needed. No second-guessing. Just a dependable coleslaw you can mix up with confidence and serve proudly every single time.
My Best Coleslaw Recipe
Equipment
Ingredients
- 10 cups finely chopped cabbage Finely chopped cabbage is my preference, shredded cabbage will work just as well.
- ½ cup grated or finely chopped carrot (your preference)
- 2 cups Blue Plate mayonnaise or Miracle Whip is sweeter than mayonnaise, (your preference
- 2 tsp apple cider vinegar You can also us white vinegar
- ½ cup sugar
- 1 tsp white pepper Famous
- ½ tsp onion powder
- ½ tsp garlic salt
- ½ tsp celery seed (optional)
Instructions
- Chop 1 large head of cabbage. One large head of cabbage will yield 10 cups of finely chopped cabbage. Drain any excess liquid from the chopped cabbage. Place in large mixing bowl. Note: If you prefer buying pre-shredded cabbage mix, make sure you buy a total of 10 cups.
- Grate 1/2 cup of carrots and add to cabbage. Approximately 3 carrots equal 1/2 cup grated carrot.
- Toss cabbage and carrots mixing thoroughly.
- In a small mixing bowl, combine mayonnaise, sugar, onion powder, white pepper, garlic salt, and celery seed until thoroughly blended. Add this mixture to the cabbage-carrot mixture and blend thoroughly. Refrigerate for at least 4 hours before serving to allow the flavors to meld. Serve with your favorite BBQ or seafood menu.
If you tried this recipe, don’t forget to scroll up and tapthose stars! I’d love to know how it turned out for you.
Notes
Nutrition
Coleslaw Success Tips
- Don’t overdress it. Add mayonnaise one tablespoon at a time. You want the cabbage coated, not swimming.
- Too much dressing? Spoon slaw into a strainer set over a bowl. Let it drain for a few minutes, then return to the bowl and toss.
- Keep cabbage crisp: Store chopped cabbage in an airtight container in the crisper drawer until you are ready to use it.
- Adjust flavor after chilling: Let slaw chill for an hour, then taste and adjust sweetness or tang.
This salad forgives small mistakes. That’s part of its charm. If you get heavy-handed with the mayonnaise, before serving, simply place coleslaw in a strainer over a large bowl for a few minutes. Place the drained coleslaw back in your serving bowl and mix thoroughly, and do a quick taste test.
Serving Suggestions for My Best Coleslaw Recipe
Southern coleslaw goes well with just about everything.
- BBQs, picnics, and family gatherings
- Fried fish and fried chicken
- Pulled pork, ribs, and smoked meats
- Burgers, hot dogs, sausage
- And yes—slaw dogs. If you haven’t tried one, you’re missing out.
My Best Coleslaw Recipe Storage Tips
- Store in an airtight container in the refrigerator
- Keep at or below 40°F
- For outdoor events, nest the bowl in ice or use an insulated chilling bowl.
- Best enjoyed within 2-3 days.
- Do not freeze mayonnaise-based slaw.
Good storage keeps it safe—and tasty.
Looking to make cooking simpler and smoother? Head over to my Tips & Tricks post for easy kitchen wins.
Conclusion
I was raised in the South, where cooking was simple, and ingredients were familiar. We made the most of what we had—and sometimes what we didn’t. That kind of cooking teaches you something important. A recipe doesn’t have to be complicated to be good.
This coleslaw proves it. It’s easy. Reliable. And full of comfort. Perfect for beginner cooks. Perfect for seasoned ones, too. Add it to your side-dish lineup, and you’ll always have something ready to share when folks come calling.
And they will.
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