This Classic Coleslaw Recipe is a simple, crisp side or a crunchy topping for pulled pork sandwiches. Creamy, refreshing, and made with just three main ingredients, it comes together in minutes and adapts easily to your preferences.
Coleslaw is one of those reliable side dishes I turn to year-round. Its crisp texture and bright flavor complement everything from summer barbecues to cozy winter sandwiches. This version focuses on simplicity and quality ingredients: a packaged coleslaw blend for convenience, green onions for a mild savory bite, and a creamy coleslaw dressing to bind everything together.
If you enjoy experimenting, there are many slaw variations—think fennel and apple slaw, or a tangy vinegar-based slaw without mayonnaise—but every cook needs a dependable classic. This recipe is ideal when you want a no-fuss, crowd-pleasing side that pairs well with grilled meats, pulled pork, or hearty weeknight mains.
Why you’ll love this recipe:
- Crisp, crunchy texture with a creamy dressing that clings to each shred of cabbage.
- Extremely versatile—serve it as a side or use it as a sandwich topping.
- Quick to assemble: ready in minutes with just three main components.
- Naturally gluten-free and dairy-free depending on the dressing choice; easy to make vegan.
Recipe ingredients
Only three basic items are required for this classic coleslaw. Use high-quality ingredients for the best texture and flavor, and feel free to customize with add-ins if you like.
- Coleslaw blend – A pre-shredded blend (green cabbage, purple cabbage, and carrot) makes preparation fast and gives a colorful mix. You can shred your own cabbage if preferred.
- Green onions – Thinly sliced on the bias for mild onion flavor; substitute red onion or chives, or omit if you prefer a milder slaw.
- Coleslaw dressing – Use your favorite creamy dressing. A homemade dressing keeps the flavor fresh, and a store-bought option works well when you’re short on time.
Full ingredient amounts and measurements are listed in the recipe card below.
How to make this recipe
This coleslaw is incredibly easy and ready in under 10 minutes. A packaged coleslaw blend saves time and gives a balanced mix of cabbages and carrot.
- Combine the coleslaw blend and sliced green onions in a large mixing bowl.
- Add enough coleslaw dressing to coat the vegetables evenly, then toss gently until well combined. Adjust seasoning to taste and serve immediately or chill briefly before serving.
Recipe FAQs
A quick way to make coleslaw is to start with a packaged coleslaw blend to save prep time. Add sliced green onions and toss the mix with a creamy dressing until evenly coated. If shredding cabbage yourself, slice thinly for the best texture.
Coleslaw can fit into many eating plans depending on the dressing. The vegetable base (cabbage and carrot) is low in carbs and high in vitamins, but some creamy dressings are higher in calories, fat, and sugar—choose lighter dressings or use them sparingly for a lower-calorie option.
Cabbage itself is low in carbohydrates, so plain coleslaw is generally low in carbs. Watch for added fruits, sweetened dressings, or dried fruit that can increase the carbohydrate and sugar content.
Serving suggestions
This classic coleslaw pairs well with many dishes and can be served in several ways:
- As a side with grilled barbecue chicken or burgers at a backyard cookout.
- As a crunchy topping for pulled pork or BBQ pulled chicken sandwiches.
- Alongside salmon cakes, pork chops, or other pan-seared proteins for a lighter, low-carb plate.
Recipe notes
- Pro tip: An organic coleslaw blend that includes green and purple cabbage plus carrot is a convenient way to add color and flavor with minimal prep.
- Make-ahead note: You can prepare the slaw ahead of time, but the cabbage will soften if dressed too far in advance. For best texture, store the dressing separately and toss just before serving.
- Storage: Keep leftovers in an airtight container in the refrigerator for 2–3 days.
More cabbage recipes you’ll love:
- Cabbage and ground beef casserole
- Easy cabbage soup
- Corned beef and cabbage
- Egg roll in a bowl
- Napa cabbage salad
- Sautéed cabbage
Did you try this recipe? If so, please leave a review below and share a photo on social media by tagging @flavorthemoments so your results can be seen and enjoyed.
Classic Coleslaw Recipe
Ingredients
- 12 ounces organic coleslaw blend (green cabbage, purple cabbage, and carrot)
- 2 green onions, both white and green parts thinly sliced on the bias
- Coleslaw dressing, amount as desired (use store-bought or homemade)
Instructions
- Place the coleslaw blend and sliced green onions in a large bowl.
- Add coleslaw dressing a little at a time and toss until the vegetables are evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.
Notes
- Nutrition shown does not include the dressing unless specified elsewhere.
- Using a packaged coleslaw blend saves time and gives a colorful mix of vegetables.
- Leftovers will keep 2–3 days refrigerated in an airtight container; texture softens over time.
Nutrition (per serving, estimate)
Calories: 15 kcal; Carbohydrates: 4 g; Protein: 1 g; Fat: 1 g; Fiber: 2 g; Vitamin C: 22 mg. Nutrition is estimated using a food database and should be used as a guideline only.
Course: Side Dishes • Cuisine: American • Author: Marcie