Classic Coleslaw Recipe — a crisp, creamy side or sandwich topping that’s ready in minutes. This simple, versatile coleslaw uses just three main ingredients and delivers bright crunch and fresh flavor, making it perfect for barbecues, weeknight dinners, and game-day plates.
I make coleslaw year-round because it complements so many meals. This version keeps things classic and straightforward: a packaged cabbage blend, sliced green onions, and a creamy coleslaw dressing. It takes under 10 minutes to prepare and works well as a side for grilled burgers, ribs, or roasted meats, and it’s an ideal topping for pulled pork and barbecue sandwiches.
While I sometimes use more elaborate slaws—like fennel and apple slaw or a vinegar-based slaw without mayo—this classic recipe wins for its reliability and ease. If you love cabbage, this slaw fits right into a rotation of simple, healthy dishes.
Why you’ll love this recipe
- Addictively crisp and crunchy, tossed in a creamy coleslaw dressing.
- Extremely versatile — serve it as a side or use it as a sandwich topper.
- Ready in minutes with only three core ingredients.
- Naturally gluten- and dairy-free when using a dairy-free dressing, and easily made vegan.
Recipe ingredients
This classic coleslaw relies on a few high-quality ingredients. You can buy a pre-mixed coleslaw blend to save time or shred your own cabbage and carrots if you prefer.
- 12 ounces organic coleslaw blend — a packaged mix of green cabbage, purple cabbage, and carrot makes this recipe fast and colorful.
- 2 green onions — both the white and green parts, thinly sliced on the bias for mild onion flavor. Red onion or chives can be used instead.
- Coleslaw dressing — use your favorite creamy dressing or a homemade version. A mayo-based or no-mayo creamy dressing both work; make ahead and store refrigerated for convenience.
Adjust the dressing amount to taste — some prefer just a light coating while others like a richer, creamier slaw.
How to make this recipe
This coleslaw comes together quickly. Using a pre-shredded coleslaw blend cuts prep time and ensures a mix of textures and colors.
- Place the coleslaw blend and sliced green onions in a large bowl.
- Add the coleslaw dressing a little at a time and toss until the cabbage is evenly coated. Taste and adjust seasoning or dressing amount as desired.
- Serve immediately for the crispiest texture, or chill briefly to let flavors meld.
Recipe FAQs
The quickest method is to start with a packaged coleslaw blend that already contains two types of cabbage and shredded carrot. Add sliced green onions and toss with dressing. If you prefer to shred at home, thinly slice green and red cabbage and grate carrot before combining.
Is coleslaw OK on a diet?
Coleslaw can fit into many diets depending on the dressing. The vegetable base is low in carbs and calories and provides fiber, vitamin C, and other nutrients. To keep calories and fat lower, choose a light or vinegar-based dressing or control portion size.
Is coleslaw high in carbs?
Cabbage is low in carbohydrates, so plain coleslaw is generally low-carb. Watch for additions like apples, raisins, or sweetened dressings that raise sugar and carbs.
Serving suggestions
This classic coleslaw is a natural match for many main dishes. Try it with:
- Grilled barbecue chicken or burgers
- Instant pot pulled pork or slow cooker pulled chicken sandwiches
- Salmon cakes or pan-fried pork chops for a lower-carb plate
Recipe notes
- Pro tip: An organic coleslaw blend that contains green cabbage, purple cabbage, and carrot saves prep time and adds color.
- Make-ahead: Coleslaw can be prepared in advance, but the cabbage will soften the longer it sits in dressing. For firmer texture, dress it 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
- Cabbage soup
- Corned beef and cabbage
- Egg roll in a bowl
- Napa cabbage salad
- Sautéed cabbage
Did you try this recipe? If so, leave a review and share your version on social media so others can enjoy your take on this classic.
Classic Coleslaw Recipe
Servings: 6 • Prep time: 10 mins • Total time: 10 mins
This classic coleslaw is crisp, crunchy, and tossed in a creamy dressing. Made with three main ingredients, it’s an easy, reliable side.
Ingredients
- 12 ounces organic coleslaw blend (green cabbage, purple cabbage, carrot)
- 2 green onions, thinly sliced on the bias
- Coleslaw dressing (amount to taste)
Instructions
- Combine the coleslaw blend and green onions in a large bowl.
- Toss with the desired amount of dressing until evenly coated. Serve immediately or chill briefly.
Notes
- Nutrition info for the vegetables below does not include the dressing.
- Use an organic cabbage blend for color and convenience.
- Store leftovers refrigerated for 2–3 days in an airtight container.
Nutrition (per serving, vegetables only)
Calories: 15 kcal • Carbohydrates: 4 g • Protein: 1 g • Fat: 1 g • Fiber: 2 g • Vitamin C: 22 mg • Potassium: 107 mg
Nutrition is estimated and intended for general informational use only.
Author: Marcie