This easy to make basic coleslaw recipe has the best coleslaw dressing and uses bagged coleslaw mix to reduce prep time. It's classic, creamy, and a must for barbecues and cookouts!
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A Note From My Kitchen
Until recently, when I put coleslaw on the menu at home, I'd grab a little container of premade slaw from the deli department at the grocery store and serve that. That is, until one day I saw the coleslaw mix on sale and decided to grab a bag and throw together my own slaw. I was pretty sure I had all of the other ingredients at home, and I knew could call my mom for my grandmother's recipe. Coleslaw was one of her specialties!
Naturally, my mom said that my grandmother measured with her heart, but she was able to nail down the other ingredients for me, so I went from there.
The one thing that stood out to me about my mom's instructions was the vinegar choice. I asked my mom if I should use apple cider vinegar or white vinegar, and she told me that apple cider vinegar was the fancy vinegar, so there wasn't much of that around when she was growing up. White vinegar was a staple, though, so white vinegar was what my grandmother used.
I put my own spin on my grandma's coleslaw recipe with bagged coleslaw mix as the main ingredient. It's a shortcut I like to use, but you can always shred your own cabbage if you prefer.
I hope you love this nostalgic, easy coleslaw recipe as much as I do. I, for one, will never go back to the deli for it again!
Happy cooking,
This homemade traditional coleslaw recipe is a popular recipe because it has the best coleslaw dressing, it's easy to prepare thanks to the bagged coleslaw mix, and it pairs well with any protein, making it super versatile. This post includes ingredient notes, answers to frequently asked questions, serving and storage suggestions, a detailed recipe card, and nutritional information.
Ingredients
- Coleslaw Mix: Coleslaw mix is simply a combination of shredded green cabbage, red cabbage, and carrots. If you want to shred your own cabbage with a box grater, use about half of a head of cabbage to make around 5-6 cups total.
- Onion: You can use either a yellow onion or a red onion.
- Mayonnaise: Use your mayo of choice!
- Vinegar: This recipe uses white vinegar because that's what my grandmother used.
- Sugar: The sugar will not make the coleslaw sweet, but instead perfectly balance the zippy vinegar taste.
- Salt: Just a touch! I use kosher salt, but table salt will work, too.
Frequently Asked Questions
How do I stop homemade coleslaw from going watery?
When making homemade coleslaw, after the slaw sits for a day or so, it produces excess water that pools at the bottom of the bowl. One way to reduce the water is to salt the cabbage for a few hours, rinse it, then dry it before mixing with the dressing. This will draw out water from the cabbage. I do not salt my cabbage, but simply give the slaw a good mix before serving.Can this creamy coleslaw recipe with coleslaw mix be made in advance?
Yes! This creamy coleslaw recipe using a bag of coleslaw mix can be made a day in advance. Because the bagged cabbage is not as fine as shredded cabbage, it stays crisp and holds up well overnight in the refrigerator.Can coleslaw mix be frozen?
I do not recommend freezing coleslaw or coleslaw mix. Freezing will make the cabbage mixture's texture soft and watery, and your slaw will lack the tasty crunch you get with fresh cabbage.What is in Homemade Coleslaw Dressing?
To make a creamy and delicious coleslaw dressing, you just need a few simple ingredients. It sounds simple, but it's oh so good!- mayonnaise
- vinegar
- sugar
- salt
"Using bagged store-bought coleslaw mix is the best timesaving hack for homemade coleslaw. It doesn't get much easier!"
-author
Serving Suggestions
What to Serve With American Coleslaw
Coleslaw is the quintessential side dish for backyard barbecues and picnics. It pairs well with classic cookout foods like grilled chicken, burgers, hot dogs, ribs, and more!Homemade Coleslaw Recipe Variations
If you want to add a little razzle dazzle to this delish cole slaw, try one of these tasty variations:- Add some diced apple for a touch of sweetness and crunch
- A sprinkle of celery seed adds a unique and tasty flavor to classic coleslaw
- Substitute the white vinegar with apple cider vinegar for a tangier slaw
- Mix in dried fruit like raisins or cranberries for a tasty twist
- Try adding crumbled bacon for a hearty, smoky version of classic slaw
Got Leftovers?
What To Do With Leftover Coleslaw
While leftover slaw is not common around our house, you may find yourself with a little extra. Here are my favorite ways to serve this perfect side dish!- Top a hot dog or hamburger
- Serve over your favorite rice bowl with other veggies and meats
- Make a classic corned beef reuben sandwich
- Use as a filling for my famous egg rolls
- Mix into your favorite pasta salad
- And so much more!
How To Store Leftover Coleslaw
Store leftover coleslaw in a covered airtight container in the refrigerator for up to two days for optimal freshness. Any longer and the slaw will become extra watery and limp.If you try this recipe, I'd love to know what you think in the comments below. I really think it's the best coleslaw recipe out there! Enjoy!
The Best Basic Coleslaw
Yield: 6 servings
Prep Time: 5 MINUTES
Cook time: 0 MINUTES
Total time: 5 MINUTES
Prep Time: 5 MINUTES
Cook time: 0 MINUTES
Total time: 5 MINUTES
This easy to make basic coleslaw recipe has the best coleslaw dressing and uses bagged coleslaw mix to reduce prep time. It's classic, creamy, and a must for barbecues and cookouts!
INGREDIENTS
3/4 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 (16 ounce) bag of coleslaw mix
1/4 cup onion, diced
3/4 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 (16 ounce) bag of coleslaw mix
1/4 cup onion, diced
INSTRUCTIONS
- In a large bowl, mix together the mayonnaise, vinegar, sugar, and salt.
- Add the bag of coleslaw mix and chopped onion to the bowl and stir until well mixed.
NOTES
This recipe is best served after sitting in the refrigerator for a few hours or overnight.
Season with black pepper, if desired.
Author: Becky Tarala
This recipe is best served after sitting in the refrigerator for a few hours or overnight.
Season with black pepper, if desired.
Author: Becky Tarala
