Food and Recipes Side Dishes Classic Coleslaw 4.9 (10) 7 Reviews There's nothing fancy about this creamy, slightly sweet coleslaw—and that's what makes it so good. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Updated on June 21, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 12 mins Total Time: 42 mins Servings: 8 Although coleslaw shows up at pretty much every picnic, backyard barbecue, or fish fry, it often plays second fiddle to the flashier dishes at the gathering. But when you have a really good coleslaw, you stop and take notice. My grandmother's coleslaw recipe was always that for me. There were no long strands of carefully sliced cabbage; it was in little bits, similar to fast-food coleslaw. It was always creamy and slightly sweet—but not so sweet that it lost the "bite" of the cabbage. It was simple. And it was delicious. Although my grandmother passed away many years ago, through memory I've been able to replicate her recipe. Even my teenagers, who usually don't eat coleslaw, had second helpings of this one and gave me the best disgruntled-teen compliment I could ask for: "Mom, this is actually really good." How To Make Coleslaw The full recipe for this coleslaw is below, but here's a brief recap: Step 1: Make the coleslaw dressing. This recipe starts with an easy coleslaw dressing made by whisking together mayonnaise, sugar, cider vinegar, salt, and pepper. Step 2: Shred vegetables: Then you shred cabbage, carrots, and a Vidalia onion on the large holes of a box grater—or use a food processor, like my grandmother did in her later years. Since you're shredding everything into small bits, you can even use the core of the cabbage for less waste. Step 3: Combine slaw and vegetables: Then you'll stir all the shredded veggies into the dressing. Chill the coleslaw for at least 30 minutes to allow the flavors to marry, and that's it! Classic Coleslaw Ingredients Humble ingredients are all you need. The mayonnaise is the base of the dressing, so use one you really love; I always use Duke's for its superior creaminess and slight tang.Granulated sugar dissolves easily into the dressing and lends general sweetness; brown sugar would assert itself too much with its caramel-molasses notes.Cider vinegar delivers acidity that's softer and sweeter than what you'd get from white vinegar or lemon juice.Mild green cabbage is the one to go with here, as red cabbage would taste too peppery.Carrot adds pops of color and sweetness.Vidalia onion is the secret to the depth you taste in every bite. The mild-flavored onion lends some backbone without overpowering; since it's shredded, it "melts" into the coleslaw. People who don't like raw onion (like my kids) don't even detect it, except that they know this coleslaw tastes more complex than typical ones. You might notice that this recipe does not include celery seed, which many coleslaw recipes call for. My grandmother didn't use it, and I don't care for its flavor (musty and bitter to me), but if you like it, by all means add some! Caitlin Bensel; Food Stylist: Torie Cox What To Serve with Classic Coleslaw This is your go-to side to serve alongside fried fish, a shrimp boil, fried chicken, chicken wings, hot dogs, burgers, pulled pork, smoked brisket, and any grilled meat. You can also scoop it up with a slotted spoon and serve it on burgers, hot dogs, pulled pork sandwiches, tacos, or fried fish sandwiches. How To Store Coleslaw Coleslaw will keep in an airtight container in the fridge for 3 to 5 days. Give it a good stir before serving; the dressing might pool on the bottom of the container, and you want to re-coat everything with that goodness. It is not a great contender for freezing, as it will be watery when it thaws. Ingredients 1 cup mayonnaise 6 Tbsp. sugar 1/4 cup cider vinegar 1 1/2 tsp. kosher salt 1 tsp. black pepper 1 small (2-lb.) green cabbage head 2 large carrots (about 5 oz.) 1 small Vidalia onion (about 6 oz.) Directions Make coleslaw dressing: Whisk together mayonnaise, sugar, vinegar, salt, and pepper in a large bowl. Refrigerate until ready to use. Caitlin Bensel; Food Stylist: Torie Cox Prepare cabbage: Cut cabbage head into quarters. Caitlin Bensel; Food Stylist: Torie Cox Shred on the large holes of a box grater. Caitlin Bensel; Food Stylist: Torie Cox Prepare carrots and onion: Shred carrots and onion on box grater. Caitlin Bensel; Food Stylist: Torie Cox Mix coleslaw: Add cabbage, carrots, and onion to mayonnaise mixture. Caitlin Bensel; Food Stylist: Torie Cox Stir well to combine. Refrigerate at least 30 minutes before serving. Caitlin Bensel; Food Stylist: Torie Cox Frequently Asked Questions What is traditional coleslaw made of? Traditional coleslaw is little more than shredded cabbage and a creamy dressing. This recipe adds a bit more flavor with shredded carrots and onion. The creamy dressing is made with mayonnaise, sugar, cider vinegar, salt, and pepper, for a just right tangy-sweet flavor. What is the difference between cabbage slaw and coleslaw? A cabbage slaw may use only cabbage, but a coleslaw can use more than one type of shredded vegetable. This recipe also uses carrots and onions. Do you grate or chop cabbage for coleslaw? This depends on the texture you want. Chopping cabbage will result in a coleslaw with long, slender pieces. But grating it will create small bits of coleslaw, carrots, and onion that are more similar to what you see in fast-food and barbecue restaurants. Rate It Print