If there’s one dish that never fails to brighten up a picnic table or weekday dinner, it’s Classic Coleslaw. This timeless, creamy salad delivers perfect crunch and tang in every forkful, thanks to its blend of crisp veggies and a homestyle dressing that packs just the right zip. Whether you’re pairing it with barbecue, stacking it on a sandwich, or serving it alongside your favorite mains, Classic Coleslaw always delivers cheerful color and bold flavor—making even the simplest meal something special.

Ingredients You’ll Need

This recipe is all about using a handful of basic, easy-to-find ingredients that work their magic together. Each one plays a pivotal role, from the creaminess of the mayo to the bright tang of vinegar and the satisfying crunch of the vegetables. Here’s what you’ll need, plus a few tips to make your Classic Coleslaw truly unforgettable.

Mayonnaise: The creamy backbone of the dressing, bringing richness and a velvety finish to every bite.
Milk: Adds a lightness to the dressing, ensuring it clings just right without being too thick or heavy.
Apple cider vinegar: Gives the slaw its vibrant tanginess—don’t skip this, as it wakes up all the flavors.
Sugar: Just a touch balances the tartness and enhances the natural sweetness of the veggies.
Parsley (chopped): Fresh and herby, parsley brings a lively green note and lovely flecks of color.
Green onions (chopped): Mild, zippy, and crisp, these add personality without overpowering the mix.
Coleslaw mix (10 ounces): Grab a pre-shredded bag for convenience and perfect texture—usually a blend of cabbage and carrots.
Carrots (shredded, 1 cup): Extra carrots make the slaw brighter and give it a sweet, earthy crunch, so shred them fresh for best results.

How to Make Classic Coleslaw

Step 1: Whisk Up the Creamy Dressing

Grab a medium bowl and whisk together the mayonnaise, milk, apple cider vinegar, sugar, chopped parsley, and green onions. This dressing is the heart of Classic Coleslaw, so take a minute to blend it really well until smooth and luscious. The tartness from the vinegar, balanced with just enough sweetness and fresh herbs, sets the stage for all the deliciousness to come.

Step 2: Combine the Vegetables

In a large mixing bowl, toss together the bag of coleslaw mix and the freshly shredded carrots. This is where the color and crunch shine—using a packaged mix saves time, but adding extra carrots brings beautiful orange highlights and extra flavor. Give it a gentle toss to distribute everything evenly, getting ready for the magic to happen.

Step 3: Bring It All Together

Pour that dreamy dressing right over your cabbage and carrots. With clean hands or two big forks, toss and turn the veggies so they’re fully and evenly coated. Every ribbon of cabbage and carrot should get a generous slick of dressing, ensuring that iconic Classic Coleslaw creaminess in every bite.

Step 4: Chill and Marinate

Transfer your slaw to the fridge for about an hour. This step is more than just cooling things down—letting Classic Coleslaw rest gives the freshly-mixed veggies time to absorb the flavors and mellow out. The cabbage gets more tender (but still snappy) while the dressing works its magic for that signature taste.

How to Serve Classic Coleslaw

Garnishes

Sprinkle a little extra chopped parsley or a few thinly sliced green onions on top just before serving. Not only does this add a pop of color, but it also gives the slaw a finishing touch of fresh flavor. For a touch of crunch, you can even add a light dusting of toasted sunflower seeds or slivered almonds—totally optional, always delightful.

Side Dishes

Classic Coleslaw works like a charm next to juicy barbecue ribs, pulled pork sandwiches, fried chicken, or burgers off the grill. It’s just as fantastic with lighter dishes, like grilled fish or roasted vegetables. The creamy, refreshing bite acts as the ideal palate cleanser, making any heavy or spicy entrée feel balanced and bright.

Creative Ways to Present

For a fun twist, try stuffing Classic Coleslaw into sliders, topping crispy tacos, or even layering it on a grain bowl for a burst of texture and flavor. Mason jars make adorable single-serve portions for picnics. Or, use vibrant serving bowls to show off those gorgeous colors—after all, we eat with our eyes first!

Make Ahead and Storage

Storing Leftovers

Store any leftover Classic Coleslaw in an airtight container in the fridge. It’s best enjoyed within 2 days while the veggies are still crisp and the flavors are freshest. If the slaw gets a bit watery, just give it a quick toss before serving to redistribute that delicious dressing.

Freezing

Classic Coleslaw is one of those salads that doesn’t freeze well, unfortunately. The mayo-based dressing tends to separate and the veggies become too soft after thawing. Stick to making what you plan to eat within a couple of days for best results.

Reheating

This is definitely a no-reheat dish—Classic Coleslaw is meant to be served chilled or at cool room temperature. If it’s been in the fridge, just pull it out a little early so it isn’t ice-cold, which will let the flavors shine even more.

FAQs

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt can be swapped in for some or all of the mayo if you want a lighter or tangier version. Keep in mind the flavor will be a bit different, but still creamy and delicious—just adjust the sugar to taste, as yogurt can be a little sharper.

How do I keep Classic Coleslaw from getting soggy?

The secret is in the timing! Always toss the dressing with the veggies about an hour before serving, which lets the flavors meld but keeps the vegetables crisp. Leaving it too long (over 24 hours) can make things a bit mushy, so aim to enjoy it fresh.

What’s in a typical coleslaw mix?

Most store-bought mixes include finely shredded green cabbage, a bit of purple cabbage for color, and some carrots. It’s a quick shortcut that gives your Classic Coleslaw great texture and color, but you can always shred your own cabbage if you prefer.

Can I make Classic Coleslaw dairy-free?

Yes! Simply substitute your favorite plant-based milk for regular milk, and double-check that your mayonnaise is dairy-free (most are, but it never hurts to confirm). The taste and texture will still be fantastic.

How far ahead can I make Classic Coleslaw?

For best results, prepare Classic Coleslaw up to 4–6 hours ahead. It can be refrigerated overnight as well if you like a softer slaw, but after a day the vegetables naturally release water and the texture changes a bit. For maximum crunch and color, make it the same day you plan to serve.

Final Thoughts

I hope you’re as excited as I am to whip up a batch of Classic Coleslaw for your next meal or backyard gathering. It’s an effortless, crowd-pleasing side that brings a whole lot of joy to the table. Give it a try and I promise you’ll come back to this classic again and again!