Coleslaw Salad is one of those side dishes that never goes out of style. Whether it’s served next to grilled meats at a summer cookout or as a refreshing addition to a hearty sandwich, coleslaw brings crunch, tang, and a bit of creamy comfort to any plate. It’s a simple dish, but when done right, it can truly shine.
At its core, coleslaw is a mix of shredded cabbage and carrots, but it’s far more versatile than it seems. Some versions lean into a creamy mayo-based dressing, while others favor a lighter vinaigrette. Whichever you prefer, the key to great coleslaw is balance. The crunch of the vegetables should meet the dressing in a way that enhances, not overwhelms, each bite.
What makes coleslaw so beloved is how it adapts to the occasion. Add a spoonful of mustard and a splash of apple cider vinegar for a tangy Southern twist. Mix in fresh herbs like parsley or dill for a more garden-fresh feel. Toss in thinly sliced apples or raisins for a touch of sweetness. You can even spice it up with a pinch of chili flakes or a swirl of sriracha to match bold main dishes.
Texture plays a big role too. Letting the salad sit in the fridge for a little while helps the flavors meld, but it still keeps its crispness. And coleslaw isn’t just for the side of the plate. Try piling it high on pulled pork sandwiches, tucking it into tacos, or serving it alongside fried chicken or grilled sausages for a contrast that elevates the entire meal.
In a world of elaborate dishes and complex flavors, coleslaw reminds us that simple, honest ingredients can be just as satisfying. It’s humble but never boring. Classic but never out of place. And it always delivers that clean, refreshing bite when you need it most.
Ingredients
- 1/2 head cabbage medium, thinly shredded
- 2 carrots large, grated
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage and grated carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, dijon mustard, salt, and pepper.
- Pour the dressing over the cabbage and carrots.
- Toss to coat the vegetables evenly.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition
Yum! My grandma used to make coleslaw with just mayo & vinegar. This was a bit different but good! 🍽️
I made it before my BBQ and everyone loved it! Thank you for this simple recipe.
I dunno, is this really that simple? Looks a bit complicated with all those ingredients.
That’s awesome to hear! Coleslaw is always a hit at BBQs. What else did you serve?
Real easy to make, but i forgot to refrigerate it. Oops! Still good tho! 😅
Glad it still turned out alright! 😄 I always forget to put mine in the fridge too. It’s good any way you make it!
Wait, you’re supposed to refrigerate it? I just make it and serve! 🤷♂️
Um, I don’t like cabbage. What can I use instead? Think this would work with lettuce?
This is the best coleslaw recipe! I added a bit of extra vinegar and it was delicious. 😍
Honestly, it was way too sweet for my taste. Maybe cut down on the honey? Not a fan.