Creamy, flavorful coleslaw can take a BBQ spread up a couple notches. This Classic Coleslaw with Mayo recipe will convert even the most stubborn coleslaw haters!
The 4th installment of my Summer Salads series can be pretty controversial... but this recipe can convince most people to get a second helping. Classic Coleslaw can really elevate a fish fry, BBQ, or a pulled pork sandwich. With just a few simple ingredients (and a quick chill in the refrigerator), you can have a big bowl of slaw ready to go!
Ingredients
- Green Cabbage - The base of our slaw is some crunchy, fresh green cabbage. Some recipes use red/purple cabbage as well, but I hate when the color bleeds!
- Carrots - Grab a carrot stick, peel, and shred.
- Mayonnaise - I normally use olive oil mayonnaise. Any brand works, but just get real mayonnaise... none of that Miracle Whip stuff!
- Seasonings - We're going to add some brown sugar for sweetness, some lemon juice for acidity, salt, and celery seed.
How to Make a Creamy, Classic Coleslaw
Making coleslaw is super simple - even with shredding your veggies by hand!
- Start by washing your green cabbage and carrots. Shred the cabbage, and peel and shred your carrot. Set those aside.
- Add mayonnaise, plain Greek yogurt, lemon juice, apple cider vinegar, and Dijon mustard to a medium-sized bowl.
- Season with salt, brown sugar, and celery seed.
- Mix everything together well to create your dressing.
- Add in the shredded veggies and stir well.
- Cover, and let the flavors marinate in the fridge for at least 30 minutes.
- You can serve it immediately, or make this a day ahead.
You can use a bag of pre-shredded coleslaw mix instead of the fresh veggies if you prefer. I like to serve coleslaw with fried catfish, on a salmon burger, or on a big plate of BBQ.
Coined Cuisine's Summer Salad Series
Every year, I try to do a miniseries that's geared towards the current season to give inspiration and ideas on fun kitchen projects. To catch up on those you've missed, try my Popsicle series or Puff Pastry series from prior years.
This summer, and right on time for the 1st day of summer 2024, it's all about Summer Salads! That's gonna be delicious, summery side dishes that you can bring to the cookout or enjoy at your own backyard BBQ. I'll continue to update this post with the recipe links as they drop, so it's easy to navigate throughout them all.
- The Best Broccoli Salad
- Italian Orzo Pasta Salad
- Southern-Style Potato Salad
- Classic Coleslaw with Mayo (see below!)
- BLT Pasta Salad
Other Salad Recipes You'll Crave!
Fresh Rainbow Fruit Salad + Agave-Lime Syrup
Easy Cold Shrimp Salad on Croissants
Buffalo Chicken Ranch Cobb Salad
Mexican Street Corn Salad (Esquites)
High Protein Mediterranean Pasta Salad
Classic Coleslaw with Mayonnaise
Ingredients
- 6 ½ ounces green cabbage shredded
- 1 count carrot peeled and shredded
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon sea salt
- 1 teaspoon brown sugar
- ½ teaspoon celery seed
- fresh parsley for garnish
Instructions
- Start out by shredding your green cabbage and carrots. Set aside.
- In a medium-sized bowl, add the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and the lemon juice.
- Pour in the salt, brown sugar, and celery seed.
- Mix everything very well until combined.
- Pour in the shredded veggies and stir well.
- Cover the bowl, then let it sit in the refrigerator for at least 30 minutes.
- Garnish with optional chopped parsley and serve cool. Enjoy!
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The Coined Breakdown
- Total Cost per serving: $0.48
- Total Cost (6 servings): $2.88
- Those Other Guys: $4.99 per serving
Did you make this recipe? Let me know what you think!