Creamy, flavorful coleslaw can take a BBQ spread or pulled meat sandwich up a couple notches. This Classic Coleslaw with Mayo recipe is quick and delicious - it will convert even the most stubborn coleslaw haters!
The forth installment of my Summer Salads series can be pretty controversial... but I'm confident that this recipe can convince most people to grab a second helping.
Classic Coleslaw can really elevate a fish fry, barbecue plate, 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!
The Coined Breakdown
- Total Cost per serving: $0.48
- Total Cost (6 servings): $2.88
- Those Other Guys: $4.99 per serving
Ingredients
- Green Cabbage - The base of our slaw is some crunchy, fresh green cabbage. Some recipes use red/purple cabbage as well, but I dislike when the color bleeds in the fridge!
- Carrot - Grab a carrot stick, peel, and shred.
- Mayonnaise - I normally use my Easy Homemade Mayo. Any brand works, but just get real mayonnaise... none of that Miracle Whip stuff!
- Greek yogurt - For extra creaminess and a bit of filling protein. Substitute for sour cream if needed.
- Seasonings - We're going to add some brown sugar for sweetness, lemon juice for acidity, salt, and a pinch of celery seed.
- Apple Cider Vinegar - This provides a subtle sweet acidity in the coleslaw.
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.
In 2024, it's all about Summer Salads! This series has tons of 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
How to Make a Creamy, Classic Coleslaw at Home
Making coleslaw is super simple - even with shredding your veggies by hand!
Step 1: Mix together all of your dressing ingredients in a bowl.
Step 2: Stir in the shredded cabbage and carrot until fully combined.
Cover the bowl, set in the fridge for 30 minutes, and serve!
Recipe Pro Tip
- Not confident in your knife skills? The grocery store sells coleslaw mix - you can create the dressing at home and use a bag of that instead of shredding the fresh vegetables!
Recipe FAQs
This will keep well in an airtight container in the fridge for up to 5 days.
It gets better, in my opinion, the longer it chills!
Homemade slaw tastes great on sliders - try adding some on top of my Garlic Butter Turkey & Swiss Sliders or Vegan BBQ Jackfruit Sliders.
I also love to serve cool coleslaw with Guyanese Cook Up Rice! It gives a fresh contrast to the beans and rice.
The classic way of serving a bowl of slaw alongside fried catfish, BBQ ribs, or Roasted Chicken Quarters never fails.
Other Tasty Salad Recipes You'll Crave!
If you tried this Creamy Coleslaw with Mayonnaise Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Classic Coleslaw with Mayonnaise
Equipment
- Chef's Knife
- Mixing Bowl with lid
- Spoon
Ingredients
- 6 ½ ounces green cabbage shredded
- 1 count carrot thinly sliced
- 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
- If you haven't already, use a chef's knife to shred the green cabbage and slice the carrot. Set aside.6 ½ ounces green cabbage, 1 count carrot
- In a medium-sized bowl, add the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and lemon juice.½ cup mayonnaise, ½ cup plain Greek yogurt, 1 teaspoon apple cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon lemon juice
- Pour in the salt, brown sugar, and celery seed.1 teaspoon sea salt, 1 teaspoon brown sugar, ½ teaspoon celery seed
- Mix everything very well until combined.
- Pour in the shredded veggies and stir well until combined.
- Cover the bowl with a lid, then let it sit in the refrigerator for at least 30 minutes.
- Garnish with optional chopped parsley and serve cool. Enjoy!fresh parsley
Anonymous says
I was hesitant to grab the celery seed since i never have used it in recipes - but i think that was the secret sauce that makes slaw taste so good. We served this alongside fried whiting, fries, and hushpuppies for a small celebration for my aunt! There was no more left at the end of the day.
Shani H. says
Yay, thank you so much for leaving a review! PS - celery seed can also be used in dishes like potato salad, cornbread dressing, and smoked salmon dip! I have some recipes that use it on Coined Cuisine 🙂