Basic Coleslaw Recipe

Name: Basic Coleslaw Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 bag coleslaw mix ((14 ounces)); 1 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon sugar; 1 teaspoon celery salt; ½ teaspoon ground black pepper; 1 teaspoon onion powder

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This creamy, tangy basic coleslaw recipe is a staple side dish that comes together in minutes. It works perfectly for everything from summer BBQ side dishes to weeknight dinners. Made with a bag of cabbage mix and a simple homemade dressing, this easy coleslaw recipe is a crowd-pleaser that never goes out of style.

Bowl of coleslaw on a wood surface with a blue and white napkin on the side.

Coleslaw was a staple side dish on our family's restaurant near Pittsburgh. This city loves coleslaw so much that we put it on our sandwiches. (Along with french fries but that's a discussion for another day).

There are so many fancy and creative slaw recipes (which we love!), but sometimes you just want a basic coleslaw recipe. This is one that we've been using for a very long time.

Table of Contents

Why We Love This Recipe

Incredibly Easy and Fast: Just one bowl and less than 10 minutes of prep—no chopping necessary thanks to pre-shredded coleslaw mix.

Balanced Flavor: The apple cider vinegar adds a welcome tang, while sugar and celery salt bring a sweet-savory balance that complements the creamy mayo base. It's perfect for serving along side sandwiches like our Turkey Devonshire.

Perfect for Make-Ahead: It gets better as it sits! The flavors meld beautifully in the fridge, making it ideal for prepping in advance.

Ingredient Tips

Ingredients for the slaw displayed on a wood surface.

Here are some things to know about the ingredients - the full ingredient list and measurements can be found in the recipe card below.

Coleslaw Mix: Look for a 14-ounce bag with a blend of green cabbage, red cabbage, and carrots for color and crunch.

Mayonnaise: Use a good-quality mayo for the best creamy texture. Duke’s or Hellmann’s are ideal.

Apple Cider Vinegar: Adds brightness—don’t substitute white vinegar unless necessary, as ACV has a milder, fruitier tang.

Celery Salt: This is the secret flavor enhancer that gives this basic coleslaw its signature deli-counter taste. In a pinch, you can use regular salt, but it will probably feel like something is missing in the flavor profile.

Substitutions and Variations

Vegan option: Use vegan mayo to make this completely plant-based.

Add some crunch: Toss in sunflower seeds, thin-sliced red onion, or chopped apples. Granny smith apples are our favorite to add.

Spicy kick: Stir in ½ teaspoon of Dijon mustard or a few dashes of hot sauce.

Lower sugar: Reduce or omit the sugar if you prefer a tangier slaw.

Love ranch? Swap the dressing in the recipe and toss the cabbage with our Dill Pickle Ranch Dressing.

Storing Leftovers

Store coleslaw in an airtight container in the refrigerator for 3 to 5 days, per FDA cold storage guidelines.

Give it a good stir before serving, as some natural separation may occur. Avoid freezing—it breaks down the cabbage and alters the texture.

Common Questions

Can I make coleslaw ahead of time?

Yes! It’s actually better when made at least few hours ahead, but you can make it up to 1 day in advance. Just keep it chilled and stir before serving.

How do I keep coleslaw from getting watery?

Cabbage releases water after it’s mixed with dressing. For crisp slaw, make it right before serving—or salt the cabbage, let it sit for 10 minutes, then pat it dry before mixing.

If making in advance, consider draining off any excess liquid that might collect in the bottom of the bowl before serving.

Can I shred my own cabbage mix?

Absolutely, you can use purple or regular cabbage. You can also add shredded carrots, celery, or broccoli!

What is the difference between coleslaw and slaw?

Coleslaw typically includes cabbage as the base, while “slaw” is a broader term that can include other veggies like broccoli or carrots without cabbage.

Finished coleslaw in a bowl with two spoons for serving.

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