Name: Simple Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: 6 cups shredded cabbage (from about ½ head), a mix of red and green, if desired; 2 cups julienned carrots (from about 4 medium carrots); 0.667 cup mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons white-wine vinegar; Coarse salt and freshly ground pepper

Prep Time:

15 mins

Total Time:

15 mins

Yield:

4 cups

If you’re in charge of bringing a side dish to the next summer potluck or BBQ, you can rest easy knowing this simple coleslaw recipe is here. It takes just a few minutes to make, uses just seven ingredients, and is endlessly versatile. Did we mention it can be made a day in advance?

To make this simple coleslaw, grab a head of cabbage and a few carrots. You probably have the rest of the ingredients in your kitchen already. Dijon mustard and white wine vinegar flavor mayonnaise to make a creamy dressing for the veggies. Once everything is combined, this dish can go straight to the table or hang out in the refrigerator for up to one day—the flavors only get better with time.

Types of Cabbage to Use for Coleslaw

Green: A classic for coleslaw, this cabbage is mildly peppery in flavor and has a crisp, crunchy texture.
Red: Its flavor is similar to green cabbage, but it adds a fun pop of color to this side dish.
Napa: This variety of cabbage has pale yellow frilly leaves and is oblong in shape. The leaves are slightly sweeter and much more tender, but they still make a lovely addition to coleslaw.

How to Upgrade Simple Coleslaw

This recipe is incredibly versatile, so you can swap out vegetables and seasonings to your heart's content.

Crunchy vegetables like kohlrabi or jicama can be sliced into matchsticks and swapped in for some cabbage or carrots.
Fresh herbs or alliums like parsley, dill, and scallions create a fresh finish.
Briney ingredients like pickles, cornichons, and sliced pepperoncini add acid and brightness to the dish.

Ingredients

6 cups shredded cabbage (from about ½ head), a mix of red and green, if desired
2 cups julienned carrots (from about 4 medium carrots)
⅔ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper

Directions

Mix coleslaw:

In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar.

Jason Donnelly
Season and refrigerate:

Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.

Jason Donnelly

This recipe is super simple, but if you're still pressed for time, a bag of coleslaw mix will cut your prep time in half.

How to Store Coleslaw

You can store any leftover coleslaw in an airtight container in the refrigerator for about one day. The colors of the cabbage will remain vibrant since they are coated in an acidic dressing.

This coleslaw can be made a day ahead. Just give everything a quick toss before serving to make sure each bite is coated in dressing.

Serving Coleslaw

Creamy coleslaw is far more than a basic side dish. Try piling it high onto BBQ pork sandwiches, stuffing it into fish tacos, or replacing the sauerkraut in classic reubens.

Frequently Asked Questions

Should I make coleslaw ahead of time?

Coleslaw is one of those side dishes that ages like a fine wine. The simple flavors need time to meld, so ideally, you'll want to make this at least a few hours ahead of time.

Why is my coleslaw watery?

Cabbage is about 92 percent water. If your coleslaw sits for more than one day, the cabbage will begin to release some of its moisture.