This easy coleslaw recipe is the perfect side to pair with anything you’re grilling this summer! Serve it as a side dish with a pulled pork sandwich, burgers, hot dogs, and more.
True story – I am not a coleslaw fan. I never eat coleslaw from a deli or supermarket. For me the best coleslaw recipe is made from scratch! As summer unfolds, let this flavorful coleslaw be your go-to side dish for all your outdoor gatherings, BBQs, and potlucks. It’s fresh, light, and easy to make! Where most classic cole slaw recipes are made with over a cup of mayonnaise, mine is much lighter on the mayo. The vibrant colors and crunchy texture will make all the difference in your final dish. For more of my favorite slaw recipes, try my Quick Cabbage Slaw, Spiralized Apple Cabbage Slaw, and Asian Cabbage Mango Slaw.
Is it spelled Cole Slaw or Coleslaw?
The correct spelling for the cabbage-based side salad served alongside burgers and sandwiches is coleslaw. It is sometimes mistaken as “cold slaw” as it is usually served cold, but the word derives from the Dutch koolsla, with cole referring to cole crops such as cabbage.
- Cabbage: Green and purple cabbage shredded with the large holes of a box grater.
- Carrots: You’ll need one cup of shredded carrots.
- Coleslaw Dressing: Minced shallots, Dijon mustard, white wine vinegar, light mayo, salt, and pepper
How to Make Coleslaw
- Make the Dressing: Whisk the shallots, mustard, and vinegar in a large bowl, and then stir in the mayonnaise, salt, and pepper.
- Make the Coleslaw: Shred cabbage and carrots. Add them to the dressing and toss. Refrigerate for at least 30 minutes to an hour before serving to allow the flavors to blend.
- Faster Coleslaw: Use 6 cups of store-bought coleslaw mix instead of the cabbage mixture.
- Vinegar: Swap white wine vinegar for red wine or apple cider vinegar.
- Flavor: Add 1/2 to 1 teaspoon celery seeds for more flavor.
- Mayo: I think mayonnaise enhances the coleslaw’s flavor and texture. However, if you’re not a fan, substitute Greek yogurt or buttermilk.
What to Serve with Coleslaw
When I think “coleslaw,” I think “summer.” This healthy coleslaw side goes perfectly with grilled meat or other popular summer dishes. Here are some ideas:
- Burgers: Turkey Burgers, Veggie Burgers, Salmon Burgers
- Grilled Chicken: Grilled Chicken Breast, Grilled Chicken Sandwich
- Grilled Seafood: Grilled Crab Legs, Grilled Salmon Kebabs, Grilled Lobster Tails
- BBQ: Serve a traditional BBQ dinner with this homemade BBQ sauce, your choice of grilled meats, pulled pork, pickled onions, potato salad, pasta salad, corn on the cob, and macaroni and cheese.
- Sandwiches: Tuna Melt, Turkey Club, Air Fryer Fried Shrimp Sandwich, Air Fryer Chicken Sandwich
How to Store Coleslaw
If you’re bringing coleslaw to a party, keep it on ice or refrigerated until right before serving since it contains mayo. Coleslaw will keep in the fridge for up to 4 days.
More Summer Sides You’ll Love
Yield: 6 servings
Serving Size: 1 cup
Add the shallots, mustard, and vinegar into a bowl, whisk to combine.
Whisk in the mayo, salt and pepper and whisk until smooth.
Toss with cabbage & carrots. Refrigerate at least 30 minutes before serving to allow flavors to blend.
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You can also use 6 cups of pre-shredded cole slaw mix to save time.
Serving: 1 cup, Calories: 73 kcal, Carbohydrates: 7 g, Protein: 1 g, fat: 5 g, Saturated Fat: 0.5 g, Sodium: 302 mg, Fiber: 2 g, Sugar: 3 g