Classic Coleslaw
This post may contain affiliate links. Read my full disclosure policy. Whip up the ultimate tangy, creamy, and crunch-packed coleslaw in just 10 minutes — the perfect sidekick for all your summer cookouts! With a refreshing crunch and just the right amount of creaminess, this easy coleslaw recipe is my go-to for summer cookouts and potlucks. It’s the quintessential coleslaw as you know and love it, but tastier and more vibrant. The secret? Cutting some of the mayo in the dressing with sour cream to add tangy flavor and richness. Apple cider vinegar, Dijon mustard, sugar, and celery seed amp up the flavor even more. The slaw is terrific with BBQ chicken or ribs, burgers, bratwurst, pulled pork sandwiches, and reuben sandwiches. Or pair it with classic side dishes like potato salad, broccoli salad, and macaroni salad for the ultimate summer picnic spread. Best of all, the recipe utilizes a store-bought coleslaw mix, one of the most practical items found in the produce section of the supermarket. With all the tedious chopping already taken care of, the slaw only takes 10 minutes to prepare. Plus, it can be made a day in advance, making your meal planning that much easier. Table of Contents What You’ll Need To Make Classic ColeslawStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Classic Coleslaw Step-by-Step Instructions You May Also Like Printable Recipe Reviews “Bravo! This is the gold standard for coleslaw. It’s crispy, flavorful, made with readily available ingredients and delicious.” What You’ll Need To Make Classic Coleslaw Mayonnaise : Forms the base of the creamy coleslaw dressing. When cooking with mayonnaise, always use a good-quality brand, like Hellmann’s or Duke’s—it makes a huge difference. Sour cream: Adds tanginess and creaminess to the dressing, balancing the flavors. Apple cider vinegar: Introduces acidity, brightening the taste of the coleslaw. Sugar: Adds a subtle sweetness to balance the vinegar’s acidity. Dijon mustard: Contributes a mild spiciness and tangy depth to the dressing. Celery seed: Adds a distinctive, slightly bitter flavor that complements the creamy and tangy elements of the dressing. Prepared shredded coleslaw: This cabbage mixture typically contains a blend of shredded green cabbage, red cabbage, and carrots. Some mixes may also include a small amount of other vegetables like kale or broccoli, depending on the brand. Not having to shred cabbage yourself with a mandoline or box grater is a huge time saver. Scallions: Add a mild onion flavor that adds freshness and a slight crunch to the coleslaw. Jump to the printable recipe for precise measurements Mayonnaise : Forms the base of the creamy coleslaw dressing. When cooking with mayonnaise, always use a good-quality brand, like Hellmann’s or Duke’s—it makes a huge difference. Sour cream: Adds tanginess and creaminess to the dressing, balancing the flavors. Apple cider vinegar: Introduces acidity, brightening the taste of the coleslaw. Sugar: Adds a subtle sweetness to balance the vinegar’s acidity. Dijon mustard: Contributes a mild spiciness and tangy depth to the dressing. Celery seed: Adds a distinctive, slightly bitter flavor that complements the creamy and tangy elements of the dressing. Prepared shredded coleslaw: This cabbage mixture typically contains a blend of shredded green cabbage, red cabbage, and carrots. Some mixes may also include a small amount of other vegetables like kale or broccoli, depending on the brand. Not having to shred cabbage yourself with a mandoline or box grater is a huge time saver. Scallions: Add a mild onion flavor that adds freshness and a slight crunch to the coleslaw. Jump to the printable recipe for precise measurements Step-by-Step Instructions Begin by making the coleslaw dressing. In a large bowl, combine the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and fresh black pepper. Whisk until combined. Add the pre-shredded coleslaw and the dark green portion of the scallions. Toss until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate for up to 24 hours, or until ready to serve. You May Also Like RecipeComments (114)Add Comment Recipe Comments (114) Add Comment Ingredients ¾ cup mayonnaise, best quality such as Hellmann's or Duke's ¼ cup sour cream 2 tablespoons apple cider vinegar 2 tablespoons sugar 2 teaspoons Dijon mustard ½ teaspoon celery seed ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 lb (about 7 cups) prepared shredded coleslaw 2 scallions, dark green parts only, thinly sliced ¾ cup mayonnaise, best quality such as Hellmann's or Duke's ¼ cup sour cream 2 tablespoons apple cider vinegar 2 tablespoons sugar 2 teaspoons Dijon mustard ½ teaspoon celery seed ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 lb (about 7 cups) prepared shredded coleslaw 2 scallions, dark green parts only, thinly sliced Instructions In a large bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, mustard, celery seed, salt, and pepper. Add the coleslaw and scallions and toss until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate for up to 24 hours, or until ready to serve. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, mustard, celery seed, salt, and pepper. Add the coleslaw and scallions and toss until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate for up to 24 hours, or until ready to serve. Nutrition Information Powered by Per serving (8 servings) Calories: 266 Fat: 24 g Saturated fat: 4 g Carbohydrates: 12 g Sugar: 10 g Fiber: 1 g Protein: 1 g Sodium: 258 mg Cholesterol: 14 mg Per serving (8 servings) Calories: 266 Fat: 24 g Saturated fat: 4 g Carbohydrates: 12 g Sugar: 10 g Fiber: 1 g Protein: 1 g Sodium: 258 mg Cholesterol: 14 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableMake-AheadSaladsAmerican Gluten-Free Adaptable Make-Ahead Salads American