In this easy coleslaw recipe, we skip the prep work by purchasing prepackaged coleslaw mix. From there it’s just making a simple dressing and putting it together. Making a homemade version of this classic barbecue side dish is a snap and will quickly become your favorite.
The reason I like using pre-shredded cabbage is that it saves time yes, but I also do not have a ton of cabbage leftover from a whole head. Although, if you do find yourself with leftover green cabbage make this cabbage sausage soup, or this simple pork stir fry. Have both red and green cabbage? Make a delicious Asian chopped salad.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
- Cabbage mix – Use a prepackaged coleslaw mix that includes green cabbage, red cabbage, and carrots.
- Mayonnaise – Use your favorite brand of regular mayonnaise.
- Sugar – White sugar adds the perfect sweetness to the coleslaw dressing.
- Pantry – Apple cider vinegar and Dijon mustard add the tangy flavor we need for the slaw.
- Spices – Salt (we use kosher salt), black pepper, and celery seed.
Let the coleslaw sit, covered in the refrigerator, at least 2-3 hours, overnight is better. The dressing will work on the cabbage so that it wilts and softens enhancing the flavor and getting the right crunch.
Give it a stir occasionally if you can to get the cabbage mix coated with the dressing that sinks to the bottom.
Take the time to make a dressing for the slaw. If you try to add all the ingredients to the cabbage instead it will be difficult to evenly distribute them.
Add the mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper to a jar or bowl. Stir vigorously with a fork or small whisk until the ingredients are combined and the dressing is creamy.
Add the cabbage mix to a large bowl and pour the dressing over it.
Stir and toss the cabbage mixture until it is completely coated.
Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours, overnight is better.
Serving and storing
Keep the coleslaw chilled until ready to serve. After serving, refrigerate leftovers as soon as possible and do not leave out longer than 2 hours. Discard leftovers that have been at room temperature longer than 2 hours.
Store leftover slaw in an airtight container, in the refrigerator for up to 3 days.
Subscribe to the Newsletter for the latest recipes.
- 1 (14 ounce) bag Coleslaw Mix prepackaged shredded cabbage and carrots
- ½ cup Mayonnaise
- 2 tablespoons Sugar
- 2 tablespoons Apple Cider Vinegar
- ½ tablespoon Dijon Mustard
- ½ teaspoon Celery Seed
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- Add the mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper to a jar or bowl. Stir vigorously with a fork or small whisk until the ingredients are combined and the dressing is creamy.
- Next, add the cabbage mix to a large bowl. Give the coleslaw dressing a good stir. Then, pour it over the cabbage while stirring and tossing until it is completely coated.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours, overnight is better.
- Give it a stir occasionally, if you can, to get the cabbage mix coated with the dressing that sinks to the bottom.