This coleslaw recipe comes together in about 15 minutes with no cooking involved, making it the perfect side dish for a lunch that your family will love! Trust me, this recipe is a lifesaver!
Ingredient Breakdown
Cabbage
- 4 cups (12 ounces) green cabbage: This will be the base of your coleslaw, providing that classic crunch! You could go for purple cabbage if you want to add a pop of color.
- 1 cup (3 ounces) red cabbage: Again, totally optional. I love mixing the two for that vibrant look, but you can stick with green if that’s what you have.
Veggies
- 2 medium carrots: Keep things fresh and crunchy by grating these! I usually grab the bigger holes on my box grater for maximum texture.
- ¼ cup parsley: Fresh herbs can elevate the entire dish. Plus, they add a nice flavor burst!
Dressing
- ⅓ cup mayonnaise: Creamy magic, right here! Feel free to use vegan mayo to keep it plant-based.
- ⅓ cup Greek yogurt: This adds a tangy twist and extra creaminess, making your coleslaw absolutely irresistible! Non-dairy yogurt works too.
- 2 tablespoons apple cider vinegar: It provides the necessary zing and balances out the creaminess. So good!
- 2 tablespoons mustard: Now, I like using yellow mustard for that classic flavor, but Dijon could work wonders too.
- 1 tablespoon sugar: Just a smidge of sweetness goes a long way! You could swap this for maple syrup if you’re feeling adventurous.
- 1 teaspoon salt: A couple pinches of salt really bring the flavors together.
- ⅛ teaspoon black pepper: Just a hint of spice is always nice!
Let’s Get Cooking!
Making this coleslaw is truly a breeze! Let me guide you through the steps:
Prep Your Cabbage (5 minutes): First, shred 4 cups of green cabbage and 1 cup of red cabbage. You can chop it up with a knife, use a mandoline slicer, or whip out your food processor. Whatever makes you happy! You want those shreds thin enough to be nice and tender, yet crunchy.
Add Veggies (2 minutes): Toss the shredded cabbages into a large bowl along with 2 medium carrots (grated with the large holes of your box grater) and ¼ cup of chopped parsley. The colors and textures here? Absolutely beautiful.
Make the Dressing (3 minutes): In a separate bowl, whisk together ⅓ cup mayonnaise, ⅓ cup Greek yogurt, 2 tablespoons apple cider vinegar, 2 tablespoons mustard, 1 tablespoon sugar, 1 teaspoon salt, and ⅛ teaspoon black pepper. The smell? A hint of tangy sweetness! Stir until it’s all beautifully incorporated.
Combine (2 minutes): Pour that magnificent dressing over your cabbage mixture and toss it all together until everything is well-coated in that creamy goodness. You could even use your hands if you’re feeling extra adventurous, just be sure to wash them first!
Serve & Enjoy: Serve the coleslaw immediately for the best crunch! But I won’t judge if you want to let it sit for a bit to let those flavors marry together. If you want to prep ahead, store it in an airtight container in the fridge for up to 3-4 days. It really gets even better after a day or two!
If you loved this coleslaw, be sure to check out my Cowboy Salad, my Crab Salad, or my Steakhouse Potato Salad! You’ll find something delicious for your next meal.
Why This Recipe Works
Quick & Easy
This coleslaw comes together in under 15 minutes. Seriously, it’s super fast! Perfect if you’re racing against the clock, trying to whip up a meal after a long day.
Customizable
You can easily switch up the ingredients or use whatever you have on hand! Throw in some sliced bell peppers or apples for added crunch or sweetness. Honestly, the best part is experimenting with different flavors and textures!
Crowd-Pleaser
The whole family will love it! This coleslaw is a staple for cookouts, barbecues, or even just a casual weeknight dinner. It’s crunchy, creamy, and full of flavor, making it the ultimate side dish for any meal.
Make-Ahead Friendly
You can totally make this coleslaw in advance, making it one of my go-to recipes when I’m meal prepping for the week. And the best part? It just gets better the longer it sits in the fridge!
Serving & Storage Tips
Serving Suggestions
This coleslaw pairs wonderfully with grilled meats, sandwiches, or tacos. I often serve it alongside BBQ chicken or burgers, classic combos that never disappoint! Need ideas? You could also add it to a fish taco for a delightful crunch!
Storage
Store any leftovers in an airtight container in the refrigerator and it will keep well for 3-4 days. Just know that the longer it sits, the more the cabbage will soften, but it’s still delicious!
Reheating Instructions
Reheating isn’t really necessary for coleslaw, as it’s best served cold. Just give it a good stir if it separates a little bit. It’s the creaminess from the mayo and yogurt that keeps things lovely and cohesive.
Freezer Friendly?
I’d say no, coleslaw really thrives when it’s fresh. Freezing can change the texture, and no one wants mushy cabbage, right? So, enjoy it fresh!
Tips for Success
Choose the Right Cabbage
Opt for crisp, fresh cabbages, nothing wilted! The texture of a good coleslaw really depends on having that right crunch from the cabbage. You want pieces that stand up to the dressing.
Dressing Consistency
Adjust your dressing as needed. Not a fan of so much cream? Use more yogurt and less mayo for a lighter version! Want it to be a bit sweeter? Just tweak the sugar to your liking.
Fresh Herbs
If you’ve got other herbs, try throwing them in too! Dill, chives, or cilantro all add interest and fresh flavors. Oh, and don’t overlook the parsley, it’s fantastic.
Taste and Adjust
Once you’ve mixed everything, taste it! If it needs more zing? Add a splash of vinegar. Prefer it sweeter? A sprinkle of sugar will do the trick.
Let It Chill
Let your coleslaw sit for at least 10 minutes before serving. Allowing it to rest lets the flavors meld beautifully together. It’s like magic!
And there you have it! A wonderful, go-to, quick and easy coleslaw that’s bound to be a hit at your table and a delicious dish to add to your family’s meal rotation. Enjoy every crunchy, creamy bite.
Happy cooking! And for more recipes, follow us on Pinterest.
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Easy Coleslaw
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This quick and easy coleslaw comes together in about 15 minutes and is perfect for a busy weeknight dinner. It’s a versatile side dish that your family will love.
Ingredients
- 4 cups (12 ounces) green cabbage, shredded
- 1 cup (3 ounces) red cabbage, shredded
- 2 medium carrots, grated
- ¼ cup parsley, chopped
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Prep your cabbage by shredding 4 cups of green cabbage and 1 cup of red cabbage with a knife, mandoline slicer, or food processor.
- Add the shredded cabbages to a large bowl along with 2 grated carrots and ¼ cup of chopped parsley.
- Make the dressing in a separate bowl by whisking together ⅓ cup mayonnaise, ⅓ cup Greek yogurt, 2 tablespoons apple cider vinegar, 2 tablespoons mustard, 1 tablespoon sugar, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Combine the dressing with the cabbage mixture and toss until everything is well-coated.
- Serve immediately or let it sit for a bit to allow the flavors to meld.
Notes
This coleslaw is best served fresh but can be stored in an airtight container in the refrigerator for up to 3-4 days. Letting it chill enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg