Easy Coleslaw Recipe

Some side dishes just sit there on the plate. Not this coleslaw. This easy coleslaw is cool, creamy, and properly crunchy — shredded green cabbage and sweet carrots wrapped in a tangy dressing, finished with sesame seeds and fresh parsley, exactly like the photo. And it takes just 15 minutes, with zero cooking.

Here is why it works so well: the dressing is creamy without being heavy, the vegetables stay crisp, and a short 10-minute rest lets the flavors come together without turning anything soggy. Make it for tonight’s dinner or for a BBQ — either way, people will ask for the recipe.

Why This Coleslaw Disappears Before the Main Dish Is Served

• 15 minutes, no cooking at all — shred, whisk, toss, done. The stove never even comes on.
• Creamy but still crunchy — the dressing coats every shred without drowning it, so you get crunch in every single bite.
• Budget-friendly — one head of cabbage and a few carrots feed eight people for very little money.
• Make-ahead friendly — it actually tastes better after a short rest, so you can make it before guests arrive.
• Goes with almost everything — BBQ, burgers, fried chicken, tacos, sandwiches, or just a fork straight from the bowl.

The Ingredients (and Why This Slaw Stays Crisp)

For the slaw:

• 1 medium head green cabbage (about 2 pounds / 900 g), cored and thinly shredded — about 8 cups
• 3 large carrots, peeled and julienned or coarsely grated — about 2 cups
• 1 small red bell pepper, seeded and cut into thin strips — it adds color and a little sweetness, just like the photo

For the creamy dressing:

• 3/4 cup (180 ml) mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional — these give the little red flecks you can see in the photo)

To finish:

• 1 tablespoon sesame seeds
• A small handful of fresh flat-leaf parsley leaves

How to Make It: 5 Simple Steps to the Crunchiest Bowl Ever

1. Shred the vegetables. Core the cabbage and slice it as thinly as you can with a sharp knife, a mandoline, or the shredding disc of a food processor. Julienne or coarsely grate the carrots, and cut the red pepper into thin strips. Put everything in your largest mixing bowl — this makes a generous amount, and you need room to toss.
2. Whisk the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, black pepper, and red pepper flakes if you are using them. Whisk until completely smooth. Taste it now: it should be tangy with a little sweetness in the background.
3. Dress it lightly. Pour about three-quarters of the dressing over the vegetables and toss really well, lifting from the bottom so every shred gets coated. Add the rest a little at a time until the slaw looks glossy and lightly coated — never swimming in dressing. If you like, save a spoonful of dressing for serving.
4. Let it rest for 10 minutes. This is the sweet spot. The cabbage softens just slightly, the flavors come together, and the slaw stays properly crunchy. You can serve it right away if you are in a rush, but those 10 minutes make a real difference.
5. Garnish and serve. Scatter the sesame seeds and parsley leaves over the top, exactly like the photo, and serve cold.

Sofia’s Expert Tips (Small Moves, Huge Crunch)

• Thin, even shreds are everything. Thick chunks of cabbage stay raw-tasting and awkward to eat. Take your time with the knife — thin shreds mean crunch in every bite.
• Dress lightly first, then add more. You can always add another spoonful of dressing, but you can never take it back. Start with three-quarters and build up.
• Do not skip the 10-minute rest. It sounds too short to matter, but it is when the vinegar, sugar, and salt settle into the cabbage. Any longer than 30 minutes dressed, though, and the crunch starts to fade.
• Toast the sesame seeds if you have 2 minutes. A dry skillet over medium heat, 1 to 2 minutes, shaking often, until they smell nutty. Watch them closely — they go from golden to burnt in seconds.
• Keep it cold until serving. Coleslaw is at its best straight from the fridge. At a BBQ, set the bowl over a larger bowl of ice so it stays cold and crisp.
• Taste before you serve. Cabbage varies in sweetness, so adjust: a splash more vinegar brightens a flat-tasting slaw, and a pinch more sugar rounds out one that tastes too sharp.

Easy Variations Worth Trying

• Vinegar slaw (no mayo): skip the mayonnaise and whisk 1/3 cup (80 ml) olive oil with 3 tablespoons apple cider vinegar, 1 tablespoon sugar, salt, and pepper instead. Lighter, tangier, and great with rich BBQ.
• Spicy slaw: double the red pepper flakes and add 1 finely diced jalapeño (seeds removed for less heat) to the vegetables before tossing.
• Apple crunch slaw: add 1 crisp apple, julienned, to the bowl with the cabbage and carrots. The sweet-tart crunch is wonderful with pork.
• Taco slaw: swap the apple cider vinegar for lime juice, swap the parsley for fresh cilantro, and add a pinch of ground cumin to the dressing. Perfect piled onto tacos.

How to Store It (Hint: Day Two Is Still Good)

• Fridge: let any leftovers cool, then store in an airtight container for up to 3 days. It is at its crisp best within the first 24 hours, and still very good on day two — just a little softer.
• Freezer: do not freeze coleslaw. The dressing splits and the cabbage turns limp and watery when it thaws. This is one side dish that is strictly fresh.
• Reheat: there is nothing to reheat — coleslaw is served cold. If it has been sitting in the fridge, give it a good stir before serving, and add a spoonful of fresh dressing if it looks a little dry.

FAQs

Save this coleslaw for the next BBQ, burger night, or “what side do I make?” moment — one bowl of this on the table and the whole meal feels complete.

If this coleslaw was a hit, try our Easy Tomato Salad Recipe next, along with Easy Air Fryer Brussel Sprouts Recipe and Easy Cracker Barrel Hashbrown Casserole Recipe for more simple sides.