Name: Simple Coleslaw Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: ¾ cup mayonnaise; 1 ½ tablespoons apple cider vinegar; 1 tablespoon white sugar; 1 bag (14 oz) coleslaw mix (shredded cabbage and carrots); Salt and pepper, to taste

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This simple coleslaw recipe is one of my go-to side dishes, especially during grilling season. With just four basic ingredients, I can whip up a creamy, tangy salad in minutes using a bag of pre-shredded cabbage. It’s fresh, crunchy, and the perfect pairing for anything from barbecue ribs to fried fish sandwiches.

Why You’ll Love This Recipe

I love this coleslaw because it checks all the boxes: quick, budget-friendly, and full of flavor. The creamy dressing made from mayo, apple cider vinegar, and a touch of sugar brings the right balance of tanginess and sweetness. It’s also incredibly versatile—I serve it as a side dish, on top of sandwiches, or even enjoy it solo with just a little salt and pepper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mayonnaise
apple cider vinegar
white sugar
coleslaw mix (shredded cabbage and carrot blend)
salt and pepper, to taste

Directions

Make the Dressing
In a large bowl, I whisk together the mayo, apple cider vinegar, and sugar until smooth and creamy. This only takes a minute, and I make sure there are no lumps.
Add the Cabbage
I toss in the coleslaw mix and stir everything together until the cabbage is evenly coated with the dressing.
Season and Chill
I taste and season with salt and pepper, then cover and store the coleslaw in the fridge until I’m ready to serve. I often give it a final stir right before putting it on the table.

Servings and timing

Yield: 6 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Variations

When I feel like switching it up, I sometimes use lemon juice instead of apple cider vinegar for a slightly brighter flavor. If I want more texture, I add a handful of chopped green onions, celery seeds, or even finely sliced apples for a sweet crunch. This dressing also works great with slaw mixes that include kale or broccoli.

Storage/Reheating

This coleslaw keeps well in the fridge for up to 5 days when stored in an airtight container. I make it a few hours ahead for the best flavor, but for maximum crunch, I often mix the dressing and cabbage right before serving. I never reheat it—it’s meant to be served cold or at room temperature.

FAQs

Can I make coleslaw ahead of time?

Yes, I often prepare the dressing ahead and mix it with the cabbage just before serving to keep it crisp.

What type of mayo should I use?

I always use real mayo for the best texture and flavor. I avoid miracle whip or other substitutes, which can taste too sweet or tangy.

Can I use other types of vinegar?

Absolutely. White vinegar or even rice vinegar works well. I’ve also used lemon juice for a fresh twist.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but I still check labels to be safe, especially for pre-made coleslaw mix.

Can I add other vegetables?

Definitely. I sometimes throw in shredded red cabbage, chopped broccoli stems, or even julienned bell pepper for more color and crunch.

Conclusion

This simple coleslaw is one of those recipes I always keep in my back pocket. Whether I’m serving it next to smoky grilled meats or piling it on top of a sandwich, it never disappoints. It’s crisp, creamy, and endlessly adaptable—everything I want in a classic deli-style salad.