This sweet and tangy coleslaw recipe features crunchy cabbage and carrots tossed in a homemade creamy dressing with just the right balance of sweetness and tang. It’s the perfect make-ahead side dish, whether you’re planning a summer picnic, a backyard BBQ, or looking to top off a hearty barbecue sandwich.
If you’re like me and love having go-to side dish recipes ready for any occasion, this coleslaw is one you’ll want to bookmark. It comes together quickly, keeps well in the fridge, and adds a refreshing crunch to your summer spread.
We’re right in the middle of summer here in the Midwest, which means it’s prime time for cookouts and potlucks. And while grilled meats like chicken and burgers always shine, it’s the side dishes that truly make the meal feel complete.
From mac and cheese to pasta salads and baked beans, the sides are where the real variety happens. Coleslaw, though sometimes underrated, deserves more love. It’s simple, flavorful, and so versatile.
Not only does it stand alone beautifully, but here in the Midwest, it’s also a must-have topping for any BBQ sandwich—whether it’s pulled pork, shredded beef, or pulled chicken. I’m curious—do folks in other parts of the country or around the world do the same? Let me know!
How do you make sweet and tangy coleslaw?
Here’s a quick summary of the process—be sure to scroll down to the recipe card at the end of this post for the complete list of ingredients and step-by-step instructions.
Get everything ready first.
I like to prep and chop all the ingredients ahead of time—it really helps the whole process go more smoothly and efficiently.
Mix the dressing.
Prepare the dressing directly in the large bowl you’ll be using for the coleslaw. This saves time and cuts down on dirty dishes compared to mixing it separately and transferring it later.
Add the veggies.
Once the dressing is ready, toss in the cabbage and carrots. Stir well to ensure all the veggies are evenly coated with that sweet and tangy mixture.
Let it chill.
Don’t skip the chilling step! It’s essential for allowing the flavors to meld and for giving the coleslaw that perfect texture.
Time to serve.
Once chilled, give it a final stir and serve it cold—delicious on its own or as a topping for your favorite BBQ dishes.
Pro Tip:
For the best flavor and texture, I highly recommend using real, full-fat mayonnaise when making coleslaw. My go-to brands from the Midwest are Hellmann’s (also known as Best Foods) and Duke’s. I would avoid using Miracle Whip in this recipe—it’s quite different from traditional mayo and will noticeably change the taste.
Recipe Variations and Customization Ideas:
Use pre-shredded cabbage:
To save time, feel free to use pre-packaged shredded green cabbage. It’s a convenient shortcut, and two 16 oz bags should be just the right amount for this recipe.
Add green onions:
For an extra layer of flavor and a bit more crunch, try mixing in some finely chopped green onions. They pair beautifully with the creamy dressing.
Sugar alternatives:
While I haven’t personally tested this recipe with sugar substitutes, they should work just fine. Be sure to follow the conversion ratio provided on the sweetener’s packaging for best results.
Adjust the creaminess:
If you prefer a lighter, slightly thinner coleslaw, you can reduce the mayonnaise to ¾ cup and add ¼ cup of milk or buttermilk for a tangy twist.
Season to taste:
After chilling, give the coleslaw a good stir and taste it. Feel free to add a bit more salt or black pepper to suit your preferences before serving.
Frequently Asked Questions
Is red cabbage required for coleslaw?
Not at all! You can use any type of cabbage you prefer. We love the vibrant color and added crunch that red cabbage brings to the dish, but feel free to use only green cabbage if that’s your preference—it will still be delicious.
How long can coleslaw be left out?
Since coleslaw typically includes mayonnaise or other dairy ingredients, it shouldn’t be left out at room temperature for more than 2 hours. For safety, discard any leftovers that have sat out longer than that. When stored properly in an airtight container in the refrigerator, coleslaw will keep fresh for about 3 to 4 days.
Can you make coleslaw in advance?
Absolutely—coleslaw is one of those dishes that actually improves with a little time! It’s a fantastic make-ahead option for potlucks, BBQs, and family gatherings. For the best results, refrigerate it for at least 2 hours after mixing. If you can make it a full day in advance, even better—the flavors will meld beautifully, and the cabbage will soften slightly, creating a perfectly creamy texture.
Storage Tips:
Store any leftover coleslaw in an airtight container in the refrigerator. For best quality and freshness, enjoy it within 3 to 4 days.
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Calories: 189
Servings: 4
Ingredients:
⅓ cup mayonnaise we prefer to use full fat for the best flavor and texture
⅔ Tbsp lemon juice fresh is best
⅔ Tbsp apple cider vinegar
⅙ cup granulated sugar
⅓ tsp kosher salt
⅙ tsp black pepper
⅙ tsp ground celery seed
⅛ cup minced red onion
⅛ cup chopped fresh parsley
2 ⅔ cups thinly sliced green cabbage
⅔ cups thinly sliced red cabbage
⅔ cups thinly shredded carrots
Step-by-Step Instructions for Sweet and Tangy Coleslaw Recipe
1. Prepare the ingredients
Start by prepping all your vegetables. Finely chop the onion and parsley. Thinly slice the green cabbage and red cabbage, and shred the carrots using a box grater or food processor. These fresh ingredients are the base of a crunchy and colorful coleslaw—perfect as a healthy summer salad or BBQ side dish. Get a large mixing bowl ready; ideally one with a lid, but plastic wrap or aluminum foil works just as well.
2. Make the creamy coleslaw dressing
In your large bowl, combine the mayonnaise, freshly squeezed lemon juice, apple cider vinegar, granulated sugar, salt, black pepper, and celery seed. Whisk everything together until the dressing is smooth, creamy, and well blended. This creamy dressing adds just the right balance of tanginess and sweetness to the coleslaw.
3. Combine vegetables and dressing
Add all the chopped and shredded vegetables—onion, parsley, green cabbage, red cabbage, and carrots—into the bowl with the dressing. Gently toss everything together until the vegetables are evenly coated with the creamy mixture. Your classic coleslaw is starting to come together beautifully.
4. Let the coleslaw chill
Cover the bowl and refrigerate the coleslaw for at least 2 hours. For the best flavor and texture, let it sit even longer. Chilling helps soften the cabbage slightly and allows the flavors to fully meld. This make-ahead side dish is perfect for parties, potlucks, and weeknight dinners.
5. Serve and enjoy
Just before serving, give the coleslaw a final toss to ensure the dressing is evenly distributed—some may have settled at the bottom. Serve chilled and garnish with a touch of freshly ground black pepper if desired. This easy coleslaw recipe is a refreshing, creamy, and colorful addition to any meal.
Chef Tips:
This recipe yields a generous batch of coleslaw—approximately 12 servings of about 1 cup each, though you can adjust the portion size to suit your needs.
Feel free to modify the amount of sugar based on your personal preference.
If desired, you can substitute apple cider vinegar with white wine vinegar or red wine vinegar.
Nutrition Disclaimer:
I am not a licensed dietitian or nutritionist. Any nutritional details provided are only estimates. If precise calorie counts or nutritional values are essential for you, it’s best to input the ingredients into your preferred online nutrition calculator. Keep in mind that calorie content may vary significantly depending on the brands and products used.
Leave a Comment