This classic coleslaw produces a fresh and wonderful flavor, perfect for any time of year. It’s quick to make and pairs well with many lunch and dinner dishes.
This is a great coleslaw to serve as a side dish or even add to tacos or sliders. It produces a deliciously fresh flavor and only takes minutes to make.
I usually make coleslaw for summer grilling, but you can definitely serve it any time of year. It’s a great way to add veggies to a family dinner or use up leftover cabbage.
Don’t forget to save or pin this recipe so you can make your coleslaw again (and not have to search for the recipe).
If you end up with leftovers, make some sliders and add a spoonful of coleslaw for a great flavor combination.Tip
How to Make Homemade Coleslaw from Scratch
This is a great last minutes recipe and one of my favorite summertime side dishes. I serve it for quick and simple lunches or as a primary vegetable for dinner.
It only takes a few minutes to prepare, so I usually make it ahead of time and just chill it in the refrigerator until it’s time to eat.
All you need is a couple mixing bowls and a handful of simple ingredients!
This isn’t a bland, store bought coleslaw! The flavors are so fresh and come together in such a wonderful way. I’ve served this at many family barbeques and I am frequently asked where I bought it haha!
I have a feeling that once you’ve given it a taste (and seen how easy it is to make) you won’t be getting your coleslaw from the grocery store deli anymore.
- Shredded Cabbage
- Shredded Carrots
- Mayo or Miracle Whip
- Sweet Salad Pickles
- Dry Mustard
Cabbage: You can use pre-shredded cabbage or shred your own. I usually buy a whole cabbage and shred it myself, it’s incredibly cheap and doesn’t take long at all.
Carrots: Go with whole carrots and simply wash and peel before shredding them. Yes, you can use pre-shredded carrots as well, but why spend so much when you don’t have to?
Salad Dressing: I’m about to ruffle some feathers here. I am a fan of using Miracle Whip (or store brand salad dressing) for my coleslaw. I love the tang and it’s hard to beat the flavor. But, if you’re on the mayo side of the debate, go with mayo!
Pickles: Sweet, cubed salad pickles are perfect for this recipe. You can cube whole sweet pickles too. Either way, sweet is my preferred flavor (dill can work in a pinch).
Since we usually have leftovers, I first serve our coleslaw as a side dish for dinner, and then make a lunch or dinner I can use the coleslaw as a topper for.
Note: My personal favorite is to top homemade pulled pork sandwiches with this coleslaw.
If you like quick and simple recipes, then you’re going to love how easy this is to make. It only takes a few minutes to prepare.
I do like to make it ahead of time so it can chill in the fridge. I usually make my coleslaw before starting the rest of the meal.
Step 1: In mixing bowl, combine shredded cabbage, pickles, and shredded carrots. Set aside.
Step 2: In second mixing bowl, add remaining ingredients and mix together well.
Step 3: Pour over cabbage mixture and gently toss together.
Step 4: Cover and chill until you are ready to serve.
Easy Old Fashioned Coleslaw
- 2 Mixing Bowls
- 10 Cups Cabbage shredded
- 2 Cups Carrots shredded
- ½ Cup Sweet Salad Pickle Cubes
- ½ Cup Miracle Whip or Mayonnaise
- ½ tsp Dry Mustard
- ½ tsp Granulated Sugar
- ½ tsp Salt
- ½ tsp Pepper
- In mixing bowl, combine shredded cabbage, pickles, and shredded carrots. Set aside.
- In second mixing bowl, add remaining ingredients and mix together well.
- Pour over cabbage mixture and gently toss together.
- Cover and chill until you are ready to serve.