The Best Easy Coleslaw – Just 4 Ingredients

We’ve been making this down-home style recipe for years and it always flies off the table at BBQs either on the side, or topping pulled pork and brisket sandwiches!

Here at Ajpal, we have lots of types of readers – those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen.

Here is my web story on this delicious and easy coleslaw recipe – it has video!

How To Make Coleslaw

To make this easy coleslaw, you’ll need:

• Coleslaw mix – bagged coleslaw consists of shredded cabbage, carrots, and sometimes onion. We love the addition of red onions in coleslaw if you can find a bag with it in – or you can stir in your own red onions, either diced or shredded. Cabbage is a great lightly flavored leafy green that is a rich source of vitamins C, K, B6, and B9 and minerals such as manganese and calcium – making it a great choice as a side dish!
• Mayonnaise or greek yogurt – mayonnaise (or Greek yogurt) acts as a binder in this recipe, and seriously ups the rich, delicious, and cool creamy texture. Pick a mayonnaise you love – everyone has a favorite brand (our family love’s Dukes, but it can be hard to find in Colorado)
• Apple cider vinegar – apple cider vinegar is tangy, with a bright, lightly sweet flavor, and great health benefits – plus a great down-home flavor! We love using apple cider vinegar in recipes, but you can use white vinegar if you do not have apple cider vinegar. We feel the apple cider vinegar
• Honey – adding honey lends a bit of sweetness to counteract the light bitterness of cabbage, and pulls out the apple cider vinegar flavor – it also helps cut through some of the richness of mayonnaise, making this coleslaw light, crisp, and fresh.

Mix

Whisk the mayonnaise, apple cider vinegar, and honey together in a bowl. It’s a classic flavor combo.

Season

If you want to change it up a little I sometimes add a bit of salt (depending on the kind of mayo you use), garlic powder, onion powder, or even a little bit of dill weed. I also like to add some fresh diced red onion.

Chill

Optional, letting coleslaw chill in the fridge until serving can help flavor develop.

What To Serve With Coleslaw

We love serving coleslaw with our smoked pulled pork, our top rated pork ribs, and even alongside baked pork tenderloin! It is delicious alongside cookout classics like The Best Grilled Potatoes, and Grilled Zucchini and Squash!

If you’re looking for more delicious, easy knockout recipes, find some of our favorites below:

Grilled Potatoes

Korean Flanken Ribs (Galbi / Kalbi)

Smoked BBQ Pork Belly Burnt Ends

Beer Can Chicken

You can click here to find the rest of our grill and smoker recipes.

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Tips for the Best Coleslaw

Coleslaw mix is so easy, just open the bag, pour it in a bowl and toss it with your homemade dressing.

Use Fresh, Crisp Vegetables: Start with fresh cabbage and carrots for the best texture. Green cabbage is classic, but you can mix in red cabbage or even Brussels sprouts for color and variety.

Slice the Cabbage Thinly: Use a mandoline or sharp knife to thinly slice the cabbage. Thinner slices ensure a better texture and allow the dressing to coat the cabbage evenly without making it soggy.

Pre-Salt the Cabbage: After shredding, toss the cabbage with a little salt and let it sit for about 10-15 minutes. This helps draw out excess moisture, so the coleslaw stays crisp and doesn’t get watery after adding the dressing. Rinse and pat dry before mixing.

Balance the Dressing: Use a balanced dressing with the right mix of acidity (vinegar or lemon juice), creaminess (mayonnaise, sour cream, or Greek yogurt), and sweetness (sugar, honey, or maple syrup). Taste as you go to ensure the right balance.

Add Extra Flavor: Elevate your coleslaw with add-ins like Dijon mustard, celery seed, apple cider vinegar, or a splash of buttermilk for tanginess. For a spicy kick, add a little cayenne pepper or hot sauce.

Let it Chill: Let the coleslaw sit in the refrigerator for at least 30 minutes to 1 hour before serving. This gives the flavors time to meld and the cabbage time to soften slightly.

Customize with Mix-Ins: Add texture and flavor with extras like thinly sliced apples, raisins, cranberries, chopped nuts, or even shredded radishes for a crunchy, sweet contrast.

Don’t Overdress: Start with less dressing and add more as needed. You want the cabbage to be lightly coated, not swimming in dressing. Too much dressing can make the coleslaw soggy.

When to serve coleslaw. You can serve it immediately for a crunchier slaw, or refrigerate for a while to let the apple cider vinegar soften the cabbage a bit.

How to serve coleslaw. Coleslaw is great as a side dish alongside grilled meats and fish, or as a topper for sandwiches like pulled pork, and burgers.

FAQs

You can make this dressing up to three days in advance and refrigerate if you’re pressed for time, although it’s super quick and easy. I wouldn’t suggest dressing the slaw mix too early bucause you don’t want your slaw to get too soggy.

Yes! I have made it with greek yogurt and LOVE the way the tangy dressing turned out.

We designed this recipe to be easily adaptable, so that you can add other seasonings to it – you can mix in 1-2 tablespoons of taco seasoning, ranch dressing seasoning, Italian herbs seasoning, adobo spices, chili lime seasoning – the sky is the limit!

We’re using honey in this recipe, which is not keto – but the rest of the ingredients in this coleslaw recipe is low-carb. To make this recipe keto compliant, simply swap the honey for a stevia, monk fruit, or allulose syrup replacement.