The side salad that shows up at every BBQ, schnitzel night and picnic – crunchy, creamy and ready in minutes.

coleslaw in bowl with extra dressing on the side
This is THE side salad at our place – creamy, crunchy, tangy and the first thing gone at barbecues or schnitzel night.

I would comfortably say coleslaw is my most-made side salad – and I’ve been making this particular recipe for years. It’s one of those salads you can toss almost anything into, but the reason it’s such a regular in our house is simple: I’ve always got cabbage in the fridge. Coleslaw lasts ages, it’s budget-friendly and it holds up even after a few days of sitting there.

coleslaw salad ready to eat in bowl
The side that goes with everything – barbecued meats, burgers, tacos, schnitzel rolls or even fish and chips.

Paired with a quick homemade dressing – made from ingredients I always have on hand – this salad basically makes itself. It’s crunchy, creamy, tangy and goes with everything from weeknight schnitzel, barbecued ribs, to burgers on the weekend. The BEST Coleslaw is also the one salad I can make without overthinking – and it always disappears fast!

coleslaw dressing in bowl with spoon
Two minutes, one whisk, creamy tangy magic – this dressing is the secret to making coleslaw crave-worthy.

What are the vegetables to add to coleslaw?

I almost always use a mix of green cabbage, red cabbage, shredded carrot, spring onion (scallion) and sometimes sliced celery. But don’t feel limited – this salad is the ultimate fridge-raider. Any robust, crunchy vegetable works beautifully. Think shredded kale, baby spinach, finely sliced brussels sprouts or broccoli, capsicum (bell pepper), snow peas (mangetout), or even grated beetroot (beet). If it’s crisp and holds its shape, it’s the perfect addition.

prepped coleslaw recipe ingredients in bowl
All the crunchy veggies ready to go – cabbage, carrot, celery and spring onion (scallion). Add other sturdy favourites like kale, brussels sprouts, or even beetroot (beet) if you want to mix it up.

What can I serve with coleslaw?

Pretty much anything! It’s the side dish that goes with:

  • BBQ classics – sausages, steak, grilled chicken, pork chops or ribs. 
  • Burgers, schnitzel rolls or pulled pork sliders.
  • Fried or roasted chicken – the creamy tang is the perfect balance.
  • Tacos, burritos or wraps – adds crunch and freshness.
  • Fish and chips – a light, zesty contrast to something crispy and fried.
  • Picnic spreads – coleslaw keeps well out of the fridge for a while, so it’s a great make-ahead option.
coleslaw dressing recipe ingredients
Pantry staples: whole-egg mayo, apple cider vinegar, dijon mustard, sugar, salt and pepper – whisked into the easiest, tastiest dressing.

How long does coleslaw last?

If dressed, coleslaw is best eaten within 24 hours while the veggies are still crunchy (though leftovers are great in sandwiches and wraps the next day). Undressed shredded vegetables will last 3–4 days in an airtight container in the fridge, and the dressing itself keeps for up to a week. Just toss the veggies and dressing together when you’re ready to serve for the freshest result.

coleslaw recipe vegetables cut in bowl
Simple veggies are completely transformed once the dressing goes on. Use a mandoline, food processor or julienne peeler for those fine, restaurant-style shreds.

If you enjoyed The BEST Coleslaw, I think you’ll love:

Green Leafy Salad with Balsamic Dressing
Tabbouleh
Ultimate Loaded Potato Salad
Creamy Corn Salad
Cheat’s Caesar Salad Dressing

Print
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coleslaw in bowl with extra dressing on the side

Homemade Coleslaw

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5 from 1 review

The BEST Coleslaw is crunchy, creamy and my most-made salad. It takes minutes, uses budget-friendly ingredients that last in the fridge, and pairs with almost anything. Perfect for barbecues, weeknight dinners or picnics, it’s a salad you’ll keep coming back to.

  • Total Time: 10 minutes
  • Yield: Serves 6–8 as a side

Ingredients

Scale

COLESLAW

  • 3 cups (225 g) shredded green cabbage (see note 1)
  • 2 cups (150 g) shredded red cabbage (see note 1)
  • 2 medium carrots, grated or julienned (see note 2)
  • 3 spring onions (scallions), thinly sliced, plus extra to garnish 
  • 1 celery stalk, thinly sliced

DRESSING

  • ⅔ cup (160 g) whole-egg mayonnaise (see note 3 about dairy and gluten)
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard (see note 4 about gluten)
  • 1 tsp white sugar (can be substituted with honey)
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper, plus extra to serve

Instructions

  1. Place the cabbage, carrot, spring onion and celery in a large bowl.
  2. In a separate small bowl or jar, combine all the dressing ingredients. Whisk (or shake, if using a jar) until smooth and creamy.
  3. Pour the dressing over the vegetables and toss until evenly coated.
  4. Serve immediately for maximum crunch with extra cracked black pepper on top and extra sliced spring onion. 

Notes

Note 1 – Use a mandoline, or a food processor with a large chute, for finely shredded cabbage if you want a restaurant-style slaw.

Note 2 – Use a julienne peeler to make quick work of this!

Note 3 – Mayonnaise is generally dairy- and gluten-free, but always check the label to be 100% sure. 

Note 4 – Mustard is generally gluten-free, but always check the label to be 100% sure.

 

MAKE AHEAD

The dressing can be made up to 7 days in advance and stored in a sealed jar in the fridge.
Shredded vegetables will keep in an airtight container for up to 3–4 days. See my fruit and vegetable storage tipsarticle for more details. For best results, dress just before serving.

LEFTOVERS

  • Dressed coleslaw – Best eaten within 24 hours. Store refrigerated in an airtight container. Perfect for next-day burgers, wraps or pulled pork rolls.
  • Dressing alone – Keeps for up to 7 days in the fridge in an airtight container or jar. Shake/whisk before serving. Not suitable to freeze.
  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: salad
  • Method: No-cook
  • Cuisine: Everyday