This quick coleslaw recipe comes together in 10 minutes with cabbage, carrots, and a slightly sweet dressing. It's a lighter side dish or sandwich topping.
Quick coleslaw from scratch
Learn how to make coleslaw from scratch in 10 minutes! You'll love that this easy slaw recipe is made with cabbage, carrots, and a lightened up dressing for a healthy twist.
It's so flavorful and festive, you won't believe how good it is, especially because it uses so few ingredients.
What is coleslaw made of?
A traditional coleslaw recipe is made with green and/or red cabbage and shredded carrots, tossed in a creamy dressing or vinaigrette. Cabbage slaw is completely customizable and you can add other veggies or get creative with the dressing.
Recipe amounts are listed in the recipe card below.
- green and red cabbage - Use a packaged coleslaw mix or cut your own cabbage and save money.
- carrots - for added flavor, color, texture, and nutrients
- green onions or fresh chives - not required but great for flavor and color
- mayonnaise - use your favorite mayo or sub Greek yogurt
- plain Greek yogurt - use preferred fat content, or sub mayonnaise for old fashioned coleslaw.
- apple cider vinegar - or preferred vinegar
- Dijon mustard - or preferred mustard
- sugar - use just enough to balance the vinegar and don't overdo it
- celery seed - if using celery salt, there's no need to add salt
- sea salt
How to make coleslaw from scratch
Shred cabbage and carrots thinly, chop green onions, and combine everything in a mixing bowl. Use coleslaw mix for the ultimate time saver.
Whisk together coleslaw dressing ingredients which consists of mayonnaise, Greek yogurt, Dijon, apple cider vinegar, salt, and pepper.
Toss the cabbage slaw with with the dressing, then cover and refrigerate until ready to serve.
The sooner you serve homemade coleslaw, the crispier it will be. The longer you let it rest under refrigeration, the softer it will become because the dressing softens the cabbage over time. I love it either way!
How to cut cabbage for slaw
The best tool for making coleslaw depends on your comfort level with using kitchen tools. I made a list of the most common methods.
- chef’s knife and cutting board - Easy to use and readily available.
- cheese grater or mandoline slicer - I recommend using a cut-resistant glove for either method.
- food processor fitted with the slicing blade - This is my personal favorite when making larger amounts of homemade coleslaw.
How to serve coleslaw
- Pulled Pork Sliders topping
- Next to sloppy joe's
- as a side dish for Baked Chicken Thighs, Chicken Legs, or Broiled Salmon
- side dish for Super Bowl food
More salad recipes to love
Quick Coleslaw Recipe
- 6 cups Green and Red Cabbage, 1 pound, shredded
- 1 large Carrot, 1 cup, shredded
- 2 Green Onions, thinly sliced
- To Prep coleslaw mix, place CABBAGE, CARROTS, and GREEN ONIONS (or packaged coleslaw mix) in a mixing bowl.
- To make coleslaw dressing, whisk together YOGURT, MAYONNAISE, VINEGAR, DIJON, SUGAR, CELERY SEED, and SALT in a small mixing bowl.
- Pour dressing over coleslaw mix and toss to combine.
- Serve chilled. Refrigerate in an airtight container up to 5 days. *see recipe footnote
Traci's Recipe Notes
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.