Simple Coleslaw Recipe (Less Mayo, More Flavor!)

Name: Simple Coleslaw Recipe
Prep time: 5 min
Total time: 35 min
Ingredients: 3 tbsp. apple cider vinegar; 3 tbsp. mayonnaise; 3 tbsp. extra virgin olive oil; 1/4 tsp. celery seed; 1 tsp. dry mustard; 1/2 tsp. salt; 1/3 tsp. black pepper; 2 tsp. sugar; 16 oz. coleslaw mix (or 4 cups shredded cabbage; 2 grated carrots)

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Whether it's piled on top of pulled pork or served alongside fried chicken, everyone needs a go-to Simple Coleslaw Recipe, and this one is lighter than most because it uses less mayonnaise and more olive oil. In about 5 minutes of active prep and 30 minutes of chill time, a handful of mostly on-hand ingredients become a crispy, tangy, homemade coleslaw that belongs at every picnic, backyard BBQ, and potluck.

Our Bacon Baked Beans and Smoked Pulled Pork are also perfect alongside this slaw for summertime cookouts.

Closer view of the prepared simple coleslaw recipe

Quick Look at the Recipe

✅ Recipe Name: Simple Coleslaw Recipe
🕒 Ready In: 35 minutes (5 min prep + 30 min chill)
👪 Serves: 8 people
🥣 Main Ingredients: Shredded cabbage (green and purple), carrots, mayonnaise, extra virgin olive oil, apple cider vinegar, celery seed, dry mustard, sugar
📖 Dietary Info: Gluten-free, vegetarian, mayo-free option available
⭐ Why You'll Love It: Lighter than traditional coleslaw thanks to equal parts mayo and olive oil, crispy, tangy, and the perfect side for anything off the grill.

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Quick Look at the Recipe
Why You'll Love This Recipe
What is Coleslaw?
Simple Coleslaw Ingredients
Simple Coleslaw Variations
How to Make This Recipe
Expert Tips for the Best Simple Coleslaw
What to Serve With Simple Coleslaw
Recipe FAQs
Other Related Side Dish Recipes
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Why You'll Love This Recipe

Less Mayo, More Flavor: This simple coleslaw recipe uses equal parts mayonnaise and olive oil instead of drowning the cabbage in heavy dressing. The result is a lighter, tangier slaw where you can actually taste the vegetables.
Ready in Minutes: Five minutes of active prep is all you need. Whisk the dressing, toss it with the slaw mix, and let the refrigerator do the rest.
Pantry-Friendly Ingredients: Cabbage, carrots, mayo, olive oil, apple cider vinegar, and a few basic spices. You probably already have everything.
Pairs with Everything: Pulled pork, fried chicken, burgers, fish tacos, ribs, hot dogs -- this coleslaw works with all of them.

What is Coleslaw?

Coleslaw is shredded cabbage tossed in either a creamy dressing or a vinaigrette. Green cabbage is the most common base, though purple cabbage adds color. Shredded carrots and red cabbage are often mixed in for extra crunch.

Making homemade coleslaw is one of the most cost-effective dishes you can bring to a party. Buying a bag of coleslaw mix from the produce section is a great shortcut if you want to save time on shredding. Most stores carry a basic shredded green cabbage mix and a three-vegetable blend with green cabbage, purple cabbage, and matchstick carrots. Either works for this recipe.

Simple Coleslaw Ingredients

Shredded Cabbage: A 3:1 blend of green and purple cabbage. Green is milder and crunchier; purple adds a peppery bite and color contrast. A bagged coleslaw mix works great here.
Carrots: Two carrots, grated on the largest holes of a box grater. They add sweetness and that signature orange fleck. Skip this if your bagged mix already includes carrots.
Apple Cider Vinegar: This gives the coleslaw its tang and zing. It has a mellower, slightly fruity acidity that works better in slaw than sharp white vinegar.
Extra Virgin Olive Oil: This is what makes this recipe different. Using high-quality olive oil alongside the mayo creates a lighter dressing with more depth of flavor. You can genuinely taste the difference with a premium oil, so use the good stuff.
Mayonnaise: Provides creamy texture, but here it shares the stage with olive oil. The result is creamy without being heavy. Miracle Whip works too for a tangier flavor.
Seasonings: Celery seed, dry mustard, salt, black pepper, and a little sugar to balance the vinegar's bite.

Simple Coleslaw Variations

Creamier: Increase mayo to ⅓ cup and omit the olive oil for a traditional super-creamy coleslaw.

No-Mayo: Use plain Greek yogurt for a creamy texture, or omit the mayo entirely and increase the olive oil to at least ¼ cup for a vinaigrette-style slaw.

Tangier: Increase the apple cider vinegar to ¼ cup, then adjust by the tablespoon. Perfect for cutting through rich pulled pork or ribs.

Sweeter: Increase sugar by the teaspoon until it hits your sweet spot. Pairs well with spicy dishes.

Asian-Inspired: Swap the vinegar for rice vinegar, replace olive oil with sesame oil, add a splash of soy sauce, and toss in toasted sesame seeds and sliced green onions. Outstanding with fish tacos or grilled shrimp.

How to Make This Recipe

Olive oil, apple cider vinegar, and dry seasonings in a small bowl for simple coleslaw dressing

Step 1: Make the Dressing. Add the olive oil, apple cider vinegar, and dry seasonings to a small bowl. Whisk the mayonnaise in until the mixture is smooth and creamy.

Whisking mayonnaise into the simple coleslaw dressing until smooth and creamy

Step 2: Layer Half. Add half the coleslaw mix to a large bowl, then pour half the dressing over it. Layering like this makes mixing easier since this is a lighter dressing than most recipes use.

Step 3: Add the Rest and Toss. Add the remaining slaw mix and dressing. Stir well until every piece of cabbage is evenly coated.

Simple coleslaw fully tossed and combined in a large bowl

Step 4: Chill. Transfer to an airtight container and refrigerate for at least 30 minutes. This lets the flavors meld and softens the raw cabbage just enough.

Simple coleslaw recipe served in a black bowl, ready to eat

Expert Tips for the Best Simple Coleslaw

Use High-Quality Olive Oil: This recipe leans on olive oil more than most, so quality matters. A good extra virgin olive oil adds fruity, peppery depth that cheap oil does not. If you would not drizzle it on bread, do not use it here.

Chill for at Least 30 Minutes: Freshly made slaw is fine, but rested slaw is noticeably better. The vinegar softens the cabbage, the seasonings bloom, and the dressing settles in. Overnight is even better if you have the time.

Pat Fresh Cabbage Dry: If shredding your own cabbage, pat it dry with paper towels or use a salad spinner. Excess moisture dilutes the dressing and makes the slaw watery.

Layer the Dressing: Because this coleslaw uses less dressing than most, the two-layer method ensures even coating on every piece of cabbage.

Stir Before Serving Leftovers: Coleslaw releases liquid as it sits because salt and vinegar pull water from the cabbage. This is normal. Stir well before serving and it tastes just as good on day two or three.

What to Serve With Simple Coleslaw

For a classic BBQ spread, set this alongside Smoked Pulled Pork and Bacon Baked Beans. The tangy crunch cuts right through smoky, rich meat.

For sandwiches and burgers, pile coleslaw directly on top of pulled pork sandwiches, fried chicken sandwiches, or fish tacos. The crunch and acidity add brightness that lettuce alone cannot match.

For a lighter side dish spread, serve alongside Fondant Potatoes, Roasted Cauliflower Steaks, or Pan-Fried Okra for cool, crunchy contrast to any warm dish on the table.

Recipe FAQs

Can I use a different vinegar?

Yes! Rice vinegar gives a milder, slightly sweet tang. White balsamic adds a fruity note. Flavored balsamic vinegars can turn a basic slaw into something unexpected. Stick with apple cider vinegar for the classic flavor.

Can I use Miracle Whip instead of mayo?

Absolutely. Miracle Whip is tangier and slightly sweeter, which pushes the slaw in a more tart direction. Just be aware that combining it with extra vinegar can make the slaw quite sharp.

How long will coleslaw keep?

Three to four days in the refrigerator in an airtight container. The cabbage softens and releases water as it sits, which is normal. Stir well before serving.

Can I make coleslaw ahead of time?

Yes, and it actually tastes better when you do. Making it the night before lets the vinegar and seasonings fully penetrate the cabbage. For potlucks and cookouts, making it ahead is the best move because it is one less thing to prep day-of.

What is the best cabbage for coleslaw?

Green cabbage is the classic choice for its mild crunch. Purple cabbage adds color and a peppery bite. This recipe uses a 3:1 blend of green to purple for the best of both. Napa and savoy cabbage are softer and work better in Asian-inspired slaws.