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Old-fashioned coleslaw on plate with steak and grilled vegetables.
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5 from 7 votes

Traditional Coleslaw

Easy, classic, crunchy, and creamy, a classic coleslaw recipe that's perfect for barbecues, grilling nights, and as a sandwich side.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8 People
Author: Katie Workman

Ingredients

For the Dressing:

  • 3 tablespoons cider vinegar
  • 1 teaspoon sugar
  • ¾ cup mayonnaise
  • 2 tablespoons minced onion or shallot
  • Hot sauce (to taste)
  • Kosher salt and freshly ground black pepper (to taste)

For the Coleslaw:

  • 6 cups finely shredded cabbage (preferably napa)
  • 2 carrots (peeled and shredded)
  • 1 red, yellow, or orange bell pepper (cored, seeded, and very thinly sliced)
  • 8 scallions (trimmed and thinly sliced; white and green parts)

Instructions

  • In a large bowl, mix together the vinegar and sugar and stir until the sugar is dissolved. Add the mayonnaise, onion, hot sauce, salt, and pepper (be generous with the salt and pepper!), and blend well.
  • Add the cabbage, carrots, bell pepper, and scallions and toss to blend well. Taste and adjust the seasoning.

Notes

You can chill the salad for up to a day before serving. This slaw is best served the day you may it, though leftovers will keep in the fridge for up to 3 days.

Nutrition

Calories: 174kcal | Carbohydrates: 7g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 308mg | Potassium: 215mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3199IU | Vitamin C: 42mg | Calcium: 38mg | Iron: 1mg