This Classic Coleslaw Recipe is an easy side dish or topping for pulled pork sandwiches! It’s addictively crisp and crunchy with a creamy coleslaw dressing, and includes just 3 ingredients!

Classic coleslaw in a white bowl

Coleslaw is one of my go-to recipes. I make it on a weekly basis year round because it’s one of the best side dishes regardless of the season.

Two of my favorite recipes include my creamy coleslaw with apples and fennel, and my vegan coleslaw with curry dressing, but you really can’t beat the classics.

This classic coleslaw recipe is the most versatile because of its simplicity. It’s great in the spring and summer for lunches and barbecues, and is also perfect in the fall and winter served with game day food or as a topping with pulled pork and bbq pulled chicken sandwiches!

There’s really no wrong answer. 🙂

Coleslaw in a white bowl with dressing and green onions

Why you’ll love this recipe:

  • This classic coleslaw recipe is addictively crisp and crunchy, and is tossed in a creamy coleslaw dressing.
  • It’s extremely versatile and may be served as a side dish or as a topping for sandwiches.
  • It comes together in minutes with just 3 ingredients!
  • It’s naturally gluten and dairy free, and is easily made vegan.

Recipe ingredients

There are only (3) ingredients in this classic coleslaw recipe, so it couldn’t be easier! It can be customized a number of ways to incorporate your favorite ingredients, or simply leave as-is for the perfect side dish or topping for sandwiches.

Coleslaw ingredients

Ingredient notes

  • Coleslaw blend. Packaged coleslaw blends make this recipe incredibly easy. I purchase my favorite organic blend that includes green cabbage, red cabbage and carrot, so I get (3) ingredients in one! If you prefer to do it yourself, see my cabbage post, which includes tips on how to cut cabbage.
  • Green onions. Green onions add a nice savory flavor to this slaw without overpowering it. Red onion or chives would be a great substitute, or omit altogether if you prefer.
  • Coleslaw dressing. I make a batch of my homemade coleslaw dressing weekly as I make a lot of slaw! It may be made in advance and kept in the fridge for up to 2 weeks, or you can use your favorite store bought dressing.

How to make this recipe

This classic coleslaw recipe is incredibly easy and come together in under 10 minutes. Pro tip: using a packaged coleslaw blend saves a lot of time, and incorporates (2) types of cabbage and carrot.

How to make coleslaw collage
  • Place the cabbage blend and green onions in a large bowl.
  • Toss the cabbage mixture with the desired amount of coleslaw dressing until well coated.

FAQs

How do you make coleslaw from scratch?

The easiest way to make coleslaw from scratch is to start with a packaged coleslaw blend because prepped cabbage is a huge time saver and they include two types of cabbage and carrot for color and flavor. Simply add sliced green onion and toss with enough coleslaw dressing to coat.

Why is coleslaw bad for you?

Coleslaw dressing is typically very high in fat and calories as it’s laden with mayo and oftentimes sugar, which is what can make coleslaw bad for you. Eat it in moderation, or choose a healthier coleslaw dressing that’s lower in sugar or made with Greek yogurt instead.

Is coleslaw OK on a diet?

Coleslaw is ok on a diet, depending on the type of coleslaw dressing that’s used. Most dressings are high in fat, calories and sugar, so be sure and check the labels or eat in moderation.

Aside from the dressing, cabbage coleslaw includes vitamins and minerals, it is low in carbohydrates, and can also help reduce inflammation and improve digestion.

Is coleslaw high in carbs?

Cabbage is a low carb food, so most coleslaw is low in carbohydrates. Be careful as many recipes include ingredients that bump up the carbs and sugar, such as apples, raisins and sugary dressings.

How to serve coleslaw

Coleslaw is so versatile and may be served up a number of ways!

Recipe notes

  • Pro tip: I love using an organic cabbage blend for this coleslaw recipe. It includes green cabbage, purple cabbage and carrot, so it serves as one ingredient and includes great color and flavor.
  • Coleslaw can be made ahead, although the cabbage will soften if it is tossed in the dressing too far in advance.
  • Store leftovers in an airtight container in the refrigerator for 2-3 days.
Coleslaw in a bowl with a spoon buried inside

More cabbage recipes you’ll love:

If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

Classic coleslaw in a white bowl

Classic Coleslaw Recipe

This Classic Coleslaw recipe is addictively crisp, crunchy and is tossed in a creamy coleslaw dressing. It's made with just 3 ingredients and comes together in minutes!
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Ingredients

  • 12 ounces organic cabbage blend
  • 2 green onions both white and green parts, sliced thinly on the bias
  • Coleslaw dressing

Instructions 

  • Place the cabbage blend and green onions in a large bowl.
  • Toss the cabbage mixture with the desired amount of coleslaw dressing until well coated. Serve and enjoy!

Notes

  • Nutrition information does not include the coleslaw dressing as that has been calculated in a separate post.
  • Pro tip:  I love using an organic cabbage blend for this coleslaw recipe. It includes green cabbage, purple cabbage and carrot, so it serves as one ingredient and includes great color and flavor.
  • Coleslaw can be made ahead, although the cabbage will soften if it is tossed in the dressing too far in advance.
  • Store leftovers in an airtight container in the refrigerator for 2-3 days.

Nutrition

Calories: 15kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 11mg, Potassium: 107mg, Fiber: 2g, Sugar: 2g, Vitamin A: 95IU, Vitamin C: 22mg, Calcium: 26mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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