Classic Coleslaw Recipe
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!
Coleslaw is one of my go-to side dishes. 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 fennel and apple slaw, and my vinegar coleslaw with no mayo in sight, 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 meals like slow cooker baby back ribs and grilled burgers. , 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. 🙂 If you’re a fan of cabbage, be sure to check out my collection of cabbage recipes, which also includes handy info such as how to cut cabbage, nutrition benefits and more!
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 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 collection of cabbage recipes, 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.
See the recipe card below for the full list of ingredients and quantities.
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.
- 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.
Recipe FAQs
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.
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.
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.
Serving suggestions
This classic coleslaw recipe is so versatile and may be served up the following ways:
- Serve with grilled bbq chicken or grilled burgers for your next barbecue.
- It’s the perfect topping for instant pot pulled pork or slow cooker bbq pulled chicken sandwiches.
- Enjoy with salmon cakes or air fryer pork chops for a delicious low carb meal.
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.
More cabbage recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Classic Coleslaw Recipe
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:Â 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
