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    Home » Recipes » Salads

    Old Fashioned American Coleslaw Recipe (Creamy)

    Modified: Mar 20, 2024 · Published: Mar 10, 2024 by Sharon Rigsby · 3 Comments

    Jump to Recipe
    Pinterest pin showing a bowl of shredded cabbage and carrots.

    One taste of my creamy Old-Fashioned American Coleslaw will remind you of country picnics, potlucks, dinner on the grounds, and Sunday dinner at Grandma’s house.

    This American classic southern-style coleslaw has it all: fresh, crunchy green cabbage, shredded carrots, and a homemade coleslaw dressing with mayonnaise and apple cider vinegar.

    A large glass bowl filled with coleslaw with a pitcher of dressing behind it.

    Like my Purple Cabbage Coleslaw, this easy coleslaw recipe pairs well with just about any entrée, especially BBQ, grilled meat, and fried seafood. I think there may actually be a law requiring it on seafood platters.

    It’s the perfect side dish whether it’s a busy weeknight, a special occasion or for summer BBQs.

    Jump to:
    • Why I love this recipe and you will too:
    • Ingredient notes and substitutions:
    • How to make American Coleslaw:
    • Serving suggestions:
    • Recipe variations:
    • The best method of shredding cabbage and carrots for coleslaw:
    • How to store leftovers:
    • Recipe FAQs:
    • Expert tips and tricks:
    • More popular recipes with cabbage:
    • 📋 Recipe:

    Why I love this recipe and you will too:

    • No cooking is required; it’s a simple recipe, even for a beginning cook with simple ingredients.
    • American Coleslaw isn’t fussy; it can be eaten at room temperature and travels well, so it’s perfect for taking to a potluck or summer BBQs.
    • This classic coleslaw recipe can be made ahead, and it’s even better on the second day.

    Ingredient notes and substitutions:

    Coleslaw ingredients including a head of green cabbage, carrots and dresssing ingredients
    • Cabbage – I usually only use green cabbage in my coleslaw. Purple or red cabbage adds a beautiful contrast, but unfortunately, it tends to bleed and can turn your masterpiece into pink slaw. If you are in a time crunch, a bag or two of pre-shredded coleslaw mix from the grocery store works too.
    • Carrots – with their lovely orange color and sweet taste are a must. Sometimes I peel them, sometimes I don’t. You do you.
    • Mayonnaise – forms the base of the homemade coleslaw dressing. Since it’s such an important ingredient, be sure to use a premium brand like Dukes, avoid fat-free mayonnaise, and pass on Miracle Whip.
    • Sugar – balances out the sharpness of the apple cider vinegar and adds the sweet taste to the dressing that we all know and love.
    • Apple cider vinegar – gives the dressing a tangy flavor. You can substitute white vinegar, but you may have to add a bit more sugar.
    • Kosher salt & ground black pepper – enhance all of the other flavors.

    Complete measurements can be found in the recipe card below.

    How to make American Coleslaw:

    1. Shred the cabbage using a grating or shredding disc in a food processor. Transfer to a large bowl.
    A food processor filled with shredded cabbage with ingredients for the dressing.
    1. Shred the carrots using a grating or shredding disc in a food processor. Transfer to a large bowl.
    A food processor bowl with shredded carrots in it.
    1. Combine dressing ingredients in a small bowl or pitcher.
    Coleslaw dressing in a small glass bowl with a whisk in it.
    1. Add the creamy dressing to the shredded cabbage and carrots and toss to combine. Use about half to start; you can always add more.
    Pouring coleslaw dressing from a small pitcher into a large bowl of coleslaw.

    Serving suggestions:

    As I mentioned above, American Coleslaw pairs well with just about any main dish. It is wonderful, piled high on hot dogs, Pulled Pork Tacos, or sandwiched in Grilled Fish Tacos or Fried Shrimp Tacos.

    Here are some of my other favorite pairings:

    • Fried Fish, Fried Grouper, Pan-Fried Shrimp, and Fried Red Snapper
    • Blackened Grouper and Blackened Shrimp
    • Grilled Ham Steak and Baked Ham
    • Oven-Baked Baby Back Ribs and Country-Style Pork Ribs

    Recipe variations:

    • This recipe can be adapted in many ways, including adding onions, celery, shredded apples, almonds, pecans, or Craisins to the cabbage mixture.
    • You can also change the dressing ingredients by adding more or less sugar or vinegar, sour cream, Dijon mustard, celery seeds, or mustard seeds.
    • There are also vinegar coleslaw dressings made without mayonnaise.

    The best method of shredding cabbage and carrots for coleslaw:

    This is a hotly debated topic, and believe it or not, your coleslaw will taste different depending on the method you use and whether you opt for purchased bagged coleslaw.

    I can also tell you that the carrots you buy already shredded at the store do not taste nearly as good as what you shred yourself.

    I am in the lazy camp and prefer using a food processor with a grating disc, which can shred a whole head of cabbage and 2-3 carrots in around a minute. You can also use an old-fashioned box grater, or mandoline and many folks like to use a knife to chop up the veggies.

    How to store leftovers:

    Leftover coleslaw can be stored in an airtight container in the fridge for up to five days. Unfortunately, fresh cabbage cannot be frozen; it will turn to mush.

    Recipe FAQs:

    Why is is called coleslaw?

    According to Wikipedia, the term coleslaw originated from the Dutch word “koolsla” which means cabbage salad.

    What type of cabbage is best for making coleslaw?”

    For traditional American coleslaw, you’ll want to use green cabbage instead of Savoy or Napa. Green cabbage has a mild flavor and a crisp texture that is perfect for this recipe.

    Expert tips and tricks:

    • Be sure to cut the core out of your cabbage before shredding it.
    • You can make the dressing up to 24 hours before you plan to add it to the coleslaw, and you can assemble the coleslaw up to 24 hours before you plan to serve it.
    • If you love the contrast of purple cabbage in your coleslaw, either add a small amount or wait to add it until right before serving. The purple cabbage will turn your slaw pink.

    More popular recipes with cabbage:

    • A cast iron skillet with Southern fried cabbage topped with bacon.
      Southern Fried Cabbage with Bacon
    • Fried chicken burger topped with coleslaw and pimento cheese.
      Easy Southern Crispy Fried Chicken Burgers Recipe
    • Squeezing lime juice over grilled fish tacos.
      Grilled Fish Tacos, Spicy Slaw and Avocado Cream
    • Corned Beef and Cabbage Egg Rolls-9
      Corned Beef and Cabbage Egg Rolls

    ⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

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    A large bowl of American Coleslaw containing shredded green cabbage and carrots.

    Old Fashioned American Coleslaw Recipe (Creamy)

    Sharon Rigsby
    This American classic southern-style coleslaw has it all: fresh, crunchy green cabbage, shredded carrots, and a homemade coleslaw dressing with mayonnaise and apple cider vinegar.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad, Side Dish
    Cuisine American
    Servings 10 servings
    Calories 207 kcal

    Equipment

    • Food processor with grating or shredding disc. You can use a box grater, mandoline, or knife instead.

    Ingredients
      

    • 1 head green cabbage
    • 2 carrots, peeled or unpeeled
    • 1 cup mayonnaise
    • ⅓ cup sugar
    • 2 tablespoons apple cider vinegar
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper

    Instructions
     

    • Shred the cabbage and carrots using a grating or shredding disc in a food processor. Transfer to a large bowl.
    • Combine dressing ingredients in a small bowl or pitcher.
    • Add the creamy dressing to the shredded cabbage and carrots and toss to combine, about half to start, you can always add more.

    Notes

    Be sure to cut the core out of your cabbage before shredding it.
    You can make the dressing up to 24 hours before you plan to add it to the coleslaw, and you can assemble the coleslaw up to 24 hours before you plan to serve it.
    If you love the contrast of purple cabbage in your coleslaw, either add a small amount or wait to add it until right before serving. The purple cabbage will turn your slaw pink.

    Nutrition

    Calories: 207kcalCarbohydrates: 13gProtein: 2gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 9mgSodium: 284mgPotassium: 202mgFiber: 3gSugar: 10gVitamin A: 2142IUVitamin C: 34mgCalcium: 43mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 5 votes (3 ratings without comment)

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      Recipe Rating




    1. Nancy

      May 17, 2025 at 2:20 pm

      5 stars
      So simple, so great! Will never buy pre-made coleslaw again!!

      Reply
      • Sharon Rigsby

        May 19, 2025 at 12:41 pm

        I’m so happy you liked it! Thank you, too, for taking the time to leave a comment!
        All the best,
        Sharon

        Reply
    2. Pam

      September 26, 2024 at 4:26 pm

      5 stars
      This is an excellent recipe! I have used this as is for hamburgers and picnics. Tonights, I will serve with added chopped apples and dried cranberries at a fall neighborhood outing. Just tasted and it is perfect and pretty.

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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