Old Fashioned American Coleslaw Recipe (Creamy)

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:

• 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.

2. Shred the carrots using a grating or shredding disc in a food processor. Transfer to a large bowl.

3. Combine dressing ingredients in a small bowl or pitcher.

4. Add the creamy dressing to the shredded cabbage and carrots and toss to combine. Use about half to start; you can always add more.

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

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:

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:

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