This coleslaw is so easy to make with only 9 ingredients and makes the perfect side dish for family gatherings, backyard barbecues, and casual get-togethers. This recipe is quick, delicious, and full of flavor. It's got just the right balance of sweetness and tang, with a hint of dill that really takes it to the next level.
BBQ from the smoker and the grill are some of my favorite things to make, so I knew I needed the perfect Coleslaw to go with them. This recipe has been my go-to in my catering business. I have made this for hundreds of guests, and it never fails. Every time I serve it, people are always asking for the recipe.
If you like this slaw, try Roasted Corn Cole Slaw for a fun twist.
WHY you'll love this recipe
- Easy and Quick - You can make this in just minutes
- Pantry Ingredients - makes a perfect balance of creamy, tangy, and slightly sweet.
- Great for cookouts - Perfect summer BBQ side dish
- Fresh Dill - adds a bright, homemade flavor.
Reader Review: The fresh dill in this slaw makes it so fresh and delicious. - Kedra
What is cole slaw
Coleslaw is a simple, classic side dish made from finely shredded raw cabbage mixed with dressing. It's best known for its cool, crisp texture and a slightly sweet flavor.
Coleslaw is traditionally served alongside sandwiches, BBQ, and comfort foods because its crunchy texture and acidity help balance out rich, savory dishes.
Tim's Tip: Use fresh cabbage and carrots for the best texture and flavor.
Ingredients
- Cabbage: A medium head of cabbage will work; it is the base of your slaw!
- Carrots: Adds a natural sweetness and color.
- Mayonnaise: Creates the creamy base of the dressing.
- Apple Cider Vinegar: The tangy bite that balances the richness of the mayo.
- Fresh Dill: A light, herby freshness that makes it taste homemade.
- Celery Salt: This gives the coleslaw its signature taste.
- Sugar: Balances the tanginess with a touch of sweetness.
- Salt: To enhance the flavors.
- Pepper: Adds a mild kick to the dressing.
How to make Coleslaw
- Prep the Veggies: Finely slice the cabbage and shred the carrots, then add them to a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, dill, celery salt, sugar, salt, and pepper.
- Combine: Pour the dressing over the cabbage and carrots, then toss until well coated.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to come together and the texture to soften slightly.
- Serve and Enjoy: Give the coleslaw a quick toss before serving.
Tim's Expert Tip
- Let it chill! - Even 30 minutes makes a big difference. This gives the cabbage and carrots time to soak up all those delicious flavors from the dressing and seasonings. It will also soften the texture slightly, giving the perfect. bite.
- Use a sharp knife or mandoline to slice the cabbage thin - This will give you that classic coleslaw texture and help the dressing coat every bite evenly.
- Fresh Cabbage and Carrots - Using fresh produce will give you the best texture and flavor. Pre-shredded mixes tend to be less crisp.
What to serve with Slaw
How to store
- Store in an airtight container in the refrigerator for up to 3 days.
- Make sure to stir before serving, because the dressing may settle.
- Freezing is not recommended; the dressing will separate when thawed, leaving you with a watery texture.
FAQ
Yes! In fact, it tastes even better after it sits for a bit and the flavors come together.
Absolutely. That is a great time-saver and can work perfectly in this recipe.
If your cabbage is extra moist, you can slightly salt it and let it sit for 15-20 minutes, then drain before mixing.
Recipe
Coleslaw
Equipment
- 1 Mixing Bowl
- 1 Sharp Knife
Ingredients
- 1 Head of Cabbage Finely Shredded (about 5 cups)
- 1½ cups Shredded Carrots
- ¾ Cup Mayonaise
- ¼ Cup Apple Cider Vinegar
- 1 Tsp Dried Dill or 2 teaspoon fresh
- ½ teaspoon Celery Salt
- 1 Tbsp Sugar
- ¾ teaspoon Sea Salt
- ¾ teaspoon Black Pepper
Instructions
- Prep the Veggies: Finely slice the cabbage and shred the carrots, then add them to a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, dill, celery salt, sugar, salt, and pepper.
- Combine: Pour the dressing over the cabbage and carrots, then toss until well coated.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to come together and the texture to soften slightly.
- Serve and Enjoy: Give the coleslaw a quick toss before serving.
Notes
- Let it chill! - Even 30 minutes makes a big difference. This gives the cabbage and carrots time to soak up all those delicious flavors from the dressing and seasonings. It will also soften the texture slightly, giving the perfect. bite.
- Use a sharp knife or mandoline to slice the cabbage thin - This will give you that classic coleslaw texture and help the dressing coat every bite evenly.
- Fresh Cabbage and Carrots - Using fresh produce will give you the best texture and flavor. Pre-shredded mixes tend to be less crisp.
- Store in an airtight container in the refrigerator for up to 3 days.
- Make sure to stir before serving, because the dressing may settle.
- Freezing is not recommended; the dressing will separate when thawed, leaving you with a watery texture.
Chef Tim Clowers says
We love this recipe and we have made it for years.