Lunch

Coleslaw

This is the classic deli-style coleslaw: shredded cabbage and carrots tossed in a bright, creamy dressing with just the right amount of tang. It's crisp, refreshing, and stays crunchy for days.

129calper serving 1gprotein 8gcarbs 11gfat 15min prep 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Coleslaw — common questions

Can I make coleslaw ahead?

Yes, and it's even better made 2–4 hours ahead; the cabbage softens and flavors meld beautifully. Keep it covered in the refrigerator and stir gently before serving. It stays good for up to 5 days refrigerated.

Can I use red cabbage instead?

Yes, red cabbage works well and gives a more colorful slaw. Use the same amount and treat it identically; the flavor is slightly earthier but equally delicious. You can also use a mix of red and green.

What's the most common mistake?

Using a dull knife and chopping instead of shredding, which bruises the cabbage and makes it mushy; always shred thinly with a sharp knife, mandoline, or food processor. Also, over-dressing it—the cabbage should glisten, not swim.

What should I serve coleslaw with?

Pulled pork sandwiches, fried fish, barbecue, hot dogs, tacos, or grilled chicken—it's the perfect acidic, crisp counterpoint to rich or smoky meats.

Can I make it without mayo?

Yes, substitute a vinegar-based dressing: whisk together ¼ cup vinegar, 2 tbsp sugar, 1 tbsp oil, 1 tsp salt, and ½ tsp pepper. It will be lighter and tangier, more like a slaw you'd serve with barbecue.

How long does coleslaw keep?

Covered and refrigerated, it stays crisp and fresh for 5–7 days. The dressing may separate slightly at the bottom—just stir before serving. Do not freeze, as the cabbage becomes mushy.