Coleslaw Recipe

If you’re looking for a side dish that’s light, crunchy, and full of flavor, this coleslaw recipe is your new go-to. It strikes the perfect balance of tangy vinegar, creamy dressing, and a touch of sweetness—making it more than just a bowl of cabbage. Whether you’re pairing it with BBQ, fish tacos, or a grilled sandwich, this slaw adds the kind of refreshing bite that keeps the whole plate feeling bright and balanced.

What makes this slaw special? It’s quick to prep, uses clean, fresh ingredients, and features a healthy coleslaw dressing with yogurt and olive oil instead of heavy mayonnaise. Plus, with a short salt-and-rinse step, you’ll avoid soggy slaw and keep that perfect crunch.
In this guide, we’ll break down the full ingredient list, show you exactly how to make coleslaw, share smart variations (like vinegar-based coleslaw, Asian coleslaw, or coleslaw without mayo), suggest how to serve it, and help you store leftovers like a pro.

Coleslaw Ingredients

Produce

• ½ large head green cabbage (about 800 g), finely shredded
• ½ large red onion, finely sliced
• 1 medium carrot, peeled and grated
• 2 tbsp fresh parsley, chopped
• Optional: Replace half of the green cabbage with purple cabbage for added color and antioxidants
  Salt and Sugar
• ¼ cup kosher salt (for salting and rinsing slaw)
• 1 tbsp organic sugar (panela or coconut sugar; adjust to taste)

Dressing Components

• ¼ cup olive oil
• ½ cup (120 ml) plain yogurt (or Greek yogurt for extra creaminess)
• 2 tbsp apple cider vinegar (or white vinegar as a substitute)
• 1 tbsp Dijon mustard (or yellow mustard for milder flavor)
• 1 tsp freshly ground black pepper (adjust to taste)

This ingredient combo creates a creamy coleslaw recipe that’s light but flavorful, with enough acidity to cut through rich dishes and enough creaminess to stand on its own.

Coleslaw Calories

Each ½-cup serving of this slaw is about 170 calories, making it a smart side that’s satisfying without being heavy.

• Total Fat: 14g (mainly from olive oil and yogurt)
• Carbohydrates: 9g (includes natural sugars from carrots and a bit of added sugar)
• Protein: 2g
• Fiber: 2g
• Sodium: varies based on rinsing, but salting step significantly reduces final sodium content

How to Make Coleslaw

Follow these steps to easily assemble your coleslaw recipe in under 15 minutes of active prep.

Shredding the Cabbage

Remove any wilted or bruised outer leaves from your cabbage. Slice in half and cut out the core. Using a sharp knife, mandoline, or food processor with a shredding blade, finely shred the cabbage. Aim for pieces about ⅛-inch thick—thin enough for a light texture, but not mushy. Do the same with the red onion and grate the carrot using the large holes of a box grater. For extra crispness, pat any excess moisture from the vegetables using a paper towel or salad spinner before mixing.

Preparing the Dressing

In a medium bowl, whisk together the olive oil, yogurt, apple cider vinegar, Dijon mustard, and black pepper until smooth. The dressing should be creamy but pourable. Taste and adjust: if it’s too tangy, add a pinch more sugar; if it’s too sweet, stir in a splash of extra vinegar. Optionally, refrigerate for 10 minutes before using to help flavors develop.

Tossing and Chilling

In a large bowl, combine the shredded cabbage, carrot, red onion, and kosher salt. Add sugar and toss everything together thoroughly. Let sit for 5–7 minutes—this draws out moisture and softens the vegetables slightly without losing crunch. After resting, rinse the mixture well under cold water using a colander. Drain thoroughly, then pat dry or spin dry in a salad spinner. Return the cabbage mix to a clean bowl.

Pour the dressing over the vegetables. Add chopped parsley and toss gently using tongs or two large spoons to coat everything evenly. Be careful not to crush the vegetables. Chill in the refrigerator for at least 30 minutes before serving. For crisper texture, you can serve immediately; for deeper flavor, let it sit for up to 2 hours.

Coleslaw Recipe Variations

Vinegar-Based Coleslaw

Skip the yogurt entirely and replace it with ¼ cup red wine vinegar and ¼ cup olive oil. Add ½ tsp celery seed and an extra tablespoon of sugar. This version is tangy, light, and perfect for hot days or BBQ spreads.

No-Mayo Yogurt Coleslaw

Use plain Greek yogurt instead of mayonnaise entirely. You get all the creaminess with less fat and more protein. Reduce sugar slightly since yogurt has natural sweetness.

Asian-Style Coleslaw

Add chopped Napa cabbage or bok choy, shredded carrots, and a handful of chopped cilantro. For the dressing, mix rice vinegar, sesame oil, soy sauce, honey, and a touch of grated ginger. This slaw pairs beautifully with grilled chicken or fish.

Keto Coleslaw

Use full-fat mayonnaise and remove the sugar. Add erythritol or stevia-based sweetener and toss in chopped crispy bacon for a rich, satisfying low-carb slaw.

Apple-Pineapple Coleslaw

Fold in ½ cup finely diced green apple and ¼ cup crushed pineapple (drained). This version leans sweet and tropical and works well with grilled shrimp or chicken.

Coleslaw Servings

This coleslaw recipe serves 4 people with generous ½-cup portions. It’s versatile and pairs well with:

• Pulled pork sandwiches or BBQ brisket
• Grilled fish tacos or shrimp skewers
• Veggie burgers or grilled chicken sandwiches
• Served solo as a crisp side to baked sweet potatoes

For large gatherings or cookouts, double or triple the recipe.

Plating tip: Serve in a chilled bowl and garnish with extra parsley or a sprinkle of paprika for a pop of color.

How to Store Coleslaw?

Store leftovers in an airtight container in the refrigerator at or below 40°F. This slaw keeps well for up to 3–4 days. After that, it may start to get watery or lose texture.
If your coleslaw becomes slightly soggy after sitting, revive it by draining off any excess liquid and stirring in a small spoonful of fresh yogurt or vinegar before serving.
Freezing is not recommended for coleslaw due to the high water content of cabbage and the creamy dressing, which may separate once thawed.

FAQ

What is the difference between creamy and vinegar-based coleslaw?

Creamy coleslaw includes mayo or yogurt-based dressing for richness. Vinegar-based versions skip the dairy and focus on a tangy, lighter flavor.

Can I make coleslaw ahead of time, and how long will it stay fresh?

Yes! Coleslaw actually tastes better after resting. Prep it up to 1 day ahead and store sealed in the fridge. Best eaten within 3–4 days.

How do I prevent my coleslaw from becoming watery or soggy?

Salt and drain the cabbage before adding dressing. Also, pat vegetables dry after rinsing. This draws out excess moisture and keeps the texture crisp.

What can I use instead of mayonnaise in coleslaw?

Greek yogurt, plain yogurt, or even blended avocado make excellent substitutes. For oil-based dressings, use olive oil and vinegar or try tahini for a unique twist.

Which type of cabbage is best for making coleslaw?

Green cabbage is the classic choice, but red cabbage, Napa cabbage, or Savoy also work well. Mix varieties for added texture, flavor, and color.