Classic Coleslaw Recipe

Name: Simple Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: British, American
Ingredients: 300 g White Cabbage, core removed and very finely shredded; 2 Medium Carrots, peeled and coarsely grated; 0.5 Red Onion, very finely sliced; 0.5 tsp Fine Salt, for drawing out moisture; 4 tbsp Mayonnaise, full-fat gives the best result; 1 tbsp Cider Vinegar; 1 tsp Dijon Mustard; 1 tsp Caster Sugar; 0.25 tsp Celery Salt; 0.25 tsp Black Pepper

A great coleslaw is one of the most underrated side dishes in the cook's repertoire - crisp, creamy, tangy, and cooling, it's the perfect counterpoint to anything hot and spiced off the BBQ. This classic coleslaw recipe uses white cabbage, carrot, and red onion dressed in a simple mayonnaise and cider vinegar dressing with a touch of Dijon mustard and a pinch of celery salt. It's the version that works alongside everything: jerk chicken, piri piri chicken, pulled pork, burgers, or fish and chips.

The key to a great coleslaw is twofold: shredding the cabbage finely enough that it softens slightly in the dressing without losing its crunch, and salting it first to draw out excess moisture - the step that separates a coleslaw that stays crisp and creamy from one that turns watery after 20 minutes. It takes an extra 10 minutes of patience but makes a significant difference to the finished result.

Ready in 15 minutes plus a short resting time, this coleslaw keeps well in the fridge for up to 3 days and actually improves after a few hours as the dressing melds into the vegetables. Make it ahead - it's one of those sides that always tastes better the next day.

Ingredients

For the slaw

300 g White Cabbage , core removed and very finely shredded
2 Medium Carrots , peeled and coarsely grated
0.5 Red Onion , very finely sliced
0.5 tsp Fine Salt , for drawing out moisture

For the dressing

4 tbsp Mayonnaise , full-fat gives the best result
1 tbsp Cider Vinegar
1 tsp Dijon Mustard
1 tsp Caster Sugar
0.25 tsp Celery Salt
0.25 tsp Black Pepper

Method

Place the shredded cabbage and sliced red onion in a large colander set over a bowl. Sprinkle over the ½ tsp of fine salt and toss well. Leave for 10–15 mins - the salt will draw out excess moisture from the cabbage. After resting, squeeze the cabbage and onion firmly with your hands to remove as much liquid as possible, then transfer to a large mixing bowl.

Tip: This salting step is the difference between coleslaw that stays crisp and creamy and coleslaw that becomes watery and soggy within minutes of dressing. Don't skip it - it takes barely any extra time and the results speak for themselves.
Add the grated carrot to the bowl and toss to combine with the cabbage and onion.
In a separate small bowl, whisk together the mayonnaise, cider vinegar, Dijon mustard, caster sugar, celery salt, and black pepper until smooth. Taste and adjust - more vinegar for sharpness, more sugar for balance, more mustard for heat.

Tip: The dressing should taste noticeably sharp and well-seasoned at this stage - it will mellow once mixed with the vegetables. A dressing that tastes just right before mixing will taste bland after.
Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated. Cover and refrigerate for at least 30 mins before serving - this allows the dressing to soften the vegetables slightly and the flavours to come together.
Taste before serving and adjust seasoning if needed. Serve cold alongside jerk chicken, piri piri chicken, pulled pork, burgers, or any grilled meat.

Alternatives & Variations

Swap full-fat mayonnaise for half mayonnaise and half low-fat Greek yogurt - cuts the calories and fat significantly while keeping the dressing creamy and tangy; the yogurt adds a pleasant sharpness that works well with the cider vinegar
Use light mayonnaise entirely - reduces fat noticeably; the texture is slightly thinner but the flavour is very close to the full-fat version
Reduce the mayonnaise to 3 tbsp and add an extra tsp of cider vinegar - a sharper, lighter dressing that still coats the slaw well

Swap the mayonnaise for a good quality vegan mayonnaise - Hellmann's Vegan and Oatly both work well and are widely available at UK supermarkets. All other ingredients are already plant-based. The result is indistinguishable from the standard version in both flavour and texture.

This recipe is naturally gluten free. All ingredients - cabbage, carrot, onion, mayonnaise, cider vinegar, mustard, and spices - contain no gluten. Check your mayonnaise and Dijon mustard labels if you have a severe intolerance, though both are almost always gluten free.

FAQs

Just 15 mins of active prep, plus 10–15 mins of salting time and at least 30 mins of chilling. Plan for around an hour from start to table - though most of that is hands-off resting and chilling time.

Rated Easy. There's no cooking involved - just shredding, grating, mixing, and dressing. The salting step requires a little patience but no technique. Anyone can make excellent coleslaw with this recipe.

Stored in an airtight container in the fridge, this coleslaw keeps well for up to 3 days. It actually tastes better after 24 hours once the dressing has fully melded into the vegetables. Give it a stir before serving as the dressing can settle at the bottom.

Freezing is not recommended. The mayonnaise dressing separates completely when frozen and the cabbage becomes unpleasantly soft and watery on thawing. This is a make-fresh-and-refrigerate dish only.

Almost always because the cabbage wasn't salted before dressing. Cabbage contains a lot of water which it releases once dressed, quickly diluting the dressing and making the slaw soggy. The salting and squeezing step in this recipe draws that moisture out before the dressing goes on, keeping the coleslaw creamy and crisp for much longer.

It's the natural partner for jerk chicken, BBQ piri piri chicken, pulled pork, burgers, and grilled sausages. It also works brilliantly alongside fish and chips, in a pulled pork or chicken sandwich, or as a side for a summer BBQ spread. The cooling creaminess makes it particularly well-suited to spiced dishes where it provides balance and contrast.