Coleslaw Recipe

Cole Slaw
John E. Kelly/Photodisc/Getty Images
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Chilling Time: 60 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
254 Calories
16g Fat
25g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 254
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 14%
Cholesterol 10mg 3%
Sodium 503mg 22%
Total Carbohydrate 25g 9%
Dietary Fiber 9g 31%
Protein 5g
Calcium 154mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic coleslaw recipe is creamy and tangy with just the right amount of sweetness. You can add mustard or horseradish to give it a bit more of a kick.

If you like coleslaw that's half green cabbage and half red cabbage, then you can prepare the recipe with no modification. Otherwise, you could use 1½ heads of green cabbage and half a head of red. You'll end up with two half heads of each left over. You can use them in a stir-fry or something later.

Otherwise, you could simply double the recipe and use two heads of green and one of red. My experience with this coleslaw is that you can't have too much.
Also see: How to Make Buttermilk


  • 1 medium green cabbage
  • 1 medium red cabbage
  • 2 carrots, peeled and shredded
  • 1/8 cup (2 tablespoons) red onion, shredded
  • ¾ cup mayonnaise
  • 2 tablespoon sour cream or buttermilk
  • 2 tablespoons tarragon vinegar or cider vinegar
  • 1 teaspoon Dijon mustard or prepared horseradish (optional)
  • 2 tablespoons sugar, or to taste
  • 1 teaspoon celery salt
  • Salt and freshly ground white pepper, to taste

Steps to Make It

  1. Remove any wilted outer leaves from the cabbage. Quarter the cabbages, cut out their cores, then shred them. You want about eight cups of cabbage total, half green and half red. You might not use all of both heads.

  2. In a large stainless steel or glass bowl, whisk together the mayonnaise, vinegar, sour cream or buttermilk, the optional mustard or horseradish, and the sugar and celery salt.​

  3. Add the shredded cabbage, carrots, and onion. Mix well until the vegetables are uniformly coated with the dressing.​

  4. Season to taste with salt and white pepper. Adjust the flavoring with more vinegar if it's too sweet or more sugar if it's too tart. You can also adjust the creaminess with more sour cream or buttermilk if you like.​

  5. Refrigerate for at least an hour, up to four hours, before serving.