2-Minute Coleslaw (Pareve)

Cole Slaw

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Prep: 2 mins
Cook: 0 mins
Total: 2 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
92 Calories
7g Fat
7g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 92
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 244mg 11%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 2g
Vitamin C 43mg 213%
Calcium 55mg 4%
Iron 0mg 1%
Potassium 225mg 5%
*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.)

Thanks to a bag of pre-cut cabbage mix this two-minute coleslaw is virtually prep-free. All you've got to do is mix up a quick dressing, toss everything together, and voila, you have coleslaw! Shimoni likes the way quick salads like this one "add a colorful, healthy and light touch to every day and Sabbath meals." 

Since this recipe is so quick and easy, you'll have time to spare to jazz it up a little. Try adding sliced scallions, julienned red bell peppers, or poppy seeds to the mix. Or toss in fresh chopped herbs, such as mint or cilantro. Like a little spice? Add a dash of Cajun seasoning, hot sauce, or Sriracha to the dressing. 

Coleslaw is a classic barbecue side, and this quick and easy version is ideal for casual entertaining. Try it with this brisket with mango barbecue sauce, this dairy-free, corn kernel-studded Cornbread, and an avocado, hearts of palm, edamame & za’atar salad. For dessert, think seasonal fruit pies or crisps, like this cherry pie with oatmeal streusel in summer, or an apple and dried cherry crisp in fall. 


  • 1 (1-pound/400-gram) package pre-cut cabbage and carrots

  • 1/4 cup mayonnaise

  • 1 tablespoon lemon juice

  • 1 tablespoon white vinegar

  • 1/2 to 1 teaspoon sugar, to taste

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Place the cabbage and carrot mixture in a large serving bowl.

  3. In a small bowl, whisk together the mayonnaise, lemon juice, vinegar, 1/2 teaspoon sugar, and salt. Taste the dressing and add 1/2 teaspoon more sugar if you prefer a sweeter coleslaw.

  4. Pour the dressing over the cabbage mixture and toss to coat.

  5. Cover and refrigerate until ready to serve.