There’s something nostalgic about flipping through an old cookbook filled with tried-and-true recipes that built the foundation of your cooking journey. Recently, I rediscovered my cherished home economics textbook from junior high, its pages worn and splattered with evidence of early cooking adventures. As I thumbed through the yellowed pages, this classic coleslaw recipe brought back memories of my first cooking class, where I nervously chopped cabbage. At the same time, my teacher circulated the room, offering gentle guidance.
While pre-packaged coleslaw might seem convenient, making your own takes just minutes and delivers far superior taste and texture. Plus, you’ll save money and control the ingredients, allowing you to adjust the sweetness, creaminess, and add-ins to suit your preferences perfectly.
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Table of Contents
Why This Easy Cole Slaw Works
This coleslaw achieves the perfect balance between creamy and crunchy. Using both mayonnaise and a splash of heavy cream, the dressing coats each cabbage evenly without becoming too heavy. The touch of vinegar cuts through the richness, while a hint of sugar balances the acidity. The flavors meld together beautifully by letting the coleslaw chill for at least an hour before serving while the cabbage maintains its satisfying crunch.
Ingredients
For the Dressing:
- Mayonnaise – Creates the creamy base that coats the vegetables
- White vinegar – Adds tanginess and balances the richness
- Heavy cream – Lightens the dressing and adds silky texture
- Sugar – Balances acidity and enhances the natural sweetness of cabbage
- Salt – Enhances all flavors and draws out moisture from vegetables
- Black pepper – Provides subtle heat and depth
For the Slaw:
- Green cabbage – Forms the crunchy foundation of any good coleslaw
- White onion – Adds pungent flavor that mellows as it chills
- Celery – Contributes additional crunch and subtle herbal notes
I sometimes add a little purple cabbage when I make homemade coleslaw. This simple addition gives your salad a nice color.
Here is a trick if you only need a few leaves of purple cabbage. When you go to the grocery store, buy that much. You can simply peel off a few leaves and pay for what you want. I learned this trick when I worked in grocery stores years ago.
How to Make Coleslaw from Scratch
- Mix mayonnaise, vinegar, cream, sugar, salt, and black pepper.
- Place cabbage, celery, and onion in a large bowl.
- Pour dressing over cabbage mixture and stir to combine.
- Cover and refrigerate for at least 1 hour before serving.
Storage and Make-Ahead Tips
- Refreshing tip: If made several days ahead, add a splash of vinegar and fresh cabbage to revive
- Optimal storage: Keep in an airtight container in the refrigerator
- Storage duration: Remains fresh for 3-5 days, though crispness gradually decreases
- Make-ahead strategy: For best results, prepare 1-3 hours before serving
Love Coleslaw? Try these recipes!
- Asian Crunchy Slaw
- Captain D’s Coleslaw
- Freezer Slaw
- Houston’s Cole Slaw
- KFC Coleslaw
- Oriental Coleslaw
- Sweet and Sour Coleslaw
- Vinegar Based Coleslaw
Favorite Cabbage Recipes
Check out my easy salad recipes and the best side dish recipes here on CopyKat!
Classic Homemade Coleslaw: Crisp & Creamy in Minutes
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons white distilled vinegar
- 1/2 cup half and half or heavy cream
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups cabbage finely chopped or shredded
- 1/2 cup chopped celery
- 1/2 cup chopped onion
Instructions
- Mix together the coleslaw dressing by combining the mayonnaise, vinegar, cream, sugar, salt, and black pepper.
- Place shredded cabbage, chopped celery, and chopped onion in a large bowl.
- Pour the coleslaw dressing over the cabbage and stir to combine.
- Cover coleslaw and refrigerate for at least 1 hour before serving.
Hi…I remember this from when I was a child….never could make it right, this recipe
nailed it. Thank you it was delicous.
This is my all time favorite coleslaw! i absolutely love this dressing! I have made it quite a few times now, so I thought I needed to write and let you know how happy I am that you posted this. I have never been a big coleslaw person, but my husband is. (I am now that I have discovered this recipe)
The first time I made it I didn’t have any celery. I substituted celery seed and it tasted wonderful! My husband can not eat raw onions, so I just left them out. This is still the best coleslaw recipe ever!!! This dressing really makes it! Thanks again for sharing it!
I am also looking for Mr Ron’s coleslaw recipe. Our local Shop Rite used to carry it but no longer does
Substitute Tarragon vinegar. It will make a difference.
You are big on the tarragon vinegar, I am going to grab some today!
Step,
Yes I am. I make a batch when the weather gets hot. I put fresh tarragon in a large Mason jar of vinegar and let it sit in the sun for 5-6 weeks. If you try it, put some parchment paper under the lid. That long outside, some dirt will get in, even in a tight Mason jar. So much better than store bought!
I remember my Mom making cole slaw dressing in an aluminum 1 cup measure with a domed lid that fit on top. I never knew her recipe, and I think your recipe is very close. I usually don’t use milk or cream in cole slaw dressing, and I know I use too much vinegar. My dressing is always disappointing. I can’t wait to try this!
I hope you enjoy this! I make it all of the time during the summer!
I just can’t do summer without coleslaw. Great post!! Thank you so much for sharing my mom’s coleslaw dressing recipe, my favorite!
Receipt for Mr. RON’S COLESLAW.
Did u ever get this? I’ve. Been looking too.
I’m looking for a receipt for MR. RON’S coleslaw!! Do you have it? Or, can you get it?
Thanks Roberta
I rarely eat Coleslaw because I HATE mayonnaise! So I’m very cautious. If it looks thick forget it! I usually taste my husbands before I order it. Sometimes I ask for a taste and the restaurant is very accommodating. The one place where I can order it anytime any day, and that is Cracker Barrel. So I’m sure your homemade coleslaw is similar but I want it to be exactly like Cracker Barrel. I am thrilled that I have found your site. We rarely go out to eat because we live in a very small town in West Virginia. I travel south often to see my children so, I always stop at Cracker Barrel!! I love your site and will be making the Chicken and dumplings for EASTER with Fried Apples. We don’t eat bacon so I hope it won’t be too obvious without it. I may have Coleslaw, deviled eggs (because my husband loves them). I will bake a ham because my daughter and 4 children will be visiting. My husband does not eat any red meat or pork, and he loves CB Chicken and Dumplings. I can’t wait to surprise him. I don’t care for deviled eggs, (remember the mayo thing) so he will also get them. Hmmmm lets see what else. Definitely sweet potatoes….not a sweet casserole, and no marshmallows…..perhaps roasted Brussels Sprouts. I’m so sorry to write so long , I’ve just been watching you and I too love to cook and started about 6. Feel like you could be my neighbor. 1995…..oh wow… I’ve missed so many years. But we survived. Love trying new things but have actually cut back on foods not good for us. I promise not to
I find when using vinegar and let it set for a few hours, it is really wet at bottom of pan. I do not care to have very wet slaw. Any suggestions?
I just got paid ——————————————————-
Pour it in a collander and drain it
I always make this the day before. So what i do is let it sit for a while to season through then I like to drain the excess about an hour before I serve.
I have never done it this way, I’ll have to give this a try.