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Easy Coleslaw Recipe

A creamy and refreshing coleslaw made with shredded cabbage, carrots, and a simple dressing. Perfect for picnics, barbecues, or as a side dish.

  • Total Time: 10 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 14 ounce bag shredded coleslaw mix (green and red cabbage with carrots)
  • 1/2 cup mayonnaise
  • 2 tablespoons honey or sugar
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon onion powder (optional)

Instructions

  1. In a large bowl, stir together mayonnaise, honey (or sugar), apple cider vinegar, salt, and onion powder until smooth.
  2. Add the shredded coleslaw mix to the bowl and mix thoroughly until all vegetables are evenly coated with dressing.
  3. Serve immediately or refrigerate for at least 1 hour before serving for best flavor.

Notes

For a tangier slaw, add a splash of lemon juice. Coleslaw tastes best after chilling for a few hours. Leftovers can be stored in the refrigerator for up to 3 days.

  • Author: Dorothy Miller
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 220
  • Sugar: 8
  • Sodium: 300
  • Fat: 18
  • Saturated Fat: 3
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 3
  • Protein: 2
  • Cholesterol: 10