5-Ingredient Coleslaw
If You Need Coleslaw in a Hurry, This is the One
You know those days where you honestly just can’t face turning on the oven, but you want something that wakes up dinner? That’s exactly how I stumbled onto this 5-ingredient coleslaw recipe. It happened one summer. My cousin Jim turned up with a mountain of sausages for the BBQ but—classic Jim—forgot the sides. I scrambled, found a cabbage and a couple other bits, and boom: coleslaw that everyone inhaled like it cost a fortune. Now, I’ll admit I’ve tweaked it a tiny bit over the years (and sometimes just wing it when the fridge is looking sad), but the bones are the same. Simple, fast, and way better than anything sitting in a plastic tub. If you’re after a slaw that cuts through greasy stuff or just a fresh crunch next to, well, anything really, keep reading.
Why I Keep Coming Back to This
I make this coleslaw when I’m running late and forgot the salad. When my family is already hovering—forks in hand—because the burgers are almost done (but there’s NOTHING green on the table yet). Honestly, my other half even eats this straight out of the fridge, sometimes late at night. I think it’s the tangy-sweet combo. And let’s face it, chopping cabbage is kind of satisfying. I used to hate how store-bought slaw got soggy and weirdly sweet overnight, but this one? Still crunchy the next day! (if you actually have leftovers… which is rare, at least here).
What You’ll Need
- 1/2 medium green cabbage, finely shredded (sometimes I mix in red cabbage—looks pretty, but not essential)
- 1 large carrot, peeled and grated (pre-shredded carrot is a total cheat if you’re short on time)
- 1/2 cup mayonnaise (I’ve used Greek yogurt instead when the mayo mysteriously disappears, my grandma would call that heresy but I say go for it!)
- 2 tablespoons apple cider vinegar (white vinegar works if that’s what’s at hand, honestly I’ve even used lemon juice in a pinch but it’s tangier)
- 1 tablespoon sugar (sometimes I skip this or use a big squidge of honey—depends on the mood and, err, sugar stock!)
Let’s Make It (No Need to Overthink)
- Shred your cabbage nice and thin. I use a sharp knife because I never did get along with those mandolins. Throw the cabbage into a big bowl (really big! It needs space to get messy).
- Peel and grate your carrot. Or, if it’s that kinda day, dump in a handful of pre-shredded stuff. Mix it up with the cabbage. This is where I probably sneak a piece.
- In a little bowl, stir together the mayo, apple cider vinegar, and sugar. It will look a bit weirdly lumpy at first, but keep whisking. If you’re feeling fancy, add a pinch of salt and black pepper (totally optional).
- Pour that creamy dressing over your veg. Get your hands in there (wash ‘em first, obviously), and mix it all up until everything’s coated. Don’t worry if it looks like too much dressing—it sorts itself out after ten-ish minutes as the veg releases water.
- Let it sit for at least 10 minutes if you can manage to wait. I think it actually tastes better the next day, but I rarely have the willpower. Give it a quick toss before serving; some liquid will collect at the bottom, that’s normal.
Stuff I Learned the Hard Way
- This slaw does NOT freeze—just don’t try. You’ll end up with some weird cabbage soup situation.
- I’ve made it with too much vinegar once by accident. No going back, so taste as you go if you’re winging it.
- You can swap mayo for a tangy yogurt, but the texture is a bit more runny—still good if that’s your style.
- Buy pre-cut cabbage if you’re in turbo-rush mode, but the shreds are usually thicker; it changes the bite in a way I thought was odd… but edible.
Random Experiments (and Honest Fails)
- Tried tossing in sliced green onion once. Kinda delicious but it overtook the whole thing—use sparingly.
- Red cabbage makes it prettier, but turns everything a bit purple on day two (not a dealbreaker, just saying).
- I once chucked in raisins because someone on TV swore it was the secret. Didn’t love it. Maybe I’m just not a fruit-in-slaw person?
Do You Really Need Special Equipment?
I always say a big sharp knife is your best kitchen buddy for this, but in a pinch? Good old box grater for the carrot and a regular bread knife for hacking up the cabbage will totally do. Mandolins kind of scare me (I’m clumsy), but you do you!
Storing Your Slaw (Or, “Will It Even Last?”)
I stash leftovers in a lidded container in the bottom of the fridge. It keeps nice and fresh for 2 days, sometimes 3—though honestly, in my house it never lasts more than a day! If it does, it gets soggier, but still tasty on sandwiches.
How to Serve—Let Me Count the Ways
I love piling this up next to pulled pork or burgers. Sometimes, if I’m being honest, I just eat a pile with crackers for an afternoon snack (don’t judge). At family barbecues, it always sits in the middle of the table—it’s a bit of a law in our house, actually.
Things I Learned the Hard (And Slightly Embarrassing) Way
- DO give it those 10 minutes to sit—once I rushed and served it right away, and it was all cabbage and no flavor.
- If you add salt to the cabbage before anything else, it wilts and gets softer faster—but sometimes too much, so add that salt last if you want crunch.
FAQs—Because Friends and the Neighbor’s Teenager Have Asked
- Is this coleslaw gluten-free? Yep, unless your mayo is weirdly thickened with flour (never seen that but check if you’re really worried).
- Can I make this ahead? Totally. Actually, I think it gets better if it sits overnight—sort of like how soup gets better on day two. The only thing is, it goes a bit softer, so up to you.
- How do I make this vegan? Use vegan mayo—it’s honestly fine. Didn’t fool my uncle, but he eats anything anyway.
- Can I skip the sugar? For sure. Or swap with honey or maple syrup (Canadian shoutout!)—it just needs a hint of sweetness, but none is cool too.
- What if my cabbage is ginormous? Just use roughly half. It’s not rocket science. Extra slaw is a good problem, right?
And that’s really all there is to it. If you end up making changes or discover a wild new ingredient, would love to hear it. But beware the raisin addition, unless you’re living dangerously.
Ingredients
- 1/2 medium green cabbage, finely shredded (sometimes I mix in red cabbage—looks pretty, but not essential)
- 1 large carrot, peeled and grated (pre-shredded carrot is a total cheat if you’re short on time)
- 1/2 cup mayonnaise (I’ve used Greek yogurt instead when the mayo mysteriously disappears, my grandma would call that heresy but I say go for it!)
- 2 tablespoons apple cider vinegar (white vinegar works if that’s what’s at hand, honestly I’ve even used lemon juice in a pinch but it’s tangier)
- 1 tablespoon sugar (sometimes I skip this or use a big squidge of honey—depends on the mood and, err, sugar stock!)
Instructions
-
1Shred your cabbage nice and thin. I use a sharp knife because I never did get along with those mandolins. Throw the cabbage into a big bowl (really big! It needs space to get messy).
-
2Peel and grate your carrot. Or, if it’s that kinda day, dump in a handful of pre-shredded stuff. Mix it up with the cabbage. This is where I probably sneak a piece.
-
3In a little bowl, stir together the mayo, apple cider vinegar, and sugar. It will look a bit weirdly lumpy at first, but keep whisking. If you’re feeling fancy, add a pinch of salt and black pepper (totally optional).
-
4Pour that creamy dressing over your veg. Get your hands in there (wash ‘em first, obviously), and mix it all up until everything’s coated. Don’t worry if it looks like too much dressing—it sorts itself out after ten-ish minutes as the veg releases water.
-
5Let it sit for at least 10 minutes if you can manage to wait. I think it actually tastes better the next day, but I rarely have the willpower. Give it a quick toss before serving; some liquid will collect at the bottom, that’s normal.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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