This is the easiest Homemade Coleslaw recipe, but it doesn’t taste like it! A ready-made coleslaw mix is tossed in a tangy, creamy, and vibrant dressing, making it the perfect side dish for your BBQ favorites.

Whether you’re sinking your teeth into a slow cooker pulled pork sandwich, crispy fried chicken, or a juicy BBQ chicken burger, the experience simply isn’t the same without the tangy-crunchy contrast from a side of coleslaw.

Thankfully, this easy-to-make Homemade Coleslaw recipe only takes 5 minutes to put together!

A store-bought coleslaw mix is tossed in an avocado mayo-based creamy dressing to make this healthy-ish condiment or side dish. Just like a traditional Southern-style slaw, every bite features refreshing, creamy, and tangy flavors to combat your favorite bold BBQ or grilled mains. Bonus: It’s a breeze to make with a store-bought coleslaw mix and is healthier than a classic coleslaw recipe!

Recipe features

• It’s a healthy classic coleslaw that’s ready in minutes thanks to a few simple ingredients that are likely already in your kitchen. 
• The refreshing crunch and tangy-creamy flavor in every bite make this a crowd-pleasing side dish, topping, or standalone salad. 
• It’s perfect for prepping hours or days in advance because the flavors only get better over time!

Ingredients

Mayo – I used homemade avocado oil mayonnaise for a healthier option in the creamy coleslaw dressing. Feel free to use another type of mayo you like or already have on hand, like regular, vegan, low-fat, etc.

Apple cider vinegar – It gives the coleslaw dressing a tangy kick. I don’t recommend using white vinegar in its place, as it may overpower the dressing.

Lime juice – Freshly squeezed lime juice has the best flavor, but bottled lime juice also works in a pinch. 

Sugar – Just a pinch of granulated sugar balances the acidic flavors in the dressing. I haven’t tested it, but replacing the sugar with honey, maple syrup, or stevia may work instead.

Coleslaw mix – I love making coleslaw with a pre-packaged coleslaw mix because it speeds up the prep time. I used a classic purple and green cabbage and carrot blend, but other blends like broccoli slaw or kale coleslaw also work perfectly. Check out the instructions in the Tips below if you’d rather make this with freshly shredded green cabbage.

How to Make Homemade Coleslaw

Step 1: Make the dressing. Whisk the mayo, vinegar, lime juice, and salt together in a large bowl. 

Step 2: Combine everything. Add the coleslaw mix to the bowl with the dressing, then use salad tongs to toss until everything is evenly coated.

Step 3: Chill. Cover the bowl and refrigerate the coleslaw for at least 1 hour before serving. 

Step 4: Season and serve. Season with salt and pepper to taste, and enjoy!

Tips and FAQs

• Plan ahead so you have time to let the coleslaw chill in the refrigerator for 1 hour before serving. Trust me, the flavors are so much better after chilling!
• To make this with freshly shredded cabbage, remove any damaged outer leaves and cut the head into quarters. Cut out the core and use a sharp knife, a mandoline, or a box grater to slice the cabbage into thin strips.

Variations

• Spicy kick – Add a pinch of cayenne pepper, crushed red pepper flakes, a dash of hot sauce, or finely diced jalapeños or serrano peppers for more heat and flavor. 
• Mayo substitutions – You can make the dressing with Greek yogurt or sour cream to reduce the fat while maintaining creaminess. 
• Vegetable add-ins – Experiment with the flavors and textures by adding thinly sliced fresh veggies like red onions, green onions, brussels sprouts, kale, or diced red, green, or yellow bell peppers. 
• Experiment with fruit – For an unexpected yet delightful burst of sweetness, consider adding diced crisp and tart apples, pineapple pieces, or cranberries. 

Serving suggestions

Whether served as a side dish or topping, this easy coleslaw recipe’s refreshing crunch and tangy flavor complement all kinds of meals and occasions. Here’s how to use it:

• As a side dish – Coleslaw provides a cool and crisp contrast to rich and savory dishes, like instant pot pulled pork, instant pot BBQ chicken, fish and chips, crispy cod sandwiches, Southern fried chicken, grilled chicken thighs, and barbecue ribs.
• As a topping – Add a generous scoop of slaw to your slow cooker chicken tacos or blackened shrimp tacos, BBQ chicken burgers, hot dogs, BBQ chicken sliders, or vegan jackfruit pulled pork sandwiches for an extra layer of fresh flavor and crunch.

Can I make this coleslaw ahead of time?

Yes—and in fact, you should! Allowing your homemade coleslaw to chill in the refrigerator for at least 1 hour before serving enhances the flavors. Simply store it in a covered bowl or an airtight container until it’s time to serve.

Storage

Refrigerator: Leftover homemade coleslaw typically lasts for 3 to 5 days when stored in an airtight container in the fridge.

Freezer: While you technically can freeze coleslaw, I wouldn’t recommend it. The cabbage and other veggies in the mix may become watery and mushy when thawed. 

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If you made this creamy coleslaw recipe, be sure to leave a comment and star rating below. Thanks!