Having a good easy coleslaw recipe is essential for every barbecue. This recipe is a twist on a classic coleslaw recipe and uses two colors of cabbage, making it look so much more appealing! Plus I give you plenty of options for delicious mix-ins.
I thought it was time to share my basic coleslaw recipe with you. I don’t just use mayonnaise, I use Greek yogurt as a base, which keeps it nice and fresh. In addition to white and red cabbage, I also use carrots, which look great and taste delicious!
You’ve probably eaten coleslaw while enjoying a pulled pork sandwich with barbecue sauce (or pulled jackfruit wraps, for vegetarians). That’s because a tasty layer of coleslaw is an essential base for these dishes. But this fresh coleslaw is also incredibly delicious as a perfect side dish to barbecue.
I like to add a few extra ingredients like raisins or apple pieces and some coarsely chopped walnuts. A generous handful of coarsely chopped fresh herbs such as cilantro or parsley also tastes great. This way, you can serve a special coleslaw that is incredibly easy to make.
For making this homemade coleslaw recipe you need the following simple ingredients and as always make sure to check the full recipe in the recipe card
Of course the basic ingredients above already make for a fantastic and simple coleslaw recipe, but you can add lots of different things to make this the best coleslaw recipe ever. Your options are:
Now for making this easy coleslaw recipe it does help to have a food processor if you’re shredding the cabbage yourself. Of course a sharp knife will do the trick as well, but it is a lot of chopping.
Also keep in mind that one head of cabbage makes a huge amount. So for 4 people you really don’t need the whole cabbage.
The good news is that the salad keeps fairly well, so if you do make a large bowl you’ll be enjoying it for days to come. Or if you’re entertaining guests at a barbecue party you can prepare the salad in advance. The flavors are best after a day in the fridge!
TIP: Another great recipe for your next barbecue: Garlic pull apart bread.
To avoid watery coleslaw, lightly salt the shredded cabbage and let it sit for about 10–15 minutes. Then squeeze out the excess moisture before mixing it with the dressing. This step helps keep your slaw crisp and fresh for longer.
It depends on your taste! A creamy dressing (made with mayonnaise) is the classic choice, offering a rich, slightly sweet flavor. For something lighter, a vinegar-based dressing with olive oil, vinegar, and a touch of sugar creates a tangy, refreshing slaw. Or use Greek yogurt as I did here.
Yes! In fact, coleslaw often tastes better after a few hours in the fridge, giving the flavors time to meld. Just keep it covered and chilled, and if you’re worried about it getting soggy, store the dressing separately and toss it together just before serving.
There are lots of ways to jazz up coleslaw! Try mixing in extras like shredded apples, raisins, toasted nuts, green onions, fresh herbs (like cilantro or dill), or even a little hot sauce for a spicy kick.
Other types of nuts, such as toasted almonds, can be substituted for walnuts.
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