I love a good coleslaw, especially when it’s easy to make! Whether you like it creamy and sweet or light and tangy, coleslaw is a perfect side dish for so many meals. Today, I’m sharing two fantastic coleslaw recipes that are super simple to prepare and packed with great flavor. You’ll find a classic sweet and tangy option and a crisp, lighter vinegar version.
These easy coleslaw recipes are great for picnics, barbecues, or just a quick weeknight side. Pick your favorite, or make both to see which one you like best!
Jump to Recipe:
Easy Sweet And Tangy Coleslaw Recipe
This classic sweet and tangy coleslaw is a crowd-pleaser for a good reason. It’s creamy, just sweet enough, and has a pleasant tang that brightens any dish.
Key Ingredients & Tips for Sweet Coleslaw
- Fresh Cabbage is Best: Always use fresh, crisp cabbage for the best texture. Shred it thinly yourself or buy pre-shredded to save time.
- Balance the Flavors: Adjust the sugar and vinegar amounts to your liking. A little more of one can change the taste to be more sweet or more tangy.
What You Need for Sweet Coleslaw
- 1 medium head green cabbage, finely shredded
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon celery seed
- Salt and black pepper to taste
⏱️ Time: 10 mins prep, 30 mins chill🍽️ Yields: 4-6 servings
How to Make Sweet Coleslaw
Step 1: Prep the Cabbage
Grab a big mixing bowl. Add your finely shredded green cabbage. If you like, you can also add some shredded carrots for extra color and crunch.
Step 2: Make the Dressing
In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, and celery seed. Mix until the dressing is smooth and well combined.
Step 3: Combine and Chill
Pour the creamy dressing over the shredded cabbage in the large bowl. Stir everything together until all the cabbage is evenly coated. Season with salt and black pepper to your taste. Cover the bowl and put it in the fridge for at least 30 minutes. This chilling time helps the flavors blend together nicely.
📝 Final Note
This sweet and tangy coleslaw tastes best after chilling for at least an hour. You can store leftovers in an airtight container in the fridge for up to 3 days.
Easy Tangy Vinegar Coleslaw Recipe
If you like a lighter, mayo-free coleslaw, this tangy vinegar recipe is for you. It’s crisp, bright, and very refreshing, perfect for a lighter side dish.
Key Ingredients & Tips for Vinegar Coleslaw
- Vinegar Options: White vinegar gives a sharper, more traditional tang. Apple cider vinegar can offer a slightly fruitier, milder tang. Both are great choices!
- Gentle Mixing: Toss the dressing with the cabbage gently. You want to coat it without bruising the cabbage too much, keeping it nice and crisp.
What You Need for Tangy Coleslaw
- 1 medium head green cabbage, finely shredded
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar (optional, for a little balance)
- 1/2 teaspoon mustard powder
- Salt and black pepper to taste
⏱️ Time: 10 mins prep, 20 mins chill🍽️ Yields: 4-6 servings
How to Make Tangy Coleslaw
Step 1: Get Your Cabbage Ready
Place all your finely shredded green cabbage into a large mixing bowl. Make sure it’s nice and loose so the dressing can coat it easily.
Step 2: Whisk the Tangy Dressing
In a separate smaller bowl, combine the white vinegar, olive oil, the optional granulated sugar, and mustard powder. Whisk everything well until it’s fully mixed and looks like a light dressing.
Step 3: Dress and Serve
Pour the tangy vinegar dressing over the shredded cabbage. Toss everything gently but thoroughly until the cabbage is coated. Season with salt and pepper to your preference. Chill for at least 20 minutes before you serve it.
📝 Final Note
This tangy vinegar coleslaw is great served fresh, but it will keep well in the fridge for up to 2 days. The cabbage softens a bit over time.
