Coleslaw is one of my all-time favorite side dishes. It’s crunchy, refreshing, and just so good with almost any meal. I especially love how a simple coleslaw can change its character with just a few different ingredients.
Today, I’m excited to share two amazing, super easy coleslaw recipes with you. Whether you want something festive for a special meal or a classic creamy version for everyday enjoyment, I’ve got you covered.
Jump to Recipe:
Easy Cranberry Coleslaw for Your Holiday Table
This vibrant cranberry coleslaw is perfect for festive meals and gatherings. It adds a lovely pop of color and a sweet-tart taste that everyone will enjoy.
Key Ingredients & Tips
- Fresh Cranberries: Using fresh cranberries adds a bright, zesty zing. You can lightly chop them or leave them whole for texture.
- Red Cabbage: Don’t skip the red cabbage here! It gives a beautiful color contrast and a nice crunch to your salad.
- Apple Cider Vinegar: This vinegar helps balance the sweetness from the cranberries and adds a fresh tang to the dressing.
What You Need
- 1 head green cabbage, finely shredded
- 1/2 head red cabbage, finely shredded
- 1 cup fresh or dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 15 minutes prep, 30 minutes chill🍽️ Yields: 6-8 servings
How to Make It
Step 1: Prep Your Veggies
In a large bowl, combine the shredded green and red cabbage. Add the cranberries and toss everything together gently until well mixed.
Step 2: Mix the Dressing
In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Stir until the dressing is smooth and creamy.
Step 3: Combine Everything
Pour the dressing over the cabbage and cranberry mixture. Use a large spoon or your hands to gently toss until all the ingredients are evenly coated with the dressing.
Step 4: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to blend together nicely.
📝 Final Note
This coleslaw tastes even better if made a few hours ahead of time. Keep it chilled until you’re ready to serve.
Classic Creamy Homemade Coleslaw Recipe
This is the classic coleslaw recipe everyone loves. It’s incredibly simple to make, super creamy, and tastes just like the kind you get at your favorite deli or barbecue joint.
Key Ingredients & Tips
- Buttermilk: Adding a touch of buttermilk to your dressing makes it extra creamy and adds a subtle tangy flavor that truly elevates the coleslaw.
- Shred Your Own Cabbage: For the best texture, I always recommend shredding your own cabbage. It’s much fresher and crunchier than pre-bagged versions.
- Let it Rest: Giving the coleslaw at least 30 minutes to chill in the fridge helps the dressing soften the cabbage slightly and allows all the flavors to mix well.
What You Need
- 1 large head green cabbage, finely shredded
- 1 large carrot, grated
- 1/2 cup mayonnaise
- 2 tablespoons buttermilk (or milk with a squeeze of lemon)
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seed (optional, but good!)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 10 minutes prep, 30 minutes chill🍽️ Yields: 4-6 servings
How to Make It
Step 1: Prepare the Cabbage and Carrots
In a large mixing bowl, combine the finely shredded green cabbage and grated carrot. Make sure they are well mixed.
Step 2: Whisk the Dressing
In a separate medium bowl, whisk together the mayonnaise, buttermilk, white vinegar, sugar, celery seed (if using), salt, and black pepper until completely smooth.
Step 3: Combine and Toss
Pour the creamy dressing over the cabbage and carrot mixture. Use a large spoon to gently toss the ingredients until everything is evenly coated.
Step 4: Chill for Best Flavor
Cover the bowl and place it in the refrigerator for at least 30 minutes before serving. This chilling time helps the dressing soak in and improves the overall taste.
📝 Final Note
For a slightly different flavor, you can add a tablespoon of finely minced onion to the dressing. Store leftovers in an airtight container in the fridge for up to 3 days.
