This Quick Coleslaw recipe combines bagged coleslaw mix with a creamy, tangy homemade dressing. A fresh and crunchy summer side dish that’s ready in about 10 minutes!
For another fresh and light twist on coleslaw with less effort, try my California Coleslaw recipe.
I’ve long been a fan of store-bought coleslaw mix, especially the tri-color slaw with shredded red and green cabbage and shredded carrots. It is SO much easier than hauling out the mandolin and prepping all those veggies myself. I’ve used it to make shortcut coleslaw for barbecues for years and years.
But what truly sets this Quick Coleslaw recipe apart is the homemade dressing. Forget that little packet that comes in the bag or other store-bought versions that are loaded with preservatives and artificial flavors. This dressing is made with simple ingredients that you probably already have in your kitchen. It’s got just the right balance of tanginess, sweetness, and creaminess and takes only a couple of minutes to whisk together.
I’m all for kitchen shortcuts. Especially this easy coleslaw recipe that eliminates nearly all the effort with a fabulous result.
Ingredient Notes
- For the Coleslaw: A package of three color coleslaw mix and finely diced red onion.
- For the Coleslaw Dressing: Mayonnaise, granulated sugar, fresh lemon juice, apple cider vinegar, celery seed, salt, freshly ground black pepper, and a little milk to thin the dressing.
How to Make Quick Coleslaw
- For the dressing, add all the ingredients to a small bowl and whisk until smooth and creamy. Add additional milk if needed to thin to the desired consistency. In a separate medium bowl, toss the coleslaw mix with the onion.
- Add as much of the dressing as desired and toss again to coat the coleslaw with the dressing.
Made as directed, this coleslaw is lightly sweetened. You can increase the amount of sugar in the dressing, to taste, if you like a sweeter coleslaw.
What to Serve with Coleslaw
Here are some of my favorite ways to serve this Quick Coleslaw.
- Piled on sandwich rolls with Crock-Pot BBQ Beef or Slow Cooker BBQ Chicken.
- It’s a natural choice for serving with Oven Roasted Brisket and Oven Baked Baby Back Ribs – my favorite indoor BBQ recipes.
- Coleslaw and burgers? Yes please! Try my Classic Beef Burgers, Best Turkey Burger Recipe, or Ranch Burgers.
- Crisp, fresh coleslaw is fabulous with Blackened Mahi Mahi or Blackened Salmon. Or try it with my Air Fryer Fish Sticks or Crispy Oven Baked Fish.
- Round out your menu with more side dishes like my Crispy Oven Baked Fries, Mexican Cornbread, and Spicy Baked Beans.
Storage Tips
Cover and refrigerate the coleslaw until you’re ready to serve. I recommend chilling it for an hour or two before serving, if possible. As it chills, the cabbage will marinate in the dressing and become even more flavorful
Transfer leftovers to an airtight container and refrigerate it for up to 2 to 3 days. When refrigerated longer than 4 hours, the cabbage will begin to let off some liquid, so just give it a stir before serving.
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Quick Coleslaw
Ingredients
Creamy Coleslaw Dressing
- ½ cup mayonnaise
- 1 to 2 tablespoons granulated sugar, or more for sweeter dressing
- 1 tablespoon lemon juice, from ½ lemon
- 1 tablespoon apple cider vinegar
- ¼ teaspoon celery seed
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon milk, or as needed to thin to desired consistency
Coleslaw
- 14 ounce bag three color coleslaw mix
- ¼ cup finely diced red onion
Instructions
- For the dressing, add all the ingredients to a small bowl and whisk until smooth and creamy. Add additional milk if needed to thin to the desired consistency.
- In a separate medium bowl, toss the coleslaw mix with the onion. Add as much of the dressing as desired and toss again to coat the coleslaw with the dressing.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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