You only need a bag of shredded cabbage and a few simple ingredients to make classic creamy coleslaw with a tangy twist.
Table of Contents
What Is Coleslaw
Coleslaw is a classic American side salad that goes great with barbecue and fried chicken or fried fish.
Unlike green leaf lettuce salads, it’s made with shredded cabbage, so it doesn’t wilt as quickly. This makes it ideal for backyard barbecues and summer potlucks.
Classic coleslaw is tossed with a mayonnaise-based dressing that is mixed with vinegar or lemon juice, along with sugar and spices.
Classic Creamy Coleslaw with a Tangy Twist
Ingredients
- 1/2 cup Miracle Whip
- 1 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1/2 tsp celery seeds
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 14 oz bag coleslaw mix
Instructions
- Make Dressing: In a large bowl, mix together the Miracle Whip, apple cider vinegar, sugar, celery seeds, salt and pepper.
- Add Cabbage: Stir the coleslaw mix into the dressing and toss to coat.
- Chill: Refrigerate for 1-2 hours for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- Coleslaw Mix: Look for this where you find bagged lettuce. I like the mix of shredded green cabbage mixture with shredded carrots. You can use the bag with red cabbage, too, but it will turn your dressing purple.
- Miracle Whip: I like using this instead of just mayonnaise because it gives it a tangy twist.
- Apple Cider Vinegar
- Granulated Sugar
- Celery Seed
- Kosher Salt and Black Pepper
Substitutions: Instead of apple cider vinegar, you can also use white vinegar. Instead of celery seed, you can add chopped celery leaves.
See the full recipe card above for servings and a full list of ingredients.
How to make this easy coleslaw recipe
- STEP ONE: In a large bowl, mix together the Miracle Whip, vinegar, sugar, celery seed, salt and pepper to make the dressing. Taste and adjust seasonings as needed.
- STEP TWO: Add the bag of pre shredded cabbage to the creamy dressing and toss to coat. Refrigerate for 1-2 hours for the best flavor.
How to serve coleslaw
Homemade coleslaw is a classic side dish that goes great with barbecue and fried chicken.
Serve alongside your favorite foods. It adds great crunch to pulled pork sandwiches.
Storage
Coleslaw can be stored in an airtight container in the refrigerator for 3-4 days. After that, the liquid from the cabbage starts to release and the dressing gets diluted and the texture changes.
If you want to make this in advance, make the creamy coleslaw dressing and store it in the fridge for up to a week. Then, add the cabbage a couple of hours before you plan to serve it.
GCG Pro Pitmaster Tips
- Use store-bought coleslaw mix to save time
- Try miracle whip instead of just mayo for a tangy twist
- Avoid purple cabbage; it will turn your slaw pink or purple
Frequently Asked Questions
To shred cabbage, cut the cabbage in half. Remove the core. Then, use a sharp knife to cut strips.
Alternatively, you can throw it in a food processor with the cheese grater attachment or shred it with a box grater.
Serve coleslaw alongside pulled pork, ribs, BBQ chicken, fried chicken or fried fish.
The secret to good coleslaw is the dressing. You want a nice balance of tangy mayonnaise complemented with sweetness
