Best Coleslaw Recipe: Creamy, Easy & Ready in 10 Min
By Alex Rivera, Head of Menu Research | Prices Verified September 2026 Against the Red lobster App.
Coleslaw is a crunchy side dish of shredded raw cabbage and carrots tossed in a creamy or vinegar dressing. To make it: whisk mayonnaise, apple cider vinegar, Dijon mustard, sugar, and celery seeds. Toss with the shredded vegetables. Chill 1 hour before serving. Prep takes 10 minutes and makes 8 servings.
What is coleslaw
Coleslaw comes from the Dutch word “koolsla,” which means cabbage salad. It originated in the Netherlands in the 18th century. Today it is a global staple served with barbecue, burgers, fried chicken, and pulled pork sandwiches.
At its core, coleslaw is simple. Shredded raw cabbage plus dressing. The dressing can be creamy (mayonnaise-based) or tangy (vinegar-based). That is the whole dish. Everything else is variation.
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Ingredients
Vegetables:
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage (for color)
- 2 carrots, grated
- 1 cup thinly sliced red onion (optional, for a sharp bite)
Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 3/4 teaspoon celery seeds
- Salt and black pepper to taste
Shortcut: A store-bought pre-shredded coleslaw mix (about 14 oz) replaces all the fresh vegetables. It saves 10 minutes and works just as well.
Classic creamy coleslaw recipe
Quick facts: Prep time: 10 minutes. Chill time: 1 hour. Total time: 1 hour 10 minutes. Servings: 8.
- Shred the vegetables. Slice the green and red cabbage very thin. Grate the carrots. Slice the onion if using.
- Mix the dressing. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, salt, and pepper in a medium bowl.
- Combine. Pour the dressing over the vegetables in a large bowl. Toss until everything is fully coated.
- Chill. Refrigerate for at least 1 hour before serving. Chilling softens the cabbage slightly and lets the flavors blend.
Coleslaw dressing recipe
The dressing makes or breaks the slaw. Here is the standalone recipe.
Whisk together 3/4 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon sugar, 3/4 teaspoon celery seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust. More vinegar for tang. More sugar for sweetness. More mustard for bite.
This makes enough for 8 cups of shredded vegetables. Double it if you like a heavily dressed slaw. I always make a little extra. The cabbage drinks up dressing as it chills, and a dry slaw is a sad slaw.
Creamy vs vinegar coleslaw
| Feature | Creamy coleslaw | Vinegar coleslaw |
|---|---|---|
| Base | Mayonnaise | Vinegar and oil |
| Flavor | Rich and tangy | Bright and sharp |
| Calories per cup | About 150 to 200 | About 50 to 80 |
| Best with | Fried chicken, BBQ, burgers | Fish tacos, pulled pork |
| Fridge life | 3 to 5 days | 5 to 7 days |
Variations
Vinegar-based (no mayo): Skip the mayonnaise. Whisk 1/3 cup apple cider vinegar, 3 tablespoons oil, 2 tablespoons sugar, 1 teaspoon celery seeds, salt, and pepper. Lighter, tangier, and dairy-free.
KFC copycat style: Use finely chopped (not shredded) cabbage. Add extra sugar and a splash of milk to the dressing for that sweet, finely minced texture. This is a copycat-style recipe, not the official one.
Asian coleslaw: Swap the dressing for rice vinegar, soy sauce, sesame oil, and a touch of honey. Add sliced scallions and toasted sesame seeds.
Mexican coleslaw for fish tacos: Use lime juice instead of vinegar. Add chopped cilantro and a pinch of cumin. Skip the sugar or reduce it.
Apple or pineapple coleslaw: Fold in 1 cup of diced apple or crushed pineapple (drained). The fruit adds sweetness and crunch.
Southern coleslaw: Add a tablespoon of yellow mustard to the dressing and a pinch of cayenne. Serve with pulled pork.
Greek yogurt coleslaw (lighter): Swap half or all of the mayonnaise for plain Greek yogurt. Same creamy texture, more protein, fewer calories. This is my go-to when I want slaw twice in one week.
Tips for the best coleslaw
Don’t skip the celery seed.
It looks like nothing. It tastes like everything. That tiny spoonful is what makes coleslaw taste like coleslaw instead of plain dressed cabbage.
Prevent watery slaw.
Cabbage holds a lot of water. Salt and sugar draw that moisture out, which is why slaw turns soupy after a few hours. I learned this the hard way after a soupy batch nearly ruined a BBQ. Fix it: toss the shredded cabbage with 1 teaspoon salt and 1 teaspoon sugar in a strainer. Let it sit 5 to 15 minutes. Squeeze out the liquid before adding dressing. This keeps the slaw crunchy for days.
Shred thin.
Thin shreds absorb dressing better and eat more pleasantly than thick chunks. A sharp knife, mandoline, or food processor all work.
Dress in stages
. Start with two-thirds of the dressing. Add more after chilling if needed. You can always add. You cannot take away.
Chill before serving.
One hour minimum. The flavors need time to meld and the cabbage needs time to soften slightly.
How much coleslaw per person
Plan about 1/2 cup per person as a side dish. Half a medium head of cabbage serves roughly 10 people. One full head covers about 20 guests. For a big buffet with lots of other food, 2 heads handle around 50 people.
nutrition
| oleslaw type | Calories per cup | Fat level | Best for |
|---|---|---|---|
| Classic creamy | ~160 | Higher | Rich, indulgent side |
| Vinegar-based | ~50-80 | Low | Light, tangy |
| Greek yogurt swap | ~90-110 | Medium | Lighter creamy, more protei |
For full nutrition details, see our Red Lobster nutrition guide.
What to serve with coleslaw
Coleslaw shines next to rich, heavy mains. It cuts through fat with crunch and acid.
- Fish tacos (vinegar or Mexican slaw)
- Pulled pork and BBQ sandwiches
- Fried chicken and ribs
- Burgers and hot dogs
- Rich pasta dishes — try it alongside our lobster pasta au gratin for contrast
Red Lobster coleslaw
Red Lobster serves coleslaw as a side dish (around $3.99). It is a simple, classic creamy slaw that pairs with their fried seafood baskets. If you want to recreate the restaurant experience at home, the classic recipe above gets you close.
Frequently asked questions
What is coleslaw?
A crunchy side dish of finely shredded raw cabbage (often with carrots) tossed in a creamy mayonnaise dressing or a tangy vinegar dressing.
How do you make coleslaw from scratch?
Shred cabbage and carrots. Whisk mayonnaise, vinegar, mustard, sugar, celery seeds, salt, and pepper. Toss together. Chill 1 hour before serving.
What is coleslaw dressing made of?
Classic dressing is mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds, salt, and pepper.
Can you make coleslaw without mayo?
Yes. Use a vinegar-based dressing: apple cider vinegar, oil, sugar, celery seeds, salt, and pepper. It is lighter and dairy-free.
Is coleslaw healthy?
The cabbage is healthy: low calorie with fiber and vitamin C. Mayo-based dressing adds significant calories and fat. Vinegar-based slaw is the lighter choice.
How many calories are in coleslaw?
About 150 to 200 per cup for creamy coleslaw. About 50 to 80 per cup for vinegar-based.
Can you freeze coleslaw?
Not recommended. Mayonnaise separates when thawed and cabbage turns mushy. Vinegar-based slaw freezes slightly better but still softens.
How long does homemade coleslaw last in the fridge?
Three to 5 days in an airtight container. Vinegar-based versions last up to a week.
Why is my coleslaw watery?
Salt and sugar draw moisture out of cabbage over time. Fix it by salting the shredded cabbage in a strainer for 5 to 15 minutes and squeezing out the liquid before dressing.
What is the difference between coleslaw and cabbage slaw?
Very little. “Cabbage slaw” is a broader term for any shredded cabbage salad. Coleslaw usually implies the classic creamy or vinegar-dressed version.
What is coleslaw made of?
Shredded cabbage (green and often red), grated carrots, and a dressing. Classic dressing is mayonnaise, vinegar, mustard, sugar, and celery seeds.
Why is it called coleslaw?
From the Dutch word “koolsla,” meaning cabbage salad. Dutch settlers brought it to America in the 18th century.
Is coleslaw keto friendly?
It can be. Cabbage is low carb. Use a sugar-free sweetener instead of sugar and check your mayonnaise for added sugars.
Is coleslaw gluten free?
Usually yes. Cabbage, carrots, mayonnaise, and vinegar are naturally gluten free. Check your mustard and any pre-made dressing for hidden gluten.
Does coleslaw have dairy?
Classic creamy coleslaw has no milk or cheese, but mayonnaise contains eggs. Vinegar-based slaw has neither dairy nor eggs.
How do you cut cabbage for coleslaw?
Quarter the cabbage and cut out the core. Slice each quarter very thin with a sharp knife. Or use a mandoline or food processor for even, fast shredding.
How many carbs are in coleslaw?
About 8 to 12 grams per cup for classic creamy slaw, mostly from sugar and carrots. Vinegar-based versions have fewer carbs.
Can dogs eat coleslaw?
Plain shredded cabbage is safe for dogs. Dressed coleslaw is not ideal: it may contain onion, garlic, or too much salt and sugar. Keep the dressed version away from pets.
How much coleslaw do I need per person?
About 1/2 cup per person as a side dish. Half a medium head of cabbage serves roughly 10 people. One full head covers about 20 guests.
Related guides
- Red Lobster Nutrition Guide
- Red Lobster Deals and Specials
- Red Lobster Pasta and Bowls Menu
- Lobster Pasta Au Gratin: Red Lobster’s New Dish + Recipe
The bottom line
Coleslaw is one of the easiest sides you can make. Ten minutes of prep, one hour of chilling, and you have a crunchy, creamy classic. Master the basic recipe, then play with the variations.
Explore the full Red Lobster menu with prices to plan your next visit.
Disclaimer: Nutrition values are estimates and vary with ingredients and portions. Restaurant menu items and prices change over time and vary by location.
