Homemade Coleslaw with Sweet & Tangy Dressing

Homemade coleslaw with sweet and tangy dressing. Easy follow along recipe made with simple ingredients.

I’ve always liked coleslaw but it seems like lately I’m going through an over the top coleslaw phase. Sure it’s the side dish for most BBQ’s: it pairs well with burgers, chicken and any other summer meal you might come up with, including our Turkey Ruben sandwiches with provolone cheese.

But besides being the summer side dish that’s permanently in our fridge, it’s also simple to make and only takes minutes. Keeping this tangy, crunchy slaw in our side dish rotation three out of four seasons.

Follow us on

This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases at no additional cost to you.

Now you’ll see plenty of other coleslaw variations out there, with many of them calling for red cabbage. The reason this one doesn’t include red cabbage is because it’s usually not something I already have on hand.

I’ve started shopping a bit smarter now-a-days and I try to include things on my grocery list and meal plan that I can use in several different ways. Usually that doesn’t include red cabbage. (although if you have it, add it!)



  • 4 cups shredded cabbage
  • 2 cups shredded carrots
  • ¾ cup mayonnaise
  • 1 TBS sugar
  • 2 TBS vinegar
  • ½ tsp. salt
Cabbage and carrot coleslaw in a white serving dish.


  • 4 cups shredded cabbage
  • 2 cups shredded carrots

Discard the outer cabbage leaves and peel 2-3 carrots. Shred 4 cup cabbage and 2 cups carrots. For this I like to use the food processor with shredded disk, but you can also use a cheese grater for the carrots and just slice the cabbage thinly with a knife.

Coleslaw Steps 1-4. Gather ingredients. Peel carrots. Shred cabbage. Make dressing.


  • ¾ cup Mayonnaise
  • ½ tsp. salt
  • 1 TBS sugar
  • 2 TBS vinegar

Combine ingredients in a small bowl. Add to slaw and mix to combine.

Coleslaw steps 5-8. Add the dressing. Mix to combine. Chill. Serve.


Place in the refrigerator and chill at least 1 hour.

*Note-Tastes even better chilled overnight!

Related Posts

Leftovers-Store leftovers in an airtight container in the refrigerator for 3-5 days.

Goes well with- This side dish is a summer classic and pairs well with burgers, grilled chicken, smoked pulled pork sandwiches, and our new favorite sub the Turkey Ruben.

Sweet and Tangy Coleslaw Recipe

How to make sweet and tangy homemade coleslaw in just minutes.
Prep Time15 minutes
Chill1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Coleslaw
Servings: 8
Calories: 167kcal


  • 4 cups cabbage
  • 3 carrots

Coleslaw Dressing

  • ¾ cup Mayonnaise
  • 1 TBS sugar
  • 2 TBS vinegar
  • ½ tsp. salt


  • Shred 4 cups cabbage and 2 cups carrots.
    -For this I like to use the shredding disk on the food processor, but you can also use a cheese grater for the carrots and then thinly slice the cabbage with a knife.

Coleslaw dressing

  • In a bowl combine ¾ Mayonnaise, ½ tsp. salt, 1 TBS sugar and 2 TBS vinegar.
  • Add dressing to the coleslaw. Mix
  • Chill at least one hour and serve.


*Nutritional information provided is an estimate and will very based off of brands of ingredients used and cooking methods. 


Calories: 167kcal | Carbohydrates: 6g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 275mg | Potassium: 137mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3869IU | Vitamin C: 14mg | Calcium: 24mg | Iron: 0.3mg


Back to Sara’s Kitchen

Back to Home Page

Like this recipe? Save this post to Pinterest for later by clicking the photo below!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

error: Content is protected !!
Scroll to Top