How to make DELICIOUS COLESLAW! easy STEP by STEP 

This classic creamy coleslaw is a cool, refreshing side dish that pairs perfectly with barbecue, fried fish, fried chicken, or any party spread. It is simple to prepare, made with basic ingredients, and tastes even better the next day as the flavors blend together.

This is a reliable, crowd-pleasing dish that travels well and works beautifully for potlucks, picnics, and family gatherings.

Ingredients

Slaw Base

• 1 medium head green cabbage, finely chopped

• ½ large carrot, grated or finely chopped

• 1½ tablespoons finely chopped onion

• Optional: a dark green outer cabbage leaf or fresh parsley for color

Dressing

• ¾ cup mayonnaise

• Milk, as needed (for thinning)

• ⅓ cup sugar

• 2½ tablespoons lemon juice

• 2 tablespoons vinegar

• ¼ teaspoon celery seed

• 1 teaspoon salt (or to taste)

• ¼ teaspoon black pepper

Instructions

1. Prepare the Vegetables

Finely chop the cabbage using a food processor, blender (in batches), or by hand. Pulse lightly to keep texture—do not over-process.
Add the carrot and pulse briefly until evenly mixed.
Mix in the chopped onion and optional dark green cabbage leaf or parsley for color.

Transfer the mixture to a large bowl.

2. Make the Dressing

In a separate bowl, whisk together the mayonnaise and a small amount of milk until smooth.
Add the sugar, lemon juice, vinegar, celery seed, salt, and black pepper.
Whisk thoroughly until the dressing is smooth and well blended.

3. Combine

Pour the dressing over the cabbage mixture.
Toss gently until everything is evenly coated.
Adjust consistency with a little more milk if a creamier texture is desired.

4. Chill

Cover and refrigerate for at least 2 hours.
For best flavor, refrigerate overnight before serving.

Serving Notes

• Best served cold

• Ideal with barbecue, fried fish, fried chicken, or sandwiches

• Keeps well in the refrigerator for up to 2 days

• Flavor improves as it rests