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Mayonnaise Dressing Coleslaw Recipe

This simple recipe makes a tasty side dish for barbeques or potlucks, and can be easily made vegan.


No Equipment Needed


Very Easy

 Picture of the completed coleslaw in a bowl.

This coleslaw recipe is perfect for a vegetable side dish.

Need an idea for barbeque sides? Or what to serve with burgers? You definitely need some slaw! This quick side dish goes with nearly every American dinner. My Grandmother always served this as a side with fried fish, hushpuppies, and homemade French fries! So many fond memories involve meals with slaw.

This simple dish is even better made the night before.

This easy coleslaw recipe goes together in about 20 minutes and can be served immediately, or, even better, left to refrigerate overnight! The flavor of the coleslaw dressing definitely deepens and even softens the texture of the cabbage if allowed to marinate.


Substitute for Rice Wine Vinegar: You can use apple cider vinegar or white wine vinegar instead.

Substitute for Yellow or French Mustard: You can substitute it with Dijon.

Substitute for Milk: You can use either buttermilk or plain, unsweetened non-dairy milk.

Substitute for Celery Seeds: You can use celery salt, but be sure you cut the salt from the recipe or it will become too salty. Celery seeds are much better than celery salt either way.

Money Saving Tips

You can almost half the cost of this recipe by shredding the cabbage yourself instead of buying it pre-shredded. This recipe uses a little less than about 1/2 a small head of cabbage.

My grandmother always stored her cabbages with the cut sides wrapped in foil. This seems to really extend the life of the cabbage. She reused the foil over and over.

Let's Begin:

Picture of the ingredients for coleslaw.

Gather the ingredients.

Picture of the ingredients for the coleslaw dressing in a bowl.

Mix together 1/3 rounded cup mayonnaise, 3 Tbs milk or (plain, unsweetened non-dairy milk), 2 Tbs rice wine vinegar, 2 tsp sugar, 1/2 tsp yellow or French mustard, 1/2 tsp fresh ground black pepper, 1/2 tsp celery seeds, and 1/8 tsp salt or to taste in a small bowl.

Picture of the coleslaw dressing mixed together.

Let sit 15 minutes.

Picture of cabbage, onion, and carrots in a bowl.

Meanwhile shred the 1 large or 2 medium carrots and slice the 1/2 small red onion into very thin strips. Add them to the shredded cabbage in a large bowl.

Picture of shredded cabbage, carrots, and onions with the dressing pour over.

When the sauce has finished sitting pour it over the cabbage in the large bowl.

Picture of the slaw all mixed together.

Mix everything together.

Picture of slaw served in a glass bowl.

You can enjoy immediately or let it sit in the fridge for a while before serving. It is best if made the night before.

What to serve with coleslaw?

Coleslaw makes a great side for most southern food! Here are some ideas for what to serve with coleslaw both as other sides and also main dishes;


This recipe is good in the fridge for 4-5 days.

Can I make it the night before? Yes! I recommend it!

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