Name: 5-Ingredient Coleslaw Recipe (Perfect for BBQ!)
Prep time: 5 min
Total time: 125 min
Ingredients: 1/3 cup real mayonnaise (I love using avocado mayo); 2 tablespoons apple cider vinegar; 2 tablespoons honey (you can use sugar if that's what you've got); 2 tablespoons green onions, finely chopped (chives work great too); 1/4 teaspoon salt (taste and add more if needed); 1/2 teaspoon ground black pepper (plus more to taste); 16 ounces coleslaw mix (the kind with shredded cabbage and carrots)

Jump to Recipe

Hey there! Let me tell you about my absolute go-to coleslaw recipe that’s saved me more times than I can count at summer BBQs and potlucks. You know that feeling when you need something quick but don’t want to show up with store-bought? This is your answer. We’re talking just 5 ingredients here, and I promise it tastes way better than anything in those plastic tubs at the grocery store. What I love about this coleslaw recipe healthy enough that you don’t feel guilty going back for seconds. I’ve tweaked my homemade coleslaw recipe over the years, and trust me when I say this is the best coleslaw recipe I’ve landed on. It’s creamy but not heavy, slightly sweet with a tangy kick that makes your taste buds wake up. My sister swears by it for her pulled pork sandwiches, and my neighbor asks me to bring it to every cookout. The beauty of this cabbage coleslaw recipe? You probably have most of the stuff already. No fancy ingredients, no trips to three different stores. Just grab a bag of pre-shredded cabbage mix and you’re halfway there. This quick coleslaw recipe comes together in about 5 minutes of actual work, though I’ll be honest, it gets even better after sitting in the fridge for a couple hours. The flavors just meld together into something really special. Perfect as a summer coleslaw recipe when you want something cool and crunchy alongside all that grilled goodness.

1) Key Takeaways
2) Easy 5-Ingredient Coleslaw Recipe
3) Ingredients for 5-Ingredient Coleslaw
4) How to Make 5-Ingredient Coleslaw
5) Tips for Making 5-Ingredient Coleslaw
6) Making 5-Ingredient Coleslaw Ahead of Time
7) Storing Leftover 5-Ingredient Coleslaw
8) Try these Side Dishes next!
9) 5-Ingredient Coleslaw
10) Nutrition

1) Key Takeaways

What makes this coleslaw recipe different from store-bought versions?
Can you make coleslaw ahead of time for a party?
What are the best ingredients for a creamy but healthy coleslaw?
How long does homemade coleslaw stay fresh in the refrigerator?

2) Easy 5-Ingredient Coleslaw Recipe

Listen, I’ve been making this coleslaw recipe for years now, and it’s become my secret weapon at every cookout. You know that moment when someone asks you to bring a side dish and you panic a little? This is what I reach for every single time. The best part is that nobody believes me when I tell them it only has five main ingredients. They think I’m holding out on some fancy technique or special ingredient, but nope – it really is this simple.

What makes this coleslaw recipe stand out from all the others I’ve tried over the years is the balance. It’s creamy without being heavy, sweet without tasting like dessert, and tangy without making your face scrunch up. My cousin Rachel actually asked me to stop bringing anything else to family gatherings because everyone just wants this slaw. I’m not even kidding. Last summer at my nephew’s graduation party, three different people asked for the recipe before we even finished eating.

The thing about most coleslaw recipes is they either drown the cabbage in mayo or they go so light that you’re basically eating dry vegetables. This one hits that sweet spot right in the middle. I’ve served this homemade coleslaw recipe at backyard BBQs, potlucks, and even packed it for beach picnics. It travels well, tastes better after sitting for a bit, and pairs with just about everything you can throw on a grill. Trust me, once you make this, you’ll understand why it’s the best coleslaw recipe in my collection.

This cabbage coleslaw recipe has saved me more times than I can count. Got unexpected guests? Make this. Need something for the work potluck tomorrow? This is your answer. Want to meal prep lunches for the week? Yes, this works for that too. I’ve made it on weeknights when I’m tired and on weekends when I’ve got time to let it sit and marinate. Either way, it delivers. The quick coleslaw recipe aspect means you’re not stuck in the kitchen when you could be enjoying your own party.

There’s something magical about how the flavors develop when you let it chill. Make it in the morning for an evening cookout and watch what happens. The cabbage softens just enough to lose that raw edge but keeps its crunch. The dressing seeps into all the nooks and crannies. The green onions mellow out and spread their flavor throughout. It’s like the whole thing becomes more than the sum of its parts. This summer coleslaw recipe has become such a staple that I actually keep the ingredients on hand pretty much all season long.

3) Ingredients for 5-Ingredient Coleslaw

Real Mayonnaise is where we start, and I’m going to be honest with you here. Don’t skimp on this. You only need a third of a cup, so get the good stuff. I’m a big fan of avocado mayo because it’s made with real ingredients and doesn’t have all those weird additives. You can taste the difference. My neighbor swears by regular Hellmann’s, and you know what? That works great too. The point is to use actual mayo, not salad dressing or some light version that’s mostly water and air. We’re trying to create something creamy and delicious here, not punish ourselves.

Apple Cider Vinegar brings the whole thing to life with a bright, tangy punch that cuts through the richness. I keep a big bottle of it in my pantry because I use it for everything, from salad dressings to cleaning my coffee maker. For this coleslaw, it adds that acidic kick that wakes up your taste buds. Some recipes call for white vinegar, but I think apple cider vinegar has more depth and character. It’s got this slight fruity undertone that plays really well with the honey we’re about to add. Just two tablespoons does the trick. Any more and you’re heading into pickle territory, which might be fine for some folks but isn’t what we’re going for here.

Honey is my sweetener of choice, and I’m not just saying that to sound fancy. Most coleslaw recipes dump in white sugar, but honey brings something extra to the table. It’s got complexity, you know? A little floral, a little earthy, and it doesn’t give you that one-note sweetness that processed sugar does. Two tablespoons is all you need. I’ve tried maple syrup when I ran out of honey once, and it was actually pretty good, so don’t stress if you need to substitute. But if you’ve got honey sitting in your cupboard, use it. Your coleslaw will thank you.

Green Onions add a pop of flavor that regular onions just can’t match. We’re talking about the whole thing here, white and green parts, chopped up fine. They give you this mild oniony flavor without overwhelming everything else. I’ve had people tell me they don’t like onions but they love this coleslaw, and it’s because green onions are way more gentle than their stronger cousins. If you can’t find green onions, chives work in a pinch. My sister uses chives from her garden all the time and it tastes fantastic. Just make sure you chop them up real small so they distribute evenly throughout the slaw.

Coleslaw Mix is the hero ingredient that makes this whole thing come together so fast. I’m talking about those 16-ounce bags of pre-shredded cabbage and carrots that you find in the produce section. Listen, I know some food purists will tell you to shred your own cabbage, and sure, if you’ve got time and energy for that, go for it. But for me? This bag is a lifesaver. The cabbage is already shredded to the perfect size, there are pretty orange carrot ribbons mixed in for color, and sometimes you even get a little red cabbage thrown in there. It saves at least 15 minutes of work and a whole lot of knife skills. I always grab the bag with the most colorful mix because it makes the final product look even better.

Salt and Black Pepper might seem like afterthoughts, but they’re really important. Start with a quarter teaspoon of salt and half a teaspoon of black pepper, then taste and adjust from there. I’ve learned that different brands of coleslaw mix have different moisture levels, so sometimes you need more salt to bring out the flavors. The black pepper adds a little heat and complexity. Don’t be shy with it. I like to grind mine fresh when I can because it makes a difference, but pre-ground works just fine. The recipe says you can add more to taste, and you should take that seriously. Taste before you serve and adjust the seasoning. It’s the difference between good coleslaw and great coleslaw.

4) How to Make 5-Ingredient Coleslaw

Step 1. Get yourself a large serving bowl, preferably one that’s big enough to toss everything around without making a mess. Throw in your mayo, apple cider vinegar, honey, chopped green onions, salt, and pepper. Now grab a whisk and mix it all together until it’s smooth and combined. You want the honey to dissolve into the mayo and vinegar, creating this creamy, slightly sweet, tangy dressing. I usually whisk for about 30 seconds, maybe a minute. You’ll know it’s ready when everything looks uniform and there aren’t any streaks of honey sitting at the bottom of the bowl.

Step 2. Open up that bag of coleslaw mix and dump the whole thing right into the bowl with your dressing. Don’t be timid about it. Just pour it all in there and get ready to mix. This is where the magic starts to happen. You’re going to stir everything together until every strand of cabbage and every piece of carrot is coated with that creamy dressing. I like to use a big spoon or a pair of tongs for this part. Get in there and really toss it around, lifting from the bottom and folding it over itself. You want to make sure the dressing gets everywhere, into every little crevice.

Step 3. Cover your bowl with plastic wrap or put a lid on it and stick it in the refrigerator. This is the hardest part, I’m not going to lie. You’ve got to let it sit for at least two hours before you serve it. I know, I know, you’re hungry and it looks good right now, but trust me on this. The waiting is what takes this from decent coleslaw to absolutely amazing coleslaw. The cabbage softens up just a touch, the flavors blend together, and everything gets happy and married. If you can swing it, make it in the morning and let it sit until dinner. That’s when it really shines.

Step 4. Right before you’re ready to serve, pull that bowl out of the fridge and give it a good stir. Some liquid might have pooled at the bottom, which is totally normal. Just mix it back in. Now taste it. This is your moment to adjust the seasoning. Need more salt? Add it. Want more pepper? Go ahead. I usually end up adding another pinch of salt at this stage because the flavors have mellowed out a bit. Once you’re happy with how it tastes, transfer it to your serving bowl if you haven’t already, and you’re done. That’s it. You just made coleslaw that’s going to blow people’s minds.

5) Tips for Making 5-Ingredient Coleslaw

Let me tell you about the time I got impatient and served this coleslaw right after mixing it. Big mistake. Huge. The cabbage was still really crunchy and kind of sharp tasting, and the dressing hadn’t had time to work its magic. My brother-in-law actually made a face, and he eats literally anything. So learn from my error and let this baby sit in the fridge. Two hours minimum, but four is even better. I’ve started making it the night before big events, and that’s when it really reaches peak deliciousness.

If you like your coleslaw on the creamier side, bump up the mayo to half a cup instead of a third. Some people are mayo lovers, some people are mayo toleraters, and some people think mayo is the devil’s condiment. This recipe sits nicely in the middle, but you can adjust it based on your preferences. My dad adds extra mayo every time because he likes it super creamy. My mom, on the other hand, sometimes cuts it down to a quarter cup and adds a splash more vinegar. Both versions work great. That’s the beauty of a simple recipe like this one.

Want to jazz things up? Throw in a teaspoon of celery seed for that traditional southern coleslaw vibe. It adds this subtle, slightly bitter flavor that some people absolutely love. I keep it optional because not everyone’s into it, but when I make this for a proper BBQ, I usually add the celery seed. It feels more authentic somehow. You can also add a tiny pinch of cayenne if you want a little heat, or some poppy seeds for texture and visual interest. The base recipe is solid enough that it can handle these little additions without falling apart.

One thing I’ve learned after making this about a million times is that different brands of coleslaw mix have different moisture levels. Some are drier, some are wetter, and that affects how much dressing you need. Start with the measurements I’ve given you, but don’t be afraid to adjust. If it looks dry after mixing, add another tablespoon of mayo. If it’s swimming in dressing, you probably got a drier bag of cabbage and it’ll even out after it sits. The coleslaw should look evenly coated but not drowning in sauce.

6) Making 5-Ingredient Coleslaw Ahead of Time

This is hands down one of the best make-ahead side dishes I’ve ever come across. I’ve made it three days before a party and it was still fantastic when we served it. The flavors just keep developing and getting better. The cabbage stays crunchy enough to be interesting but softens just enough to be pleasant. Some vegetables get sad and soggy when they sit in dressing for too long, but cabbage is a tough cookie. It can handle the wait. In fact, it prefers it.

If you’re planning to make this a day or two ahead, I’ve got a little trick for you. Use about three-quarters of the dressing when you first mix it, then save the rest in a small container in your fridge. Right before you serve the coleslaw, give it a stir and drizzle that reserved dressing over the top. It freshens everything up and adds a little extra moisture that might have been absorbed by the cabbage. This is what I do for big family gatherings when I know the coleslaw might be sitting out on the buffet table for a while.

The other thing about making this ahead is that it frees up your time on the actual day of your event. Instead of being stuck in the kitchen chopping and mixing while your guests are arriving, you’ve already got your side dish sorted. You can pull it out of the fridge, give it a quick stir, maybe adjust the seasoning if needed, and you’re done. More time for you to actually enjoy the party. I can’t tell you how many times this has saved my sanity when I’m hosting. The coleslaw is chilling in the fridge, the meat is on the grill, and I’m not losing my mind trying to do everything at once.

Just make sure you’re storing it properly. Use a container with a tight-fitting lid or cover your bowl really well with plastic wrap. You don’t want it absorbing other flavors from your fridge or drying out around the edges. I learned this the hard way when I left it uncovered overnight and woke up to find the top layer had gotten a little crusty. Still tasted fine after I mixed it up, but it wasn’t ideal. Take the extra five seconds to cover it properly and you’ll be golden.

7) Storing Leftover 5-Ingredient Coleslaw

So you’ve got leftovers. First of all, congratulations on having any left because this stuff usually disappears pretty fast at my house. But when you do have some remaining, storage is actually really easy. Just transfer it to an airtight container and stick it back in the fridge. It’ll stay good for three to five days, though I’ve pushed it to a week before and lived to tell the tale. The key is keeping it sealed tight so the cabbage doesn’t dry out or start absorbing weird fridge smells.

Here’s something I’ve noticed about leftover coleslaw. On day two and three, it’s actually at its absolute best. The flavors have had even more time to meld together, and the texture hits this perfect balance between crisp and tender. My husband actually prefers leftover coleslaw to fresh coleslaw, which I thought was weird at first but now I totally get it. Day one is great, but days two and three are when this recipe really shows off. By day four, it’s still perfectly edible but starting to lose a bit of its crunch. Still tastes good though.

If you notice your leftover coleslaw looking a little dry when you pull it out for round two, just add a tiny drizzle of mayo or a splash of apple cider vinegar and give it a stir. It’ll perk right back up. Sometimes the cabbage absorbs more liquid as it sits, and a little refresh is all it needs. I keep a bottle of vinegar on my counter during coleslaw season because I’m constantly using it to revive leftovers. Just a teaspoon or two makes all the difference.

Whatever you do, don’t freeze coleslaw. I repeat, do not freeze it. I know it’s tempting when you have a big batch and you’re thinking about future you who might want coleslaw in three months. But frozen and thawed coleslaw is a sad, watery mess. The cabbage loses all its structure and turns into mush. The dressing separates and gets weird. It’s just not worth it. Make what you’ll eat within a week and enjoy it while it’s at its peak. Your taste buds will thank you for not trying to cheat the system on this one.

8) Try these Side Dishes next!

9) 5-Ingredient Coleslaw