Grandfather’s 4-Ingredient Crisp and Tangy Coleslaw
Some recipes don’t need a long list of ingredients or complicated techniques to be absolutely unforgettable. This classic coleslaw is proof of that. Passed down through generations, this simple side dish has graced countless summer cookouts with its refreshing crunch and perfectly balanced tang. It’s the kind of recipe that brings people back for seconds — and thirds — every single time.
With just four humble ingredients, this coleslaw delivers everything you want in a summer side dish: cool, crisp cabbage, sweet shredded carrots, and a creamy, tangy dressing that ties it all together beautifully. Whether you’re serving it alongside grilled burgers, barbecue ribs, or pulled pork sandwiches, this dish earns its place at the table every time.
Ingredients
- 1 medium head of green cabbage, finely shredded (about 6 to 8 cups)
- 2 large carrots, peeled and grated
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
Method
- Start by removing the outer leaves from the cabbage, then slice it in half and cut out the core. Using a sharp knife or a mandoline, finely shred the cabbage into thin, even strips. Place the shredded cabbage into a large mixing bowl.
- Peel and grate the carrots using a box grater or the shredding attachment of a food processor. Add the grated carrots to the bowl with the cabbage and toss them together gently to combine.
- In a separate small bowl, whisk together the mayonnaise and apple cider vinegar until smooth and well blended. Taste the dressing and adjust to your preference — add a little more vinegar for extra tang or a pinch of salt if needed.
- Pour the dressing over the cabbage and carrot mixture. Using tongs or a large spoon, toss everything together thoroughly until every strand of cabbage is evenly coated with the creamy dressing.
- Cover the bowl tightly with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least one hour before serving. This resting time allows the flavors to meld and the cabbage to soften slightly while still maintaining its satisfying crunch.
- Give the coleslaw one final toss before serving and enjoy it cold straight from the fridge alongside your favorite cookout dishes.
Tips for the Best Results
For the crunchiest coleslaw, make sure to shred the cabbage as thinly as possible. If you find the coleslaw releases too much liquid after sitting in the fridge, simply drain off any excess before serving and give it a good stir. You can also add a teaspoon of sugar to the dressing if you prefer a slightly sweeter balance to the tang from the vinegar. This recipe is wonderfully forgiving and easy to tweak to suit your family’s taste — just like a good old-fashioned recipe should be.
Make It Ahead
This coleslaw actually gets better as it sits, making it one of the best make-ahead sides you can bring to a gathering. Prepare it the night before your cookout, let it chill overnight in the refrigerator, and it will be perfectly seasoned and ready to serve the next day with absolutely no extra effort on your part.
