If you’re searching for a side dish that livens up any meal and effortlessly steals the spotlight at potlucks, look no further than this Sweet and Tangy Coleslaw Recipe. With crisp cabbage, colorful carrots, and a dressing that hits glorious high notes of sweet, tart, and creamy, this dish wakes up your taste buds and adds a refreshing crunch to your plate. Easy enough for weeknights but so crave-worthy that you’ll be asked for the recipe every single time!

Sweet and Tangy Coleslaw Recipe - Recipe Image

Ingredients You’ll Need

I absolutely love how straightforward the ingredients are for this Sweet and Tangy Coleslaw Recipe. Each item is carefully chosen to create that magical contrast of textures and a perfect balance of flavors, from the creamy mayo to the crisp veggies and punchy vinegar.

Mayonnaise (1 cup): Full-fat mayo gives a rich, luscious base for the dressing that clings to every shred of cabbage.
Lemon Juice (2 Tbsp): Fresh lemon juice brightens up the dressing with just the right amount of tartness.
Apple Cider Vinegar (2 Tbsp): This provides a tangy backbone and a hint of fruity complexity that makes the coleslaw pop.
Granulated Sugar (1/2 cup): Balances out the tanginess and delivers that signature sweet flavor everyone loves.
Kosher Salt (1 tsp): Enhances all the other flavors and makes the veggies taste extra fresh.
Black Pepper (1/2 tsp): Adds subtle heat and depth without overpowering the other ingredients.
Ground Celery Seed (1/2 tsp): This classic coleslaw spice gives a gentle, earthy flavor that ties everything together.
Minced Red Onion (1/3 cup): Red onion brings a savory sharpness and a hint of color, making every bite more interesting.
Chopped Fresh Parsley (1/3 cup): A handful of parsley brightens the whole bowl with herby freshness.
Thinly Sliced Green Cabbage (8 cups): The workhorse of coleslaw, green cabbage offers plenty of crunch and bulk.
Thinly Sliced Red Cabbage (2 cups): Red cabbage ups the crunch even more and lends a vivid purple hue for visual appeal.
Thinly Shredded Carrots (2 cups): Carrots bring vibrant color and a hint of natural sweetness that complements the dressing beautifully.

How to Make Sweet and Tangy Coleslaw Recipe

Step 1: Prep Your Veggies

First, get all your veggies ready: Finely chop the red onion and parsley, and slice or shred the cabbage and carrots as thin as possible. This step makes the finished coleslaw delicate and helps the dressing soak in, transforming each bite into a perfect mix of crunchy texture and flavor. If you have a mandoline slicer or a food processor, this is their time to shine!

Step 2: Get Your Bowl Ready

Find a really spacious mixing bowl, ideally one with a lid because you’ll be chilling your finished coleslaw later. If your bowl doesn’t have a lid, just grab some plastic wrap or foil for covering. This keeps everything fresh and lets the flavors meld while it chills.

Step 3: Whip Up the Dressing

Measure your mayonnaise, lemon juice, apple cider vinegar, sugar, salt, black pepper, and celery seed directly into the bowl. Whisk everything together until completely smooth—the dressing should look creamy and glossy, with the tangy aroma already hinting at what’s to come. Taste and tweak the seasoning if you’d like!

Step 4: Toss It All Together

Add your minced onion, chopped parsley, green cabbage, red cabbage, and shredded carrots to the bowl with the dressing. Use big spoons or—even better—your (clean) hands to toss everything together until each piece is coated. It’s a bit like salad confetti: bright, beautiful, and inviting.

Step 5: Chill for Best Flavor

Cover your bowl tightly and refrigerate the coleslaw for at least two hours. If you can wait even longer, the cabbage softens just a touch and the flavors become beautifully unified. Trust me, this little wait is what turns “good” into “absolutely irresistible” coleslaw.

Step 6: Serve Up and Enjoy

Before serving, give your Sweet and Tangy Coleslaw Recipe a final gentle toss to redistribute the dressing that might have settled at the bottom. Serve it cold and watch it disappear—extra black pepper on top is highly recommended!

How to Serve Sweet and Tangy Coleslaw Recipe

Garnishes

A sprinkle of freshly cracked black pepper is a wonderful finishing touch, but you can also dress up your Sweet and Tangy Coleslaw Recipe with a handful of extra chopped parsley or even a scattering of poppy seeds for visual flair. If you like a touch of heat, thin slices of fresh jalapeño on top turn each serving into a zesty treat.

Side Dishes

This coleslaw is a flawless partner for barbecue classics like pulled pork, grilled chicken, or burgers. I also love it alongside fried fish or as a topping for tacos. Its crispy freshness is a lovely contrast to rich, savory mains, and it never fails to satisfy as a picnic or potluck side.

Creative Ways to Present

Try layering this Sweet and Tangy Coleslaw Recipe inside sandwiches or sliders for a crunchy upgrade, or use it as a bed for grilled shrimp or crispy tofu. For a potluck, serve it in Mason jars for easy-to-carry, individual portions. At home, pile it high on a big platter to show off the rainbow of colors—it’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Store leftover Sweet and Tangy Coleslaw Recipe in an airtight container in the refrigerator. It’ll stay fresh for up to three days, though you might notice the cabbage becomes softer with time. Give everything a good stir before serving again to redistribute the dressing and wake up those flavors.

Freezing

Freezing isn’t recommended for this type of coleslaw—the creamy dressing tends to separate and the veggies lose their signature crunch after thawing. It’s always best enjoyed fresh from the fridge, or within a couple days of making.

Reheating

There’s no need to reheat your Sweet and Tangy Coleslaw Recipe! In fact, it’s meant to be served cold, straight from the fridge. If it’s chilled for a long time and seems a little too firm, just let it sit out for five minutes before serving.

FAQs

Can I make the Sweet and Tangy Coleslaw Recipe ahead of time?

Absolutely! In fact, making it a few hours ahead is encouraged. This gives the flavors time to mingle and makes the coleslaw even tastier. Just be sure to store it covered in the fridge until ready to serve.

What can I use if I don’t have celery seed?

If celery seed isn’t handy, try a tiny pinch of celery salt instead (but reduce the kosher salt a little to compensate). Celery seed adds that classic deli flavor, but the coleslaw will still be wonderful without it.

Is it possible to make this Sweet and Tangy Coleslaw Recipe vegan?

Yes! Swap the mayonnaise for your favorite vegan mayo and double-check that your sugar is vegan-friendly. The results are still creamy, flavorful, and totally plant-based.

Why is my coleslaw watery the next day?

As the coleslaw sits, the salt in the dressing draws extra liquid from the vegetables. Just give it a thorough stir before serving and, if needed, drain off a little excess liquid to keep the texture just right.

Can I use pre-shredded coleslaw mix for this recipe?

Definitely! Pre-shredded cabbage and carrots save a lot of time, especially for busy weeknights. Toss them directly into your dressing and move right along to the chilling step—easy and delicious.

Final Thoughts

Nothing beats the bright, crisp bite of this Sweet and Tangy Coleslaw Recipe—it’s a staple that brings people together with every colorful forkful. It’s truly the perfect balance of flavors and textures, simple enough for every day but special enough to earn that spot at your next gathering. Give it a try—you’ll fall in love with how irresistible coleslaw can be!