Ultimate Cole Slaw

by Robin Miller on July 2, 2026

Creamy, crunchy, tangy and sweet, this is the most amazing cole slaw ever. Skip the bagged mix (or deli counter), this incredible salad is easy to make, requires very few ingredients, and delivers a burst of fresh flavor in every bite.

This recipe was written for the Arizona Republic.

No picnic, barbecue, or tailgate is whole without the requisite cabbage salad. As mundane as it often is. Yes, I said mundane. It doesn’t matter if it’s the slaw from your grocery store, or a batch you made with a bagged mix and bottled dressing, it’s likely impossibly bland. Yet we keep piling the stuff on our plates. Why is it that we refresh other summer favorites – potato salad, salsa, and guacamole – but we insist on keeping our cole slaw dull?

I’m not reinventing the wheel, don’t worry. I’m not suggesting we make sweeping changes to the beloved salad. Just a few tweaks and you’ll find that this is the best cole slaw you’ve ever had. And there are endless variations for future cabbage salad fun.

The origin of cole slaw. The term coleslaw originates from the Dutch word koosla (kool for cabbage and sla for salad). While some say the dish originated in the Netherlands, origins can be traced back to the ancient Romans who prepared a dish of cabbage, vinegar, eggs, and seasonings. And since all good recipes tend to travel the globe, the iconic shredded cabbage salad has been enjoyed in American homes since 1770.

Consider other cabbages. In the recipe below, I used green and purple cabbages (the classic combo), but you can also add red, Napa, and Savoy cabbages for their distinct flavor/color characteristics. Shredded Brussels sprouts are also a fun add-in. If desired, you may substitute a bag of pre-shredded cole slaw mix. Can you use broccoli slaw mix here? Yes.

Add additional ingredients for flavor and texture. Fresh herbs can easily transform a lackluster salad into a vibrant one. I added parsley and dill to the recipe below, but you can also add oregano, basil, thyme, mint, and chives. Green onions add a wonderful, sweet onion essence.

Also consider seasonal fruits and vegetables (pears and apples in the fall, peaches and mangos in the summer). For added crunch, try toasted nuts (such as pine nuts or almonds), sunflower seeds, pumpkin seeds, and pepitas.

Cheese might not seem traditional, but it’s an excellent addition to cole slaw. I recommend grated parmesan, and crumbled feta, goat, and blue cheese.

You can skip the mayonnaise. If you’re not a fan of mayo, you can substitute plain Greek yogurt (I suggest full-fat yogurt) or 1/4 cup good-quality olive oil. If you’re a fan of Miracle Whip, that also works.

Give your cole slaw time to marinate. For the best results, prepare your cole slaw at least 4 hours before serving. This gives the flavors a chance to meld and evolve while softening the cabbage. And since cole slaw often travels to outdoor outings, keep it chilled on route and don’t leave it out for more than 2 hours. If necessary, set your bowl of cole slaw in a bigger bowl of ice to keep it chilled.

Think globally

You can easily transform the recipe below into one with international flair. For a Tex Mex-inspired slaw, use lime juice instead of cider vinegar, cumin instead of celery seeds, cilantro instead of the parsley and dill, and add 1 teaspoon dried oregano. For added kick, add a minced jalapeño. For an Asian-themed slaw, use mirin instead of cider vinegar and add 1 tablespoon soy sauce and 1 teaspoon sesame oil. For added kick, add 1 to 2 teaspoons of sriracha sauce.

How long will this cole slaw last?

Once prepared, cole slaw will last up to 5 days in the refrigerator (stored in an airtight container). Cole slaw doesn’t freeze well, so use it up before time runs out. Need inspiration? This cole slaw makes a great topping for burgers, grilled seafood and shellfish, sandwiches, tacos, and leafy greens.

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