Best Ever Creamy Coleslaw with Grapes

Traditional coleslaw is made from finely shredded cabbage and carrots, tossed in a creamy dressing typically made of mayonnaise, vinegar, sugar, salt, and pepper.

Yes! In fact, coleslaw often tastes better after chilling for a few hours, as the flavors meld. However, for maximum crunch, it’s best eaten within 24 hours of preparation.

Homemade coleslaw can last up to 3–5 days in the refrigerator when stored in an airtight container. Stir before serving to redistribute the dressing.

Coleslaw can be a healthy side dish, especially if you use a lighter dressing like Greek yogurt or vinaigrette. It’s packed with fiber, vitamins C and K, and antioxidants from the cabbage.

Absolutely! Try vinaigrette-based coleslaw using olive oil, vinegar, lemon juice, and seasonings for a lighter and tangier version.

Green cabbage is most common, but red cabbage adds color and crunch. Napa or savoy cabbage can be used for a more tender slaw.

Coleslaw pairs perfectly with BBQ, fried chicken, sandwiches, burgers, fish tacos, and grilled meats. It’s a versatile side dish for summer cookouts and picnics.