4 Ingredient Coleslaw

coleslaw picture

You need this for summer meals!

I think there’s a rule that you can’t serve pulled pork without coleslaw. (Maybe it’s just a guideline). Contrary to popular opinion, coleslaw does NOT have to come from a deli. It is, in fact, one of the easiest salads to make and you probably have all the dressing ingredients on hand already! Buy yourself a package of pre-shredded Coleslaw mix and you are good to go!

If you are determined to make this COMPLETELY from scratch, you can shred your own cabbage.

Cabbage for coleslaw

You could also simply leave a knife out so it looks like you slaved all day over the cutting board.

Easy coleslaw dressing

The dressing takes just 3 ingredients and mixes in minutes. I sprinkle with paprika because…well… that’s what my Mom always did.  I don’t think it is strictly necessary so I am listing that as an optional ingredient. I also use light mayo because that is what I routinely have, but feel free to use full fat mayo (guilty pleasure: it’s the “bacon” of dressings) if that is your preference.

This is one of my favorite summer sides. With pulled pork of course but also all the other grilled favorites. Burgers, hot dogs, brats. All love to share a plate with this coleslaw.

Need some more summer sides? How about a Caprese Pasta Salad or Classic Potato Salad? Want something different? Grape Tomato Mozzarella Salad or Corn Tomato Avocado Salad will provide a fresh change. You can mix these up all summer for a change of pace!

coleslaw picture
Print Recipe
5 from 1 vote


only 4 ingredients needed for this coleslaw
Prep Time5 mins
Cook Time0 mins
Rest time1 hr
Total Time1 hr 5 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 88kcal
Author: Sula


  • 1 14 oz package coleslaw mix or about 3-4 cups of shredded cabbage
  • ½ cup light mayonnaise
  • 3 TB sugar
  • 3 TB white vinegar
  • 1 tsp paprika optional


  • In a small bowl, mix the mayonnaise with the sugar and vinegar until mostly smooth.
  • Place the coleslaw mix in a bowl and mix with the dressing.
  • Cover and refrigerate for at least an hour.
  • Sprinkle with paprika to serve. (optional)


Calories: 88kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 152mg | Potassium: 129mg | Fiber: 2g | Sugar: 9g | Vitamin A: 270IU | Vitamin C: 25.9mg | Calcium: 28mg | Iron: 0.4mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

Interesting tidbit: Do you know that coleslaw is the original cool (or kool) food? According to Wikipedia the term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”.[4][5] The “cole” part of the word comes from the Latin colis, meaning “cabbage”.

If you’re looking for a low carb coleslaw, I tried and loved this recipe in a sugar free version: Keto Coleslaw. Delicious!


    2 thoughts on “4 Ingredient Coleslaw

    1. 5 stars
      Okay, so I ventured out of my comfort zone and made this recipe using vegan mayo. It was actually really good! I imagine it tastes just as good as the original recipe, too. The sugar kicks it up a notch, too, which is fun. 🙂

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