If you’re looking for easy side dishes, especially for your next BBQ or summer meal, coleslaw is always a good idea. I love how versatile it is, and today I’m sharing three fantastic easy coleslaw recipes that are sure to be a hit.
You’ll find a classic creamy option perfect for pulled pork, a zesty dill pickle version for a unique tang, and even a sweet Hawaiian style with pineapple. These recipes are simple to make and bring different, fresh flavors to your table with minimal effort.
Jump to Recipe:
- 1. Easy Creamy Coleslaw for Pulled Pork
- 2. Zesty Dill Pickle Coleslaw for a Tangy Side
- 3. Sweet Hawaiian Coleslaw with Pineapple
Easy Creamy Coleslaw for Pulled Pork
This classic creamy coleslaw is perfect as a side for rich pulled pork sandwiches or any BBQ spread. It brings a nice cool, crisp balance to your meal, and it’s incredibly simple to put together.
Key Ingredients & Tips for Creamy Coleslaw
- Fresh Shredded Cabbage: Use a mix of green and red cabbage for color, shredded very thinly for the best texture. You can buy pre-shredded to save time.
- Perfect Creamy Dressing: The key is a good quality mayonnaise balanced with a touch of apple cider vinegar and a little sugar for that classic sweet and tangy taste.
What You Need
- 1 head green cabbage (about 2 lbs), thinly shredded
- 1 large carrot, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 15 mins🍽️ Yields: 6 servings
How to Make It
Step 1: Prep Cabbage and Carrots
Shred your cabbage very thinly using a mandoline or a sharp knife. Grate the carrot using a box grater. Put these prepared vegetables into a large mixing bowl.
Step 2: Make the Creamy Dressing
In a separate medium bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper. Stir all these ingredients well until the dressing is smooth and fully mixed.
Step 3: Combine and Chill
Pour the creamy dressing over the shredded cabbage and carrots in the large bowl. Toss everything gently until the vegetables are fully coated with the dressing. Cover the bowl and chill in the fridge for at least 30 minutes before serving.
📝 Final Note
For the best flavor, I recommend letting this coleslaw sit in the fridge for at least an hour before serving. This helps all the flavors blend together perfectly.
Zesty Dill Pickle Coleslaw for a Tangy Side
If you love the tangy taste of dill pickles, this coleslaw is absolutely for you. It’s a fresh take on a classic, adding a bright, zesty kick that’s surprisingly good with everything from burgers to grilled chicken.
Key Ingredients & Tips for Dill Pickle Coleslaw
- Plenty of Dill Pickles: Use your favorite crunchy dill pickles, finely chopped. Don’t skip adding some pickle juice to the dressing for an extra tangy boost!
- Mustard for Zing: A touch of Dijon mustard in the dressing really helps to bring out the pickle flavor and adds a nice, subtle zing.
What You Need
- 1 head green cabbage (about 2 lbs), thinly shredded
- 1/2 cup finely chopped dill pickles
- 1/4 cup dill pickle juice (from the jar)
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 15 mins🍽️ Yields: 6 servings
How to Make It
Step 1: Shred Cabbage and Chop Pickles
Shred the green cabbage thinly and place it into a large mixing bowl. Finely chop your dill pickles and add them to the bowl with the shredded cabbage.
Step 2: Mix the Tangy Dressing
In a separate medium bowl, combine the mayonnaise, dill pickle juice, Dijon mustard, salt, and black pepper. Stir until the dressing is smooth and well blended.
Step 3: Toss and Serve
Pour the prepared dressing over the cabbage and chopped pickles. Mix everything thoroughly until all the cabbage is coated evenly. You can serve this right away or chill for 15-20 minutes to let the flavors marry.
📝 Final Note
If you like an even stronger dill flavor, consider adding a tablespoon of fresh chopped dill to the dressing. It makes a big difference!
Sweet Hawaiian Coleslaw with Pineapple
Bring a taste of the tropics to your table with this sweet and tangy Hawaiian coleslaw recipe. The juicy pineapple adds a wonderful sweetness and brightness that makes this side dish truly special and perfect for summer.
Key Ingredients & Tips for Hawaiian Coleslaw
- Drained Crushed Pineapple: Use canned crushed pineapple, making sure to drain it very well. Its natural sweetness pairs perfectly with the cabbage.
- Creamy Coconut Milk: A little unsweetened coconut milk in the dressing makes it extra creamy and adds to the delicious tropical feel without being too strong.
What You Need
- 1 head green cabbage (about 2 lbs), thinly shredded
- 1 large carrot, grated
- 1 (8 oz) can crushed pineapple, well drained
- 1/2 cup mayonnaise
- 1/4 cup unsweetened coconut milk
- 1 tablespoon lime juice (freshly squeezed is best)
- 1 tablespoon granulated sugar
- Pinch of salt
⏱️ Time: 20 mins🍽️ Yields: 8 servings
How to Make It
Step 1: Prepare Veggies and Pineapple
Shred the cabbage and grate the carrot into a large mixing bowl. Add the well-drained crushed pineapple to the bowl with the cabbage and carrot.
Step 2: Whisk the Hawaiian Dressing
In a separate medium bowl, combine the mayonnaise, coconut milk, lime juice, granulated sugar, and a pinch of salt. Stir until the dressing is smooth and evenly mixed.
Step 3: Toss and Chill
Pour the creamy dressing over the cabbage, carrot, and pineapple mix. Toss gently until all the ingredients are fully coated. Cover and chill for at least 30 minutes before serving for the best sweet and tangy taste.
📝 Final Note
For an extra special touch, lightly toast some shredded coconut in a dry pan until golden. Sprinkle it over the coleslaw just before serving to add a lovely texture and flavor.