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Mayo Based Coleslaw
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5 from 1 vote

Coleslaw : Mayonnaise Based Slaw

Commonly prepared with either a vinaigrette or mayonnaise, the two major variations of coleslaw couldn’t be more different. One is bright and tangy, and can keep for weeks or months in the fridge; the other is rich and creamy, and best served right away to keep its trademark crunch.
Try this mayonnaise based slaw; pairing well with spicy BBQ dishes
Prep Time25 mins
Cook Time0 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Mayonnaise based coleslaw
Servings: 6 people
Calories: 79kcal
Author: Jannah Haas


  • Box grater (mandolin or knife will work too!)
  • Medium sized serving dish
  • Small Mixing bowl
  • Mixing Spoon


  • 1 cup all-natural mayonnaise
  • 1/4 cup honey
  • 1 Tbsp apple cider vinegar
  • 1/2 Tsp salt
  • 1/2 head cabbage (shredded) green, red, or savoy variety
  • 1/2 cup carrots (shredded)


  • Shred cabbage and carrot(s) with box shredder. Toss together in medium sized serving dish.
  • Combine mayo, honey, apple cider vinegar, and salt. Stir well.
  • Pour dressing over cabbage/carrot mixture and stir well. Serve immediately.
    **Best when eaten within the hour of mixing; to avoid the cabbage/carrot mixture from getting soggy.


Calories: 79kcal | Carbohydrates: 9.2g | Protein: 0.4g | Fat: 4.9g | Cholesterol: 3.7mg | Sodium: 183mg | Potassium: 45.5mg | Fiber: 0.5g | Sugar: 6g | Calcium: 10.5mg | Iron: 0.25mg