Here is my favorite coleslaw recipe, with crunchy shredded cabbage tossed in a tangy thousand island dressing mixed with rice vinegar, hot sauce, and just the right amount of seasoning.
This coleslaw is my go-to side dish for barbecues and weeknight dinners. It comes together in about five minutes, and I always make extra because it tastes even better the next day. Plus, who doesn’t love a good creamy slaw with a little kick?
Why You’ll Love This Coleslaw
- Ready in minutes – This coleslaw comes together in just 5-10 minutes, making it perfect for last-minute barbecues or when you need a quick side dish.
- Minimal ingredients – With only five simple ingredients, you can whip this up without a special trip to the grocery store.
- Tangy and creamy – The combination of Thousand Island dressing, rice vinegar, and hot sauce creates a flavor-packed coleslaw that’s way better than store-bought versions.
- Perfect side dish – This coleslaw pairs well with everything from pulled pork sandwiches to grilled chicken, and it’s great for potlucks and cookouts.
What Kind of Cabbage Should I Use?
For coleslaw, you’ve got a few good options when it comes to cabbage. Green cabbage is the classic choice and gives you that traditional coleslaw crunch and mild flavor. Purple or red cabbage works great too and adds a nice pop of color to your bowl, though it has a slightly peppier taste. If you want to save time, pre-shredded coleslaw mix from the store is totally fine to use – just make sure it’s fresh and crisp, not wilted or dried out. You can even mix green and purple cabbage together for a more colorful slaw that still tastes great.
Options for Substitutions
This simple coleslaw is easy to customize based on what you have in your kitchen:
- Shredded cabbage: You can use green cabbage, red cabbage, or a mix of both. If you want more variety, try adding some shredded carrots or broccoli slaw mix to the cabbage.
- Thousand Island dressing: If you don’t have Thousand Island on hand, you can make a quick version by mixing 2 tablespoons mayo with 1 teaspoon ketchup and a tiny bit of pickle relish. Russian dressing also works as a direct swap.
- Rice vinegar: Apple cider vinegar or white wine vinegar work just as well here. Start with a bit less and taste as you go, since some vinegars are stronger than others.
- Hot sauce: Any hot sauce you like will do the trick – whether it’s Tabasco, Sriracha, or Frank’s RedHot. You can also leave it out completely if you prefer a milder slaw.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with coleslaw is serving it immediately after mixing, which results in a watery, bland salad – letting it chill in the fridge for at least 30 minutes allows the flavors to blend and the cabbage to soften slightly while releasing just enough moisture to create the perfect creamy texture.
Another common error is adding too much dressing at once, so start with the 2 tablespoons and mix well, then add more only if needed since you can always add but can’t take away.
To keep your coleslaw from getting soggy over time, consider salting the cabbage first and letting it sit for 10 minutes, then squeeze out the excess water before adding your dressing – this simple step removes the moisture that would otherwise dilute your dressing and make the slaw watery after a few hours.
What to Serve With Coleslaw?
This tangy coleslaw is perfect alongside just about any grilled or smoked meat you can think of – think pulled pork sandwiches, BBQ chicken, or juicy burgers. The creamy, slightly spicy dressing cuts through rich foods really well, so it’s also great with fried fish or fish tacos. I love serving it at cookouts with corn on the cob and baked beans for a full spread, or you can pile it right on top of a sandwich for extra crunch. If you’re doing a casual dinner, it pairs nicely with hot dogs or even as a side to mac and cheese.
Storage Instructions
Store: Keep your coleslaw in an airtight container in the fridge for up to 3 days. It actually tastes better after sitting for a few hours because the cabbage softens up a bit and soaks in all that tangy dressing. Just give it a quick stir before serving since the dressing might settle at the bottom.
Make Ahead: You can prep the shredded cabbage a day ahead and store it separately from the dressing. Mix everything together about an hour before you plan to eat for the best texture. If you dress it too far in advance, the cabbage can get a little watery, so keep that in mind.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 120-150
- Protein: 2-3 g
- Fat: 7-10 g
- Carbohydrates: 12-15 g
Ingredients
- 10 oz shredded cabbage (I use Dole Classic Coleslaw mix for the best crunch)
- 3 tbsp thousand island dressing (I prefer Ken’s Steak House brand)
- 2.5 tbsp rice vinegar
- 1.5 tsp hot sauce
- 1 pinch salt
- 1 pinch black pepper
Step 1: Combine and Dress the Coleslaw
- 10 oz shredded cabbage
- 3 tbsp thousand island dressing
- 2.5 tbsp rice vinegar
- 1.5 tsp hot sauce
Place the shredded cabbage in a large mixing bowl.
Add the thousand island dressing, rice vinegar, and hot sauce directly over the cabbage.
I like to use pre-shredded coleslaw mix because it’s already cut to the perfect thickness for optimal dressing absorption and texture.
Toss everything together with a fork or your hands, making sure the dressing coats every strand of cabbage evenly.
This should take about 1-2 minutes of vigorous tossing.
Step 2: Season and Finish
- 1 pinch salt
- 1 pinch black pepper
- coleslaw mixture from Step 1
Taste the coleslaw and add a pinch of salt and black pepper, then toss once more to distribute the seasonings evenly.
I find that adding salt at the end rather than the beginning helps you control the seasoning better, since the dressing already contains salt.
Serve immediately for the crispest texture, or refrigerate for up to 2 hours before serving.
Quick Coleslaw with Thousand Island Dressing
Ingredients
- 10 oz shredded cabbage (I use Dole Classic Coleslaw mix for the best crunch)
- 3 tbsp thousand island dressing (I prefer Ken's Steak House brand)
- 2.5 tbsp rice vinegar
- 1.5 tsp hot sauce
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Place the shredded cabbage in a large mixing bowl. Add the thousand island dressing, rice vinegar, and hot sauce directly over the cabbage. I like to use pre-shredded coleslaw mix because it's already cut to the perfect thickness for optimal dressing absorption and texture. Toss everything together with a fork or your hands, making sure the dressing coats every strand of cabbage evenly. This should take about 1-2 minutes of vigorous tossing.
- Taste the coleslaw and add a pinch of salt and black pepper, then toss once more to distribute the seasonings evenly. I find that adding salt at the end rather than the beginning helps you control the seasoning better, since the dressing already contains salt. Serve immediately for the crispest texture, or refrigerate for up to 2 hours before serving.
