Salad
Classic Coleslaw
Finely shredded cabbage and carrot in a tangy-sweet mayo dressing — a crunchy 10-minute no-cook side for anything.
About this recipe
Classic Coleslaw is a salad snack for 2 that comes together with no stove at all — just prep, toss and serve., and it takes around 10 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1/4 small cabbage
- 1 carrot
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp black pepper
- 1 tbsp rice vinegar buy
Equipment
Method
- 1
Shred the cabbage and carrot as finely as you can.
~5 min
- 2
Whisk mayo, vinegar, sugar, salt and pepper into a dressing.
~2 min
- 3
Toss and chill 5 min before serving for the best texture.
~3 min
Smart swaps
Out of something? Try one of these.
- Rice vinegar
- cider vinegar or white vinegar cut with a little water.
Cook's notes
- Cut carrots into thin matchsticks so they soften in the same time as everything else. How to julienne carrots →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
Frequently asked
How long does Classic Coleslaw take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: knife. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Rice vinegar → cider vinegar or white vinegar cut with a little water. See the full list of smart swaps above.
Can I make Classic Coleslaw ahead of time? +
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
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