Get ready to toss together the easiest, crunchiest angel hair coleslaw you’ve ever met. No fancy knife skills or secret ingredients required. This coleslaw is all about the crisp, fresh bite of shredded cabbage, dressed up just right to keep things light and lively.
Here’s the deal: coleslaw has been doing its crunchy, creamy thing for centuries, showing up at backyard barbecues and fancy dinners alike. But traditional slaws can sometimes feel like they’re trying a little too hard. Too much mayo, too soggy, too “meh.” Enter angel hair coleslaw, the cooler, lighter cousin who skips the drama and gets straight to the good stuff. It’s basically cabbage chopped so fine it’s practically whispering sweet nothings to your taste buds. So, if you’re over the heavy stuff but still want that satisfying crunch, this is your new go-to.
This one’s got personality and a little attitude, perfect for when you want something simple but seriously tasty. Let’s jump in and make a coleslaw that’s as effortless as it is delicious.
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Ingredients
We’re keeping this simple and honest—just a handful of everyday ingredients that won’t make you hunt down weird stuff at the store. Think crisp cabbage, a few pantry staples, and a dressing that’s all about flavor without the fuss.
- Angel hair cabbage
- Mayonnaise
- Apple cider vinegar
- Salt
- Black pepper
- Celery salt
- Sugar
See recipe card for quantities.
Instructions
Alright, no rocket science here. Just a few easy steps to get that perfect crunch and tang going. You’ll have this slaw whipped up faster than you can say “pass the napkins.”
- Empty shredded angel hair coleslaw mix into large bowl.
- Combine salt, pepper, celery salt and sugar together.
- Add mayonnaise and apple cider vinegar to the seasoning mix and mix until smooth.
- Combine all ingredients and place in serving bowl.
Substitutions
Out of apple cider vinegar? White wine vinegar, rice vinegar, or even a squeeze of lemon will get the job done. And if mayo’s not your thing, a little Greek yogurt or a splash of olive oil can still keep things creamy without the commitment. Basically, this slaw plays nice with what you’ve got.
- Sugar - not doing sugar? Substitute any sugar replacement that you enjoy.
Nice side to go with these main dishes
This slaw’s not just a pretty sidekick—it knows how to hang with the main crowd. Here are four dishes that practically beg for a crunchy, zippy pile of angel hair coleslaw on the side (or right on top, no judgment)
- Pulled Pork Sandwiches - Slap this slaw on top of some smoky pulled pork and you've got a texture party in every bite. Sweet, savory, crunchy—check, check, and check.
- Grilled Fish Tacos - Light, flaky fish meets crisp, tangy cabbage? Match made in taco heaven. Bonus points if you drizzle extra dressing over everything.
- BBQ Chicken Thighs - Whether grilled, baked, or slow smoked, chicken loves a fresh slaw to cool things down.
- Crispy Tofu Bowls - For the plant-powered folks, this slaw adds the perfect bite to balance out savory tofu and whatever else you’re tossing in the bowl.
Equipment
No need to bust out the fancy gadgets for this one. We’re keeping it low-key and low effort. All you really need is a big glass mixing bowl (affiliate link) and something to mix it all up with. Hello, trusty tongs or even your clean hands. A measuring spoon or two, and boom, you're fully geared up for slaw greatness.
Sometimes you just don’t want to deal with dishes—enter the mighty disposable metal pan. Big enough to mix, tough enough to transport, and best of all, no cleanup drama when the party’s over.
Storage
Stashing leftovers? Easy. Just cover your slaw and pop it in the fridge—it’ll stay tasty for a couple of days, maybe even better after the flavors mingle a bit. It will absorb the liquid and get softer. You can add some more cabbage to the mix to freshen it up, but it will get a little soggy. That is just part of the slaw, some people like it freshly made some others prefer it to mingle a little. Let me know what you prefer in the comments.
FAQ
Absolutely. In fact, it gets even better after hanging out in the fridge for a bit. Just don’t add the dressing too early if you want to avoid the dreaded cabbage slump.
It comes pre shredded. You can shred your own of course. I have done this before and combined red (purple) cabbage and green cabbage. Make it your own.
I used to be with you. You’ve got options. Try Greek yogurt, a splash of olive oil, or go vinaigrette-style if creamy’s not your vibe. It does however need some binder to hold it together a little. If you don't like mayo you can reduce it by half.
Related
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Angel Hair Coleslaw
- Total Time: 0 hours
- Yield: 4 Servings 1x
Description
This angel hair coleslaw is light, zippy, and ridiculously easy to throw together—no culinary degree required. Just finely shredded cabbage, a no-fuss dressing, and a whole lot of “heck yes” flavor. Perfect for BBQs, potlucks, or straight outta the bowl with a fork when no one’s looking.
Ingredients
10 ounce bag of Angel Hair Coleslaw
⅓ Cup of Mayonnaise
2 tablespoons Apple Cider Vinegar
½ teaspoon Salt
1-¼ teaspoon Black Pepper
¼ teaspoon Celery Salt
2 teaspoons of Sugar
Instructions
- Open bag of angel hair cabbage and place in large bowl
- In separate small bowl measure out all the dry spices and combine.
- Add the mayonnaise and apple cider vinegar to the spice mix and combine until smooth.
- Pour the spice, mayo and apple cider vinegar mixture on top of the cabbage and mix.
Notes
Want to keep things fresh? Store the mayo mix in a separate container and toss it with the cabbage right before serving
If you are not eating sugar or try to limit your intake you can use a sugar substitute or exclude it completely. If you remove the sugar, I would reduce the apple cider vinegar by half so that it is not too acidic.
- Prep Time: 5-10
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