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World’s Best Coleslaw Recipe

This, the World’s Best Coleslaw Recipe, is for all my friends out there who think of themselves as “Bad Cooks”.  I feel your pain. I do.

It is also for all my friends out there who think of themselves as “Coleslaw Haters”. I feel your disgust. I do.

Worlds best coleslaw recipe

Pin this to your favorite recipe board!

I once shared it.

This recipe was what finally convinced me that coleslaw doesn’t ~have~ to be disgusting.

Would you just trust me on this one, and try it? It’s going to change. Your. Life. Oh, yes, it will!

All your friends, who have spent years either pitying you, or eyeing you with smugly superior glee whenever you show up at a gathering, bearing a dish from the deli? Let’s just say that not only will they be stopped in their tracks, and begin gazing at you with unconcealed admiration, they’re also going to be BEGGING you for this recipe.

You will be the “Bad Cook” no more.

You’re welcome.

Here it is, in all its shamefully easy glory.

The World’s Best Coleslaw Recipe


  1. One bag of already shredded coleslaw mix
  2. One small bottle of a vinaigrette-type dressing (Newman’s Own is a nice one, or Newman’s Own Caesar, but whatever you have on hand – or – even better- make your own vinaigrette – my recipe follows) I don’t use the whole bottle – I think in the past I’ve used about 3/4 of a bottle. Pour on the dressing gradually and mix it till it suits your taste. You can always add more vinaigrette, but you can’t take it off once it’s on there.)
  3. 1/2 cup of crumbled feta cheese
  4. 1/2 cup dry roasted sunflower seeds

Mix and devour.

There. That only took  two seconds to make. How easy is that?

Homemade Vinaigrette

(For Any Overchievers/Non-Processed Food Lovers: as in….me, you can use this recipe, rather than a bottled dressing, if you prefer…which I do…)


1/4 cup white wine vinegar
1 Tablespoon Dijon mustard
coarse salt and freshly ground black pepper
pinch of sugar
3/4 cup extra virgin olive oil
2 minced garlic cloves

Dump all this into a jar with a screw top lid, screw on the lid, and then shake the jar like crazy. Leftover homemade vinaigrette can be stored in the fridge for up to two weeks, and works great on any salad you’d care to eat it on.

Susan Williams

Susan Williams writes about food, faith, and fun at ”That Susan Williams”. She loves to share her passion for great food, simply and beautifully prepared, and only shares recipes she deems to be “the best of the best”. Susan is ably assisted by her talented food photographer husband, who isn’t quitting his day job as a music producer for the fame and fortune of blogging just yet. Susan is a born storyteller. Find Susan on Instagram: susanwilliams

Antionette Blake

Friday 21st of October 2016

I love coleslaw especially when it tops a hot barbecue sandwich!

Carol Cassara

Friday 21st of October 2016

I am so pinning this. My husband loves coleslaw and so do I. I have to try this.

Christi P

Friday 21st of October 2016

I'm coming back because I forgot to mention how great it is to have an easy-peasy vinaigrette recipe. It's very challenging to find a commercial dressing that is soy free. You, madame, have made my life a little better today!!!!

Christi P

Friday 21st of October 2016

Susan, this makes me so happy! I love coleslaw, but so many are mayo based or full of sugar. This sounds amazing and oh-so doable! Happy dance!

Rebecca Forstadt Olkowski

Thursday 20th of October 2016

I love that it includes feta and sunflower seeds. Sounds yummy. I want to try it.

Anne Parris

Thursday 20th of October 2016

I think one of the hallmarks of Susan's cooking is using ingredients that are a little surprising, but really pay off in deliciousness.

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