Dole Classic Coleslaw Recipe 

Fresh, tangy, slightly sweet, and incredibly versatile, coleslaw is found at virtually every backyard barbecue across the United States, and one of the most popular versions is Dole coleslaw

Found in nearly every grocery store, Dole coleslaw comes together quickly and is served with everything from fried chicken sandwiches, to baby back ribs to brisket. Plus, it’s also great on its own!

Though it’s easy to throw together slaw mix and premade dressing, making Dole’s coleslaw from scratch is especially simple and elevates the flavor and crunch with minimal effort. 

How to make Dole Coleslaw 

Dole’s pre-packaged coleslaw is a mixture of shredded green cabbage, red cabbage, and carrots with a creamy dressing packet. Replicating Dole coleslaw is incredibly easy and gives the slaw a bump of freshness and flavor. 

The cabbage is sliced very thinly with a knife or a mandolin, while the carrots are grated on the large side of a box grater. 

It isn’t recommended to use a food processor to break down the veggies, as they tend to shred unevenly and we want the vegetables to be as uniform as possible. 

The dressing is a mixture of mayonnaise, vinegar, lemon juice, sugar, and spices. It comes together in under a minute and this is exactly what makes this coleslaw so famous

The key to an excellent, crunchy coleslaw is to draw out any excess moisture from the vegetables by giving them a generous sprinkling of salt and a good squeeze before mixing them with the dressing. 

This prevents the coleslaw mixture from becoming soggy and helps the dressing stay creamy and cling to the slaw mix.  

Ingredients:

(6-8 servings)

For the slaw:

  • ½ head green cabbage, core removed and thinly sliced 
  • ½ head red cabbage, core removed and thinly sliced 
  • 1 large carrot, peeled and grated 
  • 2-3 tsp salt 

For the dressing:

  • ½ cup mayonnaise 
  • 1 ½ tbsp white wine vinegar 
  • 1 tbsp lemon juice 
  • ½ tsp onion powder
  • 1.5-2 tbsp granulated sugar (add more or less depending on desired sweetness)
  • ¼ tsp kosher salt 
  • ½ tsp ground pepper 
  • ½ tsp celery seed powder 

Instructions:

Step 1:

Prepare cabbage heads. 

Before cutting, remove any wilted or brown leaves on the outside of the cabbage. 

Break down the heads of cabbage by cutting them in half lengthwise, then place the cabbage cut-side up to expose the fibrous white core. 

Using a sharp knife, carefully make two angled cuts into each side of the core to loosen. Gently remove the core, and cut out any remaining core bits. 

Step 2:

Thinly shred the cabbage:

  • with a mandolin: using the flat blade attachment, adjust the mandolin to the lowest setting to create thin ribbons. Run the cabbage over the mandolin using quick strokes until all of the cabbage is shredded.  
  • with a knife: place cabbage cut side down. Starting from the outside edge, thinly slice by making short parallel cuts, aiming for ⅛ or ¼ inch thickness. When the cabbage starts to wobble, turn and finish cutting from the opposite side. 

Step 3:

Peel and grate the carrot using the large holes of a box grater or the julienne setting of the mandolin. 

Step 4:

Place the shredded cabbage and grated carrots into a large colander and sprinkle with 2-3 teaspoons of salt. Using your hands, work the salt into the vegetables. 

Place the colander on top of a large pot or bowl, and let the vegetables drain for 15-20 minutes. If you’d like, you can place a heavy bowl on the surface of the veggies to expedite the process. 

Step 5:

While the vegetables are draining, prepare the dressing. 

In a small bowl, combine mayonnaise, vinegar, lemon juice, sugar, salt, and spices. Using a spoon or small whisk, mix thoroughly until everything is well combined and smooth

If the dressing looks too runny add 1 additional teaspoon of mayonnaise at a time until you’ve reached the desired consistency. 

A good trick to check for the right consistency is to dip a spoon into the dressing, and if the dressing holds a small peak on the tip of the spoon it’s ready. If it runs off the spoon it needs more mayo. 

Step 6:

Once the veggies are done draining, squeeze out any excess moisture. This is easily done by squeezing them in batches with your hands

Optionally you can place them in a clean tea towel or cheesecloth, gather up the edges and give them a few goods wrings. 

Transfer to a clean bowl. 

Step 7:

Add the dressing to the vegetables, and mix thoroughly until all the veggies are coated.

Ingredients substitutions 

Coleslaw has a very straightforward ingredient list, but as with most recipes, there are no hard and fast rules. 

Here are some suggestions for substitutions so you can get creative with your coleslaw game! 

1. Garlic Powder 

If you aren’t a fan of onion powder, garlic powder is an excellent option to use in its place. Both are in the allium family and add a savory element to the dressing. 

Garlic powder tends to be a bit more powerful than onion powder, so reduce the amount by half, taste, and add more if you want a stronger garlicky flavor. 

2. Dill 

If celery seed powder isn’t in your spice arsenal, or simply not a flavor you enjoy, dill is an excellent substitute that will add a lovely freshness to the dressing.  

If you’re using fresh dill, double the quantity and finely chop. For dried dill, a 1 to 1 ratio is recommended. 

3. Brussels Sprouts

Contrary to popular belief, cabbage is not mandatory as the vegetable base for coleslaw, and Brussels sprouts are a spectacular swap! 

Cabbage and Brussels sprouts are in the same family and have a similar, fibrous texture though they are on the bitter side when eaten raw. 

Unlike cabbage, Brussels sprouts can be shredded in a food processor to make thin strips as they are so small they don’t need to be as uniformly cut. 

4. Iceberg Lettuce 

Iceberg lettuce is also a great substitute for cabbage if you’re looking for a vegetable that isn’t as fibrous but still offers a fresh crunch. 

It isn’t as hard as cabbage and has much higher water content, so only mix as much dressing as you intend to consume to prevent a soggy coleslaw. 

Store the dressing and lettuce separately.

What to serve with Dole Coleslaw

Coleslaw has boundless versatility and goes just as well as topping on a fried chicken sandwich as it does as a side to a steak dinner or serious barbecue platter. 

Here are a few of our favorite ways to serve coleslaw. 

Fried chicken sandwiches 

There are some things that are meant to go together, and fried chicken sandwiches and coleslaw are a match like no other. 

The freshness of the slaw and the creaminess of the dressing paired with the crunch of fried chicken are texture and flavor explosions waiting to happen. 

Simply use coleslaw in place of lettuce and onions, and thank us later. 

Barbecued Meats 

From crispy pork belly to spicy ribs to smoked brisket, every meat on a barbecue spread is screaming for coleslaw. 

The rich, intense flavors and textures of BBQ can be overpowering, but the cool freshness of the dressing along with the acid provided by the vinegar helps reduce any overwhelming elements. 

This makes for an addictive combination of fresh and rich flavors that will make you the emperor of barbecue season.

Baked Chicken 

Coleslaw isn’t reserved for barbecue season, and goes just as well with meats cooked indoors; especially baked chicken

Just whip up a batch of coleslaw as the chicken is baking, and serve it as a side dish or as a topping. 

How to store Dole coleslaw 

Coleslaw is technically a salad, and storing dressed salad can result in a mushy mess. 

Luckily, if stored correctly, it can be made in large quantities without suffering from sogginess following this simple storing method. 

Store in the fridge

If you make a large batch of coleslaw, the easiest way to extend its longevity is to store the vegetables and dressing separately. 

Do this by only dressing the amount of coleslaw you need for your meal, and then placing any extra dressing in a lidded container. Store the vegetables in a large ziplock bag or reusable produce bag

The dressing will keep for up to 1 week in the fridge and the vegetables for up to 5 days. 

If you don’t separate the vegetables and dressing, store the coleslaw in an airtight container in the fridge for up to 2 days

dole coleslaw recipe

Dole Classic Coleslaw Recipe 

Dole coleslaw is a staple in households across the United States and its versatility is unmatched. Just as good with barbecue as it is on its own, the Dole coleslaw recipe is easy to replicate and comes together in under 30 minutes
5 from 9 votes
Prep Time 20 mins
Drain Time 20 mins
Total Time 40 mins
Course Salad, Side Dish
Cuisine American
Servings 8 people
Calories 140 kcal
Equipment
  • mandolin
  • colander
  • box grater
  • mixing bowl
Ingredients
  
For the slaw:
  • ½ head green cabbage core removed and thinly sliced 
  • ½ head red cabbage core removed and thinly sliced 
  • 1 large carrot peeled and grated 
  • 2-3 tsp salt
For the dressing:
  • ½ cup mayonnaise
  • 1 ½ tbsp white wine vinegar 
  • 1 tbsp lemon juice 
  • ½ tsp onion powder
  • 1.5-2 tbsp granulated sugar (add more or less depending on desired sweetness)
  • ¼ tsp kosher salt
  • ½ tsp ground pepper
  • ½ tsp celery seed powder
Instructions
 
  • Prepare cabbage heads. 
    Before cutting, remove any wilted or brown leaves on the outside of the cabbage. 
    Break down the heads of cabbage by cutting them in half lengthwise, then place the cabbage cut-side up to expose the fibrous white core. 
    Using a sharp knife, carefully make two angled cuts into each side of the core to loosen. Gently remove the core, and cut out any remaining core bits. 
  • Thinly shred the cabbage:
    - With a mandolin: using the flat blade attachment, adjust the mandolin to the lowest setting to create thin ribbons. Run the cabbage over the mandolin using quick strokes until all of the cabbage is shredded. 
    - With a knife: place cabbage cut side down. Starting from the outside edge, thinly slice by making short parallel cuts, aiming for ⅛ or ¼ inch thickness. When the cabbage starts to wobble, turn and finish cutting from the opposite side. 
  • Peel and grate the carrot using the large holes of a box grater or the julienne setting of the mandolin. 
  • Place the shredded cabbage and grated carrots into a large colander and sprinkle with 2-3 teaspoons of salt. Using your hands, work the salt into the vegetables. 
    Place the colander on top of a large pot or bowl, and let the vegetables drain for 15-20 minutes. If you’d like, you can place a heavy bowl on the surface of the veggies to expedite the process. 
  • While the vegetables are draining, prepare the dressing. 
    In a small bowl, combine mayonnaise, vinegar, lemon juice, sugar, salt, and spices. Using a spoon or small whisk, mix thoroughly until everything is well combined and smooth
    If the dressing looks too runny add 1 additional teaspoon of mayonnaise at a time until you’ve reached the desired consistency. 
    A good trick to check for the right consistency is to dip a spoon into the dressing, and if the dressing holds a small peak on the tip of the spoon it’s ready. If it runs off the spoon it needs more mayo. 
  • Once the veggies are done draining, squeeze out any excess moisture. This is easily done by squeezing them in batches with your hands. 
    Optionally you can place them in a clean tea towel or cheesecloth, gather up the edges and give them a few good wrings. 
    Transfer to a clean bowl. 
  • Add the dressing to the vegetables, and mix thoroughly until all the veggies are coated and enjoy! 
Nutrition
Calories: 140kcalCarbohydrates: 14gProtein: 1gFat: 10gSaturated Fat: 1.5gCholesterol: 5mgSodium: 160mgFiber: 2gSugar: 11g
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