Coleslaw is not something you technically need a recipe for - you can wing it, taste, adjust, repeat, until you get the result you want. But if you’re looking for a ratio, here’s one you can use with confidence.

Why have I put chopped pickles in mine? (Yes, sacrilegious. Yes, optional.) First of all, I have a friend who does it this way and it’s delicious. But also, think about it—when don’t you pair coleslaw pickles? Hotdogs and hamburgers with coleslaw and pickles. Grilled or rotisserie chicken with coleslaw and pickles. Even cholent is frequently paired with the two. So it kind of makes sense. And adds little pops of pickley goodness to every bite.


  • 2 (14 oz) bags coleslaw mix (a total of 28 oz / 300 grams)
  • 1 cup mayonnaise
  • ¼ cup sugar
  • ½ tsp kosher salt
  • 2 tbsp white vinegar
  • 2 tbsp lemon juice
  • Optional: Israeli pickles, diced


  1. In a medium-sized bowl, mix the mayonnaise with the sugar and salt. Add the lemon juice and vinegar a little at a time, stirring in one direction to avoid lumps.
  2. Add 1 ½ bags of the coleslaw mix and toss so that all the cabbage is covered with the dressing. Let sit for 30-60 minutes. The cabbage will soften and release its own juices, making it wetter and creamier than it was at first. Taste, and add the remaining half bag of coleslaw mix if there is too much dressing for your taste. Add the diced pickles, if you choose.
  3. Serve cold.

Serves: 8-10