Costco Cabbage Coleslaw Recipe

When I go shopping at Costco, I always stop by their deli section. That’s where I saw that big tub of creamy cabbage coleslaw. It looked fresh, colorful, and crunchy – just the kind of side I love with grilled chicken or a simple sandwich.

I thought, “Hey, I can try making this at home.” So I went home and gave it a go using simple stuff I already had in my kitchen.

This Costco Cabbage Coleslaw Recipe is super easy to make, tastes fresh, and looks just like the store kind – but even better!

The good thing is that you can make it in minutes using just a few basic ingredients. It’s crunchy, creamy, and has a little tang that makes it go great with almost any meal.

Let’s make this coleslaw together – you’ll love how easy it is!

Does Costco Sell Coleslaw?

Yes, Costco does sell coleslaw! You can find it in their deli section near the prepared salads. Their coleslaw comes in big containers that feed many people. It costs around $4-5 for a large tub.

The Costco version has a creamy dressing with shredded cabbage, carrots, and colorful bell peppers. Many people love buying it for parties and big meals.

But here’s the thing – making it at home saves money and tastes even better.

Why You’ll LOVE This Copycat Recipe!

This homemade Costco Cabbage Coleslaw Recipe is one I make again and again. First, it tastes just like the store version. The cabbage stays nice and crunchy, and the dressing is creamy with just the right amount of tang.

You’ll love how fast and easy it is. I use a mix of red and green cabbage, carrot, and bell pepper to keep it bright and colorful. When I first made it, I couldn’t believe how close it tasted to Costco’s version. You won’t need any fancy tools or weird ingredients either.

What I like most is how it lets me control the flavor. You can add more pepper, make it sweeter, or keep it light. It’s all up to you. And once you taste how fresh it is, you might not go back to store-bought again.

Ingredients You Will Need

Here’s everything you need to make this yummy coleslaw.

For the Dressing:

• 2 Tbsp Greek Yogurt: This adds a creamy, slightly tangy flavor to the dressing. It’s lighter than mayo, giving the coleslaw a fresh taste. I use plain, full-fat Greek yogurt for the best texture, but low-fat works too. You can substitute with sour cream if you don’t have Greek yogurt.
• 7 Tbsp Mayonnaise: Mayo is the backbone of the creamy dressing. It coats the veggies perfectly and adds richness. I like using a good-quality brand like Hellmann’s or Duke’s for a smooth, tasty result. You can use light mayo to cut calories.
• Black Pepper (to taste): A pinch of black pepper adds a mild kick to the dressing. Freshly ground is best for flavor, but pre-ground works fine too. Start with a little and add more if you like it spicier.
• 1 Tsp Onion Powder: This gives a subtle onion flavor without the crunch of raw onions. It blends into the dressing, making it savory and well-rounded. You can use onion flakes if you don’t have powder.
• 1/2 Tsp Garlic Salt: Garlic salt adds a hint of garlic and saltiness, boosting the overall flavor. If you don’t have it, mix regular salt with a pinch of garlic powder.

For the Vegetables:

• 1/2 Small Green Cabbage: Green cabbage is crisp and mildly sweet, making it the star of coleslaw. It holds up well, staying crunchy even after chilling. You can use a pre-shredded bag if you’re short on time.
• 1/2 Small Red Cabbage: Red cabbage adds a pop of color and a slightly peppery taste. It makes the dish look vibrant and adds extra texture. You can skip this if you only have green cabbage.
• 1 Small Carrot: Shredded carrots bring a touch of sweetness and a bright orange color. They balance the cabbage’s flavor and add crunch. Baby carrots work great too.
• 1/4 White Onion: White onion gives a sharp, savory bite. Slicing it thinly keeps it from overpowering the other veggies. You can use red onion for a milder flavor.
• 1/4 Red Bell Pepper and Yellow Bell Pepper: Red bell pepper adds sweetness and a beautiful red hue. Yellow bell pepper brings a sunny color and a gentle sweetness. You can use any color bell pepper you have.

Required Kitchen Tools

1. Large Mixing Bowl – For tossing the veggies and dressing together
2. Small Mixing Bowl – To mix the creamy dressing
3. Whisk or Spoon – For blending the dressing ingredients smoothly
4. Sharp Knife – To slice the onion and bell peppers thinly
5. Box Grater or Food Processor – For shredding the cabbage and carrot
6. Cutting Board – For prepping the veggies
7. Measuring Spoons – To measure the yogurt, mayo, and seasonings accurately

How To Make Costco Cabbage Coleslaw

Step 1 | Make the Dressing

In the small bowl, scoop in 2 tablespoons of Greek yogurt. Add 7 tablespoons of mayonnaise next. Sprinkle in a pinch of black pepper, 1 teaspoon of onion powder, and 1/2 teaspoon of garlic salt. Use a whisk or spoon to mix everything until it’s smooth and creamy.

I always taste it to see if it needs a bit more pepper. Set the dressing aside.

Step 2 | Shred the Green Cabbage

Take your half head of green cabbage and cut out the tough core. Place it flat-side down on a cutting board. Use a sharp knife to slice it into thin shreds, or use a food processor with a shredding blade for speed. I find shredding by hand gives me more control. Add the shredded cabbage to the large bowl.

Step 3 | Shred the Red Cabbage

Do the same with the half head of red cabbage. Remove the core, slice it thinly, and add it to the large bowl with the green cabbage. The mix of colors looks so pretty already!

Step 4 | Shred the Carrot

Peel your small carrot and shred it using a box grater or food processor. I like to use the medium holes on the grater for nice, thin strands. Toss the shredded carrot into the large bowl.

Step 5 | Slice the Onion

Take 1/4 of a white onion and slice it as thinly as you can. Thin slices blend better and won’t overpower the dish. Add them to the bowl with the veggies.

Step 6 | Slice the Bell Peppers

Cut 1/4 of a red bell pepper and yellow bell pepper into thin strips. I make sure they’re about the same size as the cabbage shreds for a uniform texture. Add them to the large bowl.

Step 7 | Combine Everything

Pour the creamy dressing over the veggies in the large bowl. Use a big spoon or tongs to toss everything together. Make sure all the veggies are coated evenly with the dressing. I love watching the colors mix as I stir!

Step 8 | Serve and Enjoy

Give the coleslaw a quick stir before serving. Spoon it into a serving dish or pile it onto plates. It’s ready to enjoy with your favorite meal!

Chef’s Notes + Tips

• Make the coleslaw at least 30 minutes before serving so the flavors can blend together
• Don’t overdress the salad – you can always add more dressing later
• Keep the veggies cold until you’re ready to serve for the best crunch
• Taste the dressing before adding it to the veggies and adjust seasonings as needed
• Use a food processor to save time on shredding if you have one
• Pat the shredded cabbage dry with paper towels if it seems too wet
• Add the dressing right before serving to keep the coleslaw from getting soggy

What to Serve with Cabbage Coleslaw

This Costco Cabbage Coleslaw Recipe goes perfectly with so many dishes! I love serving it with grilled chicken, pulled pork, or fish tacos. It’s also great at barbecues with burgers and hot dogs.

The creamy, crunchy texture makes it a perfect side dish for spicy foods too. It helps cool down your mouth when you’re eating something hot.

Make Ahead & Storage

This coleslaw is perfect for making ahead. I often mix it in the morning and let it sit in the fridge until dinner. Just stir it again before serving.

Store it in a sealed container in the fridge. It stays fresh for about 3 days. After that, the cabbage starts getting soft and watery. You’ll know it’s gone bad if it smells sour or the veggies look mushy.

I don’t freeze coleslaw because the dressing separates and the veggies lose their crunch. This one’s best made fresh or a day ahead.

Costco Cabbage Coleslaw Recipe FAQs

Costco Cabbage Coleslaw Recipe

Make this Costco Cabbage Coleslaw Recipe in just 50 minutes! A fresh, creamy side dish loaded with crisp veggies – perfect for barbecues and family meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Additional Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 160

Ingredients Equipment Method

Ingredients

  

For the Dressing:

• 2 Tbsp Greek yogurt plain, full-fat or low-fat
• 7 Tbsp Mayonnaise regular or light
• To taste Black pepper freshly ground preferred
• 1 Tsp Onion powder
• 1/2 Tsp Garlic salt

For the Vegetables:

• 1/2 small head Green cabbage shredded
• 1/2 small head Red cabbage shredded
• 1 small Carrot peeled and shredded
• 1/4 White onion thinly sliced
• 1/4 Red bell pepper thinly sliced
• 1/4 Yellow bell pepper thinly sliced

Equipment

• Large Mixing Bowl
• Small Mixing Bowl
• Whisk or Spoon
• Sharp knife
• Box Grater or Food Processor
• Cutting board
• Measuring spoons

Method

 

1. In the small bowl, scoop in 2 tablespoons of Greek yogurt. Add 7 tablespoons of mayonnaise next. Sprinkle in a pinch of black pepper, 1 teaspoon of onion powder, and 1/2 teaspoon of garlic salt. Use a whisk or spoon to mix everything until it’s smooth and creamy. I always taste it to see if it needs a bit more pepper. Set the dressing aside.
2. Take your half head of green cabbage and cut out the tough core. Place it flat-side down on a cutting board. Use a sharp knife to slice it into thin shreds, or use a food processor with a shredding blade for speed. I find shredding by hand gives me more control. Add the shredded cabbage to the large bowl.
3. Do the same with the half head of red cabbage. Remove the core, slice it thinly, and add it to the large bowl with the green cabbage. The mix of colors looks so pretty already!
4. Peel your small carrot and shred it using a box grater or food processor. I like to use the medium holes on the grater for nice, thin strands. Toss the shredded carrot into the large bowl.
5. Take 1/4 of a white onion and slice it as thinly as you can. Thin slices blend better and won’t overpower the dish. Add them to the bowl with the veggies.
6. Cut 1/4 of a red bell pepper and yellow bell pepper into thin strips. I make sure they’re about the same size as the cabbage shreds for a uniform texture. Add them to the large bowl.
7. Pour the creamy dressing over the veggies in the large bowl. Use a big spoon or tongs to toss everything together. Make sure all the veggies are coated evenly with the dressing. I love watching the colors mix as I stir!
8. Give the coleslaw a quick stir before serving. Spoon it into a serving dish or pile it onto plates. It’s ready to enjoy with your favorite meal!

This Costco Cabbage Coleslaw Recipe is simple, tasty, and easy to make at home. With just a few fresh ingredients, you’ll have a crunchy, creamy side dish that’s great with almost anything.

Try it for yourself and see how much better homemade coleslaw can be. Let me know how your coleslaw turns out – happy cooking!