Homemade Coleslaw Recipe
on Jun 01, 2022, Updated Jul 05, 2024
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It’s finally BBQ season and coleslaw makes for the perfect side dish. It is colorful, tasty and you can whip it up in a flash. I love coleslaw because it’s only takes a few minutes to make, it has super simple ingredients, and it’s just so good!
Everyone needs a classic coleslaw in your recipe arsenal and this is just the one. It is made with red and green cabbage, carrots, green onions and all tossed together with a simple homemade dressing. To make this recipe come together even faster, you can use a coleslaw mix from the store.
Coleslaw is a great side dish with hamburgers, fried fish, and pulled pork sandwiches (I like to put it ON the sandwich!) – the list can go on and on. If you need to stretch a meal for a gathering, then coleslaw is an easy way to do that too.
Table of Contents
Why You’ll Love This Recipe
- It is so easy to make, even with the chopping.
- It has a delicious, tangy dressing.
- It’s the perfect fresh side dish.
Recipe Ingredients
- Mayonnaise
- Apple Cider or White vinegar: cider vinegar will add a slightly fruitier flavor while white vinegar will add a little stronger sharpness. Pick the one you like best!
- Dijon Mustard
- Sugar
- Celery Seeds: they add a distinctive flavor to the dressing
- Green Cabbage
- Red Cabbage
- Carrot
- Green Onions: use both the green and the white parts
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- I know many folks don’t like mayonnaise (I don’t get it, but hey…) sour cream or plain Greek yogurt would be good substitutions for it in this recipe.
- You can use a 14 ounce bag of coleslaw mix in place of chopping your own veggies for this recipe if you’d like.
- If you like a little sweet with your coleslaw feel free to add 1 grated apple to this recipe, I do that often and we love it.
How to Make Coleslaw
Step #1. Add the mayo, vinegar, mustard, sugar, celery seeds, salt, and black pepper to a small bowl. Whisk to combine and set aside.
Step #3. Just before serving add the salad dressing and stir to combine.
Step #2. In a large serving bowl add the green cabbage, red cabbage, grated carrot, and green onions. Toss to combine.
Step #4. Adjust the salt and pepper to taste and serve.
Recipe FAQs
Make sure that you store coleslaw in an airtight container in the refrigerator. It will be best used within 1-3 days. Coleslaw starts to get runny and the cabbage gets soft after a night in the fridge which I don’t prefer. I try to make as much coleslaw we’ll eat and not have too many leftovers.
I like to remove the outer layer of the cabbage and then give the inside a quick rinse for good measure. Wait to wash the cabbage until you are ready to use it. It has really tight leaves though so you are more washing off the bottom where it’s root used to be attached.
Fun fact: coleslaw originated in the Netherlands was called “koosla” which means cabbage salad.
Expert Tips
- To cut the cabbage, start by cutting the cabbage in quarters and then cut the core of the cabbage out. Next, slice each quarter into thin shreds. To do this you can use a knife, use a mandolin, or some other type of food shredder. If you are in a rush, just grab a bag of coleslaw mix from the store and you are good to go.
- If you have lots of cabbage to use up, do some quick batch salad making with this coleslaw and a super simple cabbage salad. You’ll be set for salads for the week!
- Coleslaw dressing is a great place to try out different kinds of vinegar (red wine vinegar, white wine vinegar, rice vinegar, etc) and see which one you love best.
What to Serve Coleslaw With
Coleslaw is a great side to serve with Fried Fish and Hush Puppies, Pulled Pork Sandwiches, and pretty much anything you cook on the grill like Hamburger Tin Foil Dinners or Grilled Chicken Kabobs!
More Side Dishes to Consider
Side Dishes and Salads
Cauliflower Mashed Potatoes
Vegetable Sides
Zucchini Fritters
Cornbread Recipes
Zucchini Corn Bread
Vegetable Sides
Baked Cauliflower
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Coleslaw Recipe
Ingredients
- 3/4 cups mayonnaise
- 3 tablespoons apple cider or white vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons sugar
- 1 teaspoons celery seeds
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups thinly chopped green cabbage
- 2 cups thinly sliced red cabbage
- 1.5 cups grated carrot, (about 2 large)
- 5 green onions chopped, (use white and green parts)
Instructions
- Add the mayo, vinegar, mustard, sugar, celery seeds, salt, and black pepper to a small bowl.
- Whisk to combine and set aside.
- In a large serving bowl add the green cabbage, red cabbage, grated carrot, and green onions. Toss to combine.
- Just before serving add the salad dressing and stir to combine.
- Adjust the salt and pepper to taste.
Notes
- If you are traveling or wanting to make this ahead of time, don’t add the dressing to the veggies. Prep the veggies and put them in a bowl and make the dressing and put it in a separate container. Mix them together just before serving.
- If you like a little sweet with your coleslaw feel free to add 1 grated apple to this recipe, I do that often and we love it.
- You can use a 14 ounce bag of coleslaw mix in place of chopping your own veggies for this recipe if you’d like.
- I know many folks don’t like mayonnaise (I don’t get it, but hey…) sour cream or plain Greek yogurt would be good substitutions for it in this recipe.
