Homemade Coleslaw Recipe
If you’re looking for a fresh, crisp, and creamy side dish that brightens up any meal, Homemade Coleslaw is the answer. This classic recipe brings together a colorful mix of green and red cabbage with sweet carrots, all tossed in a tangy, luscious dressing. With just a handful of pantry staples, you can whip up a crowd-pleaser that’s as perfect for backyard barbecues as it is for weeknight dinners. Homemade Coleslaw is not just a side dish—it’s a tradition that adds crunch and flavor to every table.
Ingredients You’ll Need
The beauty of Homemade Coleslaw is in its simplicity—each ingredient pulls its weight in flavor, texture, and visual appeal. You’ll find that every item in this list is essential for creating that perfect balance of creamy, tangy, and fresh. Let’s take a closer look at what you’ll need and why it matters!
- Green cabbage: The star of the show, finely shredded for that signature crunch and mild flavor.
- Red cabbage: Adds a pop of color and a slightly peppery bite that makes your coleslaw stand out.
- Carrots: Shredded for sweetness and vibrant orange hues that complement the cabbage.
- Mayonnaise: The creamy base that brings everything together and gives coleslaw its classic texture.
- Apple cider vinegar: Delivers tang and brightness, balancing the richness of the mayo.
- Lemon juice: A splash of citrus that lifts the flavors and keeps the veggies crisp.
- Dijon mustard: Adds depth, subtle heat, and a touch of sophistication to the dressing.
- Sugar: Just enough to mellow out the acidity and enhance the natural sweetness of the veggies.
- Celery seed (optional): A traditional spice that gives a gentle, savory edge—try it if you love classic deli-style slaw!
- Salt: Essential for drawing out moisture and making every bite flavorful.
- Black pepper: Adds a hint of warmth and a finishing touch to the overall flavor.
How to Make Homemade Coleslaw
Step 1: Prep the Veggies
Start by finely shredding your green cabbage, red cabbage, and carrots. You can use a sharp knife, a mandoline, or even a food processor for quick results. The goal is to get thin, even shreds so each bite is perfectly balanced. Once shredded, combine all the veggies in a large mixing bowl and toss them lightly to mix the colors and textures evenly.
Step 2: Whisk Up the Dressing
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, sugar, celery seed (if using), salt, and black pepper. The dressing should look smooth and creamy, with no lumps. Taste and adjust the seasoning if needed—you want it tangy, a little sweet, and just salty enough to make the flavors pop.
Step 3: Toss Everything Together
Pour the creamy dressing over your bowl of shredded vegetables. Using tongs or clean hands, toss everything until the cabbage and carrots are thoroughly coated. Make sure to reach the bottom of the bowl so every strand gets a touch of that delicious dressing. At this stage, Homemade Coleslaw already looks inviting!
Step 4: Chill and Meld the Flavors
Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour. This chilling time is crucial—it allows the veggies to soak up the dressing and the flavors to meld beautifully. You’ll notice the coleslaw becomes a little softer and even more flavorful as it sits.
Step 5: Stir and Serve
Before serving, give your Homemade Coleslaw a quick stir to redistribute any dressing that may have settled at the bottom. Serve chilled and enjoy the unbeatable crunch and creamy tang in every bite!
How to Serve Homemade Coleslaw
Garnishes
Give your Homemade Coleslaw an extra flourish by sprinkling chopped fresh parsley, dill, or a little more celery seed on top. For a pop of color, a few thin slices of red onion or a handful of sunflower seeds add both beauty and texture.
Side Dishes
This coleslaw pairs like a dream with smoky barbecue, crispy fried chicken, juicy burgers, or even grilled fish. Its cool crunch cuts through rich, hearty mains and refreshes your palate—making it a must-have at any summer feast or picnic table.
Creative Ways to Present
Homemade Coleslaw doesn’t have to be just a side! Pile it high on pulled pork sandwiches, tuck it into tacos, or layer it in wraps for a burst of flavor and crunch. Serve it in mason jars for cute picnic portions, or in lettuce cups for a light, fun twist at parties.
Make Ahead and Storage
Storing Leftovers
If you have extra Homemade Coleslaw, store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days. Just give it a good stir before serving, as some liquid may separate at the bottom.
Freezing
Coleslaw doesn’t freeze well, as the raw veggies tend to lose their crispness once thawed and the dressing can separate. For best results, enjoy your Homemade Coleslaw fresh or refrigerated within a few days of making it.
Reheating
Coleslaw is meant to be enjoyed cold, so there’s no need to reheat it. If you find it’s a bit too cold straight from the fridge, simply let it sit at room temperature for 10 to 15 minutes before serving for the best flavor and texture.
FAQs
Can I make Homemade Coleslaw ahead of time?
Absolutely! In fact, making it a few hours ahead lets the flavors meld and the veggies soften just enough. Just be sure to keep it refrigerated until you’re ready to serve.
What can I use instead of mayonnaise?
For a lighter or tangier twist, try swapping some or all of the mayo with Greek yogurt. This will give your Homemade Coleslaw a creamy texture with a bit more protein and a subtle tang.
How do I keep my coleslaw from getting watery?
To minimize excess liquid, salt the shredded cabbage lightly and let it sit for 10 minutes, then pat dry before adding the dressing. Also, serving it soon after tossing helps keep it crisp.
Is Homemade Coleslaw gluten-free?
Yes! This recipe is naturally gluten-free, as long as your mayonnaise and mustard are certified gluten-free. Always double-check labels if you’re cooking for someone with allergies.
Can I add other vegetables or mix-ins?
Definitely. Feel free to toss in sliced green onions, bell peppers, or even a handful of raisins or cranberries for sweetness. Homemade Coleslaw is endlessly customizable!
Final Thoughts
There’s just something irresistible about a bowl of fresh, creamy Homemade Coleslaw. Whether you’re serving it at a backyard cookout or alongside a cozy family dinner, it brings people together with its vibrant colors and classic flavors. Give it a try and make it your own—you’ll be searching for excuses to whip up this timeless side again and again!
Print
Homemade Coleslaw Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This homemade coleslaw is a classic, creamy side dish featuring finely shredded green and red cabbage with carrots, dressed in a tangy, slightly sweet mayonnaise-based dressing. Perfect for pairing with barbecue, burgers, or fried chicken, this easy no-cook recipe offers a fresh, crunchy complement to any meal and can be made ahead for convenience.
Ingredients
Vegetables
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
Dressing
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon sugar
- ½ teaspoon celery seed (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables: In a large bowl, combine the finely shredded green cabbage, shredded red cabbage, and shredded carrots, tossing them gently to mix evenly.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, sugar, celery seed (if using), salt, and black pepper until the mixture is smooth and creamy.
- Combine dressing and vegetables: Pour the prepared dressing over the shredded vegetables. Toss thoroughly to coat all the vegetables evenly with the dressing.
- Chill: Cover the bowl with plastic wrap or a lid, and refrigerate the coleslaw for at least 1 hour. This chilling time allows the flavors to meld and the cabbage to soften slightly.
- Serve: Before serving, give the coleslaw a good stir to redistribute the dressing and enjoy it as a side dish with your meal.
Notes
- For a lighter version, substitute Greek yogurt for some or all of the mayonnaise.
- This coleslaw pairs perfectly with barbecue, burgers, or fried chicken.
- Best enjoyed the same day but can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
