Easy homemade coleslaw with a simple dressing. The perfect coleslaw must be creamy, crunchy, sweet, and tangy at the same time. This is a classic coleslaw recipe, it’s seriously good and perfect for any occasion!
Coleslaw or cole slaw is essential to any summer backyard party, with barbecued meats, grilled chicken, in hamburgers, sandwiches, and hotdogs. It’s a wonderful classic side that I never buy from the store, and it’s always on my “to make list” as nothing beats a delicious homemade coleslaw!
How to Make Coleslaw?
Even though a coleslaw is a very simple recipe, it’s packed with flavor and complements many dishes. Here are my top tips for the best coleslaw recipe!
What Kind of Cabbage to Use
I like to use a combination of green and red cabbage, adding red cabbage is optional but it makes the coleslaw pretty and bright.
What is in Coleslaw Dressing?
ALWAYS make your coleslaw dressing at home, it’s so easy to make, healthier than store-bought, and actually tastes better. There are 2 different coleslaw recipes, the difference is in the dressing, it can be mayo-based or vinegar-based.
- Make coleslaw dressing. In a bowl or jug, combine the dressing ingredients and whisk until well combined.
- Pour dressing over the shredded cabbage and carrot. Always go for a large bowl as it makes it easier to dress the shredded cabbage and toss it.
- Toss! Toss well to evenly coat the cabbage with the dressing.
- Make the coleslaw dressing lighter by using 1/4 cup of mayo, and 1/2 cup of Greek yogurt.
- Add more seasonings such as garlic powder, onion powder, dry mustard, cilantro, and green onion.
- Adding sliced green apples (granny smith work best) to the coleslaw makes it super fresh and adds a lovely crunch! You can also add strawberries and sliced almonds.
- You can also add finely diced onion, shallots, scallions.
- Add poppyseed to the dressing.
How Long Does Coleslaw Keep
Store coleslaw in the fridge for up to 3 days, but note that the freshness of the coleslaw and dressing depends on the freshness of the ingredients used. If the coleslaw or the dressing has been left out at room temperature for more than 2 hours, it should be discarded.
What to Serve With Homemade Coleslaw
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- 4 cups green cabbage finely shredded
- 2 cup red cabbage finely shredded
- 1 cup carrot finely shredded
For the dressing
- ¾ cup mayonnaise
- 2 teaspoons dijon mustard
- 1 tablespoon white or apple cider vinegar
- 2 teaspoons granulated sugar or honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon celery seed optional
- Combine the ingredients in a bowl or a jug until they're well combined and creamy.
- Pour the dressing over the shredded cabbage and carrot, and give it a good toss. Set aside for at least half an hour, and preferably 2 hours or even overnight.
- Toss again before serving.
- For a lighter version, substitute mayonnaise with sour cream or Greek yogurt.
- For a no mayo version, try this healthy red cabbage slaw, or this delicious daikon radish slaw.
- To this creamy coleslaw, you can add finely diced onion, shallots, scallions, or green apples (granny smith works best) for some sweetness and freshness.
- Store coleslaw in the fridge for up to 3 days, but note that the freshness of the coleslaw and dressing depends on the freshness of the ingredients used. If the coleslaw or the dressing has been left out at room temperature for more than 2 hours, it should be discarded.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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