This traditional Coleslaw Recipe is made with freshly shredded cabbage and carrots tossed in a creamy homemade dressing. Quick and simple to prepare, it’s ideal for picnics, BBQs, and summer gatherings.
I didn’t appreciate coleslaw until I started making it at home. Gone are the soggy, overly sweet store-bought versions. This homemade coleslaw is creamy, crisp, tangy, and full of fresh flavor. Ready in 10–15 minutes, it combines a simple creamy dressing with shredded green and purple cabbage and grated carrots for added sweetness and crunch. It’s a go-to side for summer BBQs, picnics, and potlucks.
I love serving it with pulled pork sandwiches, oven-baked ribs, or juicy grilled hamburgers. It also pairs perfectly with fried or crispy dishes like fried chicken tenders, Nashville hot chicken, or hot honey chicken. For a reliable, tasty side dish, this classic creamy coleslaw is hard to beat.
Table of Contents
- Coleslaw Ingredients
- Optional Additions and Variations
- How to Cut Cabbage for Coleslaw
- How to Make Classic Coleslaw
- Frequently Asked Questions
Coleslaw Ingredients
Fresh, crisp cabbage and a balanced dressing make great coleslaw. This recipe uses a classic creamy dressing of mayonnaise, apple cider vinegar, lemon juice, a touch of sugar, and black pepper. It’s a balanced version—creamy but bright and slightly sweet.
Green cabbage is the traditional base: it’s crisp and mild and stands up well to a creamy dressing. Red (purple) cabbage adds color and a subtle peppery bite and can be used alone or mixed with green cabbage. Shredded carrots provide natural sweetness, color, and extra crunch.
Optional Additions and Variations
This is a simple, classic coleslaw, and I often leave it as-is. If you want to customize it, try a few of these additions and variations.
Fresh herbs and aromatics: chopped parsley, cilantro, green onions, or thinly sliced red onion (regular or quick-pickled) brighten the slaw. Bell peppers add sweet crunch; jalapeños add heat.
Boost the dressing: add a spoonful of Dijon mustard or a pinch of celery seed. For a lighter dressing, swap part of the mayonnaise for Greek yogurt or sour cream. Sweeten with a little honey or maple syrup if you prefer.
Change the base: try Napa or savoy cabbage for a softer texture, or use broccoli slaw, shredded Brussels sprouts, or kale for more bite and nutrients. Thinly sliced apples make a refreshing addition, pairing especially well with barbecued meats.
Flavor themes: use an Asian sesame or ginger dressing for an Asian-inspired slaw, or add corn, black beans, lime juice, cumin, and cilantro for a Southwest-style version.
How to Cut Cabbage for Coleslaw
Good coleslaw begins with how you prep the cabbage. Aim for thin but not paper-thin slices—thicker shreds stay crunchier, while thinner shreds soak up more dressing.
- Remove damaged outer leaves and rinse the head of cabbage under cold water.
- Cut the cabbage into quarters through the core with a sharp chef’s knife.
- Trim the core by making a diagonal cut at the base of each quarter.
- Slice thinly into ribbons or shreds using a knife, mandoline, or a food processor shredding blade.
How to Make Classic Coleslaw
Once the cabbage is shredded, make the dressing. Whisk together apple cider vinegar, lemon juice, sugar, and black pepper. Add mayonnaise and salt, whisking until smooth. The dressing should be pourable—thicker than buttermilk but lighter than heavy dips.
Pour about half the dressing over the shredded cabbage and carrots and toss to coat. Add more dressing gradually until you reach the desired creaminess. Cover and chill for 30–60 minutes if possible to allow the flavors to meld and the cabbage to soften slightly. Stir again before serving.
Frequently Asked Questions
Coleslaw is a classic side dish of finely shredded raw cabbage dressed with a flavorful sauce. The term comes from the Dutch word koolsla, meaning “cabbage salad.” There are two main styles: creamy (mayonnaise-based) and vinegar-based (lighter and tangier). Cold and refreshing, coleslaw is popular at barbecues, picnics, and potlucks.
For best texture and flavor, dress coleslaw at least 30 minutes before serving so the flavors meld. Avoid dressing it more than 24 hours ahead to prevent sogginess.
Yes—store-bought coleslaw mix is a helpful shortcut. It won’t be as fresh or uniformly cut as hand-shredded cabbage, so use it within a day or two of purchase for the best texture.
Looking for more summer side dishes? Try baked mac and cheese, sweet cornbread, or Boston baked beans for delicious pairings.
Coleslaw Recipe
Jessica Randhawa
Ingredients
- 1 small green cabbage, finely shredded
- 3 cups purple cabbage, finely shredded
- 1 cup carrot, finely shredded
- 1 tablespoon apple cider vinegar
- ½ large lemon, juiced
- 2 tablespoons granulated sugar
- ½ teaspoon black pepper
- ⅔ cup mayonnaise (full-fat recommended)
- Salt, to taste
Instructions
- Prepare and shred your cabbage. Quarter the cabbage through the core, trim out the core, remove outer leaves, and finely shred each quarter. Combine shredded green cabbage, purple cabbage, and carrots in a large bowl.
- Make the dressing. Whisk together apple cider vinegar, lemon juice, sugar, and black pepper. Add mayonnaise and mix until smooth. Season with salt and taste; add more vinegar or salt if desired.
- Combine and chill. Pour half the dressing over the shredded vegetables and toss to coat. Add remaining dressing as needed. Cover and refrigerate for 30–60 minutes if time allows, then toss again before serving.
Notes
- Use green, red (purple), savoy, or Napa cabbage—or a mix. You’ll need about 8–10 cups of shredded cabbage and carrots in total.
- To make it vegan, replace egg-based mayonnaise with a vegan mayo made from olive oil or avocado.
- This recipe is gluten-free.
Storage and Make-Ahead Tips:
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Texture is best within 24–48 hours.
- Make-ahead: Keep shredded cabbage and dressing separate until 30–60 minutes before serving. Shredded cabbage stores 2–3 days; dressing keeps up to 3 days.
- Do not freeze: Freezing will separate the dressing and affect texture.
- Refresh leftovers: Add a splash of vinegar or lemon juice to brighten the flavor before serving.
Nutrition
Carbohydrates: 17 g |
Protein: 3 g |
Fat: 19 g |
Saturated Fat: 3 g |
Cholesterol: 10 mg |
Sodium: 207 mg |
Potassium: 391 mg |
Fiber: 5 g |
Sugar: 11 g |
Vitamin A: 4193 IU |
Vitamin C: 75 mg |
Calcium: 79 mg |
Iron: 1 mg
Nutrition information is an approximation.
Did you make this? Leave a comment below!