Homemade Coleslaw Recipe

Name: Homemade Coleslaw Recipe
Prep time: 30 min
Total time: 30 min
Ingredients: 4 cups green cabbage (finely shredded); 3 cups purple cabbage (finely shredded); 2 cups carrots (finely shredded); 1 cup mayonnaise; 2 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 2 teaspoons white sugar; 1/2 teaspoon celery seeds; Salt and pepper (to taste)

Recipe Video Print

Coleslaw is essentially a fancy cabbage salad, and I am adding my own twist by using two types of cabbage and a delicious mayo-based dressing seasoned with mustard and savory celery seeds. This simple, yet delicious side dish is budget-friendly and takes just under 30 minutes to make.

The barbecue season is fast approaching, and I am surely making this recipe all summer long! I pair my Instant Pot Ribs, BBQ Pork Chops, and Slow Cooker Kalua Pork! The crispiness of the fresh cabbage and the velvety-smooth dressing go so well with anything fried or roasted!

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More salads for a cookout:

What I love about this side dish is how easy it is to prepare. The flavors are refreshing, with a slightly sweet, tangy taste. The crunch from the shredded cabbage imparts freshness, and the creaminess from the dressing makes it the perfect pairing for so many savory barbecue dishes. There is never a cookout without this crowd-pleasing dish.

Why you will love this recipe

Just a few ingredients: This easy recipe uses coleslaw, carrots, and dressing. It only takes a few minutes to make with just basic pantry ingredients.
Perfect for summer: Whether I am having a backyard BBQ or going to a picnic in the park, I always make my homemade coleslaw because it is fast, easy, and everyone loves it.
It goes with everything: from steaks, sandwiches, ribs, fish, and seafood, this side dish can complement so many mains.
Inexpensive dish: I can make a whole bucket of this slaw for less than $10. I like a frugal side dish, especially for those occasions when I have to feed a larger crowd.

What you will need

Overhead shot of coleslaw ingredients in bowls on a blue table.

Produce: I use both green and purple cabbage for visual appeal, balanced flavors, and different textures. Purple is crunchier and has a peppery taste, while green is milder and stays firm longer. Shredded carrots add a burst of orange color and natural sweetness, balancing the tangy, rich dressing.

For the dressing

Wet ingredients: I use full-fat mayo for a thick, creamy dressing that coats the ingredients and holds them together. Apple cider vinegar adds a tangy brightness that makes the dressing lighter and keeps the cabbage crispy. Dijon mustard adds a nice peppery tang.
Seasonings: Besides salt and pepper, I also add white granulated sugar for pure sweetness, balancing the tangy vinegar and rich mayo. Celery seed adds a complex savory boost of flavor.

How to prepare

Prepare the vegetables: First, I prepare the cabbage and carrots, then toss them in a large bowl.

Shredded green and purple cabbage on a cutting board.

Mix the dressing: Then, I mix all the dressing ingredients in a separate bowl and adjust the flavor to taste.

Combine: I pour a bit over half of the dressing into the bowl of cabbage and stir it well. If it is not creamy enough, I add more.

Mixing the dressing into coleslaw salad.

Chill and serve: I like to let my coleslaw chill for at least an hour to let the flavors meld, and the cabbage soften. Then, I serve it with whatever else I am making.

Expert tip

Preventing soggy coleslaw

The best way to prevent soggy, watery coleslaw is to salt it. Some recipes call for salting the coleslaw for about 30 minutes, but I think at least an hour is better. I shred my cabbage finely, salt it, and let it sweat in a colander over a large bowl in the fridge for about 2 to 3 hours. This draws out the excess moisture beforehand. Then, I rinse it, drain it, pour it onto a kitchen towel, and wring it dry so there is absolutely no liquid left to cause sogginess.

More tips to consider:

Make sure the cabbage is shredded thinly so it is tender but crunchy.
Use a mandolin to cut long, thin slices of cabbage much faster than with a knife.
Let the coleslaw chill for at least an hour before serving so the coleslaw has time to absorb the flavors and soften a bit.
To make this salad more naturally sweetened, use honey or maple syrup instead of sugar.

Green and purple cabbage homemade coleslaw with carrots.

Recipe variations and add-ins:

Spicy coleslaw: Add a pinch of red pepper flakes for those who love spicy food.
No carrots: Some people like their coleslaw without carrots. Just leave them out or replace them with bell peppers, celery, or radishes.
Add more vegetables: I also like to add green onions, pickles, corn, green beans, and tomatoes.
Or fruit: It’s also fun to add some sweet chunks of apple, dried cranberries, or raisins.
Cheesy coleslaw: Why not sprinkle on some shredded Parmesan, cheddar, or Swiss?
Go nuts: Make your coleslaw crunchy with some toasted pecans or walnuts.

Serving suggestions:

My favorite thing to serve with coleslaw is fried chicken. Ever since I was young, I have always had fried chicken and coleslaw together, so I still serve it to my family that way with this homemade fried chicken recipe. The crunchy crust is so flavorful, and the tender meat is juicy every time. But I usually double or triple the recipe to serve everyone and have leftovers. I also have to have mashed potatoes with this meal because it just goes with everything else. These 3 recipes are always served together at my house.

But this coleslaw can also be used for other dishes. I love to serve it in these beer-battered Baja fish tacos. They are full of Mexican flavors, so I add some chipotle sauce to make sure the coleslaw blends in. It also goes great on these Chipotle chicken tacos, which I like to serve alongside the fish tacos. I usually serve them with something sweet like crispy churros or sugary Mexican bunuelos.

How to store leftovers:

Refrigerate: I pack my homemade coleslaw in a sealed container in the fridge for 3 to 4 days.
Freezing: Freezing is not recommended.

Creamy coleslaw salad with cabbage and carrots.

Frequently asked questions

Why is my homemade coleslaw so salty?

This often happens if you forget to rinse the cabbage after salting it. Or it didn’t get rinsed well enough. Once the cabbage is salted, it must be rinsed thoroughly to remove all the salt before mixing it with the other ingredients. If it is too salty, add more vinegar or sugar to balance the saltiness. If that doesn’t work, add more cabbage or carrots to dilute the saltiness.

How do I make this taste more like KFC coleslaw?

I often make my recipe the way the restaurant does, too. They add minced yellow onions to their recipe. The dressing is also a little bit different. They add ¼ cup of whole milk and ¼ cup of buttermilk. They also double the sugar and replace the Dijon mustard with lemon juice. They leave out the celery seeds as well.

Can I use other cabbage?

I prefer green and purple cabbage because they stay crispy and have the best flavors when raw. However, savoy cabbage is also delicious with a mild flavor that many people like for salads and sandwiches. It will work in coleslaw as long as it’s eaten right away, but it will not be as crunchy. Napa cabbage is frilly and fancy-looking with a sweeter taste, perfect for a date or small meal. It doesn’t last long, so it has to be eaten right away.

What is the easy way to cut cabbage?

First, remove the damaged outer leaves. Then, wash and dry the head. Grab a sharp knife and cut it in half lengthwise along the stem. Now, cut each half into quarters. Next, slice the core out of each quarter by making a diagonal cut. After removing the core, place the quarter flat on a cutting board and slice it thinly or use a mandolin to make long, thin strips.

Overhead shot of coleslaw salad with green and purple cabbage.

More salads for a cookout:

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