Homemade Coleslaw Recipe

Catalina Castravet
By Catalina Castravet

Homemade Coleslaw is the perfect creamy and crunchy side dish that is the perfect match for a barbecue! There is never a cookout without this simple-but-delicious salad!

The barbecue season is fast approaching, and I am surely making this recipe! I pair my Instant Pot Ribs, BBQ Pork Chops, and Slow Cooker Kalua Pork with this!

image of coleslaw salad

Coleslaw Salad Recipe

Coleslaw is essentially a fancy cabbage salad. Through the years, this is the only consistent ingredient. And in this recipe, I am adding a twist to the classic mayonnaise-based dressing.

What I love about this side dish is that it is so easy to prepare. The flavors are refreshing with a slightly sweet and tangy taste. The crunch from the shredded cabbage imparts freshness, too.

I usually serve this alongside meaty main dishes that are rather rich, and this salad balances that out. That is why it is perfect for anything grilled or roasted. And, since it is creamy, it is a perfect pair for anything fried, too.

Why is it called coleslaw?

Its name is derived from the Dutch word for cabbage salad which is “koolsla”. It is said to be around since the 18th century which is around the same time that mayonnaise was invented. This truly is a classic dish that has survived the test of time!

image of homemade coleslaw with mayo

What ingredients go into coleslaw?

Typical ingredients are cabbage, carrots, and mayonnaise. These three are the constant ones. For this recipe, we are adding cider vinegar, Dijon mustard, sugar, celery seeds, salt, and pepper to the mayonnaise.

What is the difference between coleslaw and salad?

Strictly speaking, the coleslaw is a kind of salad, although it is also used as a condiment.

Just like any salad, it is made with raw vegetables, served cold, and has a dressing.

photo of coleslaw ingredients

How do you make Coleslaw from scratch?

You can enjoy this at home by following these simple steps:

Prepare the veggies:

  • Shred the cabbage by chopping thinly. Remember to carve the core out. Shred the carrots, too. Put everything in a bowl and mix.

Make the dressing:

  • Combine the dressing ingredients in another bowl.

Mix:

  • Mix everything with about 2/3 of the dressing. If you think it is too dry, add more of the dressing.

Serve:

  • You can serve this right away or for best results, refrigerate for an hour before serving.

What is the best cabbage to use?

I use the green and purple kinds in this recipe.

White or Napa cabbages are also good. The best practice is to mix varieties so that you get different flavors and textures resulting in an interesting and festive dish.

image of coleslaw with green and purple cabbage

What is KFC coleslaw made of?

It has the same vegetables as this recipe except that you add some onions.

Also, the dressing contains buttermilk, milk, and lemon juice instead of Dijon mustard and celery seeds.

What to serve with Coleslaw?

Can you make it ahead?

Yes! Allow the flavors to meld by letting it sit in the fridge for at least an hour or two before serving.

At the same time, you allow the veggies to soften a bit. You can consume it within 3 to 5 days.

image of coleslaw for tacos

Recipe Tips

  • Use a food processor and its pulse function to easily shred the veggies yet not too small to be unrecognizable. You still want to have crunchy pieces for texture.
  • Use it in sandwiches, burgers, or tacos as in this Baja Fish Tacos recipe.
  • Make sure that the cabbage is dry as any excess moisture may make the whole thing too watery. You can sprinkle some salt in it after shredding. Then, let the shredded leaves stand for an hour or so, placed in a colander.
  • You can also make this in advance by preparing the veggies and dressing separately and storing them separately in the fridge. Just combine right before serving.
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5 from 3 reviews
Homemade Coleslaw Recipe
Author: Catalina Castravet Serves: 10 servings as a side dish, 1 cup per serving
Prep time: 20 minutes Total time: 20 mins

Ingredients

  • 4 cups  green cabbage  (finely shredded)
  • 3 cups  purple cabbage  (finely shredded)
  • 2 cups  carrots  (finely shredded)

Dressing:

  • 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)

Instructions

  1. Prepare the green and purple cabbage by cutting them through the core into quarters. Then cut out the core and discard.
  2. Finely shred the cabbage bu using a mandoline or a grater. Place the shredded cabbage in a very large bowl.
  3. Add the shredded carrot to the same bowl and toss to mix.

Dressing:

  1. Combine all the dressing ingredients in a medium bowl and stir well. Taste and adjust for salt, pepper, sweetness, and acidity.
  2. Pour a bit more than half of the dressing over the cabbage and carrot and mix well. If you want the coleslaw creamier, add the remaining dressing and mix well.
  3. Serve immediately or refrigerate for about an hour to let the flavors settle and the cabbage to soften.
Calories: 184 Carbohydrates: 7 Protein: 1 Fat: 17 Saturated Fat: 3 Cholesterol: 9 Sodium: 207 Potassium: 203 Fiber: 2 Sugar: 4 Vitamin A: 4617 Vitamin C: 27 Calcium: 37 Iron: 1
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Comments

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Brianne

That looks so good. I love coleslaw. It's a great side, and it's even good on burgers. I've never tried making my own before. Yummo!

Reply

Amy

I love coleslaw so much and always get a double order of it. I think it pairs so well with fresh fish and chicken.

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Heather

We love coleslaw in our house. We make it quite often. I can't wait to try this recipe.

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Kathy

I love coleslaw. I have never made it myself yet though. I'm looking forward to your recipe. It looks delicious.

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Celebrate Woman Today

I love coleslaw, but you have a unique recipe here. I am going to try it!

Reply

Monica Simpson

I have recently become a fan of coleslaw. I love how colorful this one is.

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Susan Carraretto

I love coleslaw and this recipe looks perfect. It is such a great side dish in the spring and summer.

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Kita Bryant

I can be quite pikcy when it comes to coleslaw. This recipe looks perfect for a picnic.

Reply

Lyanna Soria

That looks quite delicious! My mom loves coleslaw and this would be a great recipe to try out.

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