Oct 22, 2024 This crisp homemade coleslaw recipe strikes the perfect balance between crunchy cabbage and tangy, sweet, creamy dressing. Whether it’s a summer barbecue, a pulled pork sandwich, a picnic, or a holiday gathering, coleslaw is a crowd-pleaser. Here’s why I love this recipe:
The coleslaw maintains its flavor and can be enjoyed as leftovers, making it a convenient option for meal prep. The mild flavors and appealing colors make this coleslaw a hit with kids, encouraging them to enjoy more vegetables! I love that I know exactly what’s in this delicious homemade coleslaw dressing, as opposed to store-bought coleslaw mix.
Homemade Coleslaw Recipe: Here’s What You Need
This easy coleslaw recipe starts with fresh produce and basic ingredients. Here’s what you’ll need.
For the Coleslaw Base:
Shredded Cabbage: The best cabbage to use as a base is sturdy green cabbage. You can buy a pre-shredded bag of coleslaw mix or use a food processor/sharp knife to shred your own cabbage. Shredded Carrot: Grated carrot adds color and sweetness to the coleslaw. Use the large holes on a box grater. Red onion (optional): For those who enjoy a touch of sharpness, finely chopped red onion brings a mild, zesty flavor. Leave it out if you don’t love raw onion.
For the Creamy Dressing:
Mayonnaise: The creamy base for the dressing provides richness and smoothness that ties together all the ingredients, giving the coleslaw its signature creaminess. This recipe has the perfect blend of mayonnaise to acidity and sweetness. Apple cider vinegar: This vinegar adds tang and brightness, cutting through the richness of the mayonnaise and balancing the overall flavor profile with its slightly fruity acidity. Dijon mustard: This introduces a subtle kick and a bit of depth. Sugar: Sugar helps balance the tang and sharpness of the vinegar and mustard. Kosher salt, black pepper + (optional celery seed)
5 Common Mistakes When Making a Coleslaw Recipe
This recipe is pretty easy to make, but there are a few mistakes to avoid:
Cabbage swaps: Try Napa cabbage for a softer texture or a mix in a bit of a purple cabbage for a colorful coleslaw. You can also swap in grocery store broccoli salad mix. Add herbs: For a fresh twist, toss some chopped herbs like cilantro, parsley, or dill. Thinly-sliced green onions are also nice. Vinegar swap: If you don’t have apple cider vinegar, you can use white wine vinegar, rice vinegar, or lemon juice. Sweetener choices: Instead of sugar, you can substitute honey or maple syrup for a natural sweetness. Mustard alternatives: No Dijon mustard on hand? Yellow or whole-grain mustard can be used as a substitute to achieve that slight tang and spice. Creamy base: Swap half the mayonnaise with Greek yogurt or sour cream for a lighter version. This adds creaminess while cutting down on fat. Spice it up: Celery seeds are a classic addition in traditional coleslaw (use 1 tsp) or use celery salt in place of some of the salt. If you like a little heat, add a pinch of cayenne pepper, a few drops of hot sauce, or even some chopped jalapeños for a spicy kick. Veggie add-ins: I kept this recipe simple minimal ingredients, but you can mix in vegetables like bell peppers, radishes, broccoli, or even apples for added crunch and flavor. Just make sure to slice them thinly so they blend well with the cabbage and dressing.
Mix the vegetables
In a large bowl, combine the green cabbage, red cabbage, and carrot. If you’re adding red onion, toss that in as well.
Make the dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
Combine and toss
Pour the dressing over the cabbage mixture. Toss everything together until the vegetables are evenly coated.
Make Ahead and Storage
Coleslaw is a great make-ahead dish as the flavors improve with time. Prepare it up to a day in advance and store it in an airtight container in the fridge. For best results, keep the dressing and vegetable mix separate, combining them just before serving to maintain the coleslaw’s crunch. Once dressed, it can be stored in the fridge for 3-5 days, but keep in mind that the longer it sits, the softer the cabbage will become. It’ll continue releasing moisture and you may like to drain it off before serving. I don’t recommend freezing coleslaw.
How to Serve This Creamy Coleslaw Recipe
This easy recipe makes the most incredible perfect side dish for summer potlucks, backyard barbecues, summer cookouts and heck, even hot dogs. Try it with:
Crispy fried chicken Instant Pot pulled pork sandwiches Juicy ground chicken burgers Spicy chicken Tandoori skewers Baked bbq chicken legs
Just whizzing through this recipe? Don’t skip past these common questions about making an easy coleslaw recipe:
Salting the cabbage: Lightly salting the cabbage and letting it sit for about 10 minutes can help draw out excess moisture, keeping the slaw crisp after adding the dressing. Just be sure to rinse and dry it before mixing! Dress lightly at first: Add dressing gradually to avoid overdressing. You can always add more if needed, but you can’t take it out once it’s mixed. Acid and fat balance: The vinegar in the dressing not only adds flavor but also breaks down the fibrous cabbage slightly, making it more tender while preserving its crunch. The fat from the mayonnaise coats the cabbage, allowing the flavors to meld smoothly without becoming soggy.
Other Side Dishes You’ll Love
Don’t miss more incredible side dishes to make your foodie gatherings more exciting:
Don’t miss my ultimate macaroni salad recipe. Crunchy pickled onions make everything taste! This Instant Pot Mexican rice is bright and perfectly savory, and I’ll never stop eating it! Crunch your way through this street corn salad with its delicious elote flavors. Creamy, silky, and ultra-rich, my potato salad with eggs is so good.
Note: You can use all green cabbage or a combination of 4 cups green cabbage plus 2 cups purple cabbage.
