The best homemade coleslaw starts with crisp cabbage and carrots, but the real magic is in the dressing—creamy, tangy, and just sweet enough. I keep it simple with mayo, vinegar, and a touch of mustard, letting the veggies shine. Want to know the trick to keeping it crunchy? It’s all in how you prep and chill it. Trust me, once you try this method, you won’t go back to store-bought.
Recipe
Crisp, creamy, and packed with fresh flavor—this homemade coleslaw is the kind of side dish that steals the show every single time. Forget the soggy, overly dressed versions you’ve had before; this one stays perfectly crunchy, with just the right balance of tangy and sweet.
The secret? A simple but killer dressing that clings to every shred of cabbage and carrot without drowning them. Whether you’re piling it onto pulled pork sandwiches, serving it alongside fried chicken, or just eating it straight from the bowl (no judgment here), this coleslaw is guaranteed to become your go-to.
Trust me, once you taste the bright pop of apple cider vinegar and the hint of mustard in the dressing, you’ll never go back to store-bought. Let’s make it happen!
Ingredients
The secret to a killer coleslaw lies in balancing crisp freshness with creamy tang—it’s all about the ingredients. Skip the pre-shredded bags; hand-cutting the cabbage gives better texture, and a splash of apple cider vinegar in the dressing adds depth. Here’s what you’ll need:
For the Slaw:
- 1 small green cabbage (about 2 lbs)—core removed, thinly sliced (red cabbage works too, but green is classic for its mild sweetness).
- 2 large carrots—peeled and grated (use the large holes of a box grater for ideal crunch).
- ½ small red onion—thinly sliced (soak in ice water for 10 minutes if you want to mellow the bite).
For the Dressing:
- ¾ cup mayonnaise—full-fat for richness, but Greek yogurt works for a lighter twist.
- 2 tbsp apple cider vinegar—brightens the slaw; white vinegar or lemon juice can sub in a pinch.
- 1 tbsp Dijon mustard—adds a subtle kick (yellow mustard works, but Dijon’s complexity wins).
- 1 tsp celery seed—non-negotiable for that nostalgic deli-style flavor.
- 1 tbsp sugar—balances acidity (honey or maple syrup also work).
- Salt and black pepper—to taste (don’t skimp—season in layers).
Pro Tip: Toss the slaw with half the dressing first, then add more as needed. This keeps it crisp, not soggy.
Want extra flair? Throw in a handful of chopped fresh parsley or a pinch of smoked paprika.
How to Make the Best Coleslaw Recipe Title
- Begin by shredding the cabbage and carrots finely. Using a sharp knife or mandoline slicer guarantees even, thin cuts that make for better texture.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
This creates a creamy, tangy dressing that coats the veggies perfectly.
- Add the shredded cabbage and carrots to the dressing. Gently toss them together using tongs or your hands to guarantee every piece is evenly coated without overmixing.
- Let the coleslaw sit in the refrigerator for at least 30 minutes.
This allows the flavors to meld and the cabbage to soften slightly for a better bite.
– Before serving, give it a quick stir to redistribute the dressing. Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar to suit your preference.
Pro Tip: For a lighter version, substitute half the mayonnaise with Greek yogurt. It adds a tangy twist while cutting down on calories.
Watch-Out Warning: Avoid overmixing the coleslaw, as this can cause the cabbage to release too much water and make the salad soggy.
Flexibility: Feel free to add extras like shredded apples, raisins, or chopped nuts for added texture and flavor. Adjust the sweetness or acidity of the dressing to match your taste.
Nutrition
Coleslaw is a revitalizing side dish that can be made healthier by using fresh ingredients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Cholesterol | 5mg |
| Sodium | 200mg |
| Total Carbohydrate | 12g |
| Dietary Fiber | 2g |
| Sugars | 8g |
| Protein | 2g |
Chef Tips
Making coleslaw at home doesn’t have to be complicated, but a few tricks can really elevate it. I always shred my cabbage thin for a better texture and let it sit with salt to soften slightly.
Don’t overdress—add dressing gradually to keep it crisp. A splash of apple cider vinegar adds brightness, and chilling it before serving enhances the flavors.
Fresh herbs like parsley or dill make it pop.
