Coleslaw
Only 5 ingredients create the best homemade coleslaw—find out what secret twist elevates this classic side dish to perfection.
Total time
30 min
Servings
10
Calories
173
Category
Salads
This creamy, tangy, and slightly sweet coleslaw is the perfect side dish for barbecues, picnics, and weeknight dinners. Ready in under 30 minutes, it features a homemade dressing that can be made ahead and even frozen for later use.
Ingredients
Makes 10 servings
- 1/4 sugar
- 1 salt
- 2 dry mustard
- 1 celery seed
- 1 cider vinegar
- 2/3 canola oil
- 1/2 cabbage
- 1 carrot
Method
shred cabbage and peeled carrots into bowl.
combine all other ingredients into medium saucepan.
cook until sugar is dissolved.
cool dressing.
pour some of the dressing over the mixed cabbage and carrot mixture, continue until all is coated.
remaining dressing can be frozen.
Cook's notes
- For the best texture, shred the cabbage and carrots very thinly using a mandoline or the shredding disc of a food processor.
- Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- If you prefer a less sweet dressing, reduce the sugar by half or substitute with honey.
- Add a pinch of black pepper or a splash of lemon juice for extra brightness.
Easy swaps
- Instead of canola oil, use vegetable oil, avocado oil, or grapeseed oil
- Instead of cider vinegar, use white wine vinegar or rice vinegar
- Instead of dry mustard, use 1 teaspoon Dijon mustard (reduce salt slightly)
- Instead of sugar, use honey, maple syrup, or agave nectar (use 2 tablespoons)
Frequently asked
Can I use a bagged coleslaw mix instead of shredding cabbage and carrots?
Yes, a 14-ounce bag of coleslaw mix works perfectly. Just skip the shredding step and toss with the dressing.
Why is my coleslaw watery?
Cabbage releases water as it sits. To prevent this, salt the shredded cabbage lightly, let it sit for 15 minutes, then squeeze out excess moisture before adding the dressing.
Can I make this coleslaw dairy-free?
This recipe is naturally dairy-free as it uses a vinaigrette-style dressing with oil and vinegar.
How do I adjust the tanginess?
Increase the cider vinegar by 1 tablespoon for a tangier slaw, or reduce it by 1 tablespoon for a milder flavor.
