Name: Creamy Homemade Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups green cabbage (finely shredded); 1 cup purple cabbage (shredded (optional for color)); 1 cup carrots (grated); 2 tablespoons red onion (finely chopped (optional)); 1/2 cup mayonnaise; 1 tablespoon apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon sugar (adjust to taste); 1/4 teaspoon celery seed (optional); Salt and pepper to taste

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This homemade coleslaw is the perfect side dish for everything from backyard BBQs to weeknight dinners. With just a handful of ingredients and under 15 minutes of prep time, you can whip up this classic slaw that’s way better than anything store-bought.

This coleslaw recipe brings back memories of summer cookouts at my grandmother’s house.

She always had a big bowl ready, nestled in a bed of ice beside the grilled chicken and corn on the cob.

I remember helping her shred cabbage and sneaking spoonfuls of the creamy dressing.

Her secret?

A splash of apple cider vinegar and just the right touch of sugar to balance it all out.

Now I’m passing along that same recipe – simple, fresh, and absolutely delicious.

Why you’ll love this

Quick and Easy: Ready in 15 minutes with no cooking required—just chop, mix, and chill.
Customizable: Adjust sweetness, tang, or creaminess to suit your taste preferences.
Perfect Make-Ahead: Actually tastes better after a few hours in the fridge, making it ideal for prep.
Pairs with Everything: From burgers and ribs to tacos and sandwiches, this slaw goes with it all.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Cuisines: American
Servings: 6 servings
Estimated Cost: $4

Equipment:

Large mixing bowl
Whisk
Chef’s knife
Cutting board
Measuring cups and spoons

Ingredients

For the Slaw:

4 cups green cabbage, finely shredded
1 cup purple cabbage, shredded (optional for color)
1 cup carrots, grated
2 tablespoons red onion, finely chopped (optional)

For the Dressing:

1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar (adjust to taste)
1/4 teaspoon celery seed (optional)
Salt and pepper to taste

Step-by-Step Instructions

Prep the Vegetables: Shred the green cabbage and carrots using a sharp knife or a food processor. If using, shred purple cabbage and finely dice the red onion.
Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, and pepper until smooth.
Combine and Mix: In a large bowl, add all the shredded vegetables. Pour the dressing over the top and toss until the slaw is evenly coated.
Chill and Serve: For best flavor, cover and refrigerate for at least 1 hour before serving. Give it one final stir before plating.

Nutrition Facts

Per Serving (Approximate)

Calories: 180
Fat: 15g
Saturated Fat: 2.5g
Cholesterol: 10mg
Sodium: 220mg
Carbohydrates: 9g
Fiber: 2g
Sugar: 5g
Protein: 1g

Tips for Success

Use Fresh Cabbage: Pre-shredded slaw mix works in a pinch, but freshly shredded cabbage gives the best crunch and flavor.
Chill Before Serving: Letting the coleslaw rest in the fridge helps meld the flavors and softens the cabbage just a bit.
Balance the Dressing: Taste as you go—adjust the sugar, vinegar, or salt to suit your desired sweet-tangy ratio.
Make it Lighter: For a healthier version, substitute Greek yogurt or light mayo for part of the mayonnaise.

Common Questions

1. Can I make coleslaw ahead of time?
Yes! In fact, it tastes even better after a few hours in the fridge. Just give it a good stir before serving.

2. How long does homemade coleslaw last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container.

3. Can I use red cabbage only?
Absolutely. Red cabbage gives a beautiful color and slight peppery flavor, but it may slightly tint the dressing.

4. What goes well with coleslaw?
It’s perfect alongside BBQ meats, fried chicken, pulled pork sandwiches, tacos, or as a crunchy topping on burgers.

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