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Homemade Coleslaw
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Creamy Homemade Coleslaw

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.
Course Side Dish
Cuisine American
Keyword Coleslaw
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6
Calories 180kcal
Cost $4

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

  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar adjust to taste
  • ¼ teaspoon celery seed optional
  • Salt and pepper to taste

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.

Notes

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