Coleslaw is one of those side dishes that can make a meal more special. It has that tangy-sweet balance we all love and is cool, crisp, and creamy. A good coleslaw is always a hit, whether you serve it with fried chicken, on pulled pork sandwiches, or at a summer picnic.
You’re in the right place if you’ve been wondering how to make coleslaw at home. This simple coleslaw recipe only takes a few minutes to make, uses easy-to-find ingredients, and tastes a lot better than store-bought coleslaw. I’ll also give you tips on how to make the best homemade coleslaw dressing, how to store it, and how to change it to suit your taste.
Why You’ll Love This Coleslaw Made at Home
- Fast and easy—takes about ten minutes to make.
- Versatile: goes well with almost anything.
- You can make it ahead of time, and it tastes even better after it’s been in the fridge.
- You can change how sweet, sour, and creamy it is.
You won’t ever buy pre-packaged coleslaw again once you learn how to make it.
Easy Coleslaw Ingredients
For the salad:
- 1 small head of green cabbage, shredded into about 6 cups
- One small head of purple cabbage (about 2 cups shredded) is optional for color.
- Two big carrots, shredded
To make the dressing for the coleslaw:
- ¾ cup of mayonnaise
- 2 tablespoons of white vinegar or apple cider vinegar
- 1 ½ tablespoons of sugar (or more or less to taste)
- 1 tsp Dijon mustard (optional, for flavor)
- 1/2 teaspoon of celery seed (optional, for a classic taste)
- Add salt and pepper to taste.
How to Prepare Coleslaw
You might think that making coleslaw from scratch is hard, but it’s not. Here’s a guide that shows you how to do it step by step:
Cut the vegetables into small pieces.
You can shred the carrots and cabbage with a sharp knife, a food processor, or a mandoline. For the best texture, you want them thin.
Stir the dressing together.
Mix together the mayonnaise, vinegar, sugar, mustard, celery seed, salt, and pepper in a small bowl. Taste and change it to your liking by adding more sugar for sweetness or vinegar for tanginess.
Put together
Put the shredded cabbage and carrots in a big bowl. Pour the homemade coleslaw dressing over the top and toss until everything is evenly coated.
Let cool before serving.
Before serving, cover and put in the fridge for at least 30 minutes. This lets the flavors mix and the cabbage get a little softer while still being crunchy.
How to Always Make the Perfect Coleslaw Dressing
To make a great homemade coleslaw dressing, you need to find the right balance between creamy, tangy, and sweet. Here are some ideas:
- Base of mayonnaise: Start with a good mayo to make it rich.
- Acid: Lemon juice works just as well as apple cider vinegar to give a nice tang.
- Sweetness: Sugar makes the vinegar taste less sharp. You can add a natural touch with honey or maple syrup.
- Spices: Celery seed gives it that “classic deli” taste, but you don’t have to use it.
If you want your coleslaw dressing to taste like it came from a restaurant, use cold, fresh ingredients and whisk them until they are smooth.
Do you know: Popeyes, a famous fried chicken restaurant, has a side dish “Coleslaw”. This healthy side is loved by many people. If you want to try this dish or other Popeyes menu items, check out the nearest Popeyes location and its timings.
Different Ways to Make This Coleslaw Recipe
- Add a splash of buttermilk to make it more tangy in the southern style.
- Coleslaw with vinegar: Instead of mayo, use olive oil and vinegar for a lighter version.
- Asian-style coleslaw: Use sesame oil and rice vinegar instead of mayo, then add chopped cilantro.
- Add a teaspoon of Sriracha or chopped jalapeños to make spicy coleslaw.
Ways to Serve Homemade Coleslaw
Coleslaw is the best side dish because it goes with so many meals:
- Fried chicken or fish—fried food tastes great with a crunchy texture.
- For crunch and freshness, stack it high on pulled pork or BBQ sandwiches.
- As a topping or side, burgers and hot dogs.
- Tacos are crunchy, which is different from soft tortillas and soft fillings.
How to Make Ahead and Store
- Make ahead: You can make coleslaw up to a day ahead of time, but keep the dressing separate until a few hours before you serve it so it doesn’t get soggy.
- Storage: You can keep leftovers in the fridge for up to three days if you put them in an airtight container.
- If the dressing has thinned out, add a spoonful of mayo to it before serving.
Why Making Your Own is Better than Buying
When you make coleslaw at home, you don’t have to worry about preservatives, too much sugar, or dressings that are too thick. You can also change the recipe to fit your main dish and get a fresher taste.
And let’s be honest: knowing you made it from scratch makes it even better.
FAQs
1. Is it okay to use cabbage that has already been shredded?
Yes! If you want an even faster and easier coleslaw recipe, just buy a bag of pre-shredded coleslaw mix and add the dressing.
2. How do I keep my coleslaw from getting too wet?
Lightly salt the cabbage and let it sit for 10 minutes before dressing it. This helps get rid of extra moisture.
3. Which vinegar is best for dressing coleslaw?
Apple cider vinegar gives it a nice tang, but white vinegar, red wine vinegar, or even lemon juice work well too.
4. Is it possible to make coleslaw without mayonnaise?
Yes, for sure. For a lighter version without mayonnaise, use olive oil and vinegar.
5. How long before I can make coleslaw?
It’s best to do it up to 24 hours ahead of time. After that, it starts to lose its crunch.
Last Thoughts
This simple coleslaw recipe shows that the best dishes are often the simplest. You can make a creamy, crunchy, and flavorful side dish with fresh cabbage, crunchy carrots, and a homemade coleslaw dressing that is just right.
This recipe is one you’ll use over and over again, whether you’re serving it at a barbecue in your backyard, bringing it to a picnic, or just adding it to your weeknight dinner.
So get your cabbage, mix up the dressing, and get ready to eat a bowl of fresh, homemade goodness.
