Listen, I’ve been making coleslaw for years, and I can tell you this homemade coleslaw recipe beats anything you’ll find in a store, hands down. What makes this the best coleslaw recipe? It starts with fresh, crisp cabbage and a dressing that’s creamy without being heavy. You know what I mean – that perfect balance where you can taste the vegetables instead of drowning them in mayo. This cabbage coleslaw recipe comes together so fast you won’t believe it. We’re talking maybe 10 minutes from start to finish, which is perfect when you’re rushing to get dinner on the table or prepping for a backyard gathering. The secret is in the dressing recipe – it’s got just enough tang from apple cider vinegar, a whisper of sweetness from honey, and that distinctive coleslaw flavor from celery seed. Trust me on this one. I love serving this coleslaw recipe healthy alongside pulled pork sandwiches or fried chicken. It’s also fantastic piled high on fish tacos. My kids even eat it straight from the bowl (which never happens with vegetables, so you know it’s good). This quick coleslaw recipe has become my go-to for potlucks, picnics, and weeknight dinners when I need something fresh and crunchy on the table fast.
Table of Contents
- 1) Key Takeaways
- 2) Easy Coleslaw Recipe
- 3) Ingredients for Coleslaw Recipe
- 4) How to Make Coleslaw Recipe
- 5) Tips for Making Coleslaw Recipe
- 6) Making Coleslaw Recipe Ahead of Time
- 7) Storing Leftover Coleslaw Recipe
- 8) Try these Side Dish next!
- 9) Coleslaw Recipe
- 10) Nutrition
1) Key Takeaways
- What makes the best coleslaw recipe creamy and flavorful?
- Can you make a healthy coleslaw recipe without sacrificing taste?
- What’s the secret to a quick coleslaw recipe that doesn’t get soggy?
- How do you make homemade coleslaw dressing from scratch?
2) Easy Coleslaw Recipe
You know what I love about this coleslaw recipe? It’s one of those dishes that looks like you put in way more effort than you actually did. We’re talking about a side dish that comes together in less time than it takes to preheat your grill. I’ve made this coleslaw recipe probably a hundred times at this point, and it never fails to get compliments at cookouts and potlucks.
Here’s the thing about making coleslaw at home – it’s ridiculously simple. Like, embarrassingly simple. You don’t need any fancy equipment or hard to find ingredients. Just a bowl, a whisk, and some fresh cabbage. The homemade coleslaw recipe tastes about ten times better than anything you’ll grab off a grocery store shelf, and you can adjust everything to your liking. Want it tangier? Add more vinegar. Prefer it sweeter? Throw in extra honey. That’s the beauty of making it yourself.
What really sets this coleslaw recipe apart is how it stays crisp and fresh. I can’t stand when coleslaw turns into a watery mess after sitting for an hour. This one holds up beautifully at summer picnics and BBQs. The cabbage stays crunchy, the dressing clings perfectly to every shred, and the flavors actually get better as they sit together. It’s become my absolute go to side dish for everything from pulled pork sandwiches to fried chicken to fish tacos. My family requests it constantly, which tells you everything you need to know.
Making the best coleslaw recipe doesn’t require culinary school training or hours in the kitchen. You literally whisk together a few ingredients for the dressing, pour it over shredded cabbage and carrots, and toss. Done. That’s it. I’ve watched people spend more time deciding what to watch on TV than it takes to make this. And the payoff? A fresh, crunchy, creamy side dish that pairs with just about everything you throw on the grill. Trust me, once you taste homemade coleslaw, you’ll never go back to the premade stuff.
3) Ingredients for Coleslaw Recipe
Mayonnaise
Good quality mayo makes all the difference here. I usually reach for avocado mayo these days, but any brand you love will work great. Some folks ask me about using Miracle Whip – you can, but it’ll make your coleslaw sweeter and tangier right off the bat. If you’re watching calories or just want a lighter version, swap in Greek yogurt for half or all of the mayo. I’ve done this plenty of times, and honestly, the yogurt version tastes incredible. It’s got this fresh, bright flavor that I actually prefer on hot summer days. Just make sure you’re using plain Greek yogurt, not the vanilla flavored stuff!
Honey
The honey brings just enough sweetness to balance out the tangy vinegar. I like using local honey when I can find it, but any honey works. Some people prefer using maple syrup instead, which gives the dressing a slightly different flavor profile. My mom always used white sugar in her coleslaw, and that works too if that’s what you’ve got in the pantry. Just start with a tablespoon and add more to taste. The sweetness level is really personal – some folks like their coleslaw on the sweeter side, others prefer it more tangy and savory.
Apple Cider Vinegar
This is where the tang comes from. Apple cider vinegar has a mellower, slightly fruity flavor compared to white vinegar. I think it tastes way better in coleslaw and gives you that classic deli style flavor. Can you use white vinegar instead? Sure, but you might want to use a tiny bit less since it’s sharper. Some people like using rice vinegar for a gentler tang. The vinegar does more than just add flavor, though. It helps break down the cabbage just a little bit, making it more tender without getting mushy.
Dijon Mustard
Here’s a little secret – the Dijon mustard is what makes this dressing taste restaurant quality. It adds this subtle sharpness and helps emulsify the dressing so everything stays smooth and creamy. Don’t skip it if you can help it. I know some people aren’t mustard fans, and if that’s you, you can leave it out. But I’m telling you, you barely taste the mustard itself. It just makes the whole dressing taste more complex and interesting. Yellow mustard works in a pinch, but Dijon is smoother and less harsh.
Celery Seed
Those little flecks you see in classic coleslaw? That’s celery seed. It gives the dressing that distinctive coleslaw flavor that you recognize immediately. The taste is earthy and slightly bitter in a good way. If you don’t have celery seed, you can use celery salt, but then skip the regular salt or you’ll oversalt your dressing. Or just leave it out entirely – your coleslaw will still taste good, just a bit less traditional. I always keep celery seed in my spice cabinet just for making coleslaw.
Cabbage
Fresh green cabbage is the star of any cabbage coleslaw recipe. You want it shredded pretty thin – about the thickness of a quarter maybe. I usually buy a bag of pre shredded coleslaw mix from the store when I’m feeling lazy, and there’s no shame in that game. But when I have time, I like to shred my own cabbage. It tastes fresher, and you can control how thick or thin you want the pieces. One medium head of cabbage gives you about 6 cups shredded. You can use red cabbage too if you want your coleslaw to be purple. Looks really pretty at parties.
Carrots
The carrots add sweetness, color, and extra crunch. I either use pre shredded carrots from a bag or grate my own using the large holes on a box grater. Takes about two minutes to grate a couple carrots. The orange and green combo looks appealing on the plate, and the carrots balance out the sharper cabbage flavor. Some folks add other stuff like red bell pepper or red onion to their coleslaw, which is great if that’s your thing. I keep mine simple with just cabbage and carrots most of the time.
4) How to Make Coleslaw Recipe
Step 1
Get yourself a medium sized bowl and dump in the mayo, honey, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper. Grab a whisk and mix everything together until it’s completely smooth with no lumps. This takes maybe 30 seconds of whisking. You want all those flavors blended so every bite of coleslaw tastes the same. The dressing should look creamy and have a light tan color from the mustard and celery seed.
Step 2
Now comes the fun part – tasting and adjusting. Stick a clean spoon in there and taste your dressing. Does it need more sweetness? Add another drizzle of honey. Too sweet? Splash in a bit more vinegar. Not tangy enough? More vinegar. Needs more zing? Add a pinch more salt. This is your chance to make the dressing exactly how you like it. I always make mine a little tangier than I think I want it since the cabbage will mellow out the flavors when you mix everything together.
Step 3
Put your shredded cabbage and carrots in a large bowl. If you’re using a bag of coleslaw mix, just dump the whole thing in. If you shredded your own cabbage, make sure it’s in nice, thin strips. You want enough room in the bowl to toss everything without making a mess all over your counter. I learned this the hard way at a cookout once when I used a bowl that was too small and ended up with cabbage everywhere.
Step 4
Pour about three quarters of your dressing over the cabbage and carrots. Don’t dump all of it in at once – you can always add more, but you can’t take it away. Use a big spoon or tongs to toss everything together really well. Make sure the dressing coats all the cabbage and carrots evenly. Get in there and really mix it up. Every piece should have some dressing on it.
Step 5
Take a look at your coleslaw. Does it look creamy enough? Some people like their coleslaw lightly dressed, others want it swimming in dressing. Add more of the remaining dressing if you want it creamier. I usually end up using all of the dressing, but my husband prefers less. You do you. Give it another good toss after adding more dressing.
Step 6
Here’s where patience pays off, but I know it’s hard. If you can, cover the bowl and stick it in the fridge for at least 30 minutes before serving. The flavors meld together and the cabbage softens just slightly. It makes such a difference. But real talk – I’ve definitely served this immediately when I was in a rush, and it was still delicious. The cabbage is just a bit crunchier when it’s super fresh.
Step 7
Before serving, give your coleslaw one last toss. Sometimes the dressing settles to the bottom, so you want to redistribute it. Taste it again and adjust the seasoning if needed. Maybe it needs another pinch of salt or a crack of fresh pepper. Serve it cold alongside your favorite BBQ, fried chicken, or fish tacos. Watch it disappear. Seriously, this quick coleslaw recipe never lasts long at my house.
5) Tips for Making Coleslaw Recipe
The biggest mistake people make with coleslaw is adding too much dressing right away. Start with less than you think you need. You can always add more, but you can’t take it back once it’s mixed in. I learned this lesson the hard way years ago when I made coleslaw that was basically soup. Not my finest moment in the kitchen. The cabbage needs just enough dressing to coat it, not drown it.
If your cabbage seems tough or too crunchy, you can salt it lightly and let it sit for 10 minutes before making your coleslaw. The salt draws out some moisture and makes the cabbage more tender. Just rinse off the salt and pat the cabbage dry before adding the dressing. I don’t usually bother with this step since I like my coleslaw on the crunchier side, but it’s a good trick to know if you prefer softer slaw.
Want to make this coleslaw recipe healthy? Swap out half or all of the mayo for plain Greek yogurt. I do this all the time, and it cuts the calories and fat significantly. The yogurt gives the dressing a tangier, fresher flavor that I actually prefer on hot days. You can add a splash more honey to balance out the extra tang from the yogurt. My sister makes her coleslaw this way exclusively now.
The celery seed really does make a difference in getting that classic coleslaw taste. But if you don’t have any, don’t let that stop you from making this recipe. You can skip it and your coleslaw will still be great. Or use a tiny pinch of celery salt instead, just remember to cut back on the regular salt. Some people throw in a bit of poppy seeds or caraway seeds for a different flavor, which is pretty tasty too.
If you find your coleslaw too tangy, add more honey. Too sweet? Add more vinegar. The beauty of making your own dressing is you can tweak it to match your taste exactly. I like mine on the tangier side, but my kids prefer it sweeter. Sometimes I make two batches with different ratios just to keep everyone happy. It only takes an extra five minutes.
6) Making Coleslaw Recipe Ahead of Time
This is one of my favorite make ahead side dishes for parties and cookouts. The coleslaw actually tastes better after it sits for a few hours in the fridge. The flavors have time to marry together, and the cabbage gets just tender enough without losing its crunch. I’ve made this the night before BBQs countless times, and it’s always perfect the next day.
If you’re planning to make this homemade coleslaw recipe more than a few hours in advance, I recommend storing the dressing and the cabbage mixture separately. Mix them together no more than 3 to 4 hours before you plan to serve it. This keeps the cabbage from releasing too much water and making the coleslaw watery. The dressing will keep in the fridge for up to a week in an airtight container.
You can prep all your ingredients the day before. Shred the cabbage and carrots, store them in a plastic bag or container in the crisper drawer. Make the dressing and keep it in a jar. Then when you’re ready to serve, just toss them together. Takes two minutes and you look like a meal prep genius. I do this when I’m hosting parties and need to free up time on the day of the event.
One trick I’ve learned is to reserve about a third of the dressing when you first mix the coleslaw. Store it separately in the fridge. Right before serving, drizzle that extra dressing over the top and give it a quick toss. This freshens everything up and makes the coleslaw look and taste like you just made it, even if it’s been sitting for a few hours. Guests will never know you made it ahead.
7) Storing Leftover Coleslaw Recipe
Store leftover coleslaw in an airtight container in the refrigerator. It’ll keep well for 3 to 4 days, which makes it perfect for meal prep. I love making a big batch on Sunday and eating it with different meals throughout the week. It pairs with so many things – grilled chicken, pulled pork, tacos, sandwiches, you name it. Having coleslaw ready to go in the fridge makes weeknight dinners way easier.
The coleslaw might release some liquid as it sits, which is totally normal. Just drain off any excess water before serving, or give it a good stir to redistribute the dressing. Sometimes I add a tiny bit of extra dressing to leftover coleslaw to freshen it up. Just a tablespoon or two mixed in can make day old coleslaw taste brand new again. Keep some extra dressing on hand for this purpose.
The texture of the cabbage will soften slightly over time, but it should still have a good crunch if you stored it properly. If your coleslaw seems dry after a day or two, add a splash of apple cider vinegar and a tiny drizzle of mayo, then toss well. This brings back that fresh made flavor and moisture. I do this all the time with leftovers.
Don’t freeze coleslaw. Trust me on this one. I tried it once out of curiosity, and it was a disaster. The cabbage turns mushy and releases tons of water when it thaws. The texture is completely ruined. Just make what you’ll eat within a few days. The recipe is so quick and easy that it’s no big deal to whip up a fresh batch when you want more.
8) Try these Side Dish next!
9) Coleslaw Recipe
Coleslaw Recipe – Creamy, Crunchy, and Ready in Minutes
Ingredients
For the Dressing
- 1 cup mayonnaise (or plain Greek yogurt for a lighter version)
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon celery seed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Coleslaw
- 6 cups shredded cabbage (or one 14-ounce bag coleslaw mix)
- 1 cup shredded carrots
Instructions
- Grab a medium bowl and toss in your mayo, honey, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper. Whisk everything together until it’s nice and smooth.
- Give it a taste – this is your chance to make it your own! Want it sweeter? Add a drizzle more honey. Like things tangy? Splash in extra vinegar. Adjust the salt and pepper until it makes your taste buds happy.
- If you’re using a bag of coleslaw mix, dump it in a large bowl. If you’re shredding your own cabbage and carrots, get them in there too.
- Pour about three quarters of the dressing over your cabbage and carrots. Start with less because you can always add more, but you can’t take it back! Toss everything together really well.
- Check how creamy it looks. Not enough dressing? Add more until it’s just right for you. Some folks like their coleslaw swimming in dressing, others prefer just a light coating.
- Pop it in the fridge for at least 30 minutes before serving if you can wait. The flavors get better as they mingle together. Though I’ll admit, I’ve definitely eaten it right away when I couldn’t resist!
10) Nutrition
Serving Size: 1 cup coleslaw, Calories: 185, Sugar: 6 g, Sodium: 245 mg, Fat: 18 g, Saturated Fat: 3 g, Carbohydrates: 8 g, Fiber: 2 g, Protein: 1 g, Cholesterol: 10 mg
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