If you’re searching for the ultimate refreshing side that’s as vibrant as it is versatile, homemade coleslaw is about to become your new go-to recipe. This classic blend of crunchy cabbage, sweet carrots, and a tangy, creamy dressing strikes the perfect balance of texture, flavor, and color. Whether it’s topping a barbecue sandwich or brightening up your next picnic, homemade coleslaw is the secret ingredient for bringing people together around the table with a smile.

Ingredients You’ll Need

Making this homemade coleslaw couldn’t be simpler, and every ingredient shines in its own way. Each part plays a unique role: crunchy veggies provide the perfect bite, while the creamy dressing brings harmony with its sweet, tangy notes. Here’s what you’ll need to whip up this colorful classic:

Shredded Green Cabbage (4 cups): The backbone of coleslaw, green cabbage adds crunch and fresh flavor that holds up well in dressing.
Shredded Purple Cabbage (1 cup): A pop of color and a slightly peppery kick make purple cabbage a beautiful and tasty addition.
Shredded Carrots (1 cup): Their natural sweetness balances the tang from the vinegar and mustard, plus they bring even more color to the bowl.
Mayonnaise (1/2 cup): Essential for a creamy dressing, mayo gives coleslaw its signature richness and velvety texture.
Apple Cider Vinegar (2 tbsp): This gives just the right amount of tang to brighten up every bite.
Dijon Mustard (1 tbsp): A touch of Dijon adds depth and a gentle kick, elevating the slaw with subtle complexity.
Sugar or Honey (1 tbsp): Just a hint of sweetness rounds out the acidity for a well-balanced flavor.
Celery Seed (1/2 tsp, optional): For classic deli-style coleslaw, a sprinkle of celery seed brings a gently aromatic note.
Salt (1/2 tsp): Enhances the natural flavors of the veggies and balances the dressing.
Black Pepper (1/4 tsp): Adds a little bite and brings all the ingredients together harmoniously.

How to Make Homemade Coleslaw

Step 1: Prep the Veggies

Start by gathering your green cabbage, purple cabbage, and carrots. Slice or shred them finely using a knife, mandoline, or food processor—whatever feels easiest! Aim for uniform strips so that every forkful of this homemade coleslaw has the perfect mix of crunch and tenderness.

Step 2: Mix Up the Creamy Dressing

In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar or honey, celery seed if you’re using it, salt, and black pepper. Don’t rush this step—the goal is a silky, completely blended dressing with no lumps of mayo or pockets of mustard hiding out. Taste and adjust the seasoning if you like things a bit tangier or sweeter.

Step 3: Toss Everything Together

Now, bring it all together! Pour the dressing over your prepared cabbage and carrots in a large mixing bowl. Using tongs or clean hands, toss everything together until the vegetables are generously coated and the dressing is evenly distributed. It’s amazing to watch as the colors come alive while everything gets mixed.

Step 4: Chill and Let the Flavors Meld

Cover the bowl and pop it in the fridge for at least 30 minutes before serving. This short chill lets all those flavors develop and the vegetables soften just slightly, making each bite deliciously refreshing. If you have the time, letting your homemade coleslaw sit overnight makes it even better!

How to Serve Homemade Coleslaw

Garnishes

To really make your homemade coleslaw stand out, consider finishing it with a sprinkle of fresh herbs like parsley, chives, or dill. A pinch of extra celery seed or a dusting of cracked black pepper also adds a lovely finishing touch—small details that make a big difference in presentation and taste.

Side Dishes

This crisp, tangy side is right at home next to grilled burgers and hot dogs, sizzling barbecue chicken, or a hearty chili. Homemade coleslaw’s creamy texture cools spicy dishes and adds freshness to heavier mains. It’s also fantastic alongside baked beans, corn on the cob, or roasted potatoes for an effortless picnic spread.

Creative Ways to Present

For a fun twist, try piling your coleslaw high atop pulled pork or chicken sandwiches, using it as a topper for tacos, or even stuffing it inside wraps for a bit of crunch. Serve individual cups at a barbecue buffet or in mason jars for outdoor gatherings—your guests will love the playful, colorful presentation!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply scoop the homemade coleslaw into an airtight container and store it in the refrigerator. It’ll stay fresh for up to 3 days, and the flavors actually meld and deepen with a little extra time. Just give it a gentle toss before serving again.

Freezing

Coleslaw that’s made with a mayonnaise-based dressing doesn’t freeze well, since the dressing can separate and the vegetables lose their signature crunch. It’s best to enjoy this homemade coleslaw fresh or refrigerated, rather than freezing for later.

Reheating

No heating needed! Homemade coleslaw is served chilled or at room temperature, and it always tastes best that way. If your coleslaw has been in the fridge, just let it sit out for a few minutes to take the chill off before serving.

FAQs

Can I make homemade coleslaw ahead of time?

Absolutely! In fact, making your homemade coleslaw a day in advance is a great way to let all those delicious flavors meld together. Just prepare as directed, cover tightly, and refrigerate until you’re ready to serve.

What’s the best way to shred cabbage for coleslaw?

You can use a sharp chef’s knife, a mandoline, or a food processor with a shredding blade. If you’re in a pinch, pre-shredded coleslaw mixes from the store work as well, but freshly sliced gives the best crunch and flavor.

Can I make this recipe vegan?

Definitely! Substitute your favorite vegan mayonnaise for a completely plant-based version. The rest of the ingredients in homemade coleslaw are already vegan-friendly, so you can enjoy it on any menu.

How do I make homemade coleslaw lighter?

For a lighter twist, try swapping out half the mayo for plain Greek yogurt. You’ll get a tangy, creamy texture with a little less richness—still totally irresistible, just a bit lighter on the calories!

Does homemade coleslaw get soggy?

Coleslaw will become softer the longer it sits, as the veggies release moisture. For the crunchiest texture, dress it right before serving. If you prefer a softer slaw that’s easier to pile onto sandwiches, chilling it longer is the way to go.

Final Thoughts

Homemade coleslaw is one of those magical dishes that truly transforms the simplest ingredients into something special. Whether you’re sharing it at a backyard picnic or just spicing up a weekday lunch, give this recipe a try and watch how quickly it disappears from the table!

Homemade Coleslaw Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Homemade Coleslaw recipe is a classic side dish that’s perfect for BBQs, picnics, or alongside your favorite sandwich. Creamy and tangy, with a hint of sweetness, this coleslaw is easy to make and always a crowd-pleaser.

Ingredients

Scale

For the Coleslaw:

4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots

For the Dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar or honey
1/2 teaspoon celery seed (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

In a large mixing bowl, combine green cabbage, purple cabbage, and carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar or honey, celery seed if using, salt, and pepper until smooth.
Pour dressing over the cabbage mixture and toss until evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
Coleslaw can be made a day in advance; store in the refrigerator until ready to serve.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American