If you are craving a classic side that delivers crisp, creamy, and tangy flavors all at once, this Homemade Coleslaw Recipe will become your new go-to. Combining fresh green and red cabbage with shredded carrots, and dressed in a perfectly balanced mix of mayo, apple cider vinegar, and a hint of sweetness, it brightens any BBQ, burger, or picnic plate with ease. Ready in just minutes and simple enough to make ahead, this coleslaw is as satisfying as it is versatile.
Ingredients You’ll Need
When it comes to this recipe, simplicity is key. Each ingredient plays a crucial role in delivering that classic coleslaw texture and flavor—from the crunchy cabbage to the creamy dressing and that subtle tang of apple cider vinegar.
- 4 cups shredded green cabbage: The backbone of your slaw, adding crunch and freshness.
- 1 cup shredded red cabbage: Adds vibrant color and a slight earthiness.
- 1 cup shredded carrots: Brings natural sweetness and bright orange hues.
- 1/2 cup mayonnaise: Provides a creamy, luscious base for the dressing.
- 1 tablespoon apple cider vinegar: Adds tang and balances the creaminess perfectly.
- 1 tablespoon lemon juice: Enhances brightness and freshens the overall taste.
- 1 tablespoon sugar or honey: Just enough sweetness to round out the flavors.
- 1/2 teaspoon salt: Essential for seasoning and bringing out natural flavors.
- 1/4 teaspoon black pepper: Adds a subtle kick without overpowering.
- 1/4 teaspoon celery seed (optional): For an extra layer of mild, aromatic flavor.
How to Make Homemade Coleslaw Recipe
Step 1: Prepare the Vegetables
Start by finely shredding the green and red cabbage along with the carrots. The combination of these three gives the coleslaw its signature crunch and colorful appeal. Toss them into a large mixing bowl so they’re ready to be dressed.
Step 2: Whisk the Dressing
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar or honey, salt, pepper, and if you’re feeling adventurous, celery seed. This smooth dressing will coat the vegetables evenly and infuse every bite with creamy tanginess.
Step 3: Combine and Chill
Pour the dressing over the shredded vegetables and gently toss everything until the cabbage and carrots are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes—this resting time lets all those flavors mingle beautifully and the cabbage soften just a touch.
Step 4: Final Stir and Serve
Before serving, give the coleslaw a quick stir to redistribute the dressing. This final touch ensures every forkful is perfectly creamy and flavorful.
How to Serve Homemade Coleslaw Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions can lift your coleslaw with freshness and a pop of green. If you like a little crunch, toasted sunflower seeds or sliced almonds add a delightful texture contrast.
Side Dishes
Homemade coleslaw shines as a classic companion to BBQ ribs, crispy fried chicken, pulled pork sandwiches, or even alongside grilled fish. Its cool crunch complements smoky and savory dishes like nothing else.
Creative Ways to Present
For a fun twist, serve your coleslaw in individual mason jars or lettuce cups for picnic-style eating. You can also top sliders with a heaping scoop for a burst of flavor and texture in every bite.
Make Ahead and Storage
Storing Leftovers
Store leftover Homemade Coleslaw Recipe in an airtight container in the refrigerator. It will keep well for up to three days, and the flavors actually deepen as it rests. Just give it a stir before serving.
Freezing
Because of its mayonnaise base and fresh vegetables, coleslaw isn’t ideal for freezing. The texture can become watery and the crispness lost when thawed, so it’s best enjoyed fresh or refrigerated.
Reheating
Coleslaw is traditionally served cold or at room temperature, so reheating is not recommended. Instead, simply give it a good stir after removal from the fridge for perfectly creamy and crunchy servings each time.
FAQs
Can I make this Homemade Coleslaw Recipe vegan or dairy-free?
Absolutely! Swap out mayonnaise with your favorite vegan mayo or a creamy avocado dressing to keep it dairy-free and vegan-friendly without sacrificing creaminess.
How long should I let the coleslaw chill before serving?
For the best flavor, it’s ideal to refrigerate your coleslaw for at least 30 minutes to an hour. This resting time allows the dressing to soak into the cabbage and meld the flavors beautifully.
Can I adjust the sweetness and tanginess?
Yes! This recipe is very forgiving. Feel free to tweak the sugar or honey and vinegar quantities to suit your palate, making it sweeter or more tangy as you prefer.
Is celery seed necessary in this recipe?
Celery seed is completely optional but adds a subtle, distinct flavor that enhances traditional coleslaw. If you don’t have it, you can skip it without compromising the overall taste.
Can this coleslaw be made a day ahead?
Definitely. Making it a day in advance can even improve the flavor as the ingredients have more time to marry. Just keep it covered and chilled in the fridge until ready to serve.
Final Thoughts
There is something truly comforting about a bowl of homemade coleslaw that’s fresh, creamy, and bursting with crunch. This Homemade Coleslaw Recipe is incredibly easy to whip up and will quickly become a staple side dish at your table. Whether you’re hosting a backyard cookout or just want to brighten up your dinner plate, give this recipe a try—you’ll be so glad you did!
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Homemade Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Homemade Coleslaw is a crisp, creamy, and tangy side dish featuring fresh shredded green and red cabbage with carrots, dressed in a simple mayonnaise-based dressing with apple cider vinegar, lemon juice, and a hint of sweetness. It’s perfect for BBQs, burgers, sandwiches, or fried chicken, easy to prepare in minutes, and can be made ahead to let flavors meld.
Ingredients
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar or honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (optional)
Instructions
- Prepare the vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, and carrots, making sure they are evenly mixed.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar (or honey), salt, black pepper, and celery seed if using, until the mixture is smooth and well combined.
- Combine dressing and vegetables: Pour the dressing over the shredded vegetables and toss thoroughly until all the veggies are evenly coated with the creamy dressing.
- Chill and blend flavors: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time allows the flavors to blend and the coleslaw to chill.
- Serve: Stir the coleslaw again before serving to redistribute the dressing and enjoy as a perfect side dish.
Notes
- Adjust sweetness and tanginess by varying the sugar or vinegar to suit your taste preferences.
- For a lighter dressing, substitute mayonnaise with Greek yogurt or use a combination of yogurt and mayo.
- Coleslaw can be prepared up to a day in advance and stored in the refrigerator for up to 3 days, maintaining freshness and flavor.
