How to make my favorite homemade coleslaw recipe with the most delicious creamy dressing. This coleslaw is quick and easy to make, and it is even easy to make in advance.
Watch the Video
My favorite coleslaw recipe features crispy, crunchy cabbage, and a simple homemade dressing. This easy slaw is perfect for pulled pork, burgers (regular or veggie), and BBQ staples like ribs or grilled chicken.
If you are looking for a mayo-free version, see our mayo-free coleslaw.
How to Make Coleslaw
Our coleslaw combines cabbage, carrots, and parsley for color and a fresh flavor. I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, savoy, or Napa cabbage all work wonderfully. I’ve also used broccoli to make this recipe. See our broccoli slaw to see how I do it.
To prepare cabbage for coleslaw, remove any damaged outer leaves and cut the head into quarters. This will make it easier to slice the core at an angle. Then, create the perfect coleslaw shreds by slicing the cabbage thinly.
Recipe shortcut! If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix. They usually come in 10 to 16-ounce packs, so grab one or two for this recipe.
How to Make My Favorite Coleslaw Dressing
I’ve tried many coleslaw recipes, and this is the best creamy coleslaw dressing. It’s the perfect blend of creamy, zesty, and fresh.
Mayonnaise provides our creamy base—try using homemade if you have some on hand! Then we stir in apple cider vinegar, Dijon mustard, and celery seeds. After seasoning with salt and pepper, the dressing is ready to use.
We don’t add sugar to our coleslaw dressing and think the cabbage and carrots’ natural sweetness is plenty. However, if you prefer a sweeter coleslaw dressing, feel free to add a teaspoon or two of sugar. We also take the same sugar-free approach to our pasta and potato salads!
How Long Does Coleslaw Last?
Coleslaw keeps well in the refrigerator for one to two days. For the best crunch, enjoy it within a day since the cabbage will soften over time.
To save time, shred the vegetables a day or two in advance and store them in a resealable bag in the fridge. The coleslaw dressing lasts for up to two weeks when stored in an airtight container in the refrigerator.
More Cabbage Recipes
Seriously Good Homemade Coleslaw
Our coleslaw recipe has fresh, lively flavors that wake up anything you serve it with. Unlike some of the more traditional recipes for coleslaw, we skip the sugar in our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.
Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.
Makes approximately 10 servings
Watch Us Make the Recipe
You Will Need
1 medium cabbage, about 2 pounds, outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (225g) mayonnaise, try homemade mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw
Directions
1Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
2Add the shredded carrot and parsley to the cabbage and toss to mix.
3In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
4Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool).
5If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage softens.
Adam and Joanne’s Tips
- Cabbage: Use green, red, savoy, or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties.
- Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. 1 large (16-ounce) bag should do the trick.
- Make ahead: Shred veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving.
- Leftover dressing: This can be used as a spread for sandwiches, dip for vegetables, served alongside the coleslaw, or with grilled or roasted vegetables, chicken, or meats.
- The nutrition facts provided below are estimates. We have omitted salt and sugar.
Nutrition Per Serving
Calories
183
/
Protein
2 g
/
Carbohydrate
7 g
/
Dietary Fiber
3 g
/
Total Sugars
4 g
/
Total Fat
17 g
/
Saturated Fat
3 g
/
Cholesterol
9 mg
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