Get ready to toss out that store-bought tub—The Best Homemade Coleslaw is creamy, crunchy, and bursting with bright, tangy flavor. It’s the ultimate sidekick to barbecue, burgers, tacos, or fried chicken—and honestly, it might just steal the spotlight.
We’re talking about a perfect balance: crisp cabbage and carrots, a creamy dressing with just the right kick of vinegar, and a little sweetness to round it out. It’s ridiculously easy, made in minutes, and tastes even better after chilling. Whether you’re hosting a cookout or just need a quick side, this coleslaw delivers every time.
Why You’ll Love This Coleslaw
Ultra Crunchy: No soggy mess here—fresh veggies stay crisp and refreshing.
Creamy & Tangy: That dressing? It’s magic. Mayo, vinegar, mustard, and a touch of sugar make it sing.
Perfect Make-Ahead: Actually gets better after an hour or two in the fridge.
Versatile: Serve it with everything from pulled pork to fish tacos to grilled corn.
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Ingredients in The Best Homemade Coleslaw
Green Cabbage
Finely shredded for a crunchy base.
Purple Cabbage
Adds gorgeous color and extra texture.
Carrots
Shredded for sweetness and a pop of orange.
Mayonnaise
The creamy base that ties everything together.
Apple Cider Vinegar
Adds the perfect tang to balance the creaminess.
Dijon Mustard
A little sharpness to brighten things up.
Sugar
Just enough to balance the vinegar and make the flavors pop.
Salt & Pepper
To round everything out.
Optional Add-ins
Celery seed, chopped green onion, or a dash of hot sauce for personality.
Instructions
Chop the Veggies
Finely shred the cabbages and carrots (use a mandoline, food processor, or a good old knife and grater).
Mix the Dressing
In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
Combine
Toss the veggies with the dressing until well coated.
Chill
Let it rest in the fridge for at least 30 minutes (or up to 24 hours) before serving. The flavors meld, and the texture gets even better.
Serve
Give it a final toss, taste for seasoning, and serve it up!
Nutrition Facts
Servings: 6
Calories per serving: 170
Carbohydrates: 9g
Sugar: 6g
Sodium: 240mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Protein: 1g
Fiber: 2g
Cholesterol: 5mg
Preparation Time
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Flavor Variations
Light & Tangy: Use Greek yogurt or sour cream instead of mayo.
Spicy Kick: Add a pinch of cayenne or a drizzle of hot sauce.
Tropical Vibes: Toss in chopped pineapple and cilantro for a sweet twist.
Pickle Power: Stir in a splash of pickle juice or chopped dill pickles.
Storage Tips
Fridge: Store in an airtight container for up to 3 days. It gets softer over time but stays flavorful.
Freezing: Not recommended. Mayo and cabbage don’t freeze well.
Make-Ahead: Prep everything and store separately; toss together a few hours before serving.
FAQ Section
Q1: Can I use bagged coleslaw mix?
A1: Absolutely! It’s a great shortcut—just add the homemade dressing.
Q2: How long should coleslaw sit before serving?
A2: At least 30 minutes, but 1–2 hours is even better for flavor.
Q3: Is this coleslaw sweet or tangy?
A3: A little of both! It has the perfect balance, but you can adjust the sugar and vinegar to taste.
Q4: Can I make this vegan?
A4: Yes! Use vegan mayo and you’re good to go.
Q5: What kind of vinegar is best?
A5: Apple cider vinegar gives great flavor, but white or rice vinegar works too.
Q6: Can I add other veggies?
A6: Definitely—try sliced bell peppers, scallions, or radishes.
Q7: Will it get soggy overnight?
A7: It softens a bit but stays delicious. Stir before serving.
Q8: Can I use this on sandwiches or tacos?
A8: Oh yes—it’s killer on BBQ sandwiches, fish tacos, and sliders!
Q9: What protein pairs well with this?
A9: Pulled pork, grilled chicken, shrimp, or fried tofu.
Q10: Can I double the batch for a crowd?
A10: Yes, and it’s perfect for potlucks and picnics. Just scale the dressing accordingly.
Conclusion
When it comes to sides that go with just about everything, The Best Homemade Coleslaw is a no-fuss, flavor-packed favorite. It’s creamy, crunchy, and endlessly customizable. Serve it cold, serve it often, and don’t be surprised when everyone asks for the recipe!
Print
The Best Homemade Coleslaw
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic coleslaw is crisp, creamy, and packed with flavor. Made with fresh cabbage, carrots, and a tangy homemade dressing, it’s the perfect side dish for any barbecue, picnic, or weeknight dinner. Sweet, tangy, and totally satisfying!
Ingredients
- 1 small head green cabbage, shredded
- 1 large carrot, grated
- 1/2 red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery seeds (optional)
- 1/4 tsp garlic powder (optional)
Instructions
- In a large bowl, combine the shredded cabbage, grated carrot, and chopped red onion.
- In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, pepper, celery seeds, and garlic powder until smooth and well combined.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For a creamier slaw, add more mayonnaise or a splash of buttermilk.
- Feel free to add diced apples, raisins, or sunflower seeds for extra texture and flavor.
- Adjust the sweetness by adding more honey or sugar to taste.
- Coleslaw can be made up to 24 hours ahead of time—just keep it covered in the fridge until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 180
- Sugar: 9g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg