Coleslaw is that timeless, crunchy companion your summer table’s been waiting for. This homemade version brings together freshly shredded green and red cabbage, with vibrant carrots for a colorful crunch in every bite. Tossed in a creamy, slightly sweet, and tangy dressing made from scratch, it’s the kind of side dish that quietly steals the show at cookouts, picnics, and family dinners. Let it chill for a while — the flavors deepen and meld beautifully, making each bite even more irresistible. Simple, fresh, and made to share.
Wondering What Makes This Special?
- Coleslaw in Minutes – No stress, no fuss. Just chop, mix, and you’re done in about 10 minutes.
- Even Better Tomorrow – This is one of those dishes that actually improves as it chills. Let it sit, and the flavors really come alive.
- Make It Yours – Keep it classic or toss in extras like tart green apple, fresh herbs, or a splash of apple cider vinegar for a twist.
- Crowd-Pleasing Favorite – Whether it’s a backyard BBQ, holiday meal, or weeknight dinner, this crunchy side never disappoints.
Fresh, fast, and endlessly flexible—coleslaw is the kind of recipe that belongs in every home cook’s back pocket.
What You’ll Need
- Apple Cider Vinegar
- Sugar
- Mayonnaise
- Cabbage & Carrots
- Celery Seed
How to Cook Coleslaw
Skip the store-bought stuff—homemade coleslaw is easier (and tastier) than you think! Fresh, crisp, and full of flavor, this simple recipe will become your go-to side dish.
Make the Dressing – In a medium bowl, whisk together mayonnaise, apple cider vinegar, a spoonful of sugar, finely grated onion, a pinch of salt and pepper, and a dash of celery seed. Give it a quick taste and adjust as needed—this is where the magic starts.
Prep the Veggies – In a large mixing bowl, toss together thinly sliced green cabbage, a handful of shredded red cabbage, and some freshly grated carrots. You want a nice balance of crunch and color.
Bring it Together – Drizzle the creamy dressing over the cabbage mixture, then toss thoroughly using tongs or clean hands until everything is well coated. Take your time—make sure every bite gets some love.
Let it Chill – Cover the bowl and pop it in the fridge for at least an hour. This lets all the flavors come together and makes the slaw even better.
Homemade coleslaw really is that simple—and it beats anything you’ll find in a plastic tub.
Tips for Success
- Add a fresh twist by tossing in shredded apples, dried cranberries, or a handful of chopped green onions—these little extras bring surprising bursts of flavor and color.
- For something different, swap your regular slaw mix with broccoli slaw—it adds crunch and a slightly nutty taste.
- Want to make it a bit lighter? Replace half of the mayonnaise with plain Greek yogurt. It keeps the creaminess while cutting down on calories and adds a slight tang.
- No time to chop cabbage and carrots? Just use three bags of pre-shredded coleslaw mix—super convenient and still delicious.
- If you’re shredding fresh cabbage, a food processor with a shredding blade or a mandoline makes the job so much faster and gives you even, restaurant-style shreds.
- You can fine-tune the sweetness of the dressing by adjusting the sugar—start small and taste as you go.
- Don’t have apple cider vinegar? No problem—white vinegar or rice vinegar both work well and still give that nice tangy balance.
- Coleslaw pairs beautifully with grilled meats—try it next to BBQ chicken, pulled pork, burgers hot off the grill, or even crispy fried chicken. This is the type of side dish that subtly takes center stage.
Coleslaw Recipe
Ingredients
Dressing
- ¾ cup real mayonnaise (I like using a full-fat version for the best flavor)
- 3 tablespoons apple cider vinegar – gives it that perfect tang
- ¼ cup granulated sugar – just enough to balance things out
- 2 tablespoons finely grated sweet onion (yes, grating makes a big difference!)
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon celery seed – optional, but adds a subtle old-school flavor
Slaw Mix
- 5 cups finely shredded green cabbage (about 1 large head – I like to use a mandoline for extra-thin slices)
- 1½ cups finely shredded red cabbage (about ⅓ of a head – for color and crunch)
- 1 cup shredded carrots (bagged is fine, but if you’ve got the time, fresh ones from 2-3 large carrots taste better)
Instructions
- In a medium-sized bowl, combine all the dressing ingredients and whisk until the mixture becomes smooth and creamy. Give it a quick taste and tweak the seasoning if needed—sometimes just a pinch more salt or a splash of vinegar makes all the difference. Let the dressing rest for a while to allow the flavors to blend together.
- In a large mixing bowl, toss together the slaw ingredients until everything’s nicely distributed. Pour the dressing over the slaw and mix thoroughly. Tongs work well here, but honestly, clean hands are often the best tool to gently work the dressing through and separate any clumps of cabbage.
- Once everything’s coated and looking fresh, cover the bowl and pop it in the fridge for at least an hour. This gives the slaw time to soak up all that flavor and develop that perfect crunch-meets-creaminess balance.
