Coleslaw Recipe
This Coleslaw Recipe is the one that puts every shop bought version to shame. Crisp shredded cabbage and carrot. A creamy, tangy and perfectly balanced dressing. A gentle sweetness that brings all the flavors together. Furthermore, this Coleslaw Recipe requires no cooking whatsoever. Moreover, it is ready in just 10 minutes using ingredients you almost certainly already have.
Additionally, homemade coleslaw is so much better than anything from a tub that there is simply no comparison. For more fresh and vibrant salad recipes, also explore our Classic Caesar Salad Recipe, our colorful Greek Salad Recipe and our full Salad collection.
The Secret to This Coleslaw Recipe
The secret to extraordinary coleslaw is salting the cabbage before adding the dressing. This step draws out excess moisture from the cabbage through osmosis. Furthermore, it softens the texture slightly while keeping the crunch. Consequently, the dressing coats every strand of cabbage evenly. On the other hand, skipping this step results in watery coleslaw where the dressing pools at the bottom of the bowl.
Why the Dressing Balance Matters
A great Coleslaw Recipe dressing has four elements in balance. First, creaminess from mayonnaise. Second, acidity from vinegar or lemon juice. Third, sweetness from a small amount of sugar or honey. Fourth, seasoning from salt and pepper. Furthermore, adjusting any one of these four elements changes the entire character of the finished coleslaw. Consequently, tasting and adjusting the dressing before combining is essential.
Coleslaw Recipe — Creamy vs Vinegar Dressing
There are two main styles of coleslaw. Furthermore, this Coleslaw Recipe focuses on the classic creamy version. However, understanding both helps you choose the right style for your occasion.
Creamy Coleslaw
Made with mayonnaise as the base. This is the most popular and universally loved style. Moreover, it is rich, smooth and deeply satisfying. Consequently, it pairs best with rich main dishes like burgers, fried chicken and barbecue. Additionally, the creaminess tempers the heat from spicy dishes beautifully.
Vinegar Based Coleslaw
Made with a light vinegar and oil dressing rather than mayonnaise. Furthermore, this style is lighter, sharper and more refreshing. Moreover, it keeps better in warm weather as there is no mayonnaise to spoil. Consequently, it works particularly well at outdoor events and summer gatherings.
The Best Cabbage for This Coleslaw Recipe
Cabbage choice makes a meaningful difference to the finished Coleslaw Recipe. Therefore, it is worth thinking about carefully. Here are the best options:
- White or green cabbage — The most traditional and most widely used choice. Furthermore, it has a mild flavor and excellent crunch that holds up well even after dressing.
- Red cabbage — Adds a beautiful deep purple color and a slightly peppery flavor. Moreover, mixing red and white cabbage creates a visually stunning coleslaw with complex flavor.
- Savoy cabbage — Softer and more delicate than regular cabbage. Additionally, it has a subtly sweeter flavor and produces a lighter, more tender coleslaw.
- Pre shredded coleslaw mix — A convenient option that works well. On the other hand, freshly shredded cabbage has superior crunch and flavor. Therefore, shredding your own is always recommended when time allows.
What Else to Add to This Coleslaw Recipe
The base Coleslaw Recipe is perfect on its own. However, these additions create exciting variations. Furthermore, all of them work beautifully without changing the core method.
- Apple — Thinly sliced or grated apple adds sweetness and a refreshing tartness. Moreover, it pairs particularly well with pork and barbecue dishes.
- Spring onion — Adds a mild, fresh onion flavor without the sharpness of raw white onion. Additionally, it adds a pleasant visual element with its bright green color.
- Celery — Adds extra crunch and a subtle herbal flavor. Furthermore, it complements the cabbage texture and makes the coleslaw feel more substantial.
- Raisins or dried cranberries — A small handful adds bursts of sweetness. Consequently, this variation works exceptionally well alongside spicy or smoky main dishes.
- Toasted seeds — Sunflower or pumpkin seeds scattered through add a wonderful nutty crunch. Moreover, they add nutritional value and make the coleslaw feel more interesting.
How to Make This Coleslaw Recipe
The process is beautifully simple. First, shred the cabbage and carrot and salt the cabbage. Then, make the dressing and taste it carefully. Finally, combine everything and refrigerate for at least 30 minutes. The full step by step method is in the recipe card below.
What to Serve with Coleslaw
This Coleslaw Recipe is one of the most versatile side dishes you can make. Furthermore, it pairs beautifully with a huge range of main dishes. Here are our favorite pairings:
- Our juicy Classic American Cheeseburger — furthermore, coleslaw on the burger itself is the ultimate combination
- Our golden Classic American Fried Chicken — moreover, the creamy cool coleslaw is the perfect contrast to hot crispy chicken
- Our classic Hot Dog Recipe — additionally, coleslaw as a topping on a hot dog is an underrated and spectacular combination
- Our crispy Fish and Chips Recipe as a refreshing and creamy side dish
- Our vibrant Fish Tacos Recipe — furthermore, coleslaw inside a fish taco is an absolutely essential component
How to Store This Coleslaw Recipe
Store in an airtight container in the refrigerator for up to 3 days. Furthermore, the coleslaw actually improves overnight as the flavors meld and deepen. However, it will become slightly softer over time as the salt continues to draw moisture from the cabbage. Therefore, for the crunchiest result, serve within 24 hours of making.
Spicy Coleslaw — Add 1 teaspoon of hot sauce and a pinch of cayenne to the dressing. Moreover, sliced pickled jalapeños folded through the finished slaw add an extra kick.
Asian Style — Replace the mayonnaise dressing with a combination of rice vinegar, sesame oil, soy sauce and a teaspoon of sugar. Additionally, add toasted sesame seeds and sliced spring onions for a vibrant East Asian inspired slaw.
Apple and Walnut — Add grated apple and roughly chopped toasted walnuts. Consequently, this version pairs spectacularly with pork dishes and holiday feasts.
BBQ Coleslaw — Add 1 tablespoon of your favorite BBQ sauce to the dressing alongside the mayonnaise. Furthermore, a pinch of smoked paprika deepens the smoky flavor beautifully.
Make This Coleslaw Recipe Today
In conclusion, this Coleslaw Recipe is the most versatile and crowd pleasing side dish you can make in just 10 minutes. Therefore, whether it is a summer barbecue, a weeknight burger or a holiday spread, this recipe always delivers. Browse more of our fresh and vibrant Salad recipes and share your favorite variation in the comments below!
Coleslaw Recipe
Creamy, crunchy and perfectly balanced homemade coleslaw. Fresh shredded cabbage in a rich tangy dressing ready in just 10 minutes.
Ingredients
- The Slaw
- 500 gWhite cabbage, finely shreddedAbout half a medium cabbage. Shred as finely and evenly as possible for the best texture
- 150 gRed cabbage, finely shreddedAdds beautiful color and a subtle peppery flavor alongside the white cabbage
- 2 largeCarrots, peeled and grated
- ½ tspSalt for salting the cabbageDraws out excess moisture before dressing — do not skip this step
- The Creamy Dressing
- 150 gGood quality mayonnaiseFull fat mayonnaise gives the richest and most satisfying dressing
- 2 tbspWhite wine vinegar or apple cider vinegarProvides the essential acidity that balances the richness of the mayonnaise
- 1 tbspDijon mustardAdds depth, a gentle sharpness and helps emulsify the dressing
- 1 tbspCaster sugar or honey
- 1 tbspFresh lemon juice
- ½ tspSalt
- ¼ tspBlack pepper, freshly cracked
Equipment
Method for This Coleslaw Recipe
- 1 Shred and salt the cabbage: Shred both cabbages as finely and evenly as possible. Place in a large mixing bowl. Sprinkle with half a teaspoon of salt and toss well. Let the salted cabbage sit for 10 minutes. During this time the salt draws out excess moisture. Furthermore, it softens the texture slightly while keeping the crunch. After 10 minutes, squeeze the cabbage firmly in your hands over the sink to remove as much liquid as possible.
- 2 Prepare the carrots: Peel and grate the carrots on the large holes of a box grater. Add the grated carrot to the bowl with the salted cabbage. Toss to combine. The carrot adds color, sweetness and a contrasting texture that balances the cabbage beautifully.
- 3 Make the dressing: Combine the mayonnaise, vinegar, Dijon mustard, sugar, lemon juice, salt and pepper in a small bowl. Whisk until completely smooth and well combined. Taste the dressing carefully. It should be creamy, tangy and gently sweet. Adjust the vinegar for more acidity or add a little more sugar for extra sweetness based on your preference.
- 4 Combine and refrigerate: Pour the dressing over the cabbage and carrot mixture. Toss thoroughly until every strand of cabbage is evenly coated in the creamy dressing. Cover the bowl with cling film and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld together and the dressing to fully penetrate the cabbage.
- 5 Taste and serve: Remove from the refrigerator and taste one final time. Adjust seasoning if needed — sometimes a pinch more salt or an extra squeeze of lemon juice makes a noticeable difference after resting. Transfer to a serving bowl and serve immediately alongside your chosen main dish.
Nutrition (Per Serving — 1 of 6 portions)
* Nutritional values are estimates per serving. Replacing half the mayonnaise with Greek yogurt reduces calories to approximately 120 kcal per serving and significantly reduces fat content.
Notes
- Do not skip salting and squeezing the cabbage. This is the most important technique in this Coleslaw Recipe. Furthermore, it removes the excess water that would otherwise dilute the dressing and make the coleslaw watery and bland within an hour of serving.
- Always taste the dressing before combining it with the slaw. Furthermore, the balance of creaminess, acidity and sweetness should feel right before it touches the cabbage. Adjusting the dressing alone is far easier than adjusting the finished coleslaw.
- Refrigerate the finished coleslaw for at least 30 minutes before serving. Moreover, the flavor improves significantly with time as the dressing softens the cabbage and the flavors meld. On the other hand, coleslaw served immediately after dressing tastes noticeably sharper and less harmonious.
- This Coleslaw Recipe serves 6 as a side dish. To serve 10 to 12, simply double all quantities. The method and timing remain identical.
- Store in an airtight container in the refrigerator for up to 3 days. Furthermore, always stir before serving as the dressing separates slightly during storage. Additionally, taste and re season if needed as the flavors develop over time.
Tips for the Perfect Coleslaw Recipe Every Time
- Shred the cabbage as finely as possible. Thick shreds of cabbage are unpleasant to eat and do not absorb the dressing evenly. Furthermore, fine even shreds create a more elegant texture and a better eating experience in every bite.
- Use a mandoline for the most even and paper thin cabbage shreds. Moreover, a mandoline is significantly faster than a knife for this quantity of cabbage. Additionally, always use the hand guard — mandolines are extremely sharp.
- Add the dressing gradually rather than all at once. Start with three quarters of the dressing and toss well. Furthermore, add the remaining dressing only if needed. Consequently, you avoid over dressing the coleslaw which makes it heavy and wet.
- Chill the serving bowl in the refrigerator before plating. A cold bowl keeps the coleslaw at the right temperature for much longer at the table. Furthermore, cold coleslaw tastes significantly more refreshing and vibrant than coleslaw that has warmed up.
- For extra freshness, stir in a handful of finely chopped flat leaf parsley just before serving. Moreover, a final squeeze of lemon juice lifts all the flavors and makes the coleslaw taste just made even if it has been sitting in the refrigerator for a day.