It could not be easier to make creamy coleslaw at home! This Homemade coleslaw comes together in minutes with just a few ingredients and is the perfect side dish or accompaniment to barbecue sandwiches.
Coleslaw is a classic summer side dish.
And frankly, it is not a dish I enjoy eating as a side. However, through this creamy slaw on top of a burger, hot dog, or pulled pork sandwich, and I am all IN!
The crunchy cabbage, paired with a tangy, creamy sauce is perfect to cut through heavier summer dishes.
This is a classic recipe for coleslaw. It is basic, simple, yet perfect.
Whether you use mayonnaise, as is traditional in coleslaw, or Greek yogurt for a lighter version of coleslaw, this recipe will not disappoint.
- Cabbage–green is traditional. Red cabbage can be substituted, but will give a pink tinge to your dressing.
- Carrots–totally optional, but adds a punch of color
- Mayonnaise or Plain Greek Yogurt–for the base of the creamy coleslaw dressing.
- Vinegar–either apple cider or white distilled vinegar.
- Sugar–you need a touch of sweetness to balance out coleslaw. I use honey, but feel free to use granulated sugar.
- Salt–for flavor and to help soften the cabbage.
How To Make Coleslaw
Step One: Shred Cabbage and Carrots
- Cut your cabbage into quarters and peel your carrot.
- Fit your food processor with the grater blade.
- Grate cabbage and carrots.
Step Two: Make the Coleslaw Dressing
- In a very large mixing bowl, whisk together the mayo/yogurt with the vinegar, sugar, salt, and pepper if using.
Step Three: Mix together
- Add the cabbage mixture to the mixing bowl and toss until the cabbage and carrots are coated in the dressing.
Step Four: Refrigerate
- You will want to give refrigerate this coleslaw to give the cabbage time to soften and absorb the flavor of the coleslaw dressing.
No Food Processor?
I prefer to shred my own cabbage and carrots instead of buying a pre-packaged bag of coleslaw mix. It is much more economical AND honestly, I prefer the taste. I find most bags of shredded cabbage to have a bitter, acidic taste.
However if you don’t have a food processor, feel free to use a 14 ounce bag or pre-shredded coleslaw for this coleslaw recipe. Or you can thinly slice up the cabbage and grate the cabbage on a box grater.
Summer Side Dishes
- 1/2 head green cabbage shredded
- 1 carrot shredded
- 1/2 cup Plain Greek Yogurt or mayonnaise
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar or white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper optional
- Using a food processor, shred the cabbage and carrot using the grater blade. Alternatively, you could use a box grater. Toss together in large bowl.
- In separate bowl, mix together mayonnaise/yogurt with vinegar, honey, and salt and pepper.
- Stir mayonnaise mixture into cabbage and carrots and toss until well combined.
- Best after refrigerating for 1 hours.
- Instead of using fresh cabbage and carrots, you can also use a 14 ounce bag of coleslaw mix.
- Nutritional facts have been calculated using plain nonfat Greek yogurt.