This recipe for Homemade Coleslaw comes together in minutes with just a few simple ingredients. Made with a creamy coleslaw dressing, this coleslaw is the ultimate summer side dish.
Coleslaw is not only a delicious summer side dish, but it also is the perfect topping for Classic Hamburgers, Instant Pot Pulled Pork Sandwiches, or BBQ Chicken Burgers, as the creaminess and crisp texture of the coleslaw balance out the rich meat.
There are many varieties of coleslaw. From a mayonnaise-based creamy coleslaw to tangy coleslaw made with vinegar dressings, coleslaw is a classic summer side dish.
This coleslaw recipe is the ultimate recipe for coleslaw. It is a classic, simple recipe for creamy coleslaw that couldn't be easier to make!
why you will love this recipe
- Easy Recipe. It only takes minutes of hands-on prep to create creamy coleslaw at home.
- The Best Flavor. The simple coleslaw dressing is perfectly balanced, creating a creamy coleslaw that is so much better tasting than anything store-bought!
- Versatile Uses. While coleslaw makes a great side dish that everyone loves, it is also the perfect condiment for burgers, hot dogs, or pulled pork sandwiches. The crunchy cabbage, paired with a tangy, creamy sauce is perfect to cut through heavier summer dishes.
Ingredients in Coleslaw
- Cabbage: I recommend using a head of green cabbage and shredding it yourself rather than using a pre-packaged bag of coleslaw mix, as it is I find most bags of shredded cabbage have a bitter, acidic taste. Plus it is more economical to shred the cabbage yourself.
- Carrots: The carrots are an optional addition, but add a nice natural sweetness and color to the coleslaw. Use bagged matchstick carrots or shred peeled carrots yourself along with the cabbage.
- Mayonnaise: Use regular or low-fat mayonnaise. I don't recommend fat-free mayonnaise or Miracle Whip, as the flavor is not the same.
- Vinegar: Vinegar adds a bit of tang to the coleslaw and cuts through the richness of the mayonnaise and helps to break down the coleslaw. White distilled vinegar is best, as it will not overwhelm the flavor of the coleslaw.
- Honey: Coleslaw needs a bit of added sweetener to help balance out the richness of the mayonnaise and the tang of the vinegar. Feel free to use granulated sugar in place of the honey.
- Salt: Salt is needed to enhance the flavor of the coleslaw and soften the cabbage. Kosher salt is best, as it will help to enhance the flavor, rather than just make the coleslaw taste salty.
∗ Low-Fat Option∗
If you want to cut back on fat, calories, and/or cholesterol, use plain Greek yogurt in place of the mayonnaise. The coleslaw will still be creamy and delicious! it will also be egg-free.
How To Make Coleslaw
Step One: Prepare the cabbage and carrots for the coleslaw. This can be done by shredding the cabbage and carrots using a food processor, or using a box grater.
Step Two: Prepare the coleslaw dressing. This is as simple as whisking the mayonnaise or yogurt with vinegar, honey, and salt in a large mixing bowl until well combined.
Step Three: Add the cabbage and carrots to the coleslaw dressing and toss until the cabbage and carrots are evenly coated in the dressing.
Step Four: Chill. Coleslaw is best served after it has been chilled. This will allow the cabbage to soften and absorb the flavors.
Step Five: Serve. Once the coleslaw has been chilled, serve it as a condiment or as a side dish.
- Pile coleslaw and slow cooker pulled pork or Instant Pot Pulled Pork, on a bun to make a ridiculously delicious Pulled Pork Sandwich.
- Top Chicken Burgers with some of this homemade coleslaw to add crunch and creaminess.
- Top baked sweet potatoes with barbecue meat of your choice and coleslaw for a delicious meal.
- Top Sloppy Joes with coleslaw for texture and taste.
How to Store Coleslaw
For the best flavor, prepare this creamy coleslaw at least 1 hour before serving, and no more than 48 hours after preparing. After 2 days have passed, the coleslaw will become watery, as the cabbage breaks down and releases its natural liquid.
Basic green cabbage is traditional in creamy, southern coleslaw. However, you can use red cabbage, just keep in mind that red cabbage can give the coleslaw a slight pink tinge.
The easiest way to shred the cabbage is to use a food processor fitted with a grater blade. Alternatively, you can grate by hand on a box grater OR thinly slice the cabbage yourself.
More Favorite Summer Side Dishes
- Creamy Cucumber Salad
- Homemade Baked Beans
- Instant Pot Potato Salad
- Summer Fruit Salad
- BLT Pasta Salad
If you enjoyed this coleslaw recipe, I would love for you to leave a review and comment below.
- ½ head green cabbage shredded
- 1 carrot shredded
- ½ cup mayonnaise or plain Greek yogurt
- 1 tablespoon honey or granulated sugar
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- To shred or grate the cabbage, Wash and dry the carrots. Remove and discard the outer leaves on the cabbage and cut the cabbage into quarters, which will make it easier to grate. Fit a food processor with the grater blade and finely grate the cabbage. Alternatively, thinly slice the cabbage into thin strips or grate it using a handheld box grater.
- For the carrots, peel the carrots, chop off the stem, and discard the peels and stem. Cut the carrots into 2 or 3 pieces to fit into the food processor and grate using the same food processor and grater blade as you did for the cabbage. OR grate the peeled carrots on a handheld grater. I find it is easier to not remove the stem to allow excess space for holding the carrot while grating by hand.
- In a large bowl, mix the mayonnaise with vinegar, honey, and salt until evenly combined.
- Add the shredded cabbage and carrots to coleslaw dressing and toss until well combined.
- Cover and refrigerate for 1 hour before serving. Serve as desired.
This post was originally published in 2018 and updated in 2023 with new photos.