This post may contain affiliate links. Please see our disclosure policy.
This quick and easy recipe for Creamy Homemade Coleslaw takes just minutes to prepare and is a million times better than anything store-bought. It is made with freshly shredded cabbage, carrots, and a simple homemade dressing that will quickly become a staple recipe!
Easy & Creamy Homemade Coleslaw
Just like homemade baked beans, pasta salad, and Hellmann's potato salad, coleslaw is a classic addition to any picnic or potluck spread.
And while it's a tasty side dish, I'll argue coleslaw truly shines as a topping! From classic burgers to crockpot pulled pork to BBQ chicken burgers, coleslaw adds a fresh, crunchy contrast that balances out rich meats perfectly.
Once you give this easy coleslaw recipe a try, you won't look turn to any other recipe! It strikes the perfect balance between creamy, crunchy, sweet, and tangy and takes minutes to make.
Happy Cooking! xo Kristen
Coleslaw Ingredients
- Shredded Cabbage + Carrots: You can buy store-bought coleslaw mix, but I highly recommend shredding the cabbage and carrots yourself. It's cheaper, tastes fresher, and avoids the sometimes bitter, acidic flavor of bagged mixes.
- Onion (Optional): If desired, you can add up to 2 tablespoons of grated or finely minced yellow or white onion for a slight pungent flavor. I prefer coleslaw without the addition myself.
- Coleslaw Dressing: A simple, classic combo of mayonnaise, distilled vinegar, salt, and a touch of sugar or honey for that signature sweet-and-tangy flavor.
Swap out Mayonnaise
If you want to cut back on fat, calories, and/or cholesterol, or make an egg-free version of coleslaw, use plain Greek yogurt in place of the mayonnaise for the coleslaw dressing.
How To Make Coleslaw
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Shred the Veggies. While you can use the large holes on a box grater to shred the carrots and cabbage by hand, the easiest way to shred the vegetables is is to use a food processor fitted with a grater blade. Alternatively, you can opt to finely chop the coleslaw and carrots.
- Prepare Coleslaw Dressing. In a large mixing bowl, whisk together the mayo, vinegar, salt, and sugar until the the sugar and salt dissolve.
Kristen's Tip
Prepare the dressing in a mixing bowl large enough to hold the shredded cabbage and carrots to cut back on dishes.
- Combine. Add the shredded carrots and cabbage to the prepared dressing and toss to coat.
- Chill. Cover and refrigerate for at least 1 hour to allow time for the cabbage to soften slightly and the flavors to meld together.
Kristen's Tip
Plan to enjoy homemade coleslaw within 48 hours. After that, the coleslaw will become watery, as the cabbage breaks down and releases its natural liquid.
How to Serve Coleslaw
Coleslaw can be served as a side dish alongside just about any entree -think Instant Pot BBQ pork ribs, grilled honey lemon shrimp skewers, or classic BBQ chicken breast.
However, there is something about using coleslaw as a condiment or topping. Try out one of my favorite combos below.
- BBQ Sandwiches: Load up a bun with slow cooker pulled pork, Instant Pot pulled pork, or Instant Pot BBQ chicken then top with a generous scoop of coleslaw. One of my favorite combos!
- As a Sandwich Topper: Don't limit coleslaw to BBQ! It is a delicious addition to sloppy joes, hot dogs, bratwursts, or hamburgers.
- Loaded Baked Potato: Top Instant Pot Baked sweet potatoes, Instant Pot baked potatoes, or Air Fryer baked potatoes, with BBQ meat of your choice and a big scoop of this homemade coleslaw for one delicious and filling meal.
More Favorite Summer Side Dishes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Homemade Coleslaw
Video
Ingredients
- ½ head green cabbage, shredded
- 1 large carrot, peeled and shredded
- ½ cup mayonnaise, or plain Greek yogurt
- 1 tablespoon honey, or granulated sugar
- 1 tablespoon white vinegar, or apple cider vinegar
- ¼ teaspoon kosher salt
Instructions
- Fit a food processor with the grater blade and finely grate the cabbage and carrots. Alternatively, thinly slice the cabbage into thin strips and grate the carrots using the large holes on a handheld box grater.
- In a large mixing bowl, mix together ½ cup mayonnaise, 1 tablespoon honey (or sugar), 1 tablespoon white vinegar, and ¼ teaspoon kosher salt until evenly combined and the sugar dissolves into the dressing.
- Add the shredded cabbage and carrots to coleslaw dressing and toss until well combined.
- Cover and refrigerate for at least 1 hour before serving. Serve as desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2019 and updated in 2025.
YOUR COLELSLAW AS A GARNISH ON A JUICY BURGER-TOMATO SLICE AND A DILL- PICKLE WEDGE WHAT WONDERFUL COMBO- OUTSATNDING LOOK AND AN EVEN BETTER TASTE.
I love it on burgers as well! Thanks for taking the time to share, Roger! It is appreciated.
This recipe whipped up quick and was super tasty on the BBQ chicken burgers!
Thanks for sharing, Teresa! We love it on all things BBQ!