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This Easy Homemade Coleslaw is creamy, crunchy, sweet, and tangy, and far superior to a store-bought tub. It comes together in just minutes using a head of cabbage, a few carrots, and a handful of pantry staples.
Just like homemade baked beans, pasta salad with Italian dressing, and Hellmann's potato salad, creamy coleslaw is a classic side dish for BBQs, potlucks, and summer cookouts and really earns it keep as a topping on homemade burgers, crockpot pulled pork, or BBQ chicken burgers.
Homemade Coleslaw at a Glance
- Yield: Enough slaw to serve 8 as a side or 12-14 as a sandwich topper
- Quick Prep: 10 minutes of hands-on prep + 1 hour to chill
- Ideal For: Coleslaw works well as a side dish but shines as a topping for BBQ, sandwiches, and hot dogs.
- Why This Recipe: The dressing is creamy without being heavy, and freshly grated cabbage gives the slaw the best crunch without the bitter, tired flavor bagged mixes can have.
Recipe Highlights
Kristen's Key Tips
After decades of thinking I despised coleslaw, I realized that was anything but the case. Swapping bagged mixes and bottled dressings for fresh cabbage and a simple creamy dressing made all the difference.
Here are the small details that have made coleslaw a staple at my house.
- Shred the cabbage yourself when possible. It tastes fresher, costs less, and gives the coleslaw a better crunch and flavor than bagged mixes.
- Less is more when it comes to the coleslaw dressing. A pinch of salt, a splash of vinegar, and a bit of sugar balance out the rich mayonnaise without making the coleslaw overly sweet or tangy.
- Chill for at least 1 hour. This gives the cabbage time to soften slightly and allows the creamy, tangy dressing to soak in.
- Best served within 48 hours. For the creamiest, crunchiest coleslaw, plan to enjoy it within 2 days of preparation before the cabbage releases too much liquid and the slaw becomes watery.
Happy Cooking! xo Kristen
5-star Reader Review
Easy quick recipe with delicious simple dressing . Perfect to accompany our pulled pork sandwiches. 5 stars from all our guests. Thank you. -Lyne
Notes on Ingredients
- Cabbage: You can use green cabbage, purple cabbage, or a mixture of both. I personally like green cabbage for classic coleslaw, since purple cabbage bleeds into the dressing, making the color a bit off-putting.
- Carrots: Bagged shredded carrots are often a bit too large for coleslaw. Grating them yourself helps them soften beautifully in the dressing. You can also omit them altogether.
- Sugar: Granulated sugar is classic, but I love using honey to sweeten the dressing. Either works.
- Vinegar: Distilled white vinegar for a mild tang; apple cider vinegar for a bit more punch.
- Mayonnaise: Always opt for real mayonnaise, not Miracle Whip, which is overly sweet. I also recommend avoiding fat-free mayo, as it is less creamy and has added ingredients that make it taste a bit artificial.
Recipe Modifications
- Use Bagged Coleslaw: Instead of using freshly grated cabbage and carrots, you can also use a 14-ounce bag of store-bought coleslaw mix. I find rinsing and drying the mix before adding it to the dressing helps remove bitter undertones and freshens up pre-shredded cabbage.
- Add Onion: If desired, you can add up to 2 tablespoons of grated or finely minced yellow or white onion for a slightly pungent flavor. I personally prefer coleslaw without the addition.
- Lighten it Up: If you want to cut back on fat, calories, and/or cholesterol, or make an egg-free coleslaw, use plain Greek yogurt instead of the dressing's mayonnaise.
How to Make Coleslaw
Homemade coleslaw is as easy as whisking together the dressing, shredding the cabbage, tossing together, and chilling.
- Prepare dressing. In a large mixing bowl, combine the mayonnaise, honey (or sugar), vinegar, and salt. Whisk until the salt and sugar dissolve into the mayo.
- Shred cabbage and carrots. 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 to use a food processor fitted with a grater blade. Alternatively, you can opt to finely chop the cabbage and carrots.
- Combine. Add the shredded veggies 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.
How to Serve Coleslaw
Coleslaw can be served as a side dish alongside just about any entrée, but I think it really shines as a condiment or topping. Here are a few of my favorite ways to serve it.
- As a Side Dish: Coleslaw makes the ultimate side for Instant Pot BBQ pork ribs, grilled honey lemon shrimp skewers, or classic BBQ chicken breast.
- For 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 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.
Storage Tips
While coleslaw will keep for 3-4 days, it is best served within 48 hours of preparation. After that, the cabbage begins to release liquid, and the slaw can become watery.
- Store: Place in an airtight container and store in the fridge for up to 4 days.
- Rememdy for Watery Coleslaw: Drain off excess liquid and if needed, add a spoonful of mayo to replicate that creamy texture.
Coleslaw FAQs
Yes, but a simple combination of mayonnaise, sugar, salt, and vinegar is all you need to make delicious, creamy coleslaw. To use prepared coleslaw dressing, replace the homemade dressing with ½ cup prepared dressing.
Yes, you can use a 14-ounce bag of store-bought coleslaw mix. I recommend rinsing and drying the mix before adding it to the dressing to help remove bitter undertones and freshen up the pre-shredded cabbage.
The salt in the dressing will pull out the natural water in cabbage as it sits. Plan to enjoy within 48 hours to prevent watery coleslaw.
More Favorite Summer Side Dishes
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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.
I just made this coleslaw & it was super-delish! (: Yum!
Thanks for sharing!
Too easy thanks for the recipe it works for what I needed 🙂
This homemade coleslaw is a must-try! It is savory, cozy and refreshing! Plus, the dressing is a winner.
A most delicious and easy recipe. Thank you.
This flavor combination was seriously amazing! Thank you for the easy recipe!
Everyone's favorite summer side dish! We make this all the time, thank you!
Can't wait to make this recipe> Can I use purple cabbage with the green? I Love seeing bright colors in my food.
Yes! Just keep in mind that the purple will bleed into the mayonnaise and cause it to be a pinkish hue.
Regarding your nutritional info, what portion does it pertain to? Does the info refer to the dressing only? Does it refer to coleslaw plus dressing? What is the portion size? Nutrition info must include portion size , etc or it is useless.
Thanks!
Hi Barbara! The nutritional information is based on 8 servings of the entire recipe--including cabbage and dressing.