It could not be easier to make creamy coleslaw at home! This recipe for homemade coleslaw comes together in minutes with just a few ingredients and is the perfect side dish or accompaniment to barbecue sandwiches.
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.
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Notes
Cabbage & Carrots: Instead of using fresh cabbage and carrots, you can also use a 14-ounce bag of coleslaw mix.Pepper: Add ¼ teaspoon of ground pepper if desired.Storage: Store coleslaw in an airtight container in the refrigerator. While it will keep for 3-4 days, coleslaw is best served within 48 hours after preparing, as it begins to become watered down. Nutritional facts have been calculated using mayonnaise.