Homemade Coleslaw

This flavorful homemade coleslaw is the perfect side dish for barbecues, potlucks, or as a fresh afternoon snack! Ready in just 5 minutes, this is the easiest coleslaw recipe you’ll find.

This easy coleslaw recipe is a delicious side dish for Grilled Chicken, BBQ ribs, Pulled Pork, or Chilean Completos.

Easy Homemade Coleslaw

Why go out for coleslaw when you can make a healthier version at home?

Homemade coleslaw is one of my favorite salads to make because it’s so simple, and it goes well with so many recipes! Made with just a few ingredients, each bite offers the perfect balance of sweet, sour, and savory flavors, making it a delicious addition to any meal.

Here’s how to make traditional coleslaw-

How to Make Coleslaw

INGREDIENTS –

• 1/2 shredded cabbage (about 6 cups) – You can buy store-bought coleslaw mix, or shred your own.
• 1 carrot, grated
• 3/4 cup creamy coleslaw dressing, store-bought or homemade: You can buy creamy dressing, or step up your slaw game and make your own! This is our favorite Homemade Coleslaw Dressing. It uses Mayonnaise, Apple Cider Vinegar, Dijon mustard, Sugar, Onion powder, Salt, and Celery seed. It tastes amazing!

DIRECTIONS –

Prep Veggies – Chop some cabbage and grate some carrots, then mix them together in a bowl until they are well blended. I chopped up my cabbage with a knife, but you can use a food processor to make the process quicker and easier.

Homemade Dressing – Add your dressing to the cabbage mixture and coat it well. This literally takes 5 minutes to make!!!

Cool – Refrigerate the coleslaw for at least two hours before serving. This is an important step because it will allow the dressing to soak into the cabbage and give it the perfect texture.

Serving – Homemade coleslaw can also be used as a delicious topping on some sandwiches and tacos. Try adding it on top of Fish Tacos, Barbecue Beef Sandwiches, or Baked Pastrami Sandwiches.

Recipe Tips

More Color – To add more color to your coleslaw, simply substitute half of the green cabbage with purple cabbage.

Crisper Texture – If you like your coleslaw to have a crunchier texture, hold off on mixing the dressing with the cabbage until you’re ready to serve it.

Perfect Amount of Dressing – Everyone likes a different amount of dressing, so the dressing listed is just an estimate. I’d recommend pouring 2/3 of the dressing into the coleslaw and mixing it together. Keep adding more to your desired amount.

Make Ahead & Storage

Make Ahead – Since this recipe is so easy to make, you can quickly put it together the night before and leave it in the refrigerator overnight.

Storage – Coleslaw will keep in the fridge for about three or four days before you’ll want to toss it. I actually think it tastes better the day after I make it!

Storing Tip – My family loves coleslaw so I’ll usually store the leftovers in these small deli containers so they can take some to school or work the next day.

More Easy Side Salad Recipes

• Easy Homemade Potato Salad
• Classic Egg Salad Recipe
• Italian Dressing Pasta Salad
• Mexican Corn Salad Recipe
• Broccoli & Bacon Salad

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

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Homemade Coleslaw Recipe

Servings: 8 people

This flavorful homemade coleslaw is a delicious side dish or condiment! It’s perfect for barbecues and potlucks, and adds great flavor!

Prep Time:10 minutes mins

Cooling Time:2 hours hrs

Total Time:2 hours hrs 10 minutes mins

Ingredients

• 1/2 cabbage, shredded (about 6 cups)
• 1 carrot, grated
• 3/4 cup coleslaw dressing, store-bought or homemade

Instructions

• Add the cabbage and carrot to a large bowl and toss to combine.
  
• Pour the dressing dressing over the cabbage and toss until fully coated.
• Refrigerate at least 2 hours before serving. 

Video

Notes

Will keep for up to 2 days in the refrigerator.

Nutrition

Serving: 1 serving · Calories: 109 kcal · Carbohydrates: 10 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 1 g · Cholesterol: 6 mg · Sodium: 182 mg · Potassium: 121 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 1344 IU · Vitamin C: 21 mg · Calcium: 28 mg · Iron: 1 mg

Other Notes

Course: Salad, Side Dish

Cuisine: American

Keyword: bbq, cabbage, potluck