If you’ve ever craved that perfect balance of creamy, crunchy, and tangy in a side dish, you are going to love this Homemade Classic Coleslaw Recipe. This timeless salad combines crisp shredded cabbage and vibrant grated carrots with a luscious, tangy dressing that elevates any meal from ordinary to memorable. Whether you’re preparing for a backyard barbecue, family picnic, or just want a refreshing salad to brighten up dinner, this recipe is simple, satisfying, and sure to become one of your go-to favorites.
Ingredients You’ll Need
The best part about this coleslaw is how straightforward and fresh the ingredients are. Each one plays an essential role, from the crunch of the cabbage to the slightly sweet notes the sugar brings. Together, they create a colorful and flavorful salad that’s much better than store-bought versions.
- Green cabbage (1 medium head, shredded): The star of the dish, providing the classic crisp texture and subtle flavor.
- Carrots (2 medium, grated): Add a touch of sweetness and vibrant orange hue that brightens the salad.
- Full-fat mayonnaise (1 cup): Creates the creamy, rich base that binds the veggies together.
- Apple cider vinegar (2 tbsp): Offers a tangy zing that balances the creaminess perfectly.
- Granulated sugar (1 tbsp): Adds just the right hint of sweetness to round out the flavors.
- Salt and pepper (to taste): Essential seasonings to enhance all the fresh ingredients.
- Celery seeds (optional, 1 tsp): For a subtle earthy flavor that deepens the coleslaw’s complexity.
How to Make Homemade Classic Coleslaw Recipe
Step 1: Prepare the Vegetables
Start by shredding the green cabbage finely. Using a sharp knife, box grater, or a food processor works perfectly here. Next, grate the carrots so they integrate smoothly into the salad, distributing color and flavor evenly. This prep ensures each bite is delightfully crunchy yet tender.
Step 2: Make the Dressing
In a large mixing bowl, whisk together the full-fat mayonnaise, apple cider vinegar, granulated sugar, salt, and pepper. This homemade dressing is creamy with a bright kick from the vinegar and a gentle sweetness that makes the whole salad sing. If you’re using celery seeds, add them now for an extra depth of flavor.
Step 3: Combine and Toss
Add the shredded cabbage and grated carrots to the bowl with the dressing. Toss everything thoroughly until all the veggies are coated in that luscious sauce. This is where your salad starts coming together beautifully — every strand coated with flavor.
Step 4: Chill to Meld Flavors
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. Chilling allows the flavors to marry and the cabbage to soften slightly without losing its crunch. This step is crucial for that authentic, homemade taste you just can’t beat.
Step 5: Final Taste and Serve
Before serving, give your coleslaw a quick taste test. Adjust salt, pepper, or a sprinkle more vinegar if needed to suit your palate. Then dig in or save it for a perfect side to your meal!
How to Serve Homemade Classic Coleslaw Recipe
Garnishes
To give your coleslaw a pretty final touch, try sprinkling some freshly chopped parsley or a few extra celery seeds on top. A little cracked black pepper adds rustic appeal and a subtle kick that guests will notice.
Side Dishes
This coleslaw shines alongside classic barbecue dishes like ribs, grilled chicken, or pulled pork sandwiches. It also pairs beautifully with fried fish, burgers, or even as a fresh crunch alongside grilled veggies or potato salad.
Creative Ways to Present
For a fun twist, serve your coleslaw stuffed inside soft taco shells or as a topping for open-faced sandwiches. You can even layer it in a glass jar for picnic lunches or potlucks to impress friends with both its look and taste!
Make Ahead and Storage
Storing Leftovers
Keep any leftover coleslaw in an airtight container in the fridge. It will stay fresh for up to 3 days while maintaining its flavor and crunch. Give it a gentle stir before serving to redistribute the dressing.
Freezing
Coleslaw doesn’t freeze well because the cabbage releases water and becomes watery when thawed. It’s best enjoyed fresh or refrigerated only.
Reheating
This dish is meant to be served cold or at room temperature, so reheating is not recommended. Simply remove from the fridge 10 minutes before serving for the best texture and brightness.
FAQs
Can I use red cabbage instead of green cabbage?
Absolutely! Red cabbage will give your coleslaw a gorgeous purple color and slightly different flavor, but it still works wonderfully in this Homemade Classic Coleslaw Recipe.
Is it okay to use low-fat mayonnaise?
You can, but full-fat mayonnaise provides that rich creaminess that makes this coleslaw so indulgent. Low-fat versions might make the salad less creamy and slightly tangier.
How long should I chill the coleslaw?
At least 30 minutes is ideal to let the flavors meld. If you have time, chilling for a few hours intensifies the taste even more.
Can I prepare this coleslaw a day ahead?
Yes, it actually tastes better the next day! Just give it a gentle stir before serving to freshen it up.
What’s the best way to shred cabbage quickly?
A box grater or a food processor with a shredding attachment makes quick work of the cabbage; just be careful with your fingers!
Final Thoughts
There’s something so comforting about a bowl of fresh, crunchy coleslaw made from scratch, and this Homemade Classic Coleslaw Recipe truly delivers that in every bite. It’s easy, fresh, and endlessly versatile — perfect for lazy summer days or any time you want a side salad that steals the show. Give it a try soon, and I promise it will become a favorite you turn to again and again.
Print
Homemade Classic Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (including chilling time)
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This homemade coleslaw recipe is a classic, creamy side dish featuring shredded green cabbage and grated carrots tossed in a tangy apple cider vinegar and mayonnaise dressing. Perfectly balanced with a hint of sweetness and seasoned to taste, it’s an easy 15-minute preparation that pairs wonderfully with barbecues, sandwiches, and picnic meals.
Ingredients
Vegetables
- 1 medium head green cabbage (shredded)
- 2 medium carrots (grated)
Dressing
- 1 cup full-fat mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- Salt and pepper (to taste)
- Optional: 1 tsp celery seeds
Instructions
- Prepare the vegetables: Shred the green cabbage finely using a box grater or food processor. Grate the carrots similarly to ensure even texture and quick mixing.
- Make the dressing: In a large mixing bowl, combine the full-fat mayonnaise, apple cider vinegar, granulated sugar, salt, and pepper. Whisk together until the mixture is smooth and well incorporated.
- Combine vegetables and dressing: Add the shredded cabbage and grated carrots into the bowl with the dressing. Toss everything thoroughly to coat the vegetables evenly with the dressing. Optionally, sprinkle in celery seeds for added flavor and texture.
- Chill and meld flavors: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the coleslaw to chill for at least 30 minutes, which helps the flavors to meld and the cabbage to soften slightly without losing crunch.
- Adjust seasoning and serve: Before serving, give the coleslaw a good stir and taste it. Adjust the salt, pepper, or sugar as desired to ensure the perfect balance of flavors.
Notes
- For a lighter option, substitute full-fat mayonnaise with Greek yogurt or a low-fat mayonnaise.
- Celery seeds add a distinctive flavor but are optional if unavailable or undesirable.
- Chilling the coleslaw overnight enhances the flavor but 30 minutes minimum is sufficient.
- To keep the coleslaw crunchy, avoid adding salt to the shredded vegetables before mixing with dressing.
- This coleslaw is best served cold and consumed within 2 days for optimal freshness.
