Quick Homemade Coleslaw You’ll Love
Homemade coleslaw is always better than store-bought, and it’s so easy to make. This version has crisp green and purple cabbage, shredded carrots, and a creamy dressing that’s just the right balance of tangy and rich. It’s the perfect side for BBQ, sandwiches, or anything off the grill.
Why You’ll Love This Recipe
- Goes with everything – Serve it with BBQ, tacos, or burgers.
- Crunchy and fresh – Made with crisp cabbage and carrots.
- Creamy and tangy – The dressing has the perfect balance.
Equipment You'll Need
- Cutting board & sharp knife – For slicing the cabbage.
- Grater or julienne peeler – To shred the carrots.
- Mixing bowl – To toss everything together.
- Measuring cups & spoons – For the dressing.
- Whisk or spoon – To mix the dressing smoothly.
Ingredients You’ll Need (With Options)
This coleslaw starts with thinly sliced green and purple cabbage, plus shredded carrots for color and crunch. The creamy dressing is made with mayo, a splash of vinegar, and a little sweetness to bring it all together.
- Green cabbage – Crisp and mild. Napa cabbage works too.
- Purple cabbage – Adds color and crunch. You can use all green if preferred.
- Carrots – Slightly sweet and adds texture.
- Mayo – Makes the dressing creamy. Greek yogurt can be used for a tangier twist.
- Vinegar – Apple cider vinegar & distilled vinegar adds a little tang. Lemon juice works too.
- Honey – Lightly sweetens the dressing.
- Salt and black pepper – Brings out the flavors.
- Fresh parsley (optional) – A little extra freshness on top.
How to Make It (Step-by-Step Instructions)
Step 1: Prep the Veggies
Thinly slice the green and purple cabbage and shred the carrots. If you’re short on time, you can use a bag of pre-shredded coleslaw mix. Note, if you go with a pre-shredded mix, they're typically not as thinly shredded but they work if you're in a rush.
Step 2: Make the Dressing
In a large bowl, whisk together the mayo, apple cider vinegar, honey, salt, and black pepper until smooth.
Step 3: Toss Everything Together
Add the cabbage and carrots to the bowl and toss until everything is evenly coated in the dressing.
Step 4: Let It Sit
Cover and refrigerate for at least 30 minutes before serving. This helps the flavors meld together.
Step 5: Serve & Store
Give it a quick stir before serving. Leftovers can be stored in the fridge for up to 3 days.
Tips
Slice the cabbage thin – Helps it mix well with the dressing.
Let it sit – The flavors get better after 20–30 minutes.
Adjust the dressing – Add more vinegar for tang or a little honey for sweetness.
Homemade Coleslaw Variations
- Tangier Flavor: Add a little Dijon mustard.
- Extra Crunch: Toss in sunflower seeds or sliced almonds.
- Lighter Version: Use half mayo, half Greek yogurt.
- Sweeter Coleslaw: Add a little more honey if you like it sweeter.
Storage & Re-Serving
Storage:
- Keep in a covered container in the fridge for up to 3 days.
Re-Serving:
- The cabbage will release some liquid over time. Stir before serving, and if needed, add a little extra mayo or vinegar.
How To Serve It
Coleslaw is perfect as a side for BBQ, tacos, sandwiches, or even as a topping for burgers.
What To Serve With This
- Peruvian-Style Grilled Chicken – Juicy, marinated chicken cooked until golden.
- Cornflake Crusted Chicken – Crispy, oven-baked chicken with a crunchy coating.
- Crispy Bang Bang Chicken Bites – Bite-sized chicken with a crispy coating and a sweet, spicy sauce.
If You Like This, Then You’ll Love
- Creamy Dill Pickle Pasta Salad – A tangy pasta salad with plenty of pickles.
- Pickle Pico De Gallo – A crunchy, briny twist on fresh salsa.
- Big Mac Inspired Pasta Salad – A fun take on a classic burger in pasta form.
I love reading your comments, and I try to get to all of them! Have you made homemade coleslaw before? Let me know how you like to serve it!
Homemade Coleslaw
Ingredients
Equipment
Method
- Prep: Thinly slice the green and purple cabbage and shred the carrots carefully with a mandoline or chef knife.
- In a large bowl, whisk together mayo, apple cider vinegar, honey, salt, and black pepper until smooth.
- Add the cabbage and carrots to the bowl and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir before serving and top with fresh parsley, if using. Store in the fridge for up to 3 days.
