How to make seriously good homemade coleslaw. Jump to the Easy Coleslaw Recipe or watch our quick recipe video showing you how we make it.
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our favorite coleslaw is anything but dull. Instead, our coleslaw recipe is packed with fresh, lively flavors that wake up anything you serve with it. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.
What’s the Best Cabbage for Homemade Coleslaw?
There’s no right or wrong answer, here. Use green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties. Most often, we use a combination of green and red cabbage.
YOU MAY ALSO LIKE: If you are looking for a mayo-free coleslaw, we’ve got you covered! Take a look at our Cilantro Lime Coleslaw salad Recipe.
How to Cut the Cabbage
Whatever kind of cabbage you choose, the way to prepare them are generally the same.
Remove any tattered or bruised outer leaves, remove the hardy core and then slice into very thin shreds.
Recipe Shortcut: Use Bagged Mixes
As an alternative, you can buy bags of pre-shredded cabbage or coleslaw mix. They usually range between 10 and 16 ounces — so you may need a couple bags for our recipe. Simply replace the cabbage and carrot called for in our recipe with your favorite store-bought bag. We have even seen bagged coleslaw mixes that include shredded broccoli stems (delicious) and other vegetables if you’re in the mood to try something a little bit different.
Joanne’s Recipe Tip: Only Add Two-Thirds of the Dressing at First
When you’re ready to mix up your coleslaw, don’t just dump in the whole bowl of dressing. Instead, start with about two-thirds, give everything a stir and then see just how much more dressing you feel your coleslaw needs.
If you decide it’s perfect the way it is, don’t throw away that leftover coleslaw dressing! Keep it in the fridge (it will last for days, if not weeks). Use it as a spread for sandwiches, a dip for vegetables or sauce for meats and roasted or grilled vegetables.
Side note: Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot.
YOU MAY ALSO LIKE: This fresh and Easy Cucumber Salad with a sweet and tangy dressing made with vinegar, a little sugar, and Dijon mustard.
How to Make Coleslaw Ahead of Time
Coleslaw is easy to make in advance. The vegetables can be shredded a day or two in advance and kept in a resealable bag in the refrigerator.
As for the dressing, mix it up and store covered in the refrigerator for weeks. Combine the cabbage, carrots and dressing the night before or day of serving — we like the crunch of the vegetables to still be present. The longer the cabbage sits in the coleslaw dressing, the softer and less crunchy it will become.
Are you looking for more side dishes?
Check out our Potato Salad Recipe with lots of tips for making it best. Or, for a wintery version of coleslaw take a look at our Warm Cabbage and Apple Salad Recipe. Speaking of apples, our Fresh Apple and Fennel Salad is also a great side.
Recipe updated, originally posted January 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne
Seriously Good Homemade Coleslaw Recipe
- PREP
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.
You Will Need
1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/2 teaspoon kosher salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
Directions
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have a 6 to 8 cups). Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired.
Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool). If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Adam and Joanne's Tips
- Cabbage: Use green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties.
- Store-bought bagged coleslaw mix: You can buy bags of pre-shredded cabbage or coleslaw mix. They usually range between 10 and 16 ounces. Simply replace the cabbage and carrot called for in our recipe above with your favorite store-bought bag.
- Make ahead: The vegetables can be shredded a day or two in advance and kept in a resealable bag in the refrigerator. As for the dressing, mix it up and store covered in the refrigerator for weeks. Combine the cabbage, carrots and dressing the night before or day of serving — we like the crunch of the vegetables to still be present. The longer the cabbage sits in the coleslaw dressing, the softer it will become.
- Leftover dressing: This can be used as a spread for sandwiches, dip for vegetables, served alongside the coleslaw or with grilled or roasted vegetables, chicken or meats.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We have omitted salt since you will need to add to your tastes.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
This was so good. Made with one whole green cabbage and one whole red cabbage. Used whole head of celery too since we didn’t have seeds etc. Mixed all shredded and it made enough for a feast. Had to quadruple the Mayo/wet recipe part -we like it extra creamy. Turned out so good. Used white vinegar instead and thought in all this was fantastic .
This recipe looks so easy, and yummy! Love your videos. Please keep them up!
I loved everything but your dressing. Make sure if you have never had apple cider vinegar before. I throw mine out and did my own version.
I added some Sriracha to taste! Amazing!!